home icon user icon
Welcome to International Network for Natural Sciences | INNS Pub.
Home My Account
Submit Manuscript
double_slash
breadcumb_bg

Rheological and nutritional characteristics of infant flours prepared from mixed flours of taro (Colocasia esculenta (L.) Schott), soybean and baobab pulp

Paper Details

Research Paper 01/01/2019
Views (252) Download (16)
current_issue_feature_image
publication_file

Rheological and nutritional characteristics of infant flours prepared from mixed flours of taro (Colocasia esculenta (L.) Schott), soybean and baobab pulp

W. Nicodème Chabi, Gertrude Bahou, E. Sandrine Kouton, D.C. Pascal Agbangnan, W. Amoussa Hounkpatin, T.R. Christian Konfo, Edwige Dahouénon-Ahoussi, Lamine Baba-Moussa
Int. J. Biosci.14( 1), 328-338, January 2019.
Certificate: IJB 2019 [Generate Certificate]
Key: BeninInfant floursNutritional and energy valueSoybeanTaro

Abstract

If, according to the UN, chronic hunger is declining, it still affects 795 million people worldwide. In sub-Saharan Africa, one in four people is undernourished. Malnutrition kills 3.1 million children under the age of five each year. This study aims to contribute to children’s food security at complementary feeding age through taro valorization in Benin. Rheological and nutrient qualities of two infant flours formulated (FT25, FT35) with a mixed flour of taro, soybean and baobab pulp were evaluated. These flours were analysed for their rheological, nutritional, microbiological and sensory profiles by standard methods. The result indicates that the rheological characteristic was 250.50, 345.50 and 353 cp respectively for FT25, FT35 and commercial infant flour ‘’Beau bébé’’ (FBB). The infant flours FT25, FT35 and FBB had respectively 91.07±0.5; 91.65± 0.04 and 93.68 ± 0.007% for dry matter. The protein, fat and carbohydrate content were 14.97±0.01; 5.46±0.14 and68.41±0.46% for FT25, 20.96±0.01; 7.31±1.06 and 60.30±1.73% for FT35 and 15.81±0.31; 7.34±0.05and 67.33±0.32% for commercial infant flour FBB. The ash content and energy value were respectively 2.23±0.05% and 382.23±2.53Kcal for FT25; 2.58±0.08% and 390.85±2.67Kcal for FT35; 3.21±0.05% and 399.12±0.25Kcal for commercial infant flour FBB. It then becomes important to promote the product developed in order to valorize taro and to contribute to children’s food security in Benin.  This goes through an industrial production and commercialization of taro based infant flours fortified with soybean.

VIEWS 14
Cover PDF

Amagloh FK, Hardacre AN, Mutukumira JL, Weber L, Brough, Coad J. 2013. Carbohydrate composition, viscosity, solubility, and sensory acceptance of sweet potato- and maize-based complementary foods. Food & Nutrition Research 57(1), 18717. https://doi.org/10.3402/fnr.v57i0.18717

Hounkpatin AW. 2011. Evaluation du potentiel de couverture des besoins en vitamines A des jeunes enfants à partir des sauces accompagnant les aliments de base consommés au Bénin. Thèse de Doctorat de l’Université Montpellier 2, p 1-109. https://doi.org/10.5897/AJFS

Anigo KM, Ameh DA, Ibrahim S, Danbauchi SS. 2010. Nutrient composition of complementary food gruels formulated from malted cereals, soybeans and groundnut for use in North-western Nigeria. African Journal of Food Science 4(3), 65-72. https://doi.org/10.5897/AJFS

AOAC. 2000. Official Method of Analysis of the Association of Analytical Chemists International, 16th edn. Washington, DC.

Ategbo EA. 1993. Food and nutrition insecurity in northern Benin: impact on growth performance of children and on year to year nutritional status of adults. PhD Thesis Wageningen University, Netherlands. p 1-150.

