The present study aims to resolve In order to resolve an imbalance between nutrient intake and the body's needs by producing flours based on tiger nut tubers. The formulation of weaning and supplement flours is the result of different mixtures between different types of tigernut flours, the main source of carbohydrates; soy, a source of plant proteins; dried fry fish, a source of animal proteins and peanuts, a lipid source and moringa, a mineralogical source. The flours obtained are subjected to different nutritional and microbiological dosages. The proportions of each component are determined by the mixing plan of the Minitab software version 2018. In terms of results, tigernut starch flours have the lowest quantities of fiber unlike whole tigernut flours which contain fiber contents greater than 11%. FSB flour has the highest protein, lipid and energy contents as opposed to FASJ flour which on the other hand contains the lowest protein, fiber, energy and energy density values. Fry meal has the highest protein content (74.718 ± 0.11%) but also the lowest fiber content (0.63 ± 0.07%). Furthermore, peanut flour limits the lipid (52.13 ± 1.21%), carbohydrate (30.6 ± 0.75%) and fiber (20.71 ± 0.94%) contents. Among these flours obtained, no composite flour contains peanut flour. The majority of flours meeting the criteria for infant flours are those which contain fry meals. These include FSBFF0, FSBFF5, FASBFF0, FASBFF5, FASBFF10. The flour with both the best protein content (28.58 ± 1.51) and the lowest fiber is FASBFF10. The factorial map shows three (03) flour grouping blocks following the Euclidean distance that separates them. Thus, a first block is noted consisting of two (02) flours (FASN and FASJ); the second block bringing together 5 flours (FSN, FSJ, FSB, FASB, FASBFS10) and the third block with 7 flours (FSBFF0 FSBFF5, FASBFF0, FASBFF5, FASBFF10, FASBFS0, FSJFF0).
Research Article
Formulation of Weaning Flours and Supplements Based on Flours From Three Tigernut Cultivars in the Fight Against Protein-energy Malnutrition (Pem)
https://doi.org/10.21203/rs.3.rs-5189613/v1
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tiger nut tubers
formulation
nutrient intake
microbiological parameters
In low-income countries, children's diets are generally very monotonous and not very diversified because they mainly consist of cereals and tubers. This monotony and poor diversification predispose to multiple mineral and vitamin deficiencies (Briend, 2000). Roots and tubers constitute the second largest group of food crops in the world, after cereals. In Africa, in particular, they represent 31% of overall food production compared to 53% for cereals (TRECHE, 1995). But agriculture is not yet able to fully cover the food needs of populations and access to food is limited by many factors such as price and income (Biaou, 1998). These limiting factors are pushing Africa into malnutrition, which is an imbalance between nutrient intake and the body's needs (UNICEF, 2009). Malnutrition among children constitutes a public health problem worldwide and particularly in developing countries (Tou, 2007). It generally appears during the period which corresponds to the introduction of complementary foods to breast milk in infants (Dewey and Brown, 2003). Worldwide in 2005, the prevalence of malnutrition among children under 5 years old was estimated at 29%, which represents approximately 168 million children. Among them, 70% lived in Asia and 26% in Africa (Mau, 2006). Indeed, widely distributed in developing countries; malnutrition is the result of socio-economic, cultural and health factors, and contributes to high infant and child mortality (Pelletier et al., 1995). In Benin, 31% of children under 5 suffer from stunted growth (height/age ratio less than − 2 standard deviations) and 8% are wasted (weight/height ratio less than – 2 standard deviations). The infant and infant mortality rates are 8.9% and 16% respectively (FAO., 2003). In addition, more than 30% of children aged 6 to 23 months suffer from chronic malnutrition (INSAE, 2015). The high prevalence of anemia, 82% in 2001 (INSAE, 2001) and 78% in 2006 (INSAE & Macro International, 2007) indicates a severe iron deficiency (Maire & Delpeuch, 2004). To solve the problem of malnutrition among infants and young children in Benin, it is necessary to find them supplementary food adapted to their age and nutritionally adequate and safe (UNICEF, 2009). However, many Beninese infant flours are struggling to emerge on the national market, mainly because of their weaknesses in meeting consumer expectations (Ahouandjinou, 2007). Just like most foods, these flours are perishable products and therefore have a shelf life over the course of which their nutritional composition and their quality remain stable, acceptable or compliant with the standard when stored under well-defined conditions.
