Development of a Process for Formulating Infant Flours from the Almonds of <i>Treculia obovoidea, Terminalia catappa</i> Linne as well as <i>Ipomoea batatas</i> Lam Leaves

Abstract

In response to the malnutrition problem affecting children in Congo Brazzaville, we made three cooking-type infant flours from Treculia obovoidea, Terminalia catappa L. almonds and Ipomoea batatas L. leaves. The nutritional quality of the three infant flours we developed indicates 11.07% -12.47% protein content, 9.92% -14.87% fat content, 58.85% -68.06% carbohydrate content, 1.50% -2.18% ash and an energy intake varying between 399.84 and 439.37 Kcal. Functionally, our prepared flours have a water absorption capacity between 219.05 and 317.86 mL/g, an oil absorption capacity of 0.19 mL/g, a water solubility index varying from 29.66 -41.03 and a swelling capacity of 250% -320%.