@article{ajfn20221031,
author={{S¨¦verin, Kra Kouassi Aboutou and Carine, Assoumou Ebah and Joseph, Kouadio Natia and Laetitia, Kouadio Ange Jocelyne and S¨¦bastien, Niamke},
title={Nutritional and Rheological Characterization of Four Porridges Prepared from Local Products in View to Rehabilitating Moderate Acute Malnutrition in C?te d'Ivoire},
journal={American Journal of Food and Nutrition},
volume={10},
number={3},
pages={65--71},
year={2022},
url={http://pubs.sciepub.com/ajfn/10/3/1},
issn={2374-1163},
abstract={The objective of this work was to verify the ability of PASLoc porridges formulated from flours made with local food products to meet the protein-energy and micronutrient needs of moderately malnourished children as well as the international quality standards for infant foods. To do so, four (4) PASLoc porridges made from local food products were subjected to physicochemical, biochemical, and rheological analysis using standard detection methods. The results obtained for 100 g of dry matter revealed dry matter contents ranging from 19.75% to 24.83%, lipid and protein contents ranging from 19.63% to 34.46% and 11.18% to 17.29%, respectively, energy densities ranging from 79.02 to 99.32 Kcal/100 mL and viscosities ranging from 1.06 to 2.03 Pa. At the rheological level, porridges 2A and 2B have viscosities that may contribute to their acceptability by children. However, they are deficient in calcium, sodium, zinc, and vitamins A and D because they provide less than 50% of the daily requirements for this age group. The principal component analysis reveals nutritional potentialities with respect to the parameters in porridge PASLoc 2A, 2B, and 1A. This implies advantages in the management of moderate acute malnutrition in children aged 6 to 59 months.},
doi={10.12691/ajfn-10-3-1}
publisher={Science and Education Publishing}
}