Journal of Nutrition & Food Sciences
Open Access

Department of Food and Nutrition, National Health Laboratory, Bamako, Mali

Publications

• 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

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