Microbiological Profiles of Local Porridges and the Potential of Dietary Iodine in Children Aged 6 to 24 Months in the Prefecture of Fria

Abstract

This study, conducted from November 4 to December 4, 2024, in Fria, evaluated the microbiological profiles of local porridges and the dynamics of dietary iodine among breastfed children aged 6 to 24 months. The approach combined laboratory analyses and a nutritional survey. Results showed that 95.6% of the porridges were made from industrial flour and 4.4% from local flour, consumed 2 to 4 times per day. However, 60% of mothers added iodized salt during cooking, which may reduce its nutritional efficacy. Microbiological analysis revealed levels of total aerobic mesophilic flora (10 to 57 CFU/g), yeasts and molds (1 to 10 CFU/g), total coliforms (1 to 22 CFU/g), and Staphylococcus aureus (1 to 18 CFU/g). E. coli , Salmonella , and fecal coliforms were absent, thus meeting health standards. Nonetheless, the presence of certain microorganisms indicates hygiene deficiencies. Physicochemical analysis showed moisture content ranging from 12.02% to 13.78% and ash content from 3.17% to 4.07%, indicating a good concentration of essential nutrients. Iodine content in the porridges (16.2 to 19.5 ppm) complied with recommended levels. TSH levels (1.3 to 3.2 mIU/L) and urinary iodine concentrations (100 to 199 µg/L) suggested adequate iodine intake. The starch content (57.76% to 59.39%) ensured a solid supply of complex carbohydrates to meet energy requirements. The low cellulose content (0.26% to 0.59%) favored digestibility. This study highlights the importance of local porridges and recommends improving iodine fortification practices to optimize infant nutrition.