Current Research in Nutrition and Food Science - An open access, peer reviewed international journal covering all aspects of Nutrition and Food Science

Assessment of the Adequacy of the Energetic Contribution of the Macronutrients Determined in the Local Infant Flours Sold in Ouagadougou to the Needs of Children Aged 6 to 23 Months

Sanogo Bougma^1* , Souleymane Zio¹ , Judith Nomwendé Semporé² , Sibiri Bougma¹ , Blaise Waongo¹ , Wassiou Koffi Apéali Agbokou², Henri Sidabéwindin Ouédraogo¹, Laurencia Toulsoumdé Songré-Ouattara³ and Aly Savadogo¹

¹Laboratoire de Biochimie et Immunologie Appliquées (LaBIA)/Université Joseph Ki-Zerbo, Ouagadougou, Burkina Faso.

²Laboratoire de Biochimie, Biotechnologie, Technologie Alimentaire et Nutrition (LaBIOTAN)/Université Joseph Ki-Zerbo, Ouagadougou, Burkina Faso.

³Département de Technologie alimentaire (DTA)/Centre Nationale de la Recherche Scientifique et Technologie (CNRST), Ouagadougou, Burkina Faso.

Corresponding Author E-mail: bougma6@gmail.com

Abstract:

Breast milk becomes insufficient from the sixth month of a child's life, considering the quality and quantity, and must be supplemented with nutritionally dense foods. Thus, introducing adequate complementary foods in the child's diet is essential for his development. Very few studies have looked at the compliance of local infant flours with compositional standards. The objective was to evaluate the macronutrient adequacy of local infant flours sold in Ouagadougou for the needs of children aged 6-23 months. Nutritional parameters were determined using reference methods. The modeling was performed using Excel 2016 software. Fats content ranged from 6.16g to 16.76g, proteins from 6.18g to 22.08g, carbohydrates from 63.4g to 70.96g, and energy values from 406.02 kcal/100g to 458.92 kcal/100g. The modeling showed that the contributions of the different nutrients to the overall energy value of 70% of the local infant flours were by the recommendations. The energy contributions of fats and proteins were mainly high. Respectively 75% and 95% of local infant flours evaluated meet the recommendations, while all the infant flours evaluated showed carbohydrate energy contributions within the recommendations. The overall quality assessment showed that the overall energy values of the evaluated local infant flours were within the WHO guidelines.

Keywords:

Dietary needs; Infant flour; Macronutrient; Ouagadougou; Standards

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