Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
ISSN: 2155-9600
Department of Food and Nutrition, National Health Laboratory, Bamako, Mali
Research Article
Effect of Moringa in the Quality of Flours to Fight Protein-Energy Malnutrition in Mali
Author(s): Daou Cheickna, Coulibaly Moussa*, Samake Fasse and Keita Ibrahima
Infant flours, made from cereals, locally available legumes easily accessible incorporating Moringa oleifera powder have been formulated and composed. Their carbohydrate, lipid, protein and mineral contents were determined by the methods of Bertrand, Soxhlet, Kjeldahl and atomic absorption spectrophotometry respectively. Humidity was determined by the moisture meter. The organoleptic quality of the porridges made with these compound flours was determined by the taste test. Three types of infant flours have been formulated: F1 flour (70% millet, 17% corn, 7% soya, 4.5% milk, 0.5% potato and 1% Moringa), flour F2 (40% millet, 40% corn , 8% soy, 7% peanuts, 3% milk, 1% potato and 1% Moringa) and F3 flour (40% corn, 35% millet, 10% soy, 10% peanuts, 3% milk, 1% potato and 1% Moringa). The flours have an average carbohydrate content of 55.57 mg/100 g, protein 14.21 mg/100 g, fat 8.. View More»
DOI:
10.35248/2155-9600.23.13.896