Formulation and characterization of infant flours from a technical blend of plantain, sesame seeds and baobab pulp

Abstract

Abstract Inadequate complementary feeding practices, and especially the low quality of home-made complementary foods is one of the the main causes of malnutrition in developing countries. In this study, complementary flours for infant nutrition were developed from local foodstuffs so as to meet the energy needs and nutrients requirements of young children. In order to attain the set goals, plantains were fermented and cooked, sesame seeds were roasted, while baobab pulp did not undergo any pre-treatment. These ingredients were dried, ground into flours and characterized. Based on their carbohydrate and protein content, they were blended in different proportions to obtain five formulations (FS1 to FS5). The nutritional composition, functional properties and microbial characteristics of the formulated flours were determined. Gruels were prepared using the flours and their energy density, viscosity and sensory properties were evaluated. Results show that crude protein, total carbohydrate, crude fiber, calcium and vitamin C content of all the flours produced met the World Food Program standards. All the formulations were limited in vitamin A and iron. All the flours produced had good water absorption capacity, bulk density, dispersibility and improved wettability index and interesting functional properties for complementary flours. The gruels prepared with these flours had good viscosity and energy density, but needed some amelioration as concerns their organoleptic characteristics compared to commercial complementary gruels. Among the formulated flours, FS5 (Plantain 72%, Sesame 24%, Baobab 4%) was the most appreciated, but needed to fortification with vitamin A and iron rich foods in order to be recommended as complementary flour to contribute to the alleviation of toddler malnutrition.