Tigernut is a perennial crop with tuberous roots. However, its chemical composition has characteristics in common with tubers and nuts. Tigernut is characterized by a good nutritional profile. It has been cited by several authors as having a protein content ranging from 3.98 to 9.70%, a fat content from 24.00 to 35.43%; while the carbohydrate content varies between 22.08 and 75.88%. Oladele and Aina (2007) and Salau et al. (2012) assessed the energy value of tubers at 1511 kJ/100g and 1754.98 kJ/100g respectively. In addition, the tubers produced by this plant have a better nutritional value than those of cassava tubers (Maieves et al., 2012), sweet potatoes (Olayiwola et al., 2009; Lai et al., 2011), yams (Abara, 2011), fines (Venkatachalam and Sathe, 2006) and nuts (Erdogan and Aygun, 2005; Venkatachalam and Sathe, 2006; Freitas and Naves, 2010; Ros, 2010). In view of these advantages that tiger nut has compared to cereals and the nutritional failure that these differences can create in the plates of infants and young children, it appears that foods must be offered with a view to compensating for these deficits. Thus, as part of this work, supplementary and weaning flours will be formulated for this age group from tiger nut tubers.
Main plant material
The plant material consists of the tubers of three cultivars of edible nutsedge (Cyperus esculentus), namely: brown or brown tubers, rounded in shape; tubers of yellow color, rounded shape and tubers of black color, elliptical shape.
The secondary plant material used in this study is composed of soya (glycine max), peanuts (Arachis hypogaea) and small fry (tchêkê) (Ethmalose finbriata). These raw materials such as soya (glycine max), peanuts (Arachis hypogaea) and small fry (tchêkê) (Ethmalose fimbriata) are used to enrich tiger nut flours by incorporation
Theoretical composition of raw materials
Secondary raw materials are protein sources used to reinforce the protein contents of composite flours. The characteristics of said materials are those theoretical ones proposed by the CAC (Codex Alimentarius Commission), 2003 (Table 1).
|
Energy (kcal) |
Protéin (%) |
Fat (%) |
Carbohydrate (%) |
Fiber (%) |
|
|---|---|---|---|---|---|
|
Souchet sec |
304 |
3.5 |
15.5 |
34.3 |
6.9 |
|
Soja |
405 |
34 |
17.69 |
29 |
4.7 |
|
arachide |
583–584 |
21.7–22.9 |
46.1–47.5 |
16.23–20.33 |
8.2–9.9 |
|
Menu fretin |
- |
53.1–72.5 |
1.4-3 |
- |
1.80–2.20 |
Source: CAC (Codex Alimentarius Commission), 2003.
Methods
The production of infant flours and supplements required three stages of production, namely the production of infant flour ingredients from tigernut tubers, the production of flour ingredients from protein sources and finally the formulation of supplementary and weaning flours based on tigernut nuts.
Production of flour ingredients
The stage of producing the ingredient flours for the formulation of infant flours from tigernut tubers consisted of following the diagram below (Fig. 1) for the tubers of each type of tigernut cultivar. The production of meals from protein sources was done according to the respective diagrams: small fry meal (Fig. 2); peanut flour (Fig. 3) and soy flour (Fig. 4).
Fish powder production
Smoked fish powder is produced according to the diagram below
Production de la farine d’arachides
Peanut flour is obtained following the technological diagram below
Production of soy flour
Soy flou ris produced according to the diagram below
Formulation of supplement and weaning flours based on tigernut
Expérimentation
To formulate the flours, different formulations were made by experimenting with mixtures between tiger nut flours as the main source of carbohydrates (source of energy) and protein, lipid, mineralogical and vitamin sources, notably soya (source of vegetable proteins). ), peanuts (source of lipids) and dried fry fish (source of animal proteins), moringa (mineral source). Soy was preferred to cowpea to avoid problems of flatulence and gastrointestinal disorders caused by its high nitrogen content (Laurent, 2011).The formula was programmed in the Excel spreadsheet on the basis of 100 g of dry matter (Trêche, 1999), using the nutritional values from the West African food composition table (FAO, 2012). Doses and ingredients were combined referring to the recommendations of the Codex Alimentarius Commission (CAC, 2013). From a list of food ingredients, this method makes it possible to find the solution leading to covering at least the needs of two nutrients with at least two ingredients (Olusayo et al., 2013; Afolayan, 2008). The equation system used is as follows:
With a = the nutrient contents (carbohydrates, proteins, lipids and energy) X = the proportions of ingredients to mix b = the needs to satisfy. Thus the different values of macronutrients (in g/100 g of flour: proteins, carbohydrates, lipids) and energy (in Kcal/100 g of flour) are calculated automatically according to the calculation formulas developed in the Excel software. The use of this method makes it possible to formulate an infant flour that meets the recommendations relating to nutrient content (carbohydrates, proteins and lipids) (CAC, 2013). The flours developed were standardized by carrying out three tests of the same formulation for each flour formula. The flours obtained were packaged in plastic boxes to avoid contamination.
