Nutritional Evaluation and Sensory Description of Five Porridges Formulated from Certain Local Commodities for Use as Supplementary Foods for Children in Côte d’Ivoire

Abstract

The aim of this work was to evaluate the nutritional, vitamin and sensory potential of porridges for infant feeding. Endeed, malnutrition in weaning infants and young children is a major public health and social problem in developing countries. It is therefore essential to develop appropriate complementary food formulations to address this problem. In this context, different flours have been developed from local raw materials (cereals and pulses) in combination with other ingredients. Five porridges, B1F, B2F, B3F, B4F and B5F were prepared from five flours formulated with several ingredients according to the PNN method. Biochemical, fonctional and nutritional analyses were carried out on the porridges obtained as well as hedonic tests. Results showed that these porridges are rich in proteins (15.93-22.36%) and lipids (19.93-26.80%), with an energy density above the recommended limit for porridges used as complementary foods. Due to their high viscosity (1.90 Pa/s), B1F and B5F porridges would be more suitable for young children. Porridges B1F, B2F and B3F were the most popular due to their sweet, milky flavour. Porridges B4F 449.4 ± 0.07µg/100g and B5F (628,00 ±1,00 µg/100g stand out for their high vitamin A content, while B2F (30.20) and B3F (34.10 mg/100g) have the highest vitamin E content.