Evaluation of Nutritional Value and Sensory Analysis of a Composite Flour for Porridge and Biscuits Formulated by Four-Factor Mixing Plan

Objective: The aim of this work is to formulate a composite flour for porridges and biscuits based on plantain (musa paradisiaca), maize (zea mays), sesame (sesamum indicum) and N'sangui (pellonulla leonensis ) in order to diversify the sources of nutrients in infant flours. Design of the study: the plant and fish materials were purchased and processed between 15 September 2022 and February 2023, followed by analyses in two laboratories at the site. Methodology: A mixing plan was carried out with the different flours of each material using well-defined methods. Biochemical analyses were carried out on the composite flour formulations obtained. The porridge and biscuit preparations were subjected to organoleptic tests. Results: The biochemical results of these formulations revealed that the nutrient levels vary from one formulation to another, the humidity level between 10 and 11%, ash between 1.8 and 4.82%, lipids between 6.6 and 16.75%, carbohydrates between 54.55 and 64.10%, proteins between 10.29 and 15.52% and energy values between 374 and 430.47kcal. The formulation coded F6 has the nutrient levels included in the range allowed by the World Health Organization standards on infant flours. The static test carried out on the porridges prepared from the different formulations produced showed that there is no significant difference in the appearance, smell, and taste of the porridges and a significant difference was noted on the color and overall acceptability. The sensory profile carried out on the biscuits prepared from the most appreciated formulation F5 of the porridges was highly appreciated by the tasters. Conclusion: Overall, all formulations are close to the standards in force. The formulation coded F5 stood out as the most appreciated of the others.