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Abstract
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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
Submitted: 2010 December, 09
Accepted: 2011 January, 07
Published: 2011 February, 15 |
Abstract:
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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.
Key words: Flour formulation, local ingredients, malnutrition, , , ,
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Cite this Reference:
W.R. Compaoré, P.A. Nikièma, H.I.N. Bassole, A. Savadogo, D.J. Hounhouigan, J. Mouecoucou and S.A. Traoré, . Nutritional Properties of Enriched Local Complementary Flours. Advance Journal of Food Science and Technology, (1): 31-39.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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