Physicochemical and Nutritive Properties Evaluation of Five Infant Flours Produced in Korhogo in Northern Ivory Coast after Conservation

Objective of this study is to evaluate the physicochemical and nutritional properties of 5 infant flours produced by the ONG Tasnim located in Korhogo in the north of Ivory Coast. 3 samples of each formulation were collected and mixed to constitute the single sample of each formulation.

The flours reconstitued were stored for 2 months. Each month samples are taken for the various analyzes according to the AOAC. The results obtained showed that humidity (3.21 – 5.92% to 3.48 – 7.78%), proteins (11.42 – 25.37% to 21.43 – 33.29%) and acidity (0.73 – 1.10% to 0.83 – 2.20%) increase during storage unlike carbohydrates (51.53 – 66.37% to 47.25 – 58.49%), lipids (10.80 – 20.50% to 4.70 – 13.70%) and energy value (422.76 – 481.02 Kcal/100g to 382.98 – 431.22 Kcal /100g) which are decreasing. These results suggest that the formulations should be stored for a period not exceeding 1 month in order to effectively contribute to the fight against malnutrition in low-income households.