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En Cote d’Ivoire, les farines infantiles fabriquees localement sont de qualite moindre et ne sont pas toujours conformes aux normes recommandees par l’Organisation Mondial de la Sante. Cette etude propose des strategies de formulation de farines infantiles enrichis en acides gras omega 3 et de valeur nutritionnelle conforme aux normes internationales. La methode matricielle de formulation a ete utilisee pour generer des proportions d’ingredients a melanger pour trois formules dont une Formule temoin (FT), des Formules F1 enrichie au Soja (F1S) et F2 enrichie en huile de maquereau (F2HP). Toutes les formules presentent des compositions nutritionnelles (Glucides, proteines, lipides et energie) conformes aux normes de l’OMS avec des fortes teneurs en calcium (1400 -1787,4 mg/100g), en magnesium (1960,3 - 2373,8 mg/100g, en fer (48,8-64,0 mg/100g). L’ajout de farine complete de soja et d’huile de maquereau ont contribue a un enrichissement en acide gras polyinsatures omega 3, respectivement de 390 mg/100g de F1S et 2790 mg/100 g de F2HP. Nous notons la predominance de l’acide docosahexanenoique pour le F2HP et de l’acide linolenique pour le F1S. Cette strategie de formulation pourrait etre utilisee pour produire des farines infantiles a haute valeur nutritive. Mots cles : Farine infantile, enrichissement, acides gras omega 3, acide docosahexanenoique, malnutrition Elaboration of composite infant Flour with local ingredients of Cote d’Ivoire: What strategies of enrichment in essential omega 3 fatty acids ? In Cote d’Ivoire, locally made infant flours were low quality and they do not always meet the criteria for composition recommended by the World Health Organization. This study suggests formulation strategies of infant flours with required nutritional quality using local ingredients and enriched in  omega 3 fatty acids. The matrix method of formulation was used to  generate proportions of ingredients (millet, corn, soybean, bean, and mackerel oil) to be mixed to obtain required nutrient content. Three  formulae of which a witness Formula (FT), F1 Soy- rich Formula (F1S) and F2 enriched with fish oil (F2HP) were performed with fixed proportions ingredients. All formulae displayed required nutritional composition  (carbohydrates, proteins, lipids and energy) according to WHO criteria, with high content of the calcium (1400 -1787.4 mg/100g), the magnesium (1960.3 – 2373.8 mg/100g, the iron (48.8-64.0 mg/100g of flour). The addition of the soy flour and mackerel oil was contributed to PUFA omega 3 enrichment of 390 mg/100g of F1S and 2790 mg/100 g of F2HP. It can be notice the ascendancy of the docosahexaenoic acid for the F2HP and the linolenic acid for the F1S. This formulation strategy could be locally used to produce a high nutritional value infant flour. Keywords : Infant flour, fortification, fatty acid omega 3, docosahexaenoic acid, malnutrition

international journal of biological and chemical sciences

Elaboration d’une Farine infantile composée à base d’ingrédients locaux de Côte d’Ivoire : quelles stratégies d’enrichissement en acides gras polyinsaturés oméga 3 ?