Research ArticleOpen AccessGoogle Scholar indexed
Process for Formulating an Infant Flour Based on Local Ingredients from Senegal, West Africa, Enriched with Baobab Oil ( Adansonia d igitata L.)
Laboratory of Water Energy Environment and Industrial Processes (LE3PI), ESP, Center of Studies on Food Security and Functional Molecules (CESAM-RESCIF), Cheikh Anta Diop University of Dakar (UCAD), Dakar, Senegal
Laboratoire of Biological, Agronomic, Food Sciences and Modeling of Complex Systems (LABAAM), UFR of Agronomic Sciences, Aquaculture and Food Technologies (S2ATA), Gaston Berger University of Saint-Louis, Saint-Louis, Senegal
UMRI Agronomic Science and Processing, Félix Houphouët-Boigny Institut National Polytechnique of Yamoussoukro, Yamoussoukro, Côte d’Ivoire
Laboratory of Water Energy Environment and Industrial Processes (LE3PI), ESP, Center of Studies on Food Security and Functional Molecules (CESAM-RESCIF), Cheikh Anta Diop University of Dakar (UCAD), Dakar, Senegal
Laboratory of Water Energy Environment and Industrial Processes (LE3PI), ESP, Center of Studies on Food Security and Functional Molecules (CESAM-RESCIF), Cheikh Anta Diop University of Dakar (UCAD), Dakar, Senegal
National School of Agriculture, University Iba Der Thiam of Thiès, Thiès, Senegal
Laboratory of Water Energy Environment and Industrial Processes (LE3PI), ESP, Center of Studies on Food Security and Functional Molecules (CESAM-RESCIF), Cheikh Anta Diop University of Dakar (UCAD), Dakar, Senegal
Laboratory of Materials, Nanotechnology and Environment, Faculty of Sciences-Rabat, Mohammed V University of Rabat, Rabat, Morocco
Laboratory of Water Energy Environment and Industrial Processes (LE3PI), ESP, Center of Studies on Food Security and Functional Molecules (CESAM-RESCIF), Cheikh Anta Diop University of Dakar (UCAD), Dakar, Senegal
Laboratory of Water Energy Environment and Industrial Processes (LE3PI), ESP, Center of Studies on Food Security and Functional Molecules (CESAM-RESCIF), Cheikh Anta Diop University of Dakar (UCAD), Dakar, Senegal
- 1 Laboratory of Water Energy Environment and Industrial Processes (LE3PI), ESP, Center of Studies on Food Security and Functional Molecules (CESAM-RESCIF), Cheikh Anta Diop University of Dakar (UCAD), Dakar, Senegal
- 2 Laboratoire of Biological, Agronomic, Food Sciences and Modeling of Complex Systems (LABAAM), UFR of Agronomic Sciences, Aquaculture and Food Technologies (S2ATA), Gaston Berger University of Saint-Louis, Saint-Louis, Senegal
- 3 UMRI Agronomic Science and Processing, Félix Houphouët-Boigny Institut National Polytechnique of Yamoussoukro, Yamoussoukro, Côte d’Ivoire
- 4 Laboratory of Water Energy Environment and Industrial Processes (LE3PI), ESP, Center of Studies on Food Security and Functional Molecules (CESAM-RESCIF), Cheikh Anta Diop University of Dakar (UCAD), Dakar, Senegal
- 5 Laboratory of Water Energy Environment and Industrial Processes (LE3PI), ESP, Center of Studies on Food Security and Functional Molecules (CESAM-RESCIF), Cheikh Anta Diop University of Dakar (UCAD), Dakar, Senegal
- 6 National School of Agriculture, University Iba Der Thiam of Thiès, Thiès, Senegal
- 7 Laboratory of Water Energy Environment and Industrial Processes (LE3PI), ESP, Center of Studies on Food Security and Functional Molecules (CESAM-RESCIF), Cheikh Anta Diop University of Dakar (UCAD), Dakar, Senegal
- 8 Laboratory of Materials, Nanotechnology and Environment, Faculty of Sciences-Rabat, Mohammed V University of Rabat, Rabat, Morocco
- 9 Laboratory of Water Energy Environment and Industrial Processes (LE3PI), ESP, Center of Studies on Food Security and Functional Molecules (CESAM-RESCIF), Cheikh Anta Diop University of Dakar (UCAD), Dakar, Senegal
- 10 Laboratory of Water Energy Environment and Industrial Processes (LE3PI), ESP, Center of Studies on Food Security and Functional Molecules (CESAM-RESCIF), Cheikh Anta Diop University of Dakar (UCAD), Dakar, Senegal
