FORMULATION AND BIOCHEMICAL CHARACTERIZATION OF INFANT FLOUR FROM MILLET PEARL, SOYBEAN AND COCONUT PREBIOTIC FIBER, USING SIMPLEX LATTICE DESIGN

Malnutrition is a major global public health challenge, particularly affecting the African continent. This persistent problem holds critical importance, particularly in Africa, where nutritional challenges worsen. The quality of the flours used during infant weaning plays a decisive role in the nutritional development of infants. This study examined the nutritional quality of composite flours made from a mixture of millet, soybean and coconut kernel, intended to be used as food supplements in accordance with FAO and WHO standards. The formulation of the flours was carried out according to an experimental plan of the lattice simplex type using the Design-Expert version 13 software. Composite flours were extensively analyzed for macronutrient composition and bioactive compounds using standard analytical methods followed by principal component analysis (PCA) to assess nutritional similarities between different flour formulations. The results indicated that the millet-soybean-coconut kernel blend offers flours with biochemical characteristics ideal for children of weaning age. An optimal formulation was obtained with a composition of 70% millet flour, 18.6% soybean flour and 11.4% coconut kernel flour, resulting in a nutritional composition of 15.12% protein, 8.79% fat, 5.19% fiber, 68.92% carbohydrates, and 1.98% ash, for an energy value of 415.27 kcal/100 g. These parameters meet WHO recommendations for dietary supplements for breastfed children aged 6 to 24 months. This formulation could be recommended for young children, thus contributing to the fight against child malnutrition. However, further evaluation of the functional and sensory quality of this formulation would be necessary to ensure its acceptance and effectiveness.