Sensorial and Microbiologicical Characteristics of Some Infant Flours Produced in The City of Bongor, Province of Mayo-Kebbi East, Chad

Abstract

The objective of the study was to produce an infantile flour of supplement with local ingredients available in the city of Bongor for children from 6 to 24 months old. The flours formulated are named SHAB (70% sorghum+13% bean+16% peanut+1% baobab), SHAM (70% sorghum+13% bean+16% peanut+1%Moringa Oleifera) and SHAP (63% sorghum+20% bean+16% peanut+1% potato). The microbiological analyzes were carried out according to the standard methods which were supplemented by a sensory evaluation were carried out. The flours made are called SHAB (sorghum + bean + peanut + baobab), SHAM (sorghum + bean + peanut + Moringa oleifera) and SHAP (sorgho + bean + peanut + potato). The study of the hygienic quality of flours have sometimes exceeded microbiological standards. The presence of microorganisms at 30°C and enterobacteria at 37°C in SHAB and SHAP flours and the presence of microorganisms at 30°C, enterobacteria at 37°C, Escherichia coli and Staphylococci in SHAM flour. These results show that it takes an improvement in hygienic practices. Overall, 45% of mothers prefer porridge based on SHAB flour on the organoleptic level such as taste, smell and appearance. All these results show that these porridge could be made available to local populations.