Development and acceptability of a composite flour (maize, soya and baobab pulp) of high nutritional potential

Abstract

The malnutrition and the defaulting in micronutrients are very present in many African’ countries. The objective of the study was to formulate a flour using local raw materials available at low cost (roasted corn, roasted soybean and pulp of baobab) that is acceptable by the users. Three formulations of flour were produced with different proportions with above raw materials. After these formulations, a sensory assessment has been made by 30 panellists. After this sensory assessment, the most acceptable flour in terms of taste, odor, color and texture is the flour B (Fa55m40s5pb) composed of 55% of maize roasted, 40% of soybean roasted and 5% of baobab pulp. She recorded as general acceptability 8.07against 6.86 and 6.48 respectively for flour A (Fa50m45s5pb) and C (Fa50m40s10pb). Therefore, only the B flour was subjected to physicochemical and nutritional analyses. The ashes, lipids, C vitamins, calcium, potassium and magnesium content of this flour B (Fa55m40s5pb), are respectively of 2.53 ± 0.23%, 16.150 ± 0.004%, 31.15 ± 1.01 mg/100 g, 148.70 ± 3.01 mg/100 g, 231.100 ± 5.27 mg/100 g and 315.25 ± 0.05 mg/L, values that are in accordance with the recommended standard of the Codex Alimentarius for the infantile flours. Then the B (Fa55m40s5pb) formulation can be recommended to be consumed in order to warn some defaulting in micronutrients in our communities.