Nutritional and microbiological analyzes
The flours obtained are subjected to different dosages. The nutritional dosages are carried out according to the methods (AOAC, 2012). The main microorganisms counted are coliforms, Escherichia coli, salmonella, thermotolerant cilforms, GAM, yeasts and molds and Staphylococcus. The methods used are as follows: Coliforms at 30°C (ISO 4832:2006); Escherichia coli (ISO 16649-2:2001); salmonella (ISO 6579-1:2017); Thermotolerant coliforms at 44°C (NF V08-060:2009); Aerobic Mesophilic Germs (AMG) (ISO 4833-1:201; Yeasts and molds (ISO 21527-1-2:2008) and Staphilococcus Aureus Coagulase positive (ISO 6888-2:2003)
Data processing and statistical analyzes
The data generated by the experiment are processed by the Excel spreadsheet (Microsoft office) for calculations. The analysis of variance will be done by the parametric ANOVA and non-parametric Kruskal Wallis test, using the Minitab 18 software. The Tukey method is used to obtain the two-by-two differences between the means of the factor levels in case the At least one influences the variable tested.
Characteristics of flour ingredients
Tigernut flour
From the results of the experiment, several flour compositions emerge varied proximal substances, namely tuber flours from the three nutsedge tubers (Table 1) and flours from protein sources (Table 2). Considering the differences in nutritional compositions, the dendrogram (Fig. 1) makes it possible to understand not only the connections as well as the Euclidean distances between the flours produced.
| Protein | Lipids | Carbohydrates | Dry matter | Fibers | Energy Value | Energy Density | |
|---|---|---|---|---|---|---|---|
| FSB | 7,769 ± 0,01a | 29,82 ± 0,02a | 16,8 ± 0,02e | 94,5 ± 0b | 11,55 ± 0c | 366,656 ± 0,28a | 346,49 ± 0,27a |
| FSJ | 7,3 ± 0,01b | 25,62 ± 0,02b | 17,6 ± 0,02d | 94,8 ± 0,01a | 11,75 ± 0,03b | 330,18 ± 0,28a | 313,0105 ± 0,30a |
| FSN | 6,869 ± 0,01c | 22,54 ± 0,01d | 10,7 ± 0f | 88,9 ± 0,01d | 16,01 ± 0,01a | 273,136 ± 0,11b | 242,818 ± 0,13b |
| FASB | 7,282 ± 0,01b | 22,7 ± 0,01c | 31,3 ± 0,01a | 92,9 ± 0,02c | 5,44 ± 0,01d | 358,628 ± 0,16a | 333,1655 ± 0,22a |
| FASJ | 3,469 ± 0,01e | 12,21 ± 0,01e | 25,3 ± 0,02b | 88,7 ± 0,02e | 2,9 ± 0f | 224,966 ± 0,19c | 199,5445 ± 0,22c |
| FASN | 4,1185 ± 0,01d | 9,81 ± 0,01f | 19,9 ± 0,02c | 88,9 ± 0,01d | 3,33 ± 0,02e | 184,364 ± 0,22c | 163,9 ± 0,21c |
Table 2 presents the nutrient compositions according to the different tigernut flours obtained from the experiment. The analysis of this table shows that tigernut starch flours are those which contain the lowest quantities of fiber, unlike whole tigernut flours which contain fiber contents greater than 11%. FSB flour has the highest protein, lipid and energy contents as opposed to FASJ flour which on the other hand contains the lowest protein, fiber, energy and energy density values.
The dendrogram summarizes the difference between flours according to nutritional characteristics. FSB, FSJ, FSN and FASB flours have nutritional characteristics that are significantly superior to those of FASJ and FASN flours and are therefore far removed from the latter.
