OUEDRAOGO Wêndwaoga Inès^1,, OUATTARA Cheik Amadou Tidiane¹, MOGMENGA Iliassou^{1, 2}, PARE Sikoudoin Rose Floriane¹, OUEDRAOGO Somtouda Gloria¹, NIKIEMA Mahamadi^{1, 3}, MAIGA Ynoussa¹

The quality of infant flours is important during the complementary feeding to meet with children nutritional needs. This study aimed to produce infant flours, sources of vitamin A, from orange-fleshed sweet potatoes to improve children feeding and contribute to reduce child malnutrition. Excel was used for the theoretical formulation of compound flours according to West Africa and Burkina Faso food composition tables. The proportions of ingredients were set in the spreadsheet to ensure that the final composition of the formulations complied with nutritional recommendations. Three infant flours were produced by combining local ingredients, and physicochemical analyses were performed according to standard methods. The results of proximate compositions have shown that for 100 g of dry matter of flour formulated, the moisture varied from 5,98 - 6,28 g, ash 2,77 - 3,71 g, fibers 12,57 -13,58 g, vitamin A 273,63 - 325,73 µg Retinol Equivalent, protein content 13,20 - 14,78 g, lipids 14,19 - 18,34 g, carbohydrates 52,08 - 54,72 g, and an energy value of 412,12 - 426,23 Kcal. Functional properties of flours demonstrated that water absorption capacity ranged from 193,30 - 257,24 %, solubility index 61,78 - 86,42 % and oil absorption capacity 89,72 - 109,01 %. The porridges prepared from these flours formulated at 25 % of dry matter had satisfactory consistencies with energy densities ranging from 101,45 - 106,55 kcal / 100 ml. Globally, the results show that the formulated flours have satisfactory nutritional quality that can contribute to fighting against malnutrition in children aged 6 to 23 months, during the complementary feeding.

orange-fleshed sweet potato, vitamin A, nutritional quality, infant porridge consistency, malnutrition