Formulation of three infant foods from plantain flour fortified with sesame (Sesamum indicum), Soya bean (Glycine max) and cashew nut (Anacardium occidentale L.)

Abstract

The aim of this study was to formulate infant flours using plantain, cashew nut, sesame and soya bean as raw materials. To achieve this objective, plantains were precooked, cashew nut and sesame grains were roasted, soya bean was soaked, dried, roasted, and all were ground into flours. Different infant flours were formulated by mixing Plantain Flour with Cashew Nut (PFCN), Plantain Flour with Sesame (PFSE) and Plantain Flour with Soya Bean (PFSB). They were characterized based on their total sugar and protein contents in order to select the good combinations. The proximate composition (moisture, total sugar, protein, lipid and crude fiber contents) and the functional properties (Water Absorption Capacity and Water solubility Index) of formulated flours were determined. Gruels were produced from these flours and their physical and sensory properties were evaluated. The result showed that carbohydrate, protein and lipid contents were respectively 66.5; 10.7 and 11.8% for PFCN, 65.2; 12.7 and 11.6% for PFSE and 65.7; 15.4 and 8.0% for PFSB, all for 100 g of dry weight. These values are in line with the recommended references of the World Food Program. The Water Absorption Capacity (WAC) of PFCN, PFSE and PFSB were 382, 398 and 407% respectively. With an average value of 53%, the water solubility index of the formulated flours had the same trend with WAC. The gruel prepared with the formulated flours exhibited higher viscosity which indicated that they could be suitable for children from 12 months. The gruel prepared with the PFCN was the most acceptable according to its sensory characteristics. Based on their demonstrated nutritional values and functional properties, PFCN, PFSB and PFSE are potential flours for the preparation of good complementary food.