Nutritional Value and Microbiological Quality of Weaning Porridges in the Rural Area of Zokolilié, Ivory Coast

Gnagne Sylvain; Gbogouri Grodji Albarin; Agbo A. Edith; Kouakou Brou

doi:doi:10.11648/j.ijnfs.20170602.14

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Nutritional Value and Microbiological Quality of Weaning Porridges in the Rural Area of Zokolilié, Ivory Coast

Gnagne Sylvain, Gbogouri Grodji Albarin, Agbo A. Edith, Kouakou Brou

Published in International Journal of Nutrition and Food Sciences (Volume 6, Issue 2)

Received: 26 January 2017 Accepted: 10 February 2017 Published: 27 February 2017

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Abstract

The aim of this study is to evaluate the nutritional and microbiological quality of ten weaning porridges in the rural area of Zokolilié in south-west of Ivory Coast. Ten weaning porridges often consumed by children in Zokolilia were selected for biochemical and microbiological analyzes. The ten porridges are rich in carbohydrates with rates ranging from 70g / 100g of dry mater to 92g / 100g of dry mater. The slurries are poor in fiber and protein. The BMaArSo slurry has a very high [phytate] / [iron] ratio of 11. Microorganisms (B.Mi 0.03 ± 0.04 × 104 CFU / G B.Bis 0.004 ± 0.0001104 CFU / g BRiSor 0.5 ± 0.04104 CFU / g).

Published in	International Journal of Nutrition and Food Sciences (Volume 6, Issue 2)
DOI	10.11648/j.ijnfs.20170602.14
Page(s)	83-87
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Weaning Porridge, Microbiological Quality, Nutritional Quality, Ivory Coast

References

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[4]	KIGER J. L., KIGER J. G, 1967. Techniques modernes de biscuiterie, pâtisserie, boulangerie industrielle et artisanale et les produits de régime. Edition, DUNO. Paris. 676 pages.
[5]	HASSAN H. M. M., AFIFY A. S., BASYIONY A. E., AHMED GHADA T., 2010. Nutritional and Functional Properties of Defatted Wheat Protein Isolates. Australian Journal of Basic and Applied Sciences, 4 (2): 348-358.
[6]	Savage A., HUSSEIN K., 1964, Barely Flour and Durum Flour Blends in Macaroni Product. Australian Journal of Basic and Applied Sciences, 4 (12): 6169-6178.
[7]	Ana R. De Boland, George B. Garner, Boyd L. O'Dell, Identification and properties of phytate in cereal grains and oilseed products, J. Agric. Food Chem., 1975, 23 (6), pp 1186–1189.
[8]	Boyd L. O'Dell, Ana R. De Boland, Samuel R. Koirtyohann, Distribution of phytate and nutritionally important elements among the morphological components of cereal grains, J. Agric. Food Chem., 1972, 20 (3), pp 718–723.
[9]	Adams, M. R. (1998). Fermented weaning foods. In J. B. Wood (Ed.), Microbiology of fermented foods (pp. 790–811). London: Blackie Academic.
[10]	Adeniji, A. O., & Potter, N. N. (1978). Properties of ogi powders made from normal, fortified and opaque-2 corn. Journal of Food Science, 43, 1571–1574.
[11]	Akinrele, I. A., & Bassir, O. (1967). The nutritive value of ogi, a Nigerian infant food. Journal of Tropical Medicine and Hygiene, 70, 279–280.
[12]	Gibson RS, Ferguson EL, Lehrfeld J. Complementary foods for infant feeding in developing countries: their nutrient adequacy and improvement. Eur J Clin Nutr 1997; 52: 764−70.
[13]	Ana R. De Boland, George B. Garner, Boyd L. O'Dell, Identification and properties of phytate in cereal grains and oilseed products J. Agric. Food Chem., 1975, 23 (6), pp 1186–1189.
[14]	Boyd L. O'Dell, Ana R. De Boland, Samuel R. Koirtyohann, Distribution of phytate and nutritionally important elements among the morphological components of cereal grains J. Agric. Food Chem., 1972, 20 (3), pp 718–723.
[15]	Adams, M. R. (1998). Fermented weaning foods. In J. B. Wood (Ed.), Microbiology of fermented foods (pp. 790–811). London: Blackie Academic.
[16]	Adeniji, A. O., & Potter, N. N. (1978). Properties of ogi powders made from normal, fortified and opaque-2 corn. Journal of Food Science, 43, 1571–1574.
[17]	Akinrele, I. A., & Bassir, O. (1967). The nutritive value of ogi, a Nigerian infant food. Journal of Tropical Medicine and Hygiene, 70, 279–280.
[18]	Gibson RS, Ferguson EL, Lehrfeld J. Complementary foods for infant feeding in developing countries: their nutrient adequacy and improvement. Eur J Clin Nutr 1997; 52: 764−70.
[19]	Jelliffe DB, Jelliffe EFP. The volume and composition of human milk in poorly nourished communities: a review. Am J Clin Nutr 1978; 31: 492-515.
[20]	Rahman H, Jalil MA, Rahman A, et al. Nutritional status of children in rural Bangladesh. Dhaka: Institute of Public Health Nutrition and Helen Keller International, Mohakhali Health Complex, 1984.