Flours from protein sources
The characteristics of secondary flours to be used in the formulation of infant flours and supplements are grouped according to protein, mineralogical and carbohydrate sources (Table 3)
The formulation The flours of the protein sources taken into account for the formulation belong
| Protéines | Lipides | Glucides | Fibres | VE (kcal) | |
|---|---|---|---|---|---|
| Sources protéiques | |||||
| FF | 74,718 ± 0,11 | 5,59 ± 0,07 | 0,1 ± 0,01 | 0,63 ± 0,07 | 349,58 ± 1,1 |
| FA | 31,002 ± 0,14 | 52,13 ± 1,21 | 30,6 ± 0,75 | 20,71 ± 0,94 | 715,58 ± 14,46 |
| FS | 43,894 ± 0,10 | 22,63 ± 1,18 | 3,02 ± 0,17 | 4,4 ± 0,24 | 391,33 ± 11,704 |
| Source minéralogique | |||||
| M | 27,1 ± 0,05 | 2,3 ± 0,05 | 38,2 ± 0,15 | 19,2 ± 0,45 | 281,9 ± 1,25 |
| Source glucidique | |||||
| S | 0 ± 0 | 0 ± 0 | 100 ± 0 | 0 ± 0 | 400 ± 0 |
| FF: Fry meal; FA: Peanut Flour; FS: Soy Flour; M: Moringa | |||||
The analysis of Table 3 allows us to appreciate the characteristics of the different flours. Thus, fry meal has the highest protein content (74.718 ± 0.11%) but the lowest fiber content (0.63 ± 0.07%). Furthermore, peanut flour limits the lipid (52.13 ± 1.21%), carbohydrate (30.6 ± 0.75%) and fiber (20.71 ± 0.94%) contents. So peanuts not only provide an excessive amount of fiber but also lipids, which cause flours to go rancid. A possible protein deficit could be filled by moringa (27.1 ± 0.05%) and in turn meet the mineral needs of flours. Likewise, sugar, due to its high energy value (400 ± 0 kcal) makes it possible to supplement the energy that tiger nut flours can provide.
Infant flour
Optimal compositions of infant flours
The formulation of the flours required mixing the secondary flours in very distinct proportions (Table 4).
| FS | FSP | S | M | |
|---|---|---|---|---|
| FSBFF0 | 38,45 | 23,11 | 38,45 | 0 |
| FSBFF5 | 38,45 | 23,11 | 33,45 | 5 |
| FASBFF0 | 34,35 | 31,30 | 34,35 | 0 |
| FASBFF5 | 34,35 | 31,30 | 29,35 | 5 |
| FASBFF10 | 34,35 | 31,30 | 14,35 | 10 |
| FASBFS0 | 31,19 | 37,62 | 31,19 | 0 |
| FASBFS10 | 31,19 | 37,62 | 21,19 | 10 |
| FSJFF0 | 51,07 | 36,16 | 12,768 | 0 |
FS: Tigernut flour; FSP: Protein Source Flour; S: sugar; M: Moringa; FSBFF0: Brown nutsedge flour with moringa without moringa; FSBFF5: Brown tigernut flour with 5% moringa; FASBFF0: Brown tiger nut starch flour without moringa; FASBFF5: Brown tiger nut starch flour with 5% moringa; FASBFF10: Brown tiger nut starch flour with 10% moringa; FASBFS0: Moringa-free Soya Brown Tigernut Starch Flour; FASBFS10: Soybean brown tigernut starch flour with 10% moringa; FSJFF0: Yellow nutsedge flour with moringa without moringa.
The Table 4 presents the proportions of mixtures in order to optimized flour formulations in obtaining quality infant flours. The proportions of tigernut flour and sugar vary from 31,19% to 38,45%. variation in proteins sources are lower and stand between 23,11 and 37,62%.
