Research Article
Preparation of Ready-to-use Therapeutic Foods Based on Soy, Millet, Rice, Corn, and Sugar for the Management of infant with Moderate Acute Malnutrition
Anon Franck-Donald N’guessan
,
Francis Beranger Angelo Aka,
Kouame Hermann Yeboue*,
Adelaide Gnonde,
Sassor Odile Purifine Ake-Tano,
Ahoua Yapi
Issue:
Volume 12, Issue 6, December 2024
Pages:
255-260
Received:
22 September 2024
Accepted:
21 October 2024
Published:
11 November 2024
DOI:
10.11648/j.jfns.20241206.11
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Abstract: The prevalent number of children in developing countries from suffering MAM is increasing daily and this has significant cost implications for their treatment. Therefore, the management of MAM should be a public health priority. Ready-to-use therapeutic foods (RUTF) play a fundamental role in the management protocol for severe acute malnutrition in children aged 6 to 59 months. In our study, we aim to enhance the value of ready-to-use foods prepared from local products, namely soya, millet, rice, maize and sugar (SOMRIS10-16). The objective was to develop a formula meeting the recommended nutritional and microbiological requirements in order to use it as a substitute for reference products for the treatment of moderate acute malnutrition. It has allowed to develop a ready-to-use therapeutic food using the linear programming technique, then produced according to traditional methods. The nutritional and microbiological qualities have been determined and confirm that the formula based on soy, millet, rice, corn, and sugar (SOMRIS10-16), meets the nutritional and microbiological needs recommended for children with moderate acute malnutrition. It will be subjected to the clinical trial processes in force in order to use it with complete peace of mind.
Abstract: The prevalent number of children in developing countries from suffering MAM is increasing daily and this has significant cost implications for their treatment. Therefore, the management of MAM should be a public health priority. Ready-to-use therapeutic foods (RUTF) play a fundamental role in the management protocol for severe acute malnutrition in...
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Research Article
Optimisation of the “attiéké” Fermentation Process: Evaluation of the Efficiency of Various Starter Ferments
Issue:
Volume 12, Issue 6, December 2024
Pages:
261-269
Received:
6 October 2024
Accepted:
28 October 2024
Published:
20 November 2024
DOI:
10.11648/j.jfns.20241206.12
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Abstract: Standardising the production of “attiéké”, Côte d'Ivoire's traditional food requires optimisation of the fermentation process, which is essential to ensure the microbiological and organoleptic quality of the product. The overall aim is to standardise the production of “attiéké” by controlling the fermentation process through the use of starter ferments. This study compared the “attiéké” produced with various starter ferments (A, B, C, D, E, F) with a reference sample from Dabou. The effectiveness of the starters was assessed by measuring microbial loads (lactic acid bacteria, Bacillus, yeasts, moulds), analysing physicochemical parameters (pH, sugars, ethanol, and organic acids), and sensory evaluation of organoleptic characteristics. The results of the statistical tests (ANOVA and PCA) showed that “attiéké” from the starter F, containing strains of L. fermentum, W. confusa and Bacillus and Candidas, is closest to the reference sample. With 1.83± 0.01 log10 cfu/g of Bacillus, 1 ± 0.01 log10 cfu/g of lactic bacteria, a pH of 4.56 ± 0.01 and glucose concentrations of glucose (7.4 ± 0.02 g/L), lactic acid (4.33 ± 0.01 g/L) and acetic acid (1.36 ± 0.01 g/L), starter F was particularly effective. Sensory analyses also indicate that the “attiéké” made with this starter has appreciated organoleptic characteristics, such as yellow colour, shiny grains, less stickiness, and detachment. These results show that the use of specific starters can improve the quality, consistency, and organoleptic attributes of the quality, consistency, and organoleptic attributes of “attiéké” production, while respecting the environment.
Abstract: Standardising the production of “attiéké”, Côte d'Ivoire's traditional food requires optimisation of the fermentation process, which is essential to ensure the microbiological and organoleptic quality of the product. The overall aim is to standardise the production of “attiéké” by controlling the fermentation process through the use of starter ferm...
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