TITLE:
Study of the Nutritional Value and Hygienic Quality of Local Infant Flours from Chad, with the Aim of Their Use for Improved Infant Flours Preparation
AUTHORS:
Barnabas Kayalto, Cheikna Zongo, Raketa W. Compaore, Aly Savadogo, Brahim B. Otchom, Alfred S. Traore
KEYWORDS:
Childhood Flours; Nutritional Value; Hygienic Quality; Fortification; Chad
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.4 No.9B,
September
3,
2013
ABSTRACT: This study aims to develop infant
flours fortified with iron and vitamin A, taken from local products such as
powder from dried Moringa oleifera leaves and pulps of Parkia biglobosa to improve the nutritional
status of children aged 6 to 24 months. Chemical analyses show that, for 100 g of local flours destined for
children, there are adequate protein levels (between 7.00 ± 0.44 and 12.69 ±
0.44 g) and fat content (between 7.52 ± 0.35 and 16.26 ± 0.84 g), but that
there are low levels of b-carotene and certain micronutrients Zn
(0.67 ± 0.01 to 2.51 ± 0.19 mg), Fe (7.11 ± 0.90 to 12.70 ± 0.56 mg), Ca (0.67 ± 0.01 to 2.51 ± 0.19
mg), Mg (6.79 ± 0.19 to 24.99 ± 1.75 mg). Analyses of minerals and vitamins
showed that Moringa oleifera leaf-powder
(per 100 g) is rich in
calcium (1443.90 ±
11.03 mg), magnesium (176.72 ± 0.73 mg), iron (53.75 ± 5.07 mg), zinc (17.58 ± 0.89 mg) and b-carotene (624.40 ± 0.41 μg ER). 100 g of Parkia biglobosa’s pulps is rich in magnesium (73.00 ± 1.14 mg),
iron (14.82 ± 2.49 mg), zinc (7.79 ± 0.44 mg) and vitamin C (75.29 ± 0.00 mg).
In conclusion, we believe that these two ingredients can be effectively used to
fortify local infant flours in vitamin A and iron and contribute to eradicating malnutrition due to micronutrients
deficiencies.