Formulation of an enriched infant flour based on milk and local ingredients in the Guinea-Conakry region

Abstract

The quality of fortified infant flour for the infant weaning period is of great importance. The objective of this study is to develop an infant flour produced from corn and fonio and enriched with milk and local ingredients.For the formulation, a composition of corn and fonio flours was made (30% and 20%). To this, local ingredients were added. The physicochemical and microbiological characteristics were determined according to the AOAC international standard methods.
The results of these analyses are as follows: Humidity: 6.17%; PH 5.49; Total ash: 2.63%; Dry matter: 93.53%; Carbohydrates: 73.38%; Proteins: 11.44%; Lipids: 6.45%. According to the international standard ISO 7218, the analysis of microbiological parameters gave the following results: Total Mesophilic Flora: 674/g; Yeasts and Molds: 71/g. The evaluation of the organoleptic characteristics was carried out according to the AFNOR method).
The results obtained revealed that the incorporation of local products and ingredients significantly improved the protein content and energy value of infant flour. The microbiological loads detected in this flour are lower than the criteria applicable to infant flours. The porridge prepared from the flour produced was well appreciated by consumers. This infant flour obtained (MAFOBALS), can be recommended for infants in order to combat infant malnutrition.