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Volume 6, Issue 3, May 2017, Page: 139-143
Nutritional Quality of Weaning Foods Formulated from Yam (Dioscorea alata and Dioscorea cayenensis) Composite Flours
Yolande Dogore Digbeu, Department of Food Science Technology, Laboratory of Biochemistry and Food Technology, Nangui Abrogoua University, Abidjan, Cote D’Ivoire
Edmond Ahipo Due, Department of Food Science Technology, Laboratory of Biochemistry and Food Technology, Nangui Abrogoua University, Abidjan, Cote D’Ivoire
Djary Michel Koffi, Department of Biochemistry, Laboratory of Biotechnology, Felix Houphouët-Boigny University, Abidjan, Côte d’Ivoire
Kouakou Brou, Department of Food Science Technology, Laboratory of Biochemistry and Food Technology, Nangui Abrogoua University, Abidjan, Cote D’Ivoire
Gnakri Dago, Department of Food Science Technology, Laboratory of Biochemistry and Food Technology, Nangui Abrogoua University, Abidjan, Cote D’Ivoire
Received: Mar. 15, 2017;       Accepted: Mar. 30, 2017;       Published: May 17, 2017
DOI: 10.11648/j.ijnfs.20170603.15      View  2165      Downloads  126
Abstract
Some potential weaning diets formulated from yam species Dioscorea alata variety Bètè bètè and Dioscorea cayenensis variety Lokpa, soybean and cassava have previously been evaluated. In this study, four different diets (unfermented flour made of Dioscorea alata, fermented flour made of Dioscorea alata, unfermented flour made of Dioscorea cayenensis, fermented flour made of Dioscorea cayenensis) were prepared and fed to weaning rats for a period of 28 days. The study aimed to find out the in vivo impact of these yam composite flours. The performance characteristics of the developed products were investigated and compared with those of Cérélac (a commercial weaning food).The body weight change (BWC) of rats fed the different diets was highest in the rats fed Cérélac (3.39 g) followed by rats fed the fermented composite flours (FBBF and FLOF; 1.97 and 2.00 g, respectively) and casein-based diets (2.48 g) and least in rats fed the unfermented composite flour diets (FBBNF and FLONF; 1.60 and 1.51 g, respectively). A similar trend was observed in the total feed and protein intakes of the experimental animals. Moreover, the rat fed fermented composite flours showed high Protein Efficiency Ratio (2.25 – 2.37), Biological Value (78.94 – 79.46), True Digestibility (80.11 – 92.28) and Net Protein Utilization (60.91 – 76.34), comparable to those obtained with the casein-fed rats. The present study have shown that the values obtained with the test diet, especially for the fermented composite flours compared favourably with the reference diets (Cérélac and casein) in all the parameters investigated and should be considered a good weaning diet from a nutritional point of view.
Keywords
Yam, Dioscorea alata, Dioscorea cayenensis, Composite Flours, Weaning Food
To cite this article
Yolande Dogore Digbeu, Edmond Ahipo Due, Djary Michel Koffi, Kouakou Brou, Gnakri Dago, Nutritional Quality of Weaning Foods Formulated from Yam (Dioscorea alata and Dioscorea cayenensis) Composite Flours, International Journal of Nutrition and Food Sciences. Vol. 6, No. 3, 2017, pp. 139-143. doi: 10.11648/j.ijnfs.20170603.15
Copyright
Copyright © 2017 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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