Investigation on the Quality of Some Traditional Infant Flour Formulations Used for the Nutritional Recovery of Children in Benin.

Abstract

n Developing country, infant feeding practices do not always fit with quantity and quality requirements and lead to low growth potential of speech. In order to diversify the sources of protein commonly used in the formulation of infant flours, different formulations were made using locally available food ingredients such as roasted corn, fonio, soybean and fish flour (Ethmalosa fimbriata). Physicochemical, microbiological and nutritional analyzes were performed to assess the quality of different infant flours produced. The results indicated that the use of headless fish in the formulation of infant foods significantly reduced (p<5%) microbiological contamination of samples of infant flours produced. The physicochemical and nutritional analyzes indicated that the formulation of infant flour made with roasted corn flour (50%), fonio flour (25%), soybean flour (12.5%) and fish flour (12.5%) provides for infant flour good nutritional values, marked by a high protein content (17.22 ± 0.11%) and minerals such as phosphorus (1.89±0.14%), calcium (2.28±0.17%), magnesium (0.156±0.013%) and iron (344.46±0.22mg/kg). This formulation of infant flour could help to reduce childhood nutritional problems, especially those related to protein and minerals deficiency.