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Mestres, C., Dorthe, S., Akissoe, N. & Houhouigan, J. (2004). Prediction of sensorial properties (colour and taste) of amala, a paste from yam chips flour of West Africa, through flour biochemical properties. Plant Foods for Human Nutrition, 59(3): 93-9.

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Article

Evaluation of Nutritive Value of Yam Based Weaning Food Fortified With Soy and Vegetables Minerals Sources

1Laboratoire de Biochimie et Sciences des Aliments, UFR Biosciences, Université Félix HOUPHOUËT BOIGNY de Cocody, (UFHB) 22 Bp 582 Abidjan 22, République de CÔTE D’IVOIRE

2Laboratoire des Procédés Industriels de Synthèse et de l’Environnement et des Energies Nouvelles (LAPISEN), Département de Génie Chimique et Agroalimentaire (GCAA) de L’Institut National Polytechnique Félix, Houphouët Boigny (INP-HB) BP 1313 Yamoussoukro, République de CÔTE D’IVOIRE

3Laboratoire de Nutrition et Sécurité Alimentaire, UFR Science et Technologie des Aliments (STA), Université Nangui Abrogoua, Abidjan 02 bp 801Abidjan 02, Ivory Coast


American Journal of Food and Nutrition. 2017, Vol. 5 No. 4, 126-135
DOI: 10.12691/ajfn-5-4-3
Copyright © 2017 Science and Education Publishing

Cite this paper:
Soro Soronikpoho, Eric Fattoh Elleingand, Camara Fatoumata, Koffi Ernest. Evaluation of Nutritive Value of Yam Based Weaning Food Fortified With Soy and Vegetables Minerals Sources. American Journal of Food and Nutrition. 2017; 5(4):126-135. doi: 10.12691/ajfn-5-4-3.

Correspondence to: Soro  Soronikpoho, Laboratoire de Biochimie et Sciences des Aliments, UFR Biosciences, Université Félix HOUPHOUËT BOIGNY de Cocody, (UFHB) 22 Bp 582 Abidjan 22, République de CÔTE D’IVOIRE. Email: soronik@yahoo.com

Abstract

To make yam (Dioscorea spp) more useful as low-cost, nutritive weaning food, it has been developed a scheme for processing it into infant flours with a long shelf-life. An attempt was allow to highlight how manufacturing process and the incorporation of soybean (Glycine max), baobab pulp (Andasonia digitata), locust pulp or seeds (Parkia biglobosa) and Cerathoteca sesamoides leaves, modifies nutritive value of formulated infant foods prepared from fermented yam. Nutrient bioavailabilities of the formulations thus prepared were evaluated. In addition, antinutrient content in infant flours has been investigated. The results obtained show that, there is improvement in the nutrient quality of the formulated complementary foods containing malted millet, MCS and MNB. In general infant flours formulated retained an acceptable level on antinutrients content.

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