RESEARCH PROJECT TOPIC ON THE NUTRITIONAL QUALITY OF CASSAVA BASED PRODUCT ENRICHED WITH MUNGBEAN FLOUR
This study aimed to identify the nutritional, functional, sensory and microbiological profile of experimental nutritional flours, produced with local products in Burkina Faso. The raw materials included maize (Zea mays), millet (Pennisetum glaucum) and rice (Oryza sativa). Local ingredients were pulps of Adansonia digitata and Parkia biglobosa and seeds of Cucurbita maxima and Moringa oleifera. Three formula were developed, the first (F1) with maize, the second (F2) with rice and the last (F3) with millet. Each of these cereals was mixed with predetermined portions of seeds and pulps in order to obtain enriched flour. Nutritional, microbiological and functional analysis and the acceptability criteria of these enriched flours were assessed and compared to Misola (F4), the existing local complementary flour. The fat content of experimental flours were respectively in the first (F1), second (F2) and third formula (F3) 15.91±0.01%, 11.82±0.02% and 17.02±0.02%. The carbohydrate range was 65.46±0.06%, 70.81±0.01% and 64.51±0.01% for F1, F2 and F3, while the energetic value is higher than recommended (453.07±0.05, 424.56±0.03 and 458.96±0.05 kcal respectively for F1, F2 and F3). Functional characteristics indicated the good viscosity (117, 119 and 121 mm/30 sec for F1, F2 and F3) least gelation (9, 6 and 7%) and water absorption capacity (2, 4 and 1 g/g). Trained sensory evaluation panellists gore the enriched flour porridge a score of acceptable. These enriched flours have great potential as a weaning food in resource-poor and technologically under-developed countries.