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APA Style

Gnagne Sylvain, Gbogouri Grodji Albarin, Agbo A. Edith, Kouakou Brou. (2017). Nutritional Value and Microbiological Quality of Weaning Porridges in the Rural Area of Zokolilié, Ivory Coast. International Journal of Nutrition and Food Sciences, 6(2), 83-87. https://doi.org/10.11648/j.ijnfs.20170602.14

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ACS Style

Gnagne Sylvain; Gbogouri Grodji Albarin; Agbo A. Edith; Kouakou Brou. Nutritional Value and Microbiological Quality of Weaning Porridges in the Rural Area of Zokolilié, Ivory Coast. Int. J. Nutr. Food Sci. 2017, 6(2), 83-87. doi: 10.11648/j.ijnfs.20170602.14

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AMA Style

Gnagne Sylvain, Gbogouri Grodji Albarin, Agbo A. Edith, Kouakou Brou. Nutritional Value and Microbiological Quality of Weaning Porridges in the Rural Area of Zokolilié, Ivory Coast. Int J Nutr Food Sci. 2017;6(2):83-87. doi: 10.11648/j.ijnfs.20170602.14

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@article{10.11648/j.ijnfs.20170602.14,
  author = {Gnagne Sylvain and Gbogouri Grodji Albarin and Agbo A. Edith and Kouakou Brou},
  title = {Nutritional Value and Microbiological Quality of Weaning Porridges in the Rural Area of Zokolilié, Ivory Coast},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {6},
  number = {2},
  pages = {83-87},
  doi = {10.11648/j.ijnfs.20170602.14},
  url = {https://doi.org/10.11648/j.ijnfs.20170602.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20170602.14},
  abstract = {The aim of this study is to evaluate the nutritional and microbiological quality of ten weaning porridges in the rural area of Zokolilié in south-west of Ivory Coast. Ten weaning porridges often consumed by children in Zokolilia were selected for biochemical and microbiological analyzes. The ten porridges are rich in carbohydrates with rates ranging from 70g / 100g of dry mater to 92g / 100g of dry mater. The slurries are poor in fiber and protein. The BMaArSo slurry has a very high [phytate] / [iron] ratio of 11. Microorganisms (B.Mi 0.03 ± 0.04 × 104 CFU / G B.Bis 0.004 ± 0.0001104 CFU / g BRiSor 0.5 ± 0.04104 CFU / g).},
 year = {2017}
}

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TY  - JOUR
T1  - Nutritional Value and Microbiological Quality of Weaning Porridges in the Rural Area of Zokolilié, Ivory Coast
AU  - Gnagne Sylvain
AU  - Gbogouri Grodji Albarin
AU  - Agbo A. Edith
AU  - Kouakou Brou
Y1  - 2017/02/27
PY  - 2017
N1  - https://doi.org/10.11648/j.ijnfs.20170602.14
DO  - 10.11648/j.ijnfs.20170602.14
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 83
EP  - 87
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20170602.14
AB  - The aim of this study is to evaluate the nutritional and microbiological quality of ten weaning porridges in the rural area of Zokolilié in south-west of Ivory Coast. Ten weaning porridges often consumed by children in Zokolilia were selected for biochemical and microbiological analyzes. The ten porridges are rich in carbohydrates with rates ranging from 70g / 100g of dry mater to 92g / 100g of dry mater. The slurries are poor in fiber and protein. The BMaArSo slurry has a very high [phytate] / [iron] ratio of 11. Microorganisms (B.Mi 0.03 ± 0.04 × 104 CFU / G B.Bis 0.004 ± 0.0001104 CFU / g BRiSor 0.5 ± 0.04104 CFU / g).
VL  - 6
IS  - 2
ER  -

