Abstract            Volume:10  Issue-7  Year-2022         Original Research Articles

Online ISSN : 2347 - 3215 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcret@gmail.com

The production of various types of infant foods including complementary flours of good nutritional quality contributes to fight against infant malnutrition. However, the organoleptic characteristics of porridges such as colour and consistency, due to the presence of certain ingredients, limit their acceptability. However, these porridges, as nutritious as they are, should be consumed so that children benefit from the nutrients they contain. The present study aims to evaluate the acceptability of porridges based on two infant flours "NUTRIMO", formulated at the "InstitutTogolais de Recherche Agronomique", combining 5% and 10% of Moringa oleifera Lam. leaves powder (PFMo). These two flours were then produced with 55% maize, 25% soya, 15% rice and 5% PFMo for NUTRIMO 5% and 50% maize, 25% soya, 15% rice and 10% PFMo for NUTRIMO 10%. Porridges based on these two flours were then presented to a panel of 30 untrained mothers, recruited on the basis of their availability. The results showed an overall acceptability of 7.29 ; 0.51 on a 9-point scale for the NUTRIMO 5% flour-based porridge compared to 5.86 ± 0.40 for the NUTRIMO 10% porridge, with a significant difference in relation to the colour of the porridge (p <0.05). The production of PFMo-based infant flours should therefore take into account the proportions of ingredients in order to improve the acceptability of the porridges produced in the interest of promoting the nutritional status of children.

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