TITLE:
Development of a Process for Formulating Infant Flours from the Almonds of Treculia obovoidea, Terminalia catappa Linne as well as Ipomoea batatas Lam Leaves
AUTHORS:
Nadia P. G. Pambou-Tobi, Arnaud W. G. Tamba Sompila, Alain M. Bita, Jacques E. Moussounga, Sylvia P. Ntsossani, Jess F. Diaboua, Reyes H. Gampoula, Roniche Nguie
KEYWORDS:
Process, Formulation, Infant Flours, Terminalia catappa Linne and Treculia obovoidea Almonds, Ipomoea batatas Lam Leaves
JOURNAL NAME:
Open Journal of Applied Sciences,
Vol.11 No.9,
September
28,
2021
ABSTRACT: In response to the malnutrition problem affecting
children in Congo Brazzaville, we made three cooking-type infant flours from Treculia obovoidea, Terminalia catappa L. almonds and Ipomoea batatas L. leaves. The nutritional quality of the three
infant flours we developed indicates 11.07% - 12.47% protein content, 9.92% -
14.87% fat content, 58.85% - 68.06% carbohydrate content, 1.50% - 2.18% ash and
an energy intake varying between 399.84 and 439.37 Kcal. Functionally, our
prepared flours have a water absorption capacity between 219.05 and 317.86
mL/g, an oil absorption capacity of 0.19 mL/g, a water solubility index varying
from 29.66 - 41.03 and a swelling capacity of 250% - 320%.