International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 5, Issue:8, August, 2016

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2016.5(8): 121-133

Possibility of Child Food Supplement Production to Basis of Breadfruit (Artocarpus altilis)
Innocent Yaou Bokossa1, Estelle A. Assogba1, Célestin C.K. Tchekessi1*, Jultesse S.B. Banon1, Pivot S. Sachi1, Roseline Bleoussi1, Anayce Djogbe1, Edwige Dahouenon-Ahoussi2, Auréole E.A. Bokossa1 and Justin G. Gandeho1
1Unité de Recherche en Sécurité Sanitaire des Aliments (URSSA), Laboratoire de Microbiologie et des Technologies Alimentaires (LAMITA), Université d’Abomey-Calavi, Benin
2Laboratoire de Génie de Technologie Alimentaire, Ecole Polytechnique d’Abomey-Calavi (EPAC), Université d’Abomey-Calavi (UAC), Benin
*Corresponding author

Children’s feeding at the age of weaning remains a major concern in all countries of the world and particularly in developing countries like Benin. In order to valorize our resources and contribute to malnutrition reduction in Benin, an alimentary supplement has been elaborated with the flour of a fermented fruit issued from a breadfruit tree. The results of physicochemical analysis revealed that this fruit had a nutritional composition of 4.2% in protein, 0.11% in crude fat, 1.8% in ash content, 712.971 mg/g in iron content, 0.099% in calcium content and 0.125% in magnesium content. The experiments of the various formulations enabled us to stop those made up of 55% of the flour of the breadfruit, 30% of the flour of soybeans and 15% of the flour of the malted sorghum. The results of analysis showed that the retained formulation presented some contents in macro nutriments comparable to those of the norm on infantile flours. It contained 18.5% of protein and 16.3% of fat matter. The energizing value of our flour is of 456.5 Kcal/100g. It was consistent with standard values of complementary weaning food recommended by FAO/OMS/UNICEF. Microbiological analysis revealed that there is no formulation of flour, which contains total coliform or thermotolerant coliforms. It’s free of pathogens microorganisms such as Escherichia coli type and Salmonella.

Keywords: Fermentation,  Artocarpus altilis, malnutrition, formulation,flour,child.

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How to cite this article:

Innocent Yaou Bokossa, Estelle A. Assogba, Célestin C.K. Tchekessi, Jultesse S.B. Banon, Pivot S. Sachi, Roseline Bleoussi, Anayce Djogbe, Edwige Dahouenon-Ahoussi, Auréole E.A. Bokossa and Justin G. Gandeho. 2016. Possibility of Child Food Supplement Production to Basis of Breadfruit (Artocarpus altilis).Int.J.Curr.Microbiol.App.Sci. 5(8): 121-133. doi:
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