Volume 30, Issue 2, August 2020, Pages 633–641
Agnan Marie-Michel Combo1, Kra Athanase Kouassi2, Koffi Pierre Valery Niaba3, Kouassi Clément Kouassi4, Ahou Diane Edwige Konan5, Adomon Jean-martial Gérard Ado6, and Grah Avit Maxwell Beugré7
1 Department of Biochemistry-Microbiology, Laboratory of Agro-valorization, Jean Lorougnon Guédé University, BP 150 Daloa, Côte d’Ivoire
2 Department of Biochemistry-Microbiology, Laboratory of Agro-valorization, Jean Lorougnon Guédé University, BP 150 Daloa, Côte d’Ivoire
3 Department of Biochemistry-Microbiology, Laboratory of Agro-valorization, Jean Lorougnon Guédé University, BP 150 Daloa, Côte d’Ivoire
4 Department of Biochemistry-Microbiology, Laboratory of Agro-valorization, Jean Lorougnon Guédé University, BP 150 Daloa, Côte d’Ivoire
5 Department of Biochemistry-Microbiology, Laboratory of Agro-valorization, Jean Lorougnon Guédé University, BP 150 Daloa, Côte d’Ivoire
6 Department of Biochemistry-Microbiology, Laboratory of Agro-valorization, Jean Lorougnon Guédé University, BP 150 Daloa, Côte d’Ivoire
7 Department of Biochemistry-Microbiology, Laboratory of Agro-valorization, Jean Lorougnon Guédé University, BP 150 Daloa, Côte d’Ivoire
Original language: English
Copyright © 2020 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.
The present study was initiated to evaluate the nutrient composition and microbiological quality of composite flours based on fonio, soybean and mango for possible use as complementary food for children aged 6-24 months. For this purpose, four composite flours CF1 = 90: 10: 0, CF2 = 80: 15: 5, CF3 = 70: 20: 10 and CF4 = 60: 30: 10 were formulated from fonio, soybean and mango flour ratio respectively. Chemical analyses showed that these composite flours contain 6.18-15.25% crude fat, 10.73-11.35% crude protein, 48.60-66.55% carbohydrates and 355.37-384.39 kcal of energy, which are close to the standard recommended by World Health Organization. However, the composite flours had levels of calcium (13.46-22.78 mg/100 g), vitamin C (12.40-32.70 mg/100 g) and iron (4.27-7.73 mg/100 g) lower than standard values. The in vitro digestibility of the formulations showed that CF2 was more hydrolyze than the other composite flours with 301 µg of glucose released in 3 hours. With regard to the results of microbiological analyzes, all germs of hygienic interest (mesophilic aerobic germs, total coliforms, yeasts and molds, enterobacteria and Staphylococcus aureus) were found with loads below the recommended microbiological standards. However, CF3 was outside of the recommended limits in terms of Staphylococcus aureus loads. This study revealed that the formulated complementary foods from local products have great potential in providing nutritious foods for children. This is promising for regions where protein-energy malnutrition is prevalent.
Author Keywords: Infant food, Digitaria exilis, Glycine max, Mangifera indica, Food quality, Flours.
Agnan Marie-Michel Combo1, Kra Athanase Kouassi2, Koffi Pierre Valery Niaba3, Kouassi Clément Kouassi4, Ahou Diane Edwige Konan5, Adomon Jean-martial Gérard Ado6, and Grah Avit Maxwell Beugré7
1 Department of Biochemistry-Microbiology, Laboratory of Agro-valorization, Jean Lorougnon Guédé University, BP 150 Daloa, Côte d’Ivoire
2 Department of Biochemistry-Microbiology, Laboratory of Agro-valorization, Jean Lorougnon Guédé University, BP 150 Daloa, Côte d’Ivoire
3 Department of Biochemistry-Microbiology, Laboratory of Agro-valorization, Jean Lorougnon Guédé University, BP 150 Daloa, Côte d’Ivoire
4 Department of Biochemistry-Microbiology, Laboratory of Agro-valorization, Jean Lorougnon Guédé University, BP 150 Daloa, Côte d’Ivoire
5 Department of Biochemistry-Microbiology, Laboratory of Agro-valorization, Jean Lorougnon Guédé University, BP 150 Daloa, Côte d’Ivoire
6 Department of Biochemistry-Microbiology, Laboratory of Agro-valorization, Jean Lorougnon Guédé University, BP 150 Daloa, Côte d’Ivoire
7 Department of Biochemistry-Microbiology, Laboratory of Agro-valorization, Jean Lorougnon Guédé University, BP 150 Daloa, Côte d’Ivoire
Original language: English
Copyright © 2020 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
The present study was initiated to evaluate the nutrient composition and microbiological quality of composite flours based on fonio, soybean and mango for possible use as complementary food for children aged 6-24 months. For this purpose, four composite flours CF1 = 90: 10: 0, CF2 = 80: 15: 5, CF3 = 70: 20: 10 and CF4 = 60: 30: 10 were formulated from fonio, soybean and mango flour ratio respectively. Chemical analyses showed that these composite flours contain 6.18-15.25% crude fat, 10.73-11.35% crude protein, 48.60-66.55% carbohydrates and 355.37-384.39 kcal of energy, which are close to the standard recommended by World Health Organization. However, the composite flours had levels of calcium (13.46-22.78 mg/100 g), vitamin C (12.40-32.70 mg/100 g) and iron (4.27-7.73 mg/100 g) lower than standard values. The in vitro digestibility of the formulations showed that CF2 was more hydrolyze than the other composite flours with 301 µg of glucose released in 3 hours. With regard to the results of microbiological analyzes, all germs of hygienic interest (mesophilic aerobic germs, total coliforms, yeasts and molds, enterobacteria and Staphylococcus aureus) were found with loads below the recommended microbiological standards. However, CF3 was outside of the recommended limits in terms of Staphylococcus aureus loads. This study revealed that the formulated complementary foods from local products have great potential in providing nutritious foods for children. This is promising for regions where protein-energy malnutrition is prevalent.
Author Keywords: Infant food, Digitaria exilis, Glycine max, Mangifera indica, Food quality, Flours.
How to Cite this Article
Agnan Marie-Michel Combo, Kra Athanase Kouassi, Koffi Pierre Valery Niaba, Kouassi Clément Kouassi, Ahou Diane Edwige Konan, Adomon Jean-martial Gérard Ado, and Grah Avit Maxwell Beugré, “Nutritional value and microbiological quality of potential complementary foods formulated from the combination of fonio, soybean and mango flours,” International Journal of Innovation and Applied Studies, vol. 30, no. 2, pp. 633–641, August 2020.
