1Laboratory of Microbiology and Quality Control of Foodstuffs (LAMICODA), University of Lome, Lome, Togo
2Regional Center of Excellence in Avian Sciences (CERSA), University of Lome, Lome, Togo
3Higher School of Biological and Food Technology (ESTBA), University of Lome, Lome, Togo
American Journal of Food and Nutrition.
2026,
Vol. 14 No. 1, 38-46
DOI: 10.12691/ajfn-14-1-5
Copyright © 2026 Science and Education PublishingCite this paper: Mamy Eklou, Komlan Tekando, Gott’liebe Mawuena Goka, Simplice Damintoti Karou, Elolo Osseyi, Kokou Tona. Enhancing the Nutritional Value of Weaning Foods: Formulation of a Roasted-Corn Flour Enriched with Egg Powder.
American Journal of Food and Nutrition. 2026; 14(1):38-46. doi: 10.12691/ajfn-14-1-5.
Correspondence to: Mamy Eklou, Laboratory of Microbiology and Quality Control of Foodstuffs (LAMICODA), University of Lome, Lome, Togo. Email:
eklouenyae@gmail.comAbstract
The inclusion of eggs in the diets of non-exclusively breastfed children can improve nutritional quality during the weaning period. However, the egg's high moisture content and the usual method of incorporating it into infant food pose significant risks of food poisoning. This study aimed to formulate an enriched complementary infant flour based on roasted corn flour and egg powder incorporated at 10%, 15%, 20%, 25%, and 30%. Physicochemical analysis were completed in reference to AFNOR standards: NFV03-707, NFV03-760, NF EN ISO 3188-1994. Microbiological analysis were conducted in reference to AFNOR (XP V 059, NF V08-057-1 and -2, NF V08-060), ISO 4833 and ISO 6579/A1 norms. Results showed a progressive increase in protein (10.72–25.84 g/100 g DM), lipid (2.61–24.04 g/100 g DM), and energy contents (389.62–491.31 kcal/100 g DM) with increasing egg powder incorporation. These macronutrient levels correspond to World Health Organization (WHO) recommendations for complementary foods for children aged 6–23 months, particularly for energy density and protein adequacy. Among the formulations, the 20% egg powder flour (FTO 20) showed the most balanced mineral profile relative to WHO criteria. The results of microbiological analyses comparing control flour and flours treated with egg powder show that germ concentration quantities are below the poisoning levels. Salmonella sp was not present in the corn flour mixed with egg powder (25g). In this mixed food powder, compared to respective control values of 103CFU/g, 105CFU/g and 102 CFU/g, the concentration proportions of yeast and mold, total aerobic mesophilic flora, and Staphylococcus aureus were less than 100 CFU/g. Thermotolerant coliforms are less than 10 CFU/g (the control value). Further research is recommended to assess micronutrient fortification, shelf stability, and digestibility for full WHO compliance.
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