Formulation of Infant Flours Based on Fonio Enriched with Bambara Groundnut Anacardium (Cashew) and African Locust Bean Fruit Pulp

作     者：Lawrence Roselynn Kra KouaKou Pierre Martial Thierry Akely Albarin Grodji Gbogouri Françoise Kouame Lawrence Roselynn Kra KouaKou;Pierre Martial Thierry Akely;Albarin Grodji Gbogouri;Françoise Kouame

作者机构：Laboratory of Food Biochemistry and Tropical Product Technologies UFR of Food Sciences and Technology Nangui-Abrogoua University Abidjan Ivory Coast Department of Science et Technologie Section (SVT) Ecole Normale Suprieure Abidjan Cte dIvoire 

出 版 物：《Agricultural Sciences》 (农业科学（英文）)

年 卷 期：2024年第15卷第9期

页      面：1071-1088页

学科分类：0202[经济学-应用经济学] 02[经济学] 020205[经济学-产业经济学] 

主　　题：Infant Flours Formulation Fonio Groundnut African Locust Bean Fruit Pulp 

摘      要：Infant malnutrition is a significant issue in Côte d’Ivoire, and this study aims to address it by formulating infant flours using local ingredients. Fermentation, germination, and malting methods were used to enhance the quality of six formulated flours, all based on Fonio and supplemented with Bambara groundnut, African locust bean fruit pulp, and cashew kernels. Results showed that Fonio had the highest carbohydrate content, while Bambara groundnut and Cashew kernels were rich in protein and lipid content. African locust bean fruit pulp was rich in fiber and Vitamin C, with a high β-carotene value. The cashew kernel had the highest energy value. Regarding mineral composition, African locust bean fruit pulp had the highest potassium content, while Bambara groundnut and African locust bean fruit pulp were rich in sodium. Cashew kernel and Fonio had higher iron and calcium content. Bambara groundnut had a higher zinc content, while cashew kernel had a higher magnesium content. The formulated flours made from fermented Fonio grains and enriched with Bambara groundnut, African locust bean fruit pulp, and cashew kernel had varying protein, fiber, carbohydrate, ash, and fat contents. The flour formulated with sprouted Fonio and enriched with the same ingredients had higher protein content and energy value than the other fermented seed-based flours. The mixed flours produced with fermented seeds and the flour produced from sprouted seeds met international standards. Overall, these findings offer valuable insights into the nutritional composition of the formulated flours and their potential to combat infant malnutrition in Côte d’Ivoire.