Enhancing the Nutritional Value of Weaning Foods: Formulation of a Roasted-Corn Flour Enriched with Egg Powder

Mamy Eklou^1, , Komlan Tekando², Gott’liebe Mawuena Goka¹, Simplice Damintoti Karou¹, Elolo Osseyi³ and Kokou Tona²

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

Cite this paper:
Mamy Eklou, Komlan Tekando, Gott’liebe Mawuena Goka, Simplice Damintoti Karou, Elolo Osseyi and 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

Abstract

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.

Keywords:
infant flour egg powder corn nutrition processing

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	W. Widiastuti and I. Ropii, "A Medico-Legal Study on the Use of Infant Formula as an Alternative to Breastfeeding for Children Aged 0–2 Years," Golden Ratio of Law and Social Policy Review, vol. 5, no. 1, pp. 44-61, 2025.
[2]	Y. Adegoke, J. Mbonigaba, and G. George, "Sustainable Development Goals (SDGs), Public Health Expenditures, and Maternal and Child Mortality in Selected African Countries: Forecasting Modelling," International Journal of Environmental Research and Public Health, vol. 22, no. 4, p. 482, 2025. [Online]. Available: https://pmc.ncbi.nlm.nih.gov/articles/PMC12027358/.
[3]	Y. Tossou, "Analysis of nutritional inequalities in children under five in Togo," 2020.
[4]	Y. F. Djoumessi, "The impact of malnutrition on infant mortality and life expectancy in Africa," Nutrition, vol. 103, p. 111760, 2022. [Online]. Available: https:// www.sciencedirect.com/ science/ article/abs/pii/S0899900722001733? via%3Dihub.
[5]	A. Bouët, F. Traoré, P. Mamboundou, I. Diop, and A. Sy, The political economy of food self sufficiency policies and food security in African countries. Intl Food Policy Res Inst, 2025.
[6]	J. Briaux et al., "Dissimilarities across age groups in the associations between complementary feeding practices and child growth: Evidence from rural Togo," Maternal & child nutrition, vol. 15, no. 4, p. e12843, 2019.
[7]	K. Kota, R. Pongou, and M.-H. Chomienne, "Impact of household food insecurity on the use of maternal health services in the Savanes region, Togo: a qualitative study," BMC Public Health, vol. 25, no. 1, p. 2040, 2025. [Online]. Available: https://pmc.ncbi.nlm.nih.gov/articles/PMC12128485/.
[8]	K. A. Amy, A. L. Sipoaka, F. O. Efogo, and M. Melila, "Impact of international food price fluctuations on nutritional quality in Senegal and Togo," VeriXiv, vol. 2, no. 156, p. 156, 2025.
[9]	D. T. Togo, "Etude des facteurs associés à la connaissance des mères d’enfants de 0 à 5 ans sur les pratiques alimentaires du nourrisson et du jeune enfant pendant leur séjour à l’URENI au CRéf de la CV," 2024.
[10]	I. M.Mitchodigni, W. A.Hounkpatin, , G. Ntandou-Bouzitou, , C. Termote, F. S. U. Bodjrènou, M. Mutanen, and D. J. Hounhouigan, "Complementary feeding practices among children under two years old in west Africa: a review," African journal of food, agriculture, nutrition and development, vol. 18, no. 2, pp. 13541-13557, 2018.
[11]	Z. Noukpozounkou, M. Melilla, E. M. Badoussi, B. A. Fagla, E. C. Mitchikpè, and N. W. Chabi, "Formulation of Weaning Flours and Supplements Based on Flours From Three Tigernut Cultivars in the Fight Against Protein-energy Malnutrition (Pem)," 2024.
[12]	A. N. Ukom, E. C. Adiegwu, P. C. Ojimelukwe, and I. N. Okwunodulu, "Quality and sensory acceptability of yellow maize ogi porridge enriched with orange-fleshed sweet potato and African yam bean seed flours for infants," Scientific African, vol. 6, p. e00194, 2019.
[13]	W. N. Damndja, E. S. Ngangoum, C. Saidou, and S. Mohamadou, "Formulation of three infant foods from plantain flour fortified with sesame (Sesamum indicum), Soya bean (Glycine max) and cashew nut (Anacardium occidentale L.)," Food Chemistry Advances, vol. 3, p. 100313, 2023.
[14]	R. Rafed, M. H. Abedi, and S. R. Mushfiq, "Nutritional value of eggs in human diet," J. Res. Appl. Sci. Biotechnol, vol. 3, pp. 172-176, 2024.
[15]	E. Derbyshire, "The role of egg consumption in the first 1001 days of life: a narrative review," British Journal of Midwifery, vol. 32, no. 5, pp. 248-257, 2024.
[16]	A. F. Marshall, F. Balloux, N. Hemmings, and P. Brekke, "Systematic review of avian hatching failure and implications for conservation," Biological Reviews, vol. 98, no. 3, pp. 807-832, 2023.
[17]	Y. G. Akyereko, V. O. Edusei, M. Adu, S. O. Anim, G. B. Yeboah, and F. D. Wireko-Manu, "Nutritional and physico-chemical properties of egg powder are affected by different drying methods," Food Agricultural Sciences and Technology, vol. 11, no. 1, pp. 17-34, 2025.
