Impact de l’emballage et de la durée de conservation sur la qualité nutritionnelle et microbiologique des biscuits de sorgho enrichis au moringa et à la spiruline

Songré-Ouattara, Laurencia T.; Goubgou, Mahamadé; Savadogo, Aly

doi:10.4314/jab.v109i1.1

Cited by 3 publications

(10 citation statements)

References 11 publications

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“…The ash content of the cookies was around 2%. This value is similar to the results of Songré-Ouattara et al [8,9]. These authors have reported ash content going of 2% to 4% on sorghum cookies produced with a margarine.…”

Section: Physicochemical Composition Of the Cookiessupporting

confidence: 91%

“…Nevertheless, the pH value found in this study was higher than the pH value reported by Vatankhah The lipid content of the control cookies (M20) and CPO16 was the lowest, 20.82 ± 0.08 and 20.61 ± 0.01% respectively. These values were also similar to that of Songré-Ouattara et al [8,9]. These authors have reported 20.9 ±1,4% as lipid content of their cookies.…”

Section: Physicochemical Composition Of the Cookiessupporting

confidence: 90%

“…Sorghum grains were processed into flour after shelling and milling and the cookies were produced according to the method described by Songré-Ouattara et al [9] (Fig. 1) in the Food Technology Department (DTA) of Research Institute for Applied Sciences and Technologies (IRSAT) at Ouagadougou.…”

Section: Formulation and Processing Methods Of Cookiesmentioning

confidence: 99%

“…Several researchers studying gluten-free cookies have used various wheat flour replacers such as rice, maize, sorghum and pearl millet flours [7,8,9] or a mixture of gluten-free flours (brown rice flour, soya flour, buckwheat flour and millet flakes) and starches (corn starch, potato starch) [10]. However, none of those studies analysed the characteristics of gluten-free cookies processed with different local vegetable oil sources.…”

Section: Introductionmentioning

confidence: 99%

“…In Burkina Faso, like in some developing countries, margarine is the main source of fat commonly used for the cookies processing [8,9]. However, margarine is imported into most parts of developing countries and is consequently not always accessible to the overall population [18,19].…”

Section: Introductionmentioning

confidence: 99%

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Development of Gluten-Free Sorghum Cookies with Different Vegetable Oil Sources

Goubgou¹,

Bationo²,

Ouattara³

et al. 2021

EJNFS

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Aims: Lipids have important role in cookies production depending on their nature and function. In this study, the effect of refined cottonseeds oil (RCO), refined palm oil (RPO), and red (or crude) palm oil (CPO) on physicochemical characteristics of gluten-free sorghum cookies was evaluated and compared to control gluten-free cookies produced with a margarine (M20). Methodology: RCO and RPO were incorporated at the level of 20 % and CPO at the level of 16%. The physicochemical characteristics were determined according to standard methods of analysis. Results: Moisture, ash, proteins, lipids, sugar, fiber, pH, fat acidity, and energy value were ranged respectively between 0.12 ± 0.05 and 1.72 ± 0.02 % ; 2.00 ± 0.00 and 2.34 ± 0.01% (g/100g DM) ; 6.91 ± 0,08 and 7.49 ± 0.07% (g/100g DM) ; 20.61 ± 0.01 and 25.62 ± 0.53% (g/100g DM) ; 61.71 ± 0.52 and 65.79 ± 0.23% (g/100g DM) ; 3.41 ± 0.52 and 8.02 ± 2.04% (g/100g DM) ; 7.01 ± 0.00 and 7.36 ± 0.00; 0.03± 0.00 and 0.11 % of H2SO4 ; 462.70 ± 8.17 and 505.79 ±5.32 Kcal. The use of RCO and RPO induced significantly increase of the fat content. But, the moisture, ash, fat, sugar and the energy of the experimental and control cookies are in accordance with the recommended value of the guidelines of codex Alimentarius on supplementary foods for older infants and young children. Conclusion: RCO, RPO and CPO exhibit the potential to be used as substitutes to margarine in the production of gluten-free cookies with interesting nutritional values.

