Nutritional Value and Microbiological Quality of Weaning Porridges in the Rural Area of Zokolilié, Ivory Coast
International Journal of Nutrition and Food Sciences
Volume 6, Issue 2, March 2017, Pages: 83-87
Received: Jan. 26, 2017; Accepted: Feb. 10, 2017; Published: Feb. 27, 2017
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Authors
Gnagne Sylvain, Department of Food Sciences and Technology, Laboratory of Nutrition and Food Safety, Nangui Abrogoua University, Abidjan, Ivory Coast
Gbogouri Grodji Albarin, Department of Food Sciences and Technology, Laboratory of Nutrition and Food Safety, Nangui Abrogoua University, Abidjan, Ivory Coast
Agbo A. Edith, Department of Food Sciences and Technology, Laboratory of Nutrition and Food Safety, Nangui Abrogoua University, Abidjan, Ivory Coast
Kouakou Brou, Department of Food Sciences and Technology, Laboratory of Nutrition and Food Safety, Nangui Abrogoua University, Abidjan, Ivory Coast
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Abstract
The aim of this study is to evaluate the nutritional and microbiological quality of ten weaning porridges in the rural area of Zokolilié in south-west of Ivory Coast. Ten weaning porridges often consumed by children in Zokolilia were selected for biochemical and microbiological analyzes. The ten porridges are rich in carbohydrates with rates ranging from 70g / 100g of dry mater to 92g / 100g of dry mater. The slurries are poor in fiber and protein. The BMaArSo slurry has a very high [phytate] / [iron] ratio of 11. Microorganisms (B.Mi 0.03 ± 0.04 × 104 CFU / G B.Bis 0.004 ± 0.0001104 CFU / g BRiSor 0.5 ± 0.04104 CFU / g).
Keywords
Weaning Porridge, Microbiological Quality, Nutritional Quality, Ivory Coast
To cite this article
Gnagne Sylvain, Gbogouri Grodji Albarin, Agbo A. Edith, Kouakou Brou, Nutritional Value and Microbiological Quality of Weaning Porridges in the Rural Area of Zokolilié, Ivory Coast, International Journal of Nutrition and Food Sciences. Vol. 6, No. 2, 2017, pp. 83-87. doi: 10.11648/j.ijnfs.20170602.14
Copyright
Copyright © 2017 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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