Formulation of Instant Atadjon (Mixed Tiger Nut and Rice) Flours Enriched with Legumes for Children of Weaning Age

Aims: Formulate instant infant flours based on a mixture of Tigernut-rice enriched with legumes, maize and peanuts.

Study Design: Original research.

Place and Duration of Study: This study took place at the Laboratory of Biotechnology, Agriculture and Valorization of Biological Resources, Félix Houphouët-Boigny University between March and July 2022.

Methodology: The ingredient doses of the three instant flour recipes (F1, F2 and F3) were combined using the Pearson square according to the dietary recommendations. For this purpose, three compositions were prepared that achieved a protein content of 13%. These were compound flour F1 (47.10% tigernut-rice+42.90% voandzou+5 % maize + 5% groundnut paste), compound flour F2 (52.54% tigernut-rice+37.46% cowpea+5% maize+5% groundnut paste) and compound flour F3 (51.20% tigernut-rice+38.80% common bean+5% maize+5% groundnut paste). The nutritional content, the amino acid composition of these flours as well as the organoleptic properties of their porridges were determined according to standard methods.

Results: The results revealed that atadjon instant flours produced at 13% protein with maize, groundnut and mainly legumes voandzou (F1), cowpea (F2) and common bean(F3) are rich in complete proteins with all nine essential amino acids. However, the formulation based on F1 exhibited the highest content of these essential amino acids. Energy and carbohydrate values of the three formulations reached a satisfactory rate over 100% compared to the nutritional norms. The respective lipid (9.54; 6.18; 7.18%) and ash (1.87; 1.67; 1.67%) contents of the three instant atadjon flours were within the range of recommended values. Finally, the anti-nutritional factors are almost negligible since the fibre contents of 2.56% (F1), 3.45% (F2) and 3% (F3) are below the limits recommended by the standards, as are those of tannins and oxalates. the porridges prepared from these flours were appreciated by the tasters. However, the porridge prepared from atadjon flour F1 was the most appreciated for its colour, aroma and taste.

Conclusion: These good quality and nutritious intant flours, prepared from locally available and accessible ingredients, could therefore be recommended for infant feeding.