Publications Scientifiques

[ Article ] Formulation and biochemical characterization of sweet potato (Ipomoea batatas) based infant flours fortified with soybean and sorghum flours

Date de soumission: 27-02-2017
Année de Publication: 2013
Entité/Laboratoire Laboratoire de Microbiologie et de Technologie Alimentaire (LAMITA)
Document type : Article
Discipline(s) : Microbiologie
Titre Formulation and biochemical characterization of sweet potato (Ipomoea batatas) based infant flours fortified with soybean and sorghum flours
Auteurs SANOUSSI A. Faouziath [1], DANSI ANAGONOU ALEXANDRE [2], BOKOSSA YAOU Innocent [3], DANSI Maria [4], EGOUNLETY MOUTAÏROU [5], SANNI Latif O. [6], SANNI AMBALIOU [7],
Journal: International Journal of Current Microbiology and Applied Sciences
Catégorie Journal: Internationale
Impact factor: 2.937
Volume Journal: 2
DOI:
Resume This study aims to contribute to children's food security at weaning age through sweet potato valorisationin Benin. Two cultivars of sweet potato namely Bombo (P1)and Mansawin (P2),soybean and malted sorghum were in different proportions to develop a various sweet potato based infant flours namely P1SF 75%-25%, P1SF 50%-50%, P2SF 75%-25%, P2SF 50%-50%, P1SSIF and P2SSIF. These flours were analysed for their physicochemical compositions, microbiological status, sensory profiles and their Brine shrimplarvae toxicity. The results of the color determination revealed that no significant differences existbetween P1 and P2 flours for L*, a* and E but their b* values were significantly different (p <0.05) hence indicating that P2 produce more yellowness flour than P1. Comparative analysis of the physicochemical composition of the soybean enriched sweet potato infant flours (P1SF 75%-25%, P1SF 50%-50%, P2SF 75%-25%, P2SF 50%-50%), showed that only P2SF 50%-50% is rigorously consistent to the standard jointly recommended by FAOand WHO. The protein, fat and carbohydrate content of the sweet potato based infant flours fortified with soybean and malted sorghum (P1SSIF and P2SSIF) are lower than those of the Benin widely used commercial cereal based complementary infant flour VIE VITAL VITE but are still in accordance with recommended standard like their pH, energy density,microbiological qualities and no toxicity (LC50 >100 μg/ml). Porridges made with the developed infant flours were more appreciated (sensory profiling) than the one of VIE VITAL VITE .To promote sweet potato and to contribute to children s food security in Benin, industrial production and commercialization of sweet potato based infant flours fortified with soybean and sorghum was recommended and further research actions suggested.
Mots clés Benin, Brine shrimp; toxicity; infant flours; proximate composition sensory profiles; Sweet potato.
Pages 22 - 34
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