Contreras-Padilla M, Pérez-Torrero E, Hernandez-Urbiola MI, Hernandez Quevedo G, Real A, Rivera-Munoz EM, Rodrıguez-Garcıa ME. 2011. Evaluation of oxalates and calcium in nopal pads (Opuntia ficusindica var. redonda) at different maturity stages. Journal of Food Composition and Analysis 24, 38-43. https://doi.org/10.1016/j.jfca.2010.03.028

Dolan CM, Mwangome KT. 2015. Extent of stunting and wasting in the same children. Panel in global nutrition report 2015: Actions and accountability to advance nutrition and sustainable development. International Food Policy Research Institute: 102-108.

Elenga M. 2012. Amélioration de la qualité nutritionnelle et de la densité énergétique des bouilles de maïs fermenté et de la farine d‟igname utilisée comme aliment de complément du nourrisson. Thèse de Doctorat de l‟Université de Marien Ngouabi, p 104.

Faber M, Laubscher R, Berti C. 2016. Poor dietary diversity and low nutrient density of the complementary diet for 6‐to 24‐month‐old children in urban and rural K wa Z ulu‐N atal, S outh A frica. Maternal & child nutrition 12(3), 528-545. https://doi.org/10.1111/mcn.12146

FAO/OMS. 2006. Programme mixte FAO/OMS sur les normes alimentaires. Rapport des vingt-septièmes sessions du comité du codex sur la nutrition et les aliments diététiques ou de régime. Alinom 06/29/26, 105.

FAO/OMS. 2009. Programme mixte FAO/OMS sur les normes alimentaires, Commission du Codex Alimentarus, 32ème session Rome (Italie), Rapport de la 30ème session du comité du codex sur la nutrition et les aliments diététiques ou de régime, p 223.

FAO. 2011. Profil Nutritionnel du Bénin. Division de la nutrition et de la protection des consommateurs, FAO. (Consulté le 08/06/2011). ftp://ftp.fao.org/ag/agn/nutrition/ncp/ben.pdf

Gnahé DA, Kouassi AAK, Gbogouri GA, Brou K, Gnahé D. 2009. Rheological and nutritional characteristic of weaning mush prepared from mixed flours Taro (Colocasia esculenta L Schott), Pigeon Pea (Cajanus cajan) and malted maize (Zea mays). Pakistan Journal of Nutrition 8(7), 1032-1035.

Himeda M, Njintang YN, Gaiani C, Nguimbou RM, Facho B, Scher J, Mbofung CMF. 2012. Physico-chemical and thermal properties of sosso-taro (Colocasia esculentasp) powders as affected by state of maturity and drying method. Journal of Food Science and Technology. https://doi.org/10.1007/s13197-012-0697-9

Houngbo N, Abiola A, Adandonon A. 2015. Contraintes liées au développement de la culculture du taro (Colocasia esculenta) au sud- Bénin, International Journal of Neglected and Underutilized Species 1: Original Paper. 1-9

Huang CC, Chiang PY, Chen Y Y, Wang CCR. 2007. Chemical compositions and enzyme activity changes occurring in yam (Dioscorea alata L.) tubers during growth. Lebensmittel Wissenschaft & Technologie 40, 1498–1506. https://doi.org/10.1016/j.lwt.2006.12.006

INSAE. 2015. Enquête par grappes à indicateurs multiples (MICS): rapport de résultats clés-Bénin. p 4-15.

