Nutritional Qualities and Vitamin Content of Local Flours Used in Nutritional Rehabilitation Centers in Côte d'Ivoire

Abstract

<jats:p>The goal of this study was to confirm that the protein, micronutrient content, and energy value of specialized food products made from local foods meet international quality criteria for the management of mild acute malnutrition. These local specialized food products are already consumed in nutritional rehabilitation facilities in Côte d'Ivoire under the supervision of the NNP (National Nutrition Program). The NNP-recommended procedures were used to manufacture the replacement flour formulations. These flours' physicochemical and nutritional properties were assessed using established procedures. Protein levels ranged from 11.19 to 18.12 % in 100 g of dry matter, carbohydrates from 51.5 to 73.9 %, lipids from 9.66 to 23.86%, and energy value ranged from 427.36 to 493.33 Kcal/100g. These flours fulfill macronutrient content quality criteria and may thus cover the protein and energy demands of children aged 6 to 59 months with mild acute malnutrition. They are, however, deficient in calcium, sodium, zinc, vitamin A, and vitamin D, with calcium contents ranging from 27.38 to 70.58 mg/100g, sodium contents ranging from 4.6 to 28.13 mg/100g, zinc contents ranging from 0.76 to 1.13 mg/100g, vitamin A contents ranging from 11.07 to 78.63 mg/100g, and vitamin D contents ranging from 0.11 to 0.48 mg/100g.</jats:p>