Formulation of Weaning Flours and Supplements Based on Flours From Three Tigernut Cultivars in the Fight Against Protein-energy Malnutrition (Pem)

The present study aims to resolve In order to resolve an imbalance between nutrient intake and the body's needs by producing flours based on tiger nut tubers. The formulation of weaning and supplement flours is the result of different mixtures between different types of tigernut flours, the main source of carbohydrates; soy, a source of plant proteins; dried fry fish, a source of animal proteins and peanuts, a lipid source and moringa, a mineralogical source. The flours obtained are subjected to different nutritional and microbiological dosages. The proportions of each component are determined by the mixing plan of the Minitab software version 2018. In terms of results, tigernut starch flours have the lowest quantities of fiber unlike whole tigernut flours which contain fiber contents greater than 11%. FSB flour has the highest protein, lipid and energy contents as opposed to FASJ flour which on the other hand contains the lowest protein, fiber, energy and energy density values. Fry meal has the highest protein content (74.718 ± 0.11%) but also the lowest fiber content (0.63 ± 0.07%). Furthermore, peanut flour limits the lipid (52.13 ± 1.21%), carbohydrate (30.6 ± 0.75%) and fiber (20.71 ± 0.94%) contents. Among these flours obtained, no composite flour contains peanut flour. The majority of flours meeting the criteria for infant flours are those which contain fry meals. These include FSBFF0, FSBFF5, FASBFF0, FASBFF5, FASBFF10. The flour with both the best protein content (28.58 ± 1.51) and the lowest fiber is FASBFF10. The factorial map shows three (03) flour grouping blocks following the Euclidean distance that separates them. Thus, a first block is noted consisting of two (02) flours (FASN and FASJ); the second block bringing together 5 flours (FSN, FSJ, FSB, FASB, FASBFS10) and the third block with 7 flours (FSBFF0 FSBFF5, FASBFF0, FASBFF5, FASBFF10, FASBFS0, FSJFF0).