par Elysée, Somassè Yassinmè;Aminata, C.;Donnen, Philippe 
Référence African journal of food, agriculture, nutrition and development, 18, 1, page (13171-13185)
Publication Publié, 2018
Référence African journal of food, agriculture, nutrition and development, 18, 1, page (13171-13185)
Publication Publié, 2018
Article révisé par les pairs
| Résumé : | Malnutrition, including deficiencies in micronutrients, stunting, wasting and underweight, is a public health concern among children under-five years in developing countries. Inadequate complementary feeding consisting of giving monotonous, lowenergy and low-micronutrients dense cereal porridge is a common cause of malnutrition. The objective of this study was to identify and to assess the nutritional quality and the energy content of infant and young child homemade blended flours in the rural settings of Southwest Burkina Faso in order to promote blended flour recipes whose composition would be suitable as complementary foods for breastfed infants and young children in Burkina Faso. Cereal-based local blended flours were recorded through a survey in 10 villages. Five (5) recipes that contained at least one protein source (like beans or animal product) were selected for improvement and nutrient content analysis. Sensory evaluation of the porridge made from the blended flours was conducted using the infants, young children and mothers. The feasibility (cost and workload involved) have been also assessed among mothers. The energy content of analyzed blended flours ranged from 430 to 454 kcal/100g, with 11.5 to 14 g of protein. Flours were well accepted by children. The time required to prepare a blended flour recipe was estimated at 2 hours per week for one child, and all women interviewed found it acceptable. Flours recipes that used sugar were found costly and unaffordable by 40 to 50% of women according to the blended flour. Taking into account the cost, two blended flours recipes were preferred: Flour recipe A: Pearl millet (48%), beans (7%), peanuts (23%), sumbala (fermented seed of Parkia biglobosa) (7%), and monkey bread (15%). Flour recipe B: Pearl millet (48%), beans (7%), peanuts (26%), small fish powder (4%), and monkey bread (15%). All the five blended flours met the minimum recommended energy density for complementary food of 400 kcal/100g. However, except for vitamin C, the micronutrients contents were insufficient. To address micronutrients deficiencies in this rural setting of Burkina Faso, additional sources of micronutrients should be given to children. |