[18]	M. G. Usturoi, R. N.Rațu, I. C. Crivei, I. D. Veleșcu, A.Usturoi, F. Stoica, and R. M. Radu Rusu, "Unlocking the Power of Eggs: Nutritional Insights, Bioactive Compounds, and the Advantages of Omega-3 and Omega-6 Enriched Varieties," Agriculture, vol. 15, no. 3, p. 242, 2025.
[19]	S. K. Dewi, F. R. Fadhila, A. Margawati, N. Rustanti, and F. Ayustaningwarno, "Sensory Analysis of Instant Complementary Food with Fermented Egg Flour Substitution as a Source of Protein and Selenium in Stunting Children," National Nutrition Journal/Media Gizi Indonesia, vol. 20, no. 2, 2025.
[20]	L. L. K. Mason, B. Masuda, R. R. Swaisgood, and A. M. Flanagan, "Nest quality predicts the probability of egg loss in the critically endangered ʻAlalā (Corvus hawaiiensis)," Zoo Biology, vol. 43, no. 5, pp. 481-490, 2024.
[21]	M. J. Sánchez-Peña, F. Márquez-Sandoval, A. C. Ramírez-Anguiano, S. F. Velasco-Ramírez, G. Macedo-Ojeda, and L. J. González-Ortiz, "Calculating the metabolizable energy of macronutrients: a critical review of Atwater’s results," Nutrition reviews, vol. 75, no. 1, pp. 37-48, 2017.
[22]	I. Rybicka, "Comparison of elimination diets: Minerals in gluten-free, dairy-free, egg-free and low-protein breads," Journal of Food Composition and Analysis, vol. 118, p. 105204, 2023.
[23]	R. Anwar, M. Borbi, and A. Rakha, "Significance and the use of legumes in developing weaning foods with a balanced nutrition—a review," Legume Science, vol. 6, no. 3, p. e249, 2024.
[24]	Y. Vandenplas, B. Hegar, Z. Munasir, , M. Astawan, M. Juffrie, S. Bardosono, and E. Wasito, "The role of soy plant-based formula supplemented with dietary fiber to support children's growth and development: An expert opinion," Nutrition, vol. 90, p. 111278, 2021. [Online]. Available: https:// www.sciencedirect.com/ science/article/pii/S0899900721001404? via%3Dihub.
[25]	S. A. Korma, L. Li, K. A. Abdrabo, A. H. Ali, A. Rahaman, S. M. Abed, and X. Wang, "A comparative study of lipid composition and powder quality among powdered infant formula with novel functional structured lipids and commercial infant formulas," European Food Research and Technology, vol. 246, no. 12, pp. 2569-2586, 2020.
[26]	M. C. Mbame, B. Tiencheu, R. Feumba, F. D. Tiepma, A. O. Ashu, A. A. Ufuan, and J. Oben, "Formulation of adequate complementary food for children 6–24 months using local staple foods in the South-west region of Cameroon," European Journal of Nutrition and Food Safety, vol. 13, no. 12, pp. 89-108, 2021.
[27]	E. R. Werner, C. D. Arnold, B. L. Caswell, L. L. Iannotti, C. K. Lutter, K. M. Maleta, C. P. Stewart, "The effects of 1 egg per day on iron and anemia status among young Malawian children: A secondary analysis of a randomized controlled trial," Current developments in nutrition, vol. 6, no. 6, p. nzac094, 2022. [Online]. Available: https://pmc.ncbi.nlm.nih.gov/articles/PMC9213210/.
[28]	T. Z. T. Chilek, N. A. Kairuaman, F. Ahmad, R. A. Wahab, A. I. Zamri, and A. Mahmood, "Development of white bread fortified with calcium derived from eggshell powder," Malaysian Applied Biology, vol. 47, no. 6, pp. 29-39, 2018.
[29]	E. I. Daramola-Oluwatuyi, T. S. Olugbemi, and E. Z. Jiya, "Quality evaluation of differently processed whole egg powder yield, nutritional value and microbial load," Nigerian Journal of Animal Production, vol. 48, no. 5, pp. 268-274, 2021.
[30]	M. Al-Bachir, "Improvement of microbiological quality of hen egg powder using gamma irradiation," International Journal of Food Studies, vol. 9, 2020.
[31]	J. D. Nyefene, F. Mills‐Robertson, I. Amoah, C. Apprey, and C. Edeh, "Nutritional Composition and Acceptability of Egg Powder‐Fortified Tom Brown Among School‐Aged Children in the Wa Municipality," Food Science & Nutrition, vol. 13, no. 7, p. e70288, 2025.
[32]	A. Omer, D. Mulualem, H. Classen, H. Vatanparast, and S. J. Whiting, "Promotion of egg and eggshell powder consumption on the nutritional status of young children in Ethiopia," Int. J. Food Sci. Nutr. Res, vol. 1, no. 1, pp. 1-11, 2019.
[33]	World Health Organization, *WHO Guideline on Complementary Feeding of Infants and Young Children Aged 6–23 Months*, Geneva, Switzerland, 2023.
[34]	WHO and UNICEF, *Indicators for Assessing Infant and Young Child Feeding Practices*, Update, Geneva, Switzerland, 2024.
[35]	World Health Organization, *Guiding Principles for Complementary Feeding of the Breastfed Child*, Geneva, Switzerland, reaffirmed 2023.
[36]	World Health Organization, *Food Safety: Microbiological Risk Assessment in Infant Foods*, Geneva, Switzerland, 2022.