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Standardized techniques are still needed to characterize the consistency of gruels for infants in developing countries. The aim of this study was to evaluate the interest of the use of the Bostwick consistometer. Bostwick flow was measured on gruels prepared with different flours, at low or high energy density (i.e. without or with amylase). The range of Bostwick flow, from 0 to 240 mm/30 sec, adequately described a wide range of gruel consistencies from completely liquid to almost solid. However, the temperature of the gruel must be carefully controlled during measurements as Bostwick flow is highly temperature dependent, especially in the case of gruels with high energy density. The relationship between Bostwick flow and apparent viscosity proved to depend on the type of gruel: at an apparent viscosity of 1 Pa.sec, gruels prepared from maize, rice, millet or multicomponent flours had different Bostwick flow values of, respectively, 20, 35, 75 and 55 mm/30 sec. Sensory analysis was then performed with a panel of mothers of infants and young children in Ouagadougou (Burkina Faso). Gruels of similar apparent viscosity and different Bostwick flow distances or of inversely similar Bostwick flow distances and different apparent viscosities were prepared by adding carob seed flour, and differentiation and ranking tests were then carried out. Both types of test revealed that mothers differentiated similar gruels having different Bostwick flow distances more easily than gruels having different apparent viscosities. It can thus be concluded that Bostwick flow, which is an empirical multi-criteria parameter, conveys the sensory perception of gruel consistency better than apparent viscosity.

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Sugar added mango pulp was texturized with alginate. To optimize both the mechanical properties and thermostability of the products, an experimental design was used combined with response surface methodology. Alginate concentration was the major factor affecting mechanical properties of texturized pieces with higher strength as the gelling agent concentration increased. Furthermore, gel strength and thermostability generally increased as calcium and glucono-blactone concentrations, and/or heat treatment duration increased. As large quantities of sweetened pulp were used, texturized pieces with high dry matter content and good flavor qualities were obtained.

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The diet of 200 randomly selected 1-year-old to 5-year-old children was studied in a rural area of Burkina Faso. The mothers took part in a questionnaire survey and a 24-h dietary recall to index the type and the ingested quantities of the food consumed by the child the previous day. The average percentages of the Recommended Nutrient Intake met by the consumption of a dish component per meal did not exceed 25% for energy, iron, zinc and vitamin A. With respect to their initial composition and the quantities ingested, several dish components such as starchy-based products (millet-based-tô) or sauces (red sorrel leaves, dried okra) were good sources of micronutrients in the children's diets. Several dish components were selected and their preparation observed in six households to obtain precise details of the recipe. Several ingredients (42) and unit operations (nine) were used to prepare the local foods. Cooking in water (boiling), which was the main unit operation, did not exceed 43 min and the temperature used was under 100 degrees C. Several ingredients were subjected to two or three thermal treatments and the duration of cooking reached 56 min in groundnut sauce. The most at-risk unit operations likely to decrease the nutritional quality were cooking in water followed by draining or cooking for a long time.

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