Physicochemical and Functional Characterization of an Infant Flour based on Squash, Germinated Corn, Soya and Spirulina

Protein energy malnutrition and micronutrient deficiencies in children under 59 months are major problems facing developing countries, and particularly Cameroon, due to inapropriate complementary foods. This is why the present work was initiated with the main objective to formulate a nutrient rich complementary flour based on squash, germinated corn, soybean and spirulina flours which meets the FAO/WHO standards in terms of macronutrients. To attain our objective, the main ingredients were purchased in a market in Douala, identified and treated. The corn was soaked (24 h), germinated (3 days), the soy beans were soaked (14 h) then cooked for 20 minutes at the temperature of 100°C, dehulled, roasted (15min) and crushed. Finally, the squash was precooked at 90 °C for 30 minutes and the spirulina was crushed and dried at 50 °C for 48 hours. The flours and powders produced were then characterized and mixed in appropriate proportions in order to obtain infant flours which in turn underwent physicochemical and functional characterization. The data generated by the STATGRAPHICS centurion version XII made it possible to choose three formulations with proportions (%) of 1) 40 (squash):28 (germinated corn):25 (soy):7 (spirulina); 2) 40 (squash):28 (germinated corn):23 (soy):9 (spirulina); 3) 40 (squash):28 (germinated corn):24 (soy):8 (spirulina) respectively; meeting the standards prescribed by the FAO/WHO in term of proteins, carbohydrates lipids, fibers, ashes and iron contents. The energy densities of the flours developed (437,46; 437,23 and 437,31 kcal /100g respectively for CMSS1, CMSS2 and CMSS3) were also close to 400 Kcal/100 g (as FAO/WHO standard recommended value). Regarding the functional properties, the formulated flours presented good abilities to make gruels with a viscosity of 1120, 1133, 1900 Cp respectively for CMSS1, CMSS2 and CMSS3. These formulated flours could therefore meet the nutritional and functional needs of children for an efficient fight against malnutrition.