TITLE:
Physicochemical Characterization of High-Protein Gruels Intended for Malnourished Patients after Visceral Surgery
AUTHORS:
Reyes Herdenn Gampoula, Michel Elenga, Arnaud Wenceslas Geoffroy Tamba Sompila, Roniche Nguie, Sylvia Pétronille Ntsossani, Haïchate Lucadéïde Mahoumi Souleyman, Eminance Jauffrey Nguebili Ngandzounou, Monika Vartey Mboussa Oleba
KEYWORDS:
Composite Flours, Edible Insects, Proteins, Malnourished Patients, Congo-Brazzaville
JOURNAL NAME:
Journal of Biosciences and Medicines,
Vol.14 No.7,
July
29,
2026
ABSTRACT: Post-surgical malnutrition is a frequent complication following visceral surgery, worsening the risks of complications and mortality. In the Republic of Congo, the lack of food formulations suited to these patients constitutes a major obstacle to their nutritional recovery. This study aimed to formulate and to characterize, from a physicochemical and functional standpoint, two high-protein gruels based on local raw materials, intended for malnourished patients after visceral surgery. The ingredients used include soybean, maize, sorghum, rice, smoked caterpillars (Imbrasia truncata), biscuits and spaghetti, which were purchased at the Total and Tsiémé markets. Selected physicochemical parameters (proteins, carbohydrates, lipids, ash) and functional properties (WAC, SI, WHC) were determined. The results show that the two formulations (F1 and F2) exhibit an acceptable moisture content (5.38 ± 0.95% for F2 and 8.13 ± 0.66% for F1) and a water activity below 0.6, ensuring microbiological stability. Protein contents are high (24.34 ± 0.93% for F2 and 27.37 ± 0.62% for F1), exceeding the 13% recommended by the WHO for infant flours and meeting the requirements of high-protein diets. The energy value is high (411.75 ± 6.15 kcal/100g for F2 and 429.32 ± 5.01 kcal/100g for F1). From a functional standpoint, the flours show a good water absorption capacity (199.91 ± 13.20 to 302.96 ± 7.42%) and oil absorption capacity (57.27 ± 2.37 to 70.42 ± 8.26%), as well as a slightly acidic pH favouring their preservation. These results confirm that flours F1 and F2 display satisfactory nutritional and technological characteristics for use in postoperative clinical nutrition, particularly in the management of patients malnourished following visceral surgery.