Biochemical, nutrients, functional and sensory properties of Dockounou flours enhanced with soybean and Voandzou

Abstract

In light of the current pandemic, there is an urgent need for high-quality nutrient-dense infant food in developing countries. This study aimed at the development of infant flours with high nutritional potential from senescent plantains. Thus, some enriched flours were created using senescent plantains in Dockounou technology production. Flours were analysed physicochemically, biochemically, nutritionally, functionally and organoleptically. Results showed an enhancement of protein, fat, iron, and zinc content in the flours as compared to the traditional (conventional) types. Higher concentrations of polyphenols 218.24 ±11.53 mg/100 g of dry matter and flavonoids 8.03 ±2.53 mg/100g of dry matter observed in the flours may be beneficial to consumers' bodies. The positive correlation between rheological properties and carbohydrate, protein, fat content and organoleptic characteristics suggests that enriched Dockounou flours can be used in infant porridges and other complementary foods. However, cassava and maize Dockounou showed the best characteristics for the dietary needs of children post weaning and could be used as infant flour.