Abstract
This study aims at proposing the improvement of nutritional quality and the energy density of the gruels of the flours of yam and marrow thanks to the factorial design. The production of the flour and the formulation of the flour of yam by marrows for the production of the gruels having the recommended nutritional characteristics were optimized by has factorial design. 16 experiments each one, carried out after has judicious choice of 4 variables led to has mathematical model in the form of has polygon of first degree. After analysis of the effects one the production of the flour of yam, the result shows that the factors cuts has weak effect one the answer (the content of matter dries), generally butt 0.004 to 0.5. The average of the content of dry matter is slightly closed to the dry matter of the fresh yams (38.83±0.71). The effects between the factors are also negligible. Being the formulation, the result shows that the primary product has effect one the content of proteins of the gruels. The other factors are negligible one the answer likes to their interactions. The factors and to their interactions cuts year effect slightly negligible one the dry matter of the gruels and the content total of ashes. The temperature of cooking has significant effect one the consistency (mm/30 s) of gruels whereas the other factors and all the interactions cuts has negligible effect one the answer. The formulation of the gruels containing flour of yam and marrow involves year increase in nutritional quality in particular out of proteins with 13.71 g/100 g of gruels. These results appear adapted within the framework of the fight against infantile malnutrition in the context of the local resources available.
Highlights
The malnutrition remains a major problem of public health in the developing countries
We must answer the following question: Up to what point will the addition of marrow to the yams, associated technological treatments aiming at hydrolysis partial of the starch make it possible to increase the energy density and the content of macronutriments of the gruels?
Optimization of the formulation of the flour and the yam-marrow gruel: Choice of the parameters and the level of the variables: The indexed parameters which influence the content of proteins, the rate of flow, the content total in mineral elements and the content of dry matter of the gruels are: the matter dries of starting (X1), the built-in malt rate (X2), the duration of cooking (X3), the temperature of cooking (X4)
Summary
The malnutrition remains a major problem of public health in the developing countries. The maize, in fermented form, represents food most largely used in the preparation of food complemented which besides has a low nutritional quality owing to the fact that it represents the only basic ingredient and a low energy density because to the fact that the starch does not have sudden a preliminary technological treatment (Elenga et al, 2009). This fermented dough is characterized by a water content of approximately 50% limiting the possibilities of their conservation to long duration (FAO, 1992). We must answer the following question: Up to what point will the addition of marrow to the yams, associated technological treatments aiming at hydrolysis partial of the starch (gelatinization followed by the incorporation of malt) make it possible to increase the energy density and the content of macronutriments of the gruels?
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