Elaboration of composite infant Flour with local ingredients of Côte d’Ivoire: What strategies of enrichment in essential omega 3 fatty acids?

Abstract

In Côte d’Ivoire, locally made infant flours were low quality and they do not always meet the criteria for composition recommended by the World Health Organization. This study suggests formulation strategies of infant flours with required nutritional quality using local ingredients and enriched in omega 3 fatty acids. The matrix method of formulation was used to generate proportions of ingredients (millet, corn, soybean, bean, and mackerel oil) to be mixed to obtain required nutrient content. Three formulae of which a witness Formula (FT), F1 Soy-rich Formula (F1S) and F2 enriched with fish oil (F2HP) were performed with fixed proportions ingredients. All formulae displayed required nutritional composition (carbohydrates, proteins, lipids and energy) according to WHO criteria, with high content of the calcium (1400-1787.4 mg/100g), the magnesium (1960.3 – 2373.8 mg/100g, the iron (48.8-64.0 mg/100g of flour). The addition of the soy flour and mackerel oil was contributed to PUFA omega 3 enrichment of 390 mg/100g of F1S and 2790 mg/100 g of F2HP. It can be notice the ascendancy of the docosahexaenoic acid for the F2HP and the linolenic acid for the F1S. This formulation strategy could be locally used to produce a high nutritional value infant flour.