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The quality of infant flours used during the infant weaning period is of great importance. The purpose of this study was to formulate infantile flours to cover the nutritional needs of children during weaning to fight against child malnutrition. Two types of flours were formulated, one made from rice enriched with soy, palm oil and sugar and the other made from maize enriched with beans, palm oil and sugar. Amounts and ingredients were combined as recommended. The physico-chemical, microbiological and organoleptic characteristics of these flours were determined according to standard methods. The results obtained showed a satisfaction rate of over 100% for energy and protein compared to nutritional standards. The lipid levels obtained (12.40 ± 0.99 and 9.65 ± 0.01) respectively for the flours FRSHS and FMHHS were in the range of the recommended values and the fiber levels of the flours were less than 5 g, as recommended. The iron contents (11.19 ± 0.12 and 14.27 ± 0.07 mg / 100 g dry matter) and zinc (4.91 ± 0.05 and 6.29 ± 0.35 mg / 100 g of dry matter) flours were largely above the recommendation. The microbiological loads detected in these flours were below the microbiological criteria applicable to infant flours. All the boils prepared from the compound flours were appreciated. The acceptability of the FRSHS boil compared to that of the FMHHS boil by mothers for their children is justified by the color, aroma and taste of the FRSHS boils most appreciated by the mothers. These formulations could then be recommended for infants, thus contributing to the fight against child malnutrition. La qualite des farines infantiles utilisees pendant la periode de sevrage du nourrisson est d’une grande importance. L’objectif de cette etude est de mettre au point deux formulations de farine infantile dont l’une fabriquee a partir de riz enrichi en soja, en huile de palme et en sucre (FRSHS) et l’autre (FMHHS) a partir de mais enrichi en haricot, en huile de palme et en sucre. Pour ce fait, les doses des ingredients pour la formulation des deux farines (FRSHS et FMHHS) ont ete combinees selon lesrecommandations nutritionnelles.Lescaracteristiques physico-chimiques, microbiologiques et organoleptiques de ces farines ont ete determinees selon les methodes standards. Les resultats revelent un taux de satisfaction de plus de 100% pour l’energie et les proteines compare aux normes nutritionnelles. Les teneurs respectives en lipides (12,40 ± 0,99 % et 9,65 ± 0,01%) pour les farines (FRSHS et FMHHS) sont comprises dans l’intervalle des valeurs recommandees et les taux de fibres des farines sont inferieurs a 5 g, tel que recommande. Les teneurs en fer (11,19 ± 0,12 et 14,27± 0,07 mg /100 g de matieres seche), de zinc (4,91± 0,05et 6,29 ± 0,35 mg /100 g de matieres seche) et de calcium (358,194 ± 0,09 et 343,87± 0,44) des farines sont au-dela de la recommandation. Aussi, les farinespresentent-elles de bonnes teneurs en la plupart des mineraux. Les charges microbiologiques detectees dans ces farines sont inferieures aux criteres microbiologiques applicables aux farines infantiles. Les bouillies preparees a partir des farines composees ont ete appreciees par les meres panelistes. Toutefois, la bouillie preparee a partir de la farine FRSHS a ete plus acceptee. L’acceptabilite de la bouillie de FRSHS par rapport a celle de FMHHS par les meres pour leurs enfants se justifie par la couleur, l’arome et le gout de la bouillie de farine FRSHS. Ces farines composees pourraient alors etre recommandees pour les nourrissons, contribuant ainsi a lutter contre la malnutrition infantile.

Formulations de Farines Composées Dont l’une à Base de Riz (Oryza Sativa) et L’autre à Base de Maïs (Zea Mays) Pour Enfants en âge de Sevrage