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Evaluation of the effects of voandzou flour on sorghum flour intended for feeding children aged 8 to 24 months at INSE-Conakry
Author(s): Moriken Sangare
This study aims to analyze the impact of voandzou flour on sorghum flour intended for children aged 8 to 24
months. The sorghum flour was enriched with voandzou flour (10%, 20%, and 30%). The analyzes carried out
included the contents of water, ash, proteins, fats and total carbohydrates, in accordance with AOAC standards.
A microbiological analysis was also carried out to identify hygiene indicator germs and pathogens present in
the flours. The anthropometric measurements were taken on children to assess their nutritional status and the
acceptability of the prepared porridges. Physicochemical analyses of the mixed flours revealed the following
results: dry matter values are 87.09%, 87.56% and 88%, carbohydrates 60.71%, 59.91% and 59.91%, while lipids
are at 8.50%, 8.75% and 10.44%. As for proteins, the observed values are 15.03%, 16.05.. View More»