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Section: Physicochemical Composition Of the Cookiessupporting

confidence: 91%

Section: Physicochemical Composition Of the Cookiessupporting

confidence: 90%

Section: Formulation and Processing Methods Of Cookiesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Development of Gluten-Free Sorghum Cookies with Different Vegetable Oil Sources

Goubgou¹,

Bationo²,

Ouattara³

et al. 2021

EJNFS

Self Cite

View full text Add to dashboard Cite

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Biscuits: a systematic review and meta-analysis of improving the nutritional quality and health benefits

Goubgou

Songré-Ouattara²,

Bationo³

et al. 2021

Food Prod Process and Nutr

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Biscuits are ready-to-eat foods that are traditionally prepared mainly with wheat flour, fat, and sugar. Recently, biscuits’ technologies have been rapidly developed to improve their nutritional properties. This study aimed to determine the strategies of improving the nutritional quality of biscuits and the potential health benefits associated with them. A systematic review and meta-analysis were conducted, including articles on biscuits improved by technological processes and raw materials variation. Studies were searched from Google Scholar, PubMed, Scopus, and Web of Science published between 1997 and 2020, in English and French. The meta-analysis was performed using RStudio software, version 4.0.4 to classify the biscuits. One hundred and seven eligible articles were identified. Rice, pea, potato, sorghum, buckwheat, and flaxseed flours were respectively the most found substitutes to wheat flour. But the meta-analysis shown that the copra and foxtail millet biscuit fortified with amaranth, the wheat biscuits fortified with okra, and rice biscuits fortified with soybeans had a high protein content. These biscuits therefore have a potential to be used as complementary foods. The substitution of sugar and fat by several substitutes lead to a decrease in carbohydrates, fat, and energy value. It has also brought about an increase in other nutrients such as dietary fiber, proteins/amino acids, fatty acids, and phenolic compounds. Among the sugar and fat substitutes, stevia and inulin were respectively the most used. Regarding the use of biscuits in clinical trials, they were mainly used for addressing micronutrient deficiency and for weight loss.

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Household production and energy content of infant flours for children aged 6 to 11 months in two rural settings in southern Benin

Mizéhoun-Adissoda

Sossa

Houngbo³

et al. 2022

Nor. Afr. J. Food Nutr. Res.

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Background: Homemade complementary foods which are prepared from staples by the mothers or caregivers are mostly used in Africa including Benin. These foods are not adequately enriched and hygienic conditions are sometimes poor. Aims: The aim was to describe household production methods of infant flours and to estimate their macronutrient content in Benin. Methods: From August to October 2020, 20 mothers of children aged 6 to 11 months were selected in the municipalities of Covè and Djakotomey to examine the process of domestic production of infant flours and porridges. Data were collected using a touch screen questionnaire and the energy content of the flours produced by the mothers was calculated and evaluated using the FAO/INFOODS food composition table for West Africa. Results: The main process units for the production of the infant flours were milling:100%, sorting: cereals 60% and legumes: 33%, roasting: cereals 70%, and legumes: 91.7%. Mothers had poor hygienic practices regarding Material: 20%, Manipulator: 20%, and Milieu: 35% during the preparation of infant porridges. Four of the 20 formulas produced had an acceptable energy content, two had a standard fat content (10 - 25 g/100 g flour) and 12 had a standard protein content (15 g/100 g flour). Conclusions: This study showed that the main production methods of infant flours need to be improved. More, the overall energy content from these flours was lower than the recommended macronutrients contents by the standard FAO/WHO/UNICEF and the standards references. It is therefore important to maintain and strengthen nutritional interventions in order to improve the nutritional quality of homemade infant flours. Keywords: Infant flour, household production, nutrition, hygiene.

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Impact de l’emballage et de la durée de conservation sur la qualité nutritionnelle et microbiologique des biscuits de sorgho enrichis au moringa et à la spiruline

Abstract: Songré-Ouattara et al ., J. Appl. Biosci. 2017 Impact de l'emballage et de la durée de conservation sur la qualité nutritionnelle et microbiologique des biscuits de sorgho enrichis au moringa et à la spiruline

Cited by 3 publications

References 11 publications

Development of Gluten-Free Sorghum Cookies with Different Vegetable Oil Sources

Development of Gluten-Free Sorghum Cookies with Different Vegetable Oil Sources

Biscuits: a systematic review and meta-analysis of improving the nutritional quality and health benefits

Household production and energy content of infant flours for children aged 6 to 11 months in two rural settings in southern Benin

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