Improvement of the Microbiological and Nutritional Quality of Infant Flours, Porridges, and Weaning Purees Consumed by Children Aged 6 to 24 Months at the Institute of Nutrition and Child Health of Guinea

Abstract

This study, conducted from 15 January to 15 May 2025 in Conakry, assessed the microbiological and nutritional profiles of weaning flours, porridges, and purées made from local products consumed by children aged 6 to 24 months. Five infant flours were formulated from local ingredients. Their physicochemical and nutritional characteristics, as well as those of their porridges and purées, were analysed according to French standards. The physicochemical analysis showed a moisture content ranging from 6.23% to 13.59% and an ash content of 3.19% to 4.17%, indicating a good concentration of essential nutrients. The iodine content of the porridges and purées (7.19 to 25.1 ppm) was in line with recommended levels. Protein content ranged from 10.11% to 10.66%, lipids from 7.99% to 8.84%, carbohydrates from 64.45% to 71.56%, ash from 3.40% to 4.17%, and energy value from 371.44 to 406.37 kcal. The porridges and purées showed similar values, with a slight decrease in energy and nutrients. Microbiological analysis revealed levels of total aerobic mesophilic flora (22 to 120 CFU/g), yeasts and moulds (0 CFU/g), and total coliforms (1 to 70 CFU/g); Staphylococcus aureus , Salmonella, faecal coliforms, and faecal streptococci were absent, thus meeting health standards. Nevertheless, the presence of certain microorganisms indicates poor hygiene. The starch content (57.87% to 64.40%) provided a solid supply of complex carbohydrates to meet energy needs. The low cellulose content (0.01% to 0.72%) promoted digestibility. These results demonstrate the potential of local resources to improve infant nutrition. The promotion of industrial production and appropriate marketing of these products is necessary to strengthen food security and the health of Guinean children.