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Objective: This work aims to assess the nutritional composition of some Ivorian artisanal flours. Methodology: Five varieties of artisanal infant flours were collected. Flour 1 (corn, millet, rice, soybean); flour 2 (fermented millet, soya, tapioca); flour 3 (fermented millet, soy, tapioca); flour 4 (fermented corn, sprouted corn, Macrotermes subhyalinus); flour 5 (fermented millet, sprouted mil, Macrotermes subhyalinus). Moisture, ash, protein, lipid and fiber contents were determined according to AOAC standards. Minerals (calcium, magnesium, sodium, potassium, iron, copper, zinc and manganese) were determined by atomic absorption spectrophotometry and phosphorus by colorimetry. Results: The analyzes show that the composition of the various flours varies from one sample to another: moisture (4.82 - 6.82g / 100g); proteins (13.65 - 15.07 g / 100g); lipids (5.10-11.16 g / 100g) ash (0.99 - 2.26 g / 100g); fiber (2.12 - 3.98 g / 100g); carbohydrates (68.53 - 76.30 g / 100g) energy (402.58 - 434.26Kcal / 100g); potassium (510.34 - 976.38mg / 100g); phosphorus (100.21 - 334.85 mg / 100g); Calcium (23.66-70.96 mg / 100g); Magnesium (62.38 - 99.73 mg / 100); Sodium (56.80 - 389.56 mg / 100g); Zinc 3.84 - 11.2 mg / 100g); manganese 9.6 - 107.67 mg / 100g); iron (5.01 - 9.60 mg / 100g); copper (4.25-13.1 mg / 100g). Macrotermes subhyalinus dried powder and soybeans significantly improve the protein and mineral content. Conclusion: All flours have a good protein content around 15%. The incorporation of Macrotermes subhyalinus dried powder has improved the lipid and mineral content of flours 4 and 5. The energy values of the flours analyzed are important. FAO / WHO recommends that weaning foods be energy rich. These data could be exploited for the choice of flours for a better feeding of children.

Nutritional composition of some artisanal infant flours produced locally in Ivory Coast