Effect of Cooking on the Nutritional, Physicochemical, and Energy Quality of Guinean Complementary Infant Flours
Effet de la Cuisson sur la Qualité Nutritionnelle, Physico-Chimique et Énergétique des Farines Infantiles de Complément Guinéennes
DOI:
https://doi.org/10.67260/hra.v4i9.7968Keywords:
Proximate Composition, Energy Value, Infant Flours, Weaning Foods, pH, Cooking Effect, Guinea, INSE, Physicochemical CharacterizationAbstract
ABSTRACT
Introduction. The proximate composition and energy value of weaning foods are critical determinants of their capacity to support infant growth during the complementary feeding period. In Guinea, locally formulated enriched infant flours represent a promising low-cost strategy to address nutritional needs, yet their physicochemical characterisation and the effect of cooking on their composition remain insufficiently documented. Methods. Ten preparations -- five enriched infant flours and their corresponding porridges or purees -- were developed from local Guinean resources and analysed in triplicate for dry matter, moisture, ash, lipids, proteins, carbohydrates, and energy value. pH was measured for five of the preparations. One-way ANOVA with Tukey post-hoc tests and paired t-tests assessed inter-formulation differences and cooking effects. Principal component analysis explored overall patterns. All analyses were performed in R v4.5.3. Results. Energy values ranged from 371.4 +/- 3.4 to 406.4 +/- 7.9 kcal/100g. Rice-based formulations (FRPP, BRPP, FRJO, BRJO, FRPA) met the WHO minimum of 400 kcal/100g; taro- and plantain-based preparations fell below this threshold (371-378 kcal). Protein content ranged from 10.11 to 10.67 g/100g. Moisture content differed significantly between groups (p < 0.001), with rice-based flours showing lower residual moisture (6.2-7.9%) than taro and plantain preparations (12.7-13.6%). pH ranged from 4.98 (BRPA) to 5.72 (PBP), all within the acceptable slightly acidic range for weaning foods. PCA explained 92.2% of variance in two dimensions, with PC1 (74.5%) driven by energy, carbohydrates, and moisture. Conclusion. Rice-based formulations met WHO energy requirements; taro- and plantain-based preparations did not, suggesting the need for energy-boosting reformulation. All formulations showed adequate macronutrient density and pH suitable for infant consumption. These findings provide an evidence base for optimising locally developed weaning foods in Guinea.
RÉSUMÉ
Introduction. Les farines infantiles enrichies guinéennes constituent une alternative locale prometteuse contre la malnutrition, mais leur profil physicochimique et l'impact de la cuisson restent peu documentés. Méthodes. Dix échantillons (cinq farines et leurs bouillies/purées) à base de ressources locales ont été analysés (humidité, cendres, protéines, lipides, glucides, énergie et pH). Les variations ont été évaluées par ANOVA, tests t appariés et ACP sous R v4.5.3. Résultats. Les valeurs énergétiques variaient de 371,4 ± 3,4 à 406,4 ± 7,9 kcal/100 g. Les formulations à base de riz (FRPP, BRPP, FRJO, BRJO, FRPA) atteignaient le seuil minimal de l'OMS de 400 kcal/100 g, contrairement à celles à base de taro et de plantain (371–378 kcal). La teneur en protéines s'échelonnait de 10,11 à 10,67 g/100 g. Le taux d'humidité différait significativement entre les groupes (p < 0,001), les farines de riz présentant une humidité résiduelle plus faible (6,2–7,9 %) que celles de taro et de plantain (12,7–13,6 %). Le pH variait de 4,98 (BRPA) à 5,72 (PBP), restant dans la plage légèrement acide adaptée aux aliments de sevrage. L'ACP expliquait 92,2 % de la variance sur deux dimensions, le PC1 (74,5 %) étant principalement porté par l'énergie, les glucides et l'humidité. Conclusion. Les formulations au riz satisfont aux besoins énergétiques de l'OMS, tandis que celles au taro et plantain nécessitent une revalorisation calorique. L'ensemble présente néanmoins une densité nutritionnelle et un pH approprié pour le sevrage.
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Copyright (c) 2026 Nènè Adama Sow, Aboubacar Sidiki Magassouba, Amadou Sylla, Salimatou Diallo, Mamadou Lamarana Souaré, Aminatou Touré, Aboubacar Oumar Bangoura, Sidikiba Sidibé
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