Physicochemical and functional characterization of an infant flour based on yellow corn, soya, carrot and date

Abstract

Protein energy malnutrition and micronutrient deficiencies in children under 59 months are major problems facing developing countries and particularly Cameroon. To solve these problems, the quality of foods used during the dietary transition period is of great importance. The present work aimed to formulate a complementary flour based on yellow corn, soybean, carrot and date flours which meets the FAO/WHO standards. To achieve the objective, the corn seeds were fermented, the soybeans were soaked and cooked and finally the carrots and dates were cleaned and dried. The flours produced were then characterized and mixed in proportions defined by the Excel software solver in order to obtain infant flours which in turn underwent physicochemical and functional characterization. The nutritional properties of treated yellow corn and soy flours were significantly ( p˂0.05 ) greater than those of raw flours. The treatments significantly ( p˂0.05 ) reduced the antinutrients contents (oxalates, tannins, phytates and trypsin inhibitors). The data generated by the Excel software solver made it possible to choose a formulation with proportions of 74 (corn):22 (soy):2 (carrots):2 (date); meeting the standards prescribed by the FAO/WHO in term of protein, lipid, carbohydrate and ash contents. The energy density of the flour developed (403.59 kcal/100 g) was also close to 400 kcal/100 g (FAO/WHO standard recommended value). Fifteen amino acids were quantified in the optimum flour, the most abundant being L-Ser, L-Thr, L-Ala, L-Lys and L-Pro. Regarding the functional properties, the formulated flour presented a good ability to make gruels with a viscosity of 734.75 cP. This formulated flour could therefore meet the nutritional and functional needs of children for an efficient fight against malnutrition.