Ismaël Mamane Laouali Oumarou1, Halima Oumarou Diadie2, Amadou Issoufou3, Roukaya Abdou Souley4, and Balla Abdourahamane5
1 Hygiene, Food and Nutritional Sciences Research Laboratory, Department of Crops Production, Faculty of Agronomy, Abdou Moumouni University of Niamey, Niamey, Niger
2 Hygiene, Food and Nutritional Sciences Research Laboratory, Department of Crops Production, Faculty of Agronomy, Abdou Moumouni University of Niamey, Niamey, Niger
3 Faculté d’Agronomie et des Sciences de l’Environnement, Université Dan Dicko Dankoulodo de Maradi, Niger
4 Hygiene, Food and Nutritional Sciences Research Laboratory, Department of Crops Production, Faculty of Agronomy, Abdou Moumouni University of Niamey, Niamey, Niger
5 Faculté d'Agronomie, Université Abdou Moumouni de Niamey de Niamey, Niger
Original language: English
Copyright © 2026 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
Misola® fortified infant flour is a product that helps prevent and combat moderate malnutrition. The overall objective of this study is to increase the consumption of Misola® fortified infant flour. A descriptive cross-sectional survey was conducted in the Sahel Niger Zone of Niamey, Dogondoutchi, Guidan Roumdji, and Tessaoua, and involved 211 households and three (3) production units (Niamey, Dogondoutchi, and Tessaoua). Data were collected using a household questionnaire, a producer interview guide, and a hygiene assessment grid at the production unit level. Analysis of these data revealed that the production of Misola® fortified infant flour is predominantly carried out by women within the production units, with an average of 88.5%. The output of Misola® fortified infant flour follows the same flowchart in all production units. Regarding hygiene during production, compliance rates of 70%, 58.8%, and 82.4% were observed for hygiene criteria in Niamey, Dogondoutchi, and Tessaoua, respectively. Regarding use, 49.8% of respondents start giving their children Misola® porridge from 6 months. However, the majority of Misola flour users (67.8%) learned to prepare Misola® porridge through self-training (using the instructions on the packaging), and 28.4% learned at the point of sale. Overall, the use of Misola® fortified infant flour in the study area is satisfactory. The production of Misola® fortified infant flour in our facilities is conducted in accordance with Good Manufacturing Practices (GMPs). However, some shortcomings regarding hygiene criteria were noted in the study area. It would be necessary to intensify quality control at the UP level to ensure greater compliance with hygiene standards.
Author Keywords: production, Misola®, infant flour, hygiene, good manufacturing practices, Niger.