Characteristics of the flours obtained
| Carbohydrates | Protein | Lipids | Fibers | Energy | |
|---|---|---|---|---|---|
| FSBFF0 | 44,93 ± 0,54 | 20,26 ± 0,23 | 12,76 ± 0,18 | 4,58 ± 0,09 | 375,6 ± 4,7 |
| FSBFF5 | 41,84 ± 1,33 | 21,62 ± 0,31 | 12,87 ± 0,32 | 5,55 ± 0,12 | 369,67 ± 9,44 |
| FASBFF0 | 45,13 ± 1,04 | 25,89 ± 0,25 | 9,55 ± 0,27 | 2,07 ± 0,11 | 370,03 ± 7,59 |
| FASBFF5 | 42,04 ± 0,75 | 27,23 ± 0,39 | 9,67 ± 0,18 | 3,03 ± 0,25 | 364,11 ± 6,18 |
| FASBFF10 | 38,95 ± 0,96 | 28,58 ± 1,51 | 9,78 ± 0,95 | 4 ± 0,21 | 358,14 ± 18,43 |
| FASBFS0 | 42,09 ± 1,13 | 18,78 ± 1,20 | 15,6 ± 0,55 | 3,35 ± 1,10 | 383,88 ± 14,27 |
| FASBFS10 | 35,91 ± 4,10 | 21,48 ± 0,98 | 15,82 ± 0,20 | 5,27 ± 1,21 | 371,94 ± 22,12 |
| FSJFF0 | 44,86 ± 0,82 | 20,27 ± 0,75 | 11,12 ± 0,19 | 5,03 ± 0,45 | 360,6 ± 7,99 |
FSBFF0: Brown nutsedge flour with moringa without moringa; FSBFF5: Brown tigernut flour with 5% moringa; FASBFF0: Brown tiger nut starch flour without moringa; FASBFF5: Brown tiger nut starch flour with 5% moringa; FASBFF10: Brown tiger nut starch flour with 10% moringa; FASBFS0: Moringa-free Soya Brown Tigernut Starch Flour; FASBFS10: Soybean brown tigernut starch flour with 10% moringa; FSJFF0: Yellow nutsedge flour with moringa without moringa.
Table 5 reveals the nutritional characteristics of composite flours. eight (08) composite flours meet the standards for infant flours. Of these flours, 6 contain fry and 2 contain soya. No composite flour contains peanut flour. The majority of flours meeting the criteria for infant flours are those which contain fry meals. These include FSBFF0, FSBFF5, FASBFF0, FASBFF5, FASBFF10. The flour with both the highest protein content (28.58 ± 1.51) and the lowest fiber content is FASBFF10. The majority of flours are in proportions (G: 4; P: 2; L: 1).
Summary of flour groupings
The differences between the flours are summarized according to the factor map following a factorial correspondence analysis (Fig. 6) and an ascending hierarchical classification of the composite flours (Fig. 7).
The AFC analysis provides information on the distance between the points representing the flours. Thus, the factorial map shows three (03) flour grouping blocks. Block 1 comes out consisting of two (02) flours (FASN and FASJ); block 2 bringing together 5 flours (FSN, FSJ, FSB, FASB, FASBFS10) and block 3 with 7 flours (FSBFF0 FSBFF5, FASBFF0, FASBFF5, FASBFF10, FASBFS0, FSJFF0).
Récapitulatif des classifications des farines
The Complete Linkage Dendrogram; Euclidean distance between basic and composite flours reports hierarchical ascending classification of raw and composite flours through Fig. 3. Two large classes emerge from this classification. On the one hand, raw flours (FSB, FSJ, FASB, FSN FASJ, FASN and FASN of tiger nuts and fortified flours (FSBFF0, FSBFF5, FASBFS0, FASBFS10, FASBFF5, FASBFF10). Thus? fortified flours have characteristics better and far ahead of the unfortified ones.
Microbiological characteristics of composite flours
| Thermo-tolérants coliforms at 44°C (UFC/g) | Escherichia coli (UFC/g) | Yeast and molds (UFC/g) | Salmonella (Absence/Présence)/25g | |
|---|---|---|---|---|
| FSBFF0 | < 10 UFC/g | < 10 UFC/g | < 100 UFC/g | Absence/25g |
| FSBFF5 | < 10 UFC/g | < 10 UFC/g | < 100 UFC/g | Absence/25g |
| FASBFF0 | < 10 UFC/g | < 10 UFC/g | < 100 UFC/g | Absence/25g |
| FASBFF5 | < 10 UFC/g | < 10 UFC/g | < 100 UFC/g | Absence/25g |
| FASBFF10 | < 10 UFC/g | < 10 UFC/g | < 100 UFC/g | Absence/25g |
| FASBFS0 | < 10 UFC/g | < 10 UFC/g | < 100 UFC/g | Absence/25g |
| FASBFS10 | < 10 UFC/g | < 10 UFC/g | < 100 UFC/g | Absence/25g |
| FSJFF0 | < 10 UFC/g | < 10 UFC/g | < 100 UFC/g | Absence/25g |
| Np : non précisé | ||||
Table 6 presents the loadings per composite flour of microbiological parameters. All flours meet microbiological standards for parameters such as Thermotolerant Coliforms, Escherichia Coli, Mesophilic Aerobic Germs; Yeast and Mold.
