eng Science and Education Publishing American Journal of Food Science and Technology 2333-4835 2025-08-13 13 4 93 99 10.12691/ajfst-13-4-2 AJFST20251342 article Guevara Nonviho 1 Gam¨¨li Justin Gandeho gamelijusting@gmail.com 2 Moufidath Arik¨¨ El Hadj Abd Razak 2 Ma?co Camara 2 M¨¦gnonhou Noumonvi 3 Bernadin Jean Robert Klotoe 3 Amoussatou Sakirigui 4 Multidisciplinary Research Laboratory for Technical Education (LARPET), National University of Science, Technology, Engineering, and Mathematics (UNSTIM), Abomey, Benin Unit for Food Engineering Processes, Equipment and Technology Incubation (UPEGA-IT) of the Food Science and Technology Laboratory (LaSTA) at the Faculty of Agricultural Sciences of the University of Abomey-Calavi (FSA-UAC) 01BP: 526 Cotonou Benin Laboratory of Animal and Fisheries Sciences (LaSAH), Aquaculture and Fisheries Management Research Unit (URAGeP), National University of Agriculture (UNA), PO Box: 43 K¨¦tou Kaba Research Laboratory in Chemistry and Applications (LaKReCA), University of Technical Sciences, Engineering and Mathematics (UNSTIM), PO Box 266 Natitingou, Republic of Benin Malnutrition remains a public health issue in several countries around the world. The objective of this study was to formulate a porridge flour from locally available ingredients to promote nutritional recovery in malnourished children and elderly people. After determining an appropriate formula, the recovery flour was produced and its physicochemical, nutritional, microbiological, and organoleptic parameters were analyzed. It should be noted that MANIBA flour (corn-cowpea-baobab) was produced in 5 hours and 20 minutes from a formulation composed of 76.3% corn, 8.5% cowpea, 8.5% baobab pulp, and 6.8% sugar, with a production yield of 84%. Physicochemical and nutritional analyses revealed that 100 g of flour contains calcium (95.08 ± 0.13 mg), magnesium (204.05 ± 0.45 mg), iron (0.15 ± 0.00 mg), and zinc (0.11 ± 0.01 mg). In terms of nutritional substances, it contains protein (10.08 ± 0.21%), lipids (4.27 ± 0.24%), carbohydrates (70.27 ± 0.52%) and has an energy value of 648.76 ± 1.93 kcal/100 g. Microbiologically, MANIBA flour complies with the standards of the Codex Alimentarius Commission. After sensory evaluation, MANIBA flour and its porridge were generally more appreciated and better accepted by consumers than other flours of the same category available on the Beninese market. These characteristics of MANIBA flour show that it can be validly included in the nutritional recovery diet of target populations. https://pubs.sciepub.com/ajfst/13/4/2/ajfst-13-4-2.pdf Nutritional recovery Infant flour Energy value Nutrition Formulation