Nutritional Quality of Food Supplements for Children from 6 to 59 Months Proposed to the Dietary Service of Regional Hospital of Daloa (Ivory Coast)

Abstract

Aim: This study aimed to evaluate the nutritional quality of the infant flours offered to mothers received in the dietary service of the CHR of Daloa.
 Introduction: Ivory Coast’s membership in Scaling up Nutrition (SUN) is a momentum in a collective effort to improve the nutrition and nutritional status of the population. 
 Method : For this purpose, analyses of biochemical compositions, in particular the levels of protein, fat and minerals in the proposed infant flours, were carried out. 
 Results: The formulations of the flours proposed have high nutritional values. The protein content of compound flours increases proportionally with the amount of soy incorporated. Indeed, for FC2 and FC3 formulations, these contents are 17.12 ± 0.19 g / 100 g (FC3) and 17.50 ± 0.56 g / 100 g (FC2) with a rate of incorporation of 25% soy. In addition, the FC1 flour formulation enriched with peanuts is low in protein with a value of 8.69 ± 0.11 g / 100 g. These flours also had mineral contents in accordance with WHO standards of calcium (> 125 mg / kg), iron (> 4 mg / kg) and zinc (> 0.8 mg / kg). In addition these formulations are highly digestible.
 Conclusion: However, to use the proposed meal formulations as food for malnutrition, it would necessarily be necessary to supplement them with available local fruits and vegetables, rich in vitamins and minerals.