Mahouli Love Mouka, Saah Bruno Fotso, Dongmo Hygride, Kenfack Justine Odelonne, Njapndounke Bilkissou, Ndjang Marie Madeleine Nanga, Klang Mathilde Julie
Research Unit of Biochemistry of Medicinal Plants, Food Sciences and Nutrition, University of Dschang, P.O. Box 67, Dschang, Cameroon.
Centre for Natural Products Research, Department of Chemical Science, University of Johannesburg, P.O. Box 17011, Doorfontein Campus, Gauteng 2028, South Africa.
Int J Food Sci. 2022 Sep 2;2022:3784317. doi: 10.1155/2022/3784317. eCollection 2022.
Protein-energy malnutrition and mineral deficiencies in children under five years are major problems in developing countries. The present study was thus carried out with the aim of proposing a weaning flour based on parboiled rice, spirulina, and cashew nut that meets the nutritional needs of children aged 06 to 24 months. To achieve this, the mixture design approach (a 9-point augmented simplex-centroid design) was used to obtain optimal blend of flour. The responses evaluated where proteins, lipids, carbohydrates, minerals (iron, calcium, phosphorus, potassium, sodium, magnesium, and zinc), carotenoids, fibers, and ash content. The rheological analyses (rapid viscosity analysis) were carried out on the optimal flour. It results that the optimal proportion of parboiled rice, spirulina, and cashew nut was, respectively, 85.80, 5.96, and 8.23. These conditions result in a protein, lipids, carbohydrates, carotenoids, ash, fibers, calcium, iron, magnesium, and zinc content of 14.15%, 9.04%, 68.46%, 8.2 mg, 3% ash, 4.98%, 510 mg, 16 mg, 65 mg, and 5 mg, respectively, and an energy value of 411.8 kcal. These optimate conditions resulted also in a peak viscosity of 60 cP and a final viscosity of 86 cP which are lower than the established value (1000 cP). Thus, the weaning flour based on parboiled rice, spirulina, and cashew nut obtained in these optimate conditions can meet the nutritional needs of children aged 06 to 24 months and is therefore an efficient weaning food to fight against child malnutrition.
五岁以下儿童的蛋白质 - 能量营养不良和矿物质缺乏是发展中国家的主要问题。因此，本研究旨在提出一种以蒸煮米、螺旋藻和腰果为基础的断奶面粉，以满足6至24个月儿童的营养需求。为此，采用混合设计方法（九点增强单纯形 - 质心设计）来获得面粉的最佳配方。评估的响应指标包括蛋白质、脂质、碳水化合物、矿物质（铁、钙、磷、钾、钠、镁和锌）、类胡萝卜素、纤维和灰分含量。对最佳面粉进行了流变学分析（快速粘度分析）。结果表明，蒸煮米、螺旋藻和腰果的最佳比例分别为85.80、5.96和8.23。这些条件下得到的蛋白质、脂质、碳水化合物、类胡萝卜素、灰分、纤维、钙、铁、镁和锌含量分别为14.15%、9.04%、68.46%、8.2毫克、3%灰分、4.98%、510毫克、16毫克、65毫克和5毫克，能量值为411.8千卡。这些最佳条件还导致峰值粘度为60厘泊，最终粘度为86厘泊，均低于设定值（1000厘泊）。因此，在这些最佳条件下获得的以蒸煮米、螺旋藻和腰果为基础的断奶面粉能够满足6至24个月儿童的营养需求，是对抗儿童营养不良的一种有效断奶食品。
