Despite the fact that many infant formulas exist, malnutrition is still a problem in Cameroon. According to previous studies, this malnutrition could result from inadequate feed practises, lack of time from parents and the fact that mothers are not involved in the formulation process. The aim of this study is to improve the adoption of locally produced instant formulas by the integration of mothers in the formulation and price determination processes. The methodology adopted is made of formulation of instant formula from germinated maize, rice, soya bean and sesame by wet and dry methods, then the determination of acceptability, purchased intention and psychological price by 50 mothers and wet nurses and finally the evaluation of production cost. The results show that flour produced by wet method with an equal proportion of germinated maize, rice and soya bean have the highest production yield (26%), are the most appreciated and have the highest purchased intention (47%). The production cost of this flour (125 FCFA/30 g of flour) is the lower than the price of instant flour sell in the markets (250 à 300 FCFA/50 g of flour). Moreover, the energy density of the produced flour satisfied Codex Alimentarius requirements in terms of infant formula.

The FAO statistics shows an important level of food insecurity and malnutrition in Cameroon rural zones, women and children being the most affected. To contribute to the auto-sufficiency of the rural population, several products derived from cocoa and coffee, like porridge made on cocoa, groundnuts and maize (AMACA porridge), soy-chocolate drink and yoghurt flavour with coffee had been developed and nutritionally characterized. Several formulations had been set up and the test of preference had permitted to define the best formulations. The nutritional analysis of the innovative products shows that soy-chocolate drink is an important source of proteins (3.6g/100g) and lipids (12.3g/100g). Its protein concentration is identical to that of milk. As soy-chocolate drink, the yoghurt flavor with coffee is an important source of protein, potassium and calcium; the concentrations are respectively equal to 3.9 g, 213mg and 136mg. The AMACA porridge is an important energetic diet, with an energetic value of 211Kcal/100ml which is much more superior to the minimal density recommended for pap (84 Kcal/100ml). It is equally an important source of proteins (12g) and lipids (15g), also of micro elements. The study of the acceptability of this innovative products on about 50 households in two pilot villages, demonstrate that the AMACA porridge is the most adapt diet, with an average consumption frequency of 27 times during 180 days. The principal constraints to the adoption of these innovations by households are the availability of raw materials, adapted transformation and conservation equipment.