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International Journal of Innovation and Applied Studies
ISSN: 2028-9324     CODEN: IJIABO     OCLC Number: 828807274     ZDB-ID: 2703985-7
 
 
Tuesday 18 June 2024

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  Call for Papers - June 2024     |     Now IJIAS is indexed in EBSCO, ResearchGate, ProQuest, Chemical Abstracts Service, Index Copernicus, IET Inspec Direct, Ulrichs Web, Google Scholar, CAS Abstracts, J-Gate, UDL Library, CiteSeerX, WorldCat, Scirus, Research Bible and getCited, etc.  
 
 
 

Supplementary food formulation based on plantain, enriched with peanuts


Volume 42, Issue 1, March 2024, Pages 102–112

 Supplementary food formulation based on plantain, enriched with peanuts

Ernest Bonzou TIGORI1, Siméon Koffi BROU2, Nestor Kouakou KOUASSI3, and Tano Kablan4

1 UFR of Food Sciences and Technology, University Nangui Abrogoua, Abidjan, Ivory Coast
2 UFR of Food Sciences and Technology, University Nangui Abrogoua, Abidjan, Ivory Coast
3 UFR of Food Sciences and Technology, University Nangui Abrogoua, Abidjan, Ivory Coast
4 Laboratory of Tropical Product Food Technology, UFR of Sciences and Food Technology, University Nangui ABROGOUA, Abidjan, Côte d'Ivoire

Original language: English

Copyright © 2024 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract


Plantain suffers post-harvest losses of 40 %, due to a lack of adequate means of preservation and processing. The aim of this study is to contribute to the valorization of plantain and the reduction of post-harvest losses through its transformation into instant infant flour. Material balance and overall material balance equations enabled us to formulate two feeds. Flour (F1) consisted of plantain, peanut and germinated maize; flour (F2) of plantain, peanut and ungerminated maize. Physico-chemical and organoleptic characteristics were determined using standard methods. The results show that flour (F1) incorporated with germinated maize flour recorded values in line with WHO-recommended standards. Protein contents ranged from 13.49 ± 0.03 g / 100 g MS (F2) to 14.54 ± 0.08 g / 100 g MS (F1). Iron levels range from 18.95 ± 0.64 mg / 100 g MS (F2) to 21.80 ± 0.64 mg / 100 g MS (F1). Leucine levels ranged from 792.49 ± 1.56 mg / 100 g MS (F2) to 799.56 ± 3.12 mg / 100 g MS (F1). The results obtained show that the slurry in the absence of germinated cereal is viscous. Viscosities ranged from 1.34 ± 0.06 Pa s (F1) and 4.42 ± 0.07 Pa s (F2). In overall, the panelists liked the sprouted corn slurry more than the panelists. The panelists' acceptance of F1 porridge over F2 porridge for their children is justified by its fluidity. Composite flour incorporating germinated maize could be recommended for children, helping to combat infant malnutrition.

Author Keywords: Plantain, instant flour, germinated maize, viscosity, energy density.


How to Cite this Article


Ernest Bonzou TIGORI, Siméon Koffi BROU, Nestor Kouakou KOUASSI, and Tano Kablan, “Supplementary food formulation based on plantain, enriched with peanuts,” International Journal of Innovation and Applied Studies, vol. 42, no. 1, pp. 102–112, March 2024.