Issaka AI, Agho KE, Page AN, Burns PL, Stevens GJ, Dibley MJ. 2015. Determinants of suboptimal complementary feeding practices among children aged 6-23 months in seven francophone West African countries. Maternal and Child Nutrition. 11, 31-52. https://doi.org/10.1111/mcn.12193

Kayodé APP, Hounhouigan DJ, Nout MJR, Niehof A. 2006. Household production of sorghum beer in Benin: technological and socio-economic aspects. International Journal of Consumer Studies 31(3), 258-264. https://doi.org/10.1111/j.1470-6431.2006.00546.x

Kayodé APP, Akogou FUG, Amoussa Hounkpatin W, Hounhouigan DJ. 2012. Effets des procédés de transformation sur la valeur nutritionnelle des formulations de bouillies de complément à base de sorgho. International Journal of Biological and Chemical Sciences 6(5), 2192-2201. http://dx.doi.org/10.4314/ijbcs.v6i5.25

Kouton SE, Amoussa Hounkpatin W, Ballogou VY, Lokonon JH, Soumanou MM. 2017.Caractérisation de l’alimentation des jeunes enfants âgés de 6 à 36 mois en milieu rural et urbain du Sud –Bénin. Journal of Applied Biosciences 110, 10831-10840. http://dx.doi.org/10.4314/jab.v110i1.13

Kulwa KBM, Mamiro PS, Kimanya ME, Mziray R, Kolsteren PW. 2015. Feeding practices and nutrient content of complementary meals in rural central Tanzania: implications for dietary adequacy and nutritional status. BMC Pediatrics 15(1), 171. https://doi.org/10.1186/s12887-015-0489-2

Kouassi AKA, Agbo EA, Dago AG, Gbogouri AG. BrouD K, Dago G. 2015. Comparaison des caractéristiques nutritionnelles et rhéologiques des bouillies infantiles préparées par les techniques de germination et de fermentation. International Journal of Biological and Chemical Sciences 9(2), 944-953. http://dx.doi.org/10.4314/ijbcs.v9i2.31

Lutter CK. 2003. Macrolevel approaches to improve the availability of complementary foods. Food and nutrition bulletin, 24(1), 83-103. https://doi.org/10.1177/156482650302400105

Mitchodigni IM, Amoussa Hounkpatin W, Ntandou-Bouzitou G, Termote C, Kennedy G, Hounhouigan DJ. 2017. Complementary Feeding Practices of Children Aged 6-23 Months in Rural Area, Southern-Benin: Challenges and Opportunities. International Journal of tropical disease & Health 24(2), 1-12. https://doi.org/10.9734/IJTDH/2017/33877

Sanoussi AA, Dansi I, Bokossa-Yaou M, Dansi M, Egounlety LO, Sanni A. 2013. Formulation and biochemical characterization of sweet potato (Ipomoea batatas) based infant flours fortified with soybean and sorghum flours. International .Journal of Current Microbiology and Applied Sciences 2(7), 22-34. https://doi.org/10.13140/2.1.2664.5121

Traoré C, Mouqu CC, Icard-Vreniere T, Traoré A, Trèche S. 2004. Change in nutrient composition, phytate and cyanide content and -amylase activity during cereal malting in small production unit in Ouagadougou (Burkina Faso). Food.Chemistry 88, 105-114.

Victora CG, Bahl R, Barros AJ, Franca GV, Horton S, Krasevec J, Murch S, Sankar MJ, Walker N,  Rollins NC. 2016. Breastfeeding in the 21s Century: Epidemiology, Mechanisms, and Lifelong Effect. Lancet 387 (10017), 475-490. https://doi.org/10.1016/S0140-6736(15)01024-7

WHO. 2003. Alimentation complémentaire des jeunes enfants dans les pays en development. OMS, Genève, 130131.

WHO. 2012. Maternel infant and young child nutrition: Draft comprehensive implementation plan. Geneva. http://apps.who.int/gb/ebwha/pdf_files.

WHO. Childhood stunting: Challenges and opportunities; Report of Colloquium. Geneva. WHO, 2014.

Zannou-Tchoko VJ, Ahui-bitty LB, Kouame K. Bouaffou KGM, Dally T. 2011. Utilisation de la farine de maïs germe source d‟alpha amylases pour augmenter la densité énergétique de bouillies de sevrage à base de manioc et son dérivé, l‟attiéké. Journal of Applied Biosciences 37, 2477–2484.

Submit Manuscript