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Author Information

Gnagne Sylvain

Department of Food Sciences and Technology, Laboratory of Nutrition and Food Safety, Nangui Abrogoua University, Abidjan, Ivory Coast
Gbogouri Grodji Albarin

Department of Food Sciences and Technology, Laboratory of Nutrition and Food Safety, Nangui Abrogoua University, Abidjan, Ivory Coast
Agbo A. Edith

Department of Food Sciences and Technology, Laboratory of Nutrition and Food Safety, Nangui Abrogoua University, Abidjan, Ivory Coast
Kouakou Brou

Department of Food Sciences and Technology, Laboratory of Nutrition and Food Safety, Nangui Abrogoua University, Abidjan, Ivory Coast

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Plain Text BibTeX RIS

APA Style

Gnagne Sylvain, Gbogouri Grodji Albarin, Agbo A. Edith, Kouakou Brou. (2017). Nutritional Value and Microbiological Quality of Weaning Porridges in the Rural Area of Zokolilié, Ivory Coast. International Journal of Nutrition and Food Sciences, 6(2), 83-87. https://doi.org/10.11648/j.ijnfs.20170602.14

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ACS Style

Gnagne Sylvain; Gbogouri Grodji Albarin; Agbo A. Edith; Kouakou Brou. Nutritional Value and Microbiological Quality of Weaning Porridges in the Rural Area of Zokolilié, Ivory Coast. Int. J. Nutr. Food Sci. 2017, 6(2), 83-87. doi: 10.11648/j.ijnfs.20170602.14

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AMA Style

Gnagne Sylvain, Gbogouri Grodji Albarin, Agbo A. Edith, Kouakou Brou. Nutritional Value and Microbiological Quality of Weaning Porridges in the Rural Area of Zokolilié, Ivory Coast. Int J Nutr Food Sci. 2017;6(2):83-87. doi: 10.11648/j.ijnfs.20170602.14

Copy | Download

@article{10.11648/j.ijnfs.20170602.14,
  author = {Gnagne Sylvain and Gbogouri Grodji Albarin and Agbo A. Edith and Kouakou Brou},
  title = {Nutritional Value and Microbiological Quality of Weaning Porridges in the Rural Area of Zokolilié, Ivory Coast},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {6},
  number = {2},
  pages = {83-87},
  doi = {10.11648/j.ijnfs.20170602.14},
  url = {https://doi.org/10.11648/j.ijnfs.20170602.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20170602.14},
  abstract = {The aim of this study is to evaluate the nutritional and microbiological quality of ten weaning porridges in the rural area of Zokolilié in south-west of Ivory Coast. Ten weaning porridges often consumed by children in Zokolilia were selected for biochemical and microbiological analyzes. The ten porridges are rich in carbohydrates with rates ranging from 70g / 100g of dry mater to 92g / 100g of dry mater. The slurries are poor in fiber and protein. The BMaArSo slurry has a very high [phytate] / [iron] ratio of 11. Microorganisms (B.Mi 0.03 ± 0.04 × 104 CFU / G B.Bis 0.004 ± 0.0001104 CFU / g BRiSor 0.5 ± 0.04104 CFU / g).},
 year = {2017}
}

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TY  - JOUR
T1  - Nutritional Value and Microbiological Quality of Weaning Porridges in the Rural Area of Zokolilié, Ivory Coast
AU  - Gnagne Sylvain
AU  - Gbogouri Grodji Albarin
AU  - Agbo A. Edith
AU  - Kouakou Brou
Y1  - 2017/02/27
PY  - 2017
N1  - https://doi.org/10.11648/j.ijnfs.20170602.14
DO  - 10.11648/j.ijnfs.20170602.14
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 83
EP  - 87
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20170602.14
AB  - The aim of this study is to evaluate the nutritional and microbiological quality of ten weaning porridges in the rural area of Zokolilié in south-west of Ivory Coast. Ten weaning porridges often consumed by children in Zokolilia were selected for biochemical and microbiological analyzes. The ten porridges are rich in carbohydrates with rates ranging from 70g / 100g of dry mater to 92g / 100g of dry mater. The slurries are poor in fiber and protein. The BMaArSo slurry has a very high [phytate] / [iron] ratio of 11. Microorganisms (B.Mi 0.03 ± 0.04 × 104 CFU / G B.Bis 0.004 ± 0.0001104 CFU / g BRiSor 0.5 ± 0.04104 CFU / g).
VL  - 6
IS  - 2
ER  -

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