Home           Contact us           FAQs           
     Journal Home     |     Aim & Scope    |    Author(s) Information      |     Editorial Board     |     MSP Download Statistics
2011 (Vol. 3, Issue: 1)
Article Information:

Nutritional Properties of Enriched Local Complementary Flours

W.R. Compaoré, P.A. Nikièma, H.I.N. Bassole, A. Savadogo, D.J. Hounhouigan, J. Mouecoucou and S.A. Traoré
Corresponding Author:  W.R. Compaore 

Key words:  Flour formulation, local ingredients, malnutrition, , , ,
Vol. 3 , (1): 31-39
Submitted Accepted Published
2010 December, 09 2011 January, 07 2011 February, 15

This study aimed to identify the nutritional, functional, sensory and microbiological profile of experimental nutritional flours, produced with local products in Burkina Faso. The raw materials included maize (Zea mays), millet (Pennisetum glaucum) and rice (Oryza sativa). Local ingredients were pulps of Adansonia digitata and Parkia biglobosa and seeds of Cucurbita maxima and Moringa oleifera. Three formula were developed, the first (F1) with maize, the second (F2) with rice and the last (F3) with millet. Each of these cereals was mixed with predetermined portions of seeds and pulps in order to obtain enriched flour. Nutritional, microbiological and functional analysis and the acceptability criteria of these enriched flours were assessed and compared to Misola (F4), the existing local complementary flour. The fat content of experimental flours were respectively in the first (F1), second (F2) and third formula (F3) 15.91±0.01%, 11.82±0.02% and 17.02±0.02%. The carbohydrate range was 65.46±0.06%, 70.81±0.01% and 64.51±0.01% for F1, F2 and F3, while the energetic value is higher than recommended (453.07±0.05, 424.56±0.03 and 458.96±0.05 kcal respectively for F1, F2 and F3). Functional characteristics indicated the good viscosity (117, 119 and 121 mm/30 sec for F1, F2 and F3) least gelation (9, 6 and 7%) and water absorption capacity (2, 4 and 1 g/g). Trained sensory evaluation panellists gore the enriched flour porridge a score of acceptable. These enriched flours have great potential as a weaning food in resource-poor and technologically under-developed countries.
Abstract PDF HTML
  Cite this Reference:
W.R. Compaoré, P.A. Nikièma, H.I.N. Bassole, A. Savadogo, D.J. Hounhouigan, J. Mouecoucou and S.A. Traoré, 2011. Nutritional Properties of Enriched Local Complementary Flours.  Advance Journal of Food Science and Technology, 3(1): 31-39.
    Advertise with us
ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
Submit Manuscript
   Current Information
   Sales & Services
Home  |  Contact us  |  About us  |  Privacy Policy
Copyright © 2015. MAXWELL Scientific Publication Corp., All rights reserved