Food and Nutrition Sciences·Volume 16 (2025)·Pages 819–831·Published 8 August 2025·DOI10.4236/fns.2025.168046
Copy link · social · email
Abstract
Infant malnutrition remains a public health problem in rural Senegal. Locally-produced infant flours are of inferior quality and still do not comply with World Health Organization (WHO) recommendations. In this context, the aim of this study is to develop a new infant flour formula enriched with baobab oil, made from local cereals (millet and maize), local legumes (cowpea) and baobab fruit pulp. The matrix formulation method was used to generate the proportions of ingredients to be blended for the two (2) flours: one reference (F1) and the other enriched (F2). The results obtained show that F2 flour has a nutritional composition (protein 12.23 g·100g − 1 ; lipids 8.68 g·100g − 1 ; carbohydrates 68.60 g·100g − 1 ; energy values 398.47 kcal) in line with WHO standards, with calcium contents of 86.21 mg·100g − 1 , potassium 961.98 mg·100g −1 , phosphorus 208.39 mg·100g − 1 , iron 6.58 mg·100g − 1 and zinc 3.27 mg·100g − 1 . The addition of baobab pulp and oil not only increases the flour’s energy value, but also enriches it with fatty acids, sterols, tocopherols and vitamin C. In short, this F2 flour could be recommended as a food supplement for infants and young children, helping to combat malnutrition.
KeywordsBaobab Oil and PulpEnrichmentInfant FloursNutritional QualitySenegal
- IFAD, WHO, WFP and UNICEF (2022) Summary of the State of Food Security and Nutrition in the World. Reorienting Food and Agricultural Policies to Make Healthy Food More Affordable. FAO. https://doi.org/10.4060/cc0640fr
- United Nations World Food Programme (2023) Food Insecurity and Malnutrition in West and Central Africa Reach Highest Levels in a Decade as Crisis Spreads to Coastal Countries. WFP.
- Organisation mondiale des Nations Unies (2022) Visite de la délégation de la Fondation des Nations Unies au Sénégal pour constater de visu les interventions des différentes agences des Nations Unies sur le terrain. UNICEF. https://www.unicef.org/senegal/contactez-nous
- Plateforme des organisations de la société civile pour le renforcement de la nutrition au Sénégal (2019) Investir dans la nutrition, un impératif pour le développement du Sénégal. Dakar (Plateforme OSC SUN).
- Soro, S., Konan, G., Koffi, E., Elleingand, E. and N’guessan, D. (2013) Formulation d’aliments infantiles a base de farines d’igname enrichies au soja. African Journal of Food , Agriculture , Nutrition and Development , 13, 8313-8339. https://doi.org/10.18697/ajfand.60.12655
- Camara, F., Brou, K., Assemand, E.F., Tano, K. and Dago, G. (2009). Quantification of the Energy, Iron Intake and the Promoter and Inhibitors Absorption in Rural and Urban Côte d’Ivoire. European Journal of Scientific Research , 35, 130-141.
- Gampoula, R.H., Gadet Dzondo, M., Moussounga, J.E., Diakabana, P., Pambou-Tobi, N.P.G., Tamba Sompila, A.W.G. and Nguie, R. (2020) Mise au point d’un procédé de formulation d’une farine infantile à base d’igname (Discorea cayenensis) enrichie en protéines par incorporation d’additifs alimentaires d’origine agricole et de pêche. IOSR Journal of Biotechnology and Biochemistry , 6 , 24-32. https://www.iosrjournals.org10.9790/264X-0606032432
- CAC (Commission du Codex Alimentarius) (2013) Lignes directrices pour la mise au point des préparations alimentaires complémentaires destinées aux nourrissons du deuxième âge et aux enfants en bas âge. 1-223.
- Sow, A. (2019) Valorisation des graines du baobab ( Adansonia digitata L.): Influence des procédés de transformation sur la Qualité de l’huile. Master’s Thesis, Université Cheick Anta Diop de Dakar.
- Ndiaye, E.M., Faye, P.G., Sow, A., Niane, K., Ndiaye, S., Baldé, S., et al. (2022) Impact of Storage Conditions on the Physicochemical Characteristics of Baobab ( Adansonia digitata L.) Seed Oil. Food and Nutrition Sciences , 13, 373-386. https://doi.org/10.4236/fns.2022.134028