In Africa, porridges have an important place in infant nutrition. This is the dietary method usually used to complement breastfeeding and gradual weaning before the introduction of the family dish. However, many Beninese infant flours are struggling to emerge on the national market, mainly because of their weaknesses in meeting consumer expectations (Ahouandjinou, 2007). The edible nutsedge (Cyperus esculenstus) is a perennial plant belonging to the Cyperaceae family (Aké, 2006). The experimentation carried out as part of this work makes it possible to produce several variants of flour from the tubers of three nutsedge cultivars having varied nutritional compositions comparable to those of unprocessed tubers. Indeed, FSB, FSJ, FSN, FASB, FASJ and FASN flours, products of tuber processing, all have respective protein contents of 7.769 ± 0.01%, 7.3 ± 0.01%, 6.869 ± 0. 01%, 7.282 ± 0.01%, 3.469 ± 0.01% and 4.1185 ± 0.01% greater than or approximate to that of the (CAC) Codex Alimentarius Commission) (3.5%) in 2003. However, the fiber contents of the codex (6.9%) are higher than the flours obtained with values greater than 11%. Considering fat, only FSB, FSJ, FSN, FASB flours have lipid values higher than that of the (CAC) Codex Alimentarius Commission). Flours from processing give protein, lipid and carbohydrate contents similar to those obtained by certain authors, notably Oladele and Aina (2007) and Salau et al. (2012) while they demonstrated proximal composition ranges of proteins of 3.98 to 9.70%, fat of 24.00 to 35.43% and carbohydrates of 22.08 and 75.88%. FSB flour has the highest protein, lipid and energy contents as opposed to FASJ flour which on the other hand contains the lowest protein, fiber, energy and energy density values. FSB, FSJ, FSN and FASB flours have nutritional characteristics that are significantly superior to those of FASJ and FASN flours and are therefore far removed from the latter. Considering that the development of a healthy and quality complementary food meeting international criteria requires technicality and expertise to take into account several technological, microbiological and nutritional parameters, this requires applying appropriate formulation methods.. Infant flour must contain the macronutrients and micronutrients in the quantity and quality necessary for the harmonious growth of the child. We have succeeded in developing six formulas with fry (FSBFF0, FSBFF5) based on brown nutsedge, three (03) formulas with fry based on brown nutsedge starch, one formula with fry based on yellow nutsedge tubers (FSJFF0) two formulas with soy (FASBFS0; FASBFS10). For this, certain components are useful, in particular protein sources, in order to compensate for protein-energy malnutrition. Fry meal is the best protein source not only because of its highest protein content (74.718 ± 0.11%) but also because it belongs to the animal kingdom. Although this is so, it also has the lowest fiber content (0.63 ± 0.07%). The second protein source is soy flour (43.894 ± 0.10%), just ahead of peanut flour (31.002 ± 0.14%), which cumulatively is respectively full of the highest proportions of lipids (52.13 ± 1. 21%) and fibers up to (20.71 ± 0.94%). So peanuts not only provide an excessive amount of fiber but also lipids, which cause flours to go rancid. Due to its availability and easy accessibility, the soya was chosen as the main source of protein, like most infant flours produced and marketed in Benin (Dagbadji, 2003; Nago, 2012). Its use is justified above all by its balanced composition of proteins of good biological value containing all the essential amino acids as well as vitamins and minerals (Laurent, 2011). Nevertheless, soy is characterized by strong antinutritional activity which has been reduced by roasting. The addition of fry fish (1%) to the formula is justified by the fact that they constitute a source of protein of animal origin providing better digestibility and facilitating the absorption of proteins of plant origin. Roasting the ingredients made it possible to reduce their water content, promoting an increase in the dry matter content of the formulas tested (CAC, 2013). Recently, two positive experiences with the formulation of infant flour were reported in Côte d'Ivoire with cassava and soya (Dègnon et al., 2015), and in Benin with corn, fonio, and fry fish (Zannou- Tchoko et al., 2011). In the present study, the primary purpose of legumes such as soya and peanuts is to help increase protein content, cane sugar helps to improve taste and oil to improve energy intake. Taking into account the doses and combined ingredients by referring