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

Online ISSN : 2347 - 3215
Issues : 12 per year
Publisher : Excellent Publishers
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Acceptability of Porridges Produced from NUTRIMO Infant Flours with Moringa oleifera Lam. Leaf Powder in Togo
Anke Kossi1*, Mélila Mamatchi2, Dossou Bayi Reine3, Paka Essodolom4, N’Webida Piting3, Mensah Labité Komlan5 and Amouzou Kou’santa5
1Ecole des Assistants Médicaux (EAM), University of Lomé, 01BP: 1515, Lomé - Togo
2Faculté Des Sciences (FDS), University of Lomé, 01BP: 1515, Lomé - Togo
3Ecole Supérieure des Techniques Biologiques et Alimentaires (ESTBA), University of Lomé, 01BP: 1515, Lomé - Togo
4Institut Togolais de Recherche Agronomique (ITRA), Laboratoire Contrôle Qualité des Aliments & Section Technologie Alimentaire, Unité de Production des Farines Infantiles, 01 BP 1163 Agoè-Cacavéli, Lomé - Togo
5Faculty of Science and Technology (FaST), University of Kara, BP: 404, Kara - Togo
*Corresponding author

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.

Keywords: PFMo, infant flours, acceptability of porridges, nutritional status of children.
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How to cite this article:

Anke Kossi, Mélila Mamatchi, Dossou Bayi Reine, Paka Essodolom, N’Webida Piting, Mensah Labité Komlan and Amouzou Kou’santa. 2022. Acceptability of Porridges Produced from NUTRIMO Infant Flours with Moringa oleifera Lam. Leaf Powder in Togo.Int.J.Curr.Res.Aca.Rev. 10(7): 213-220
doi: https://doi.org/10.20546/ijcrar.2022.1007.014
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.