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

Soro Soronikpoho^1, , Eric Fattoh Elleingand², Camara Fatoumata³ and Koffi Ernest¹

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

Cite this paper:
Soro Soronikpoho, Eric Fattoh Elleingand, Camara Fatoumata and 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

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.

Keywords:
infant food nutrients bioavailability

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