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La qualite des farines infantiles utilisees pendant la periode de sevrage du nourrisson est d’une grande importance. Le but de cette etude etait de mettre au point une formulation d'une farine infantile fabriquee a partir de mais enrichie au safou. Pour ce faire, differentes compositions de farines de mais et de safou ont ete preparees : les farines composees FC 1 (mais 90% + safou 10%), FC 2 (mais 80% + safou 20%), FC 3 (mais 70% + safou 30%) et FC 4 (mais 60% + safou 40%). Les caracteristiques physico-chimiques, microbiologiques et organoleptiques de ces farines ont ete determinees selon les methodes standards. Les resultats ont revele que l’incorporation de la poudre de safou a la farine de mais a ameliore significativement les parametres biochimiques notamment la teneur en proteines et la valeur energetique des differentes farines composees. Les charges microbiologiques detectees dans ces farines ont ete inferieures aux criteres microbiologiques applicables aux farines infantiles. Toutes les bouillies preparees a partir des farines composees ont ete appreciees. Toutefois, la farine FC 3 a regroupe tous les criteres d’une bonne farine infantile. Cette formulation pourrait alors etre recommandee pour les nourrissons, contribuant ainsi a lutter contre la malnutrition infantile. Mots cles : Farine infantile, safou, cuisson, delipidation, proteines, valeur energetique. Eglish Title: Nutritional, microbiological and organoleptic quality of composite flour from maize (Zea mays) and safou (Dacryodes edulis) made in Cote d’Ivoire The quality of infant flours used during the infant weaning period is of great importance. The purpose of this study was to develop a formulation of infant flour made from maize enriched with safou. To do this, various composite flour from maize and safou were prepared: the flours composed FC 1 (maize 90% + safou 10%), FC 2 (maize 80% + safou 20%), FC 3 (maize 70% + safou 30%) and FC 4 (maize 60% + safou 40%). The physico-chemical, microbiological and organoleptic characteristics of these flours were determined according to standard methods. The results revealed that the incorporation of safou powder into maize flour significantly improved the biochemical parameters including the protein content and the energy value of the composite flours. 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. However, FC 3 flour has combined all the criteria of a good infant flour. This formulation could then be recommended for infants, thus contributing to the fight against child malnutrition. Keywords : Infant flour, safou, cooking, delipidation, protein, energy value.

international journal of biological and chemical sciences

Qualité nutritionnelle, microbiologique et organoleptique de farines composées à base de maïs (&lt;i&gt;Zea mays&lt;/i&gt;) et de safou (&lt;i&gt;Dacryodes edulis&lt;/i&gt;) produites en Côte d’Ivoire