Optimization using response surface methodology (RSM) of the energy density of flour-based gruels of sweet cassava (Manihot esculenta Crantz) flour: Effect of the addition of two new sprouted rice varieties produced under optimal conditions (Nerica 3 and Nerica L56)

Abstract

Childhood energy malnutrition that appears in the weaning age is caused by insufficient energy intake due to a lack of certain macronutrients such as proteins and lipids. One of the solutions to improve children's energy intake is the combination of amylase-rich flours with flours such as cassava. This has led us to optimize the energy density of cassava flour-based gruels using two varieties of germinated paddy rice (Nerica 3 and Nerica L56) produced under optimal conditions. The bitter cultivar cassava flour used to prepare the gruels was chemically characterized. The Doehlert design response surface methodology was used to optimize the energy density of the gruels with the optimized germinated paddy rice flour mass and dry matter as factors and the flow velocity (Botswick consistency) between 100 and 160 mm/30s as response. From this study, it appears the proteins, carbohydrates and lipids values of cassava flour were respectively 1.60%, 2.04% and 79.50%. The cyanide value was less than 10 mg of HCN/Kg of product. It also follows that the use of germinated paddy rice flours with masses of 7.66 g (Nerica L56) and 6.48 g (Nerica 3) in the gruel prepared with 15 g and 19 g of cassava flour dry matter respectively, made it possible to obtain flow velocities of 107.99 and 123.66 mm/30s respectively, thus respecting norm. Given their strong liquefying power, the increase in flow velocities was more pronounced with the Nerica 3 variety, where the energy density was multiplied by 5.23 compared to 4.09 for the Nerica L56. This energy density was 14.20 kcal/100 mL from cassava flour without amylase rich flour, 58.20 kcal/100 mL in combination with Nerica L56 and 74.20 kcal/100 mL with Nerica 3. The combination of cassava flour and germinated rice flour of the Nerica 3 variety would therefore be more effective in improving the energy density of complementary foods and solve the problem of child deficiency malnutrition.