alexa Formulation of Infant Food Based on Local Cereals: Stability and Effects on Cognitive Development
ISSN: 2155-9600

Journal of Nutrition & Food Sciences
Open Access

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Research Article

Formulation of Infant Food Based on Local Cereals: Stability and Effects on Cognitive Development

ManéDiallo1, Mady Cissé1, Frédéric Dessor3, Rachid Soulimani3, Oumar Sock2 and Stéphane Desobry2*

1Dakar Ecole Polytechnique (Higher Polytechnic School), Dakar BP 5085 Dakar-Fann, Senegal

2Université de Lorraine, Laboratoired’Ingénierie des Biomolecules, 2 Avenue de la Foret de Haye, 54500 Vandoeuvre, France

3Université de Lorraine, URAFPA, Neurotoxicology Laboratory, Campus Bridoux, Rue du General Delestraint 57070 Metz, France

*Corresponding Author:
Stéphane Desobry
Université de Lorraine
Laboratoired’ Ingénierie des Biomolecules
2 Avenue de la Foret de Haye
54500 Vandoeuvre, France
Tel: +33 (0)383595880
Fax: +33 (0)383595804
E-mail: [email protected]

Received date: April 19, 2013; Accepted date: May 13, 2013; Published date: May 15, 2013

Citation: Diallo M, Cissé M, Dessor F, Soulimani R, Sock O, et al. (2013) Formulation of Infant Food Based on Local Cereals: Stability and Effects on Cognitive Development. J Nutr Food Sci 3:211. doi:10.4172/2155-9600.1000211

Copyright: © 2013 Diallo M, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 

Abstract

Our goal was to develop nutritious; accessible and stable infants flour which would improve cognitive and behavior abilities for African children. Five formulations (F1 to F5) based on local cereals from Senegal were manufactured according to FAO/WHO nutritional requirements and composed to reach equal energetic value (400 Kcal/Kg). Flours formulation stability was studied by storage at 20°C and5 relative humidities (0%to 95%) for 10 months. Flour dextrose equivalent; color and fat composition were followed and all formulated flours showed very good stability for a storage relative humidity below 75%. During in vivo nutritional tests; a comparative weight study between mice fed with standard nutritive flour (control); and those fed with F1 to F5 formulations showed a similar slope of weight gain even if adaptation time to new feed initially retard mice growth. F2 and F3 showed the highest weight deficiency compared to the control. Y and Morris Tests; used to characterize the behavior showed that F3; F4 and F5 formulations significantly increased psychomotor activity compared to the control. Long term memory was not significantly different between all formulations; except for F5 which showed a clear improvement. F2 formulation composed of corn was the least efficient for working memory due to its low proteins quality. The low number of triplets can slightly affect the F2 alternation percent; even if this effect was not observed for the control. The other formulations gave results close to the control food. F4 and F5 formulations showed good nutritional qualities; F4; enriched with vitamins and minerals; as well as F5 enriched with fish oil gave very good results on all growth and comportment parameters. They might be effective for better cognitive and somatic development of children.

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