Журнал питания и пищевых наук
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Effect of Moringa in the Quality of Flours to Fight Protein-Energy Malnutrition in Mali

Daou Cheickna, Coulibaly Moussa, Samake Fasse, Keita Ibrahima

Infant flours, made from cereals, locally available legumes easily accessible incorporating Moringa oleifera powder have been formulated and composed. Their carbohydrate, lipid, protein and mineral contents were determined by the methods of Bertrand, Soxhlet, Kjeldahl and atomic absorption spectrophotometry respectively. Humidity was determined by the moisture meter. The organoleptic quality of the porridges made with these compound flours was determined by the taste test. Three types of infant flours have been formulated: F1 flour (70% millet, 17% corn, 7% soya, 4.5% milk, 0.5% potato and 1% Moringa), flour F2 (40% millet, 40% corn , 8% soy, 7% peanuts, 3% milk, 1% potato and 1% Moringa) and F3 flour (40% corn, 35% millet, 10% soy, 10% peanuts, 3% milk, 1% potato and 1% Moringa). The flours have an average carbohydrate content of 55.57 mg/100 g, protein 14.21 mg/100 g, fat 8.50 mg/100 g, moisture 7.66%, ash 1.66 mg/100 g, energy 365 kcal/100 g. F2 gave the lowest humidity 6.27%. While F3 had the highest ash content 1.76%. F2 and F3 gave substantially the same protein level 15.75% and 15.37%. The organoleptic quality of the porridge made with the F2 flour was deemed acceptable compared to the two other flours.