Côte d'Ivoire's membership in Scaling Up Nutrition (SUN) is a momentum in a collective effort to improve the nutrition and nutritional status of the population. This nutritional status study is part of this process and aims to assess the nutritional status of children aged 6 to 59 months in the dietary department of the Regional Hospital of Daloa. To do this an evaluation of the nutritional status is carried out. For this purpose, the anthropometric measurements of the children were carried out. The survey found that acute malnutrition affects 44.34% of children aged 6 to 59 months receiving dietary services from the Regional Hospital of Daloa and 31.13% suffer from severe forms. In fact, children aged 6 to 59 months suffered from stunting, of which 38.68% were severe and 56.60% of children aged 6 to 59 months were underweight.
Aim: This study aimed to evaluate the nutritional quality of the infant flours offered to mothers received in the dietary service of the CHR of Daloa.
Introduction: Ivory Coast’s membership in Scaling up Nutrition (SUN) is a momentum in a collective effort to improve the nutrition and nutritional status of the population.
Method : For this purpose, analyses of biochemical compositions, in particular the levels of protein, fat and minerals in the proposed infant flours, were carried out.
Results: The formulations of the flours proposed have high nutritional values. The protein content of compound flours increases proportionally with the amount of soy incorporated. Indeed, for FC2 and FC3 formulations, these contents are 17.12 ± 0.19 g / 100 g (FC3) and 17.50 ± 0.56 g / 100 g (FC2) with a rate of incorporation of 25% soy. In addition, the FC1 flour formulation enriched with peanuts is low in protein with a value of 8.69 ± 0.11 g / 100 g. These flours also had mineral contents in accordance with WHO standards of calcium (> 125 mg / kg), iron (> 4 mg / kg) and zinc (> 0.8 mg / kg). In addition these formulations are highly digestible.
Conclusion: However, to use the proposed meal formulations as food for malnutrition, it would necessarily be necessary to supplement them with available local fruits and vegetables, rich in vitamins and minerals.
Six (6) formulations of BASSI based on a mixture of maize and soybeans have been developed. Soy flour was incorporated in amounts of 0, 10, 20, 30, 40 and 50%. The results showed that the nutritional value significantly increases with the incorporated soy rate, except the carbohydrate content which decreases. The water absorption capacity, oil absorption capacity and emulsifying activity also increased. As for the emulsion stability and the bulk density, the values decrease. The incorporation of soy improves the nutritional and functional properties of BASSI.
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