to the standards of the Codex Alimentarius Commission, the proportions of tiger nut flour vary from 31.19–38.45% and are similar to those of sugar. The variations in protein sources are lower and stand between 23.11 and 37.62%. The mixing plan leads to composite flours having nutritional characteristics of composite flours adapted to the standards of infant flours. Eight (08) composite flours meet the standards for infant flours. Of these flours, 6 contain fry and 2 contain soya. No composite flour contains peanut flour. The majority of flours meeting the criteria for infant flours are those which contain fry meals. These include FSBFF0, FSBFF5, FASBFF0, FASBFF5, FASBFF10. The flour with both the highest protein content (28.58 ± 1.51) and the lowest fiber content is FASBFF10. The majority of flours are in proportions (G: 4; P: 2; L: 1). The nutritional value of infant flours FSBFF0, FSBFF5, FASBFF0, FASBFF5, FASBFF10 composed of tigernut nuts, clearly shows a nutritional composition consistent with the values required by the World Health Organization. Indeed, according to the WHO (WHO, 2002), infant flour intended to supplement breast milk must provide 68% carbohydrates, 13% proteins, 7% lipids and 400 Kcal per 100 g of flour. In the present study, the energy values of the eight formulated flour formulas are consistent (360.6 ± 7.99 to 383.88 ± 14.27 kcal compared to the standard (400 Kcal). The same is true for the infant flours produced and marketed in Benin (367 to 486 kcal/g) (Dagbadji, 2003; Nago, 2012) This could be explained by the incorporation of soya which would also have contributed to the energy density, as well as to the energy density. fairly high protein and lipid content of flours as shown in previous studies (Zannou-Tchoko et al. 2011; Suri et al., 2014; Dègnon et al., 2015; Tshite et al., 2015). energy of 360.6 ± 7.99 to 383.88 ± 14.27 kcal obtained in this study are similar to the standard which is 400 Kcal (WHO/UNICEF, 2003; Mouquet et al., 2008) and to that reported by (Kouassi, 2015) in infant porridges prepared by germination and fermentation techniques. The addition of sucrose not only improves the taste, but also the energy content. The protein content of the formulas (18.78 ± 1.20 to 28.58 ± 1.51) is much lower than the needs of infants (Onilude, 2009) and the standards (Solomon, 2005). The protein contents of formulated flours are advantageous for child growth because proteins have a positive impact on tissue repair and bodybuilding (Soroet al., 2013). The lipid intake in infant formula intended for children during weaning must represent approximately 30% of the total energy intake for a rate of approximately 8% (Lutter et al., 2003; FAO/WHO, 2006). The addition of sugar and oil to the different flours was carried out to significantly modify the viscosity of the porridges resulting from the flour formulations and improve the taste of the porridges (Trèche, 1998). Also, the application of drying would have allowed a significant reduction in the load of aerobic mesophilic germs and fungi in the flours of this study in accordance with the work of Tarhouniet al., (2015). It was also not detected any presence of molds in these compound flours which could have been the cause of food poisoning in view of the toxic risk implied by a toxigenic mold capable of secreting a toxin insensitive to heat as demonstrated by certain authors such as Tabauc, (2007). Total coliforms, thermotolerant coliforms, staphylococci and salmonella were also not detected in the compound flours. These microbiological results obtained reflect compliance with good hygiene practices during the manufacturing of flours. The different flours obtained in this study are therefore of satisfactory microbiological quality.
The edible nutsedge (Cyperus esculenstus) is an alternative to the use of cereals in the production of infant flour. The formulations led to eight formulas namely: FSBFF0; FSBFF5; FASBFF0; FASBFF5; FASBFF10; FASBFS0 and FASBFS10 with characteristics close to WHO and Codex Alimentarius standards. Among the flours obtained, no formula contains peanut flour. Most formulas approximately meet the Codex Alimentarius and WHO standards for infant flours. However, the FASBFS0 formula has the following characteristics: Carbohydrates (42.09 ± 1.13%), Proteins (18.78 ± 1.20%), Lipids (15.6 ± 0.55%), Fibers (3. 35 ± 1.10%) and energy value (383.88 ± 14.27%) better meets the required standards. Considering the microbiological parameters, all flours meet microbiological standards.
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The authors declare no competing interests.