Biochemical and Microbiological Characteristics of Infant Flours Produced from Cereals Fermented for Different Durations

Infant malnutrition remains a major public health concern in many developing countries, particularly in sub-Saharan Africa, where cereal-based artisanal infant flours constitute one of the main complementary foods. In this context, improving the nutritional quality and safety of these flours through traditional processes such as fermentation represents an important challenge. This study aimed to evaluate the physicochemical and biochemical characteristics of infant flours produced from local cereals (maize, millet and rice) fermented for different durations (0 h, 12 h and 24 h). An inventory of cereals sold in markets in the city of Daloa was first conducted to justify the choice of raw materials. The flours obtained were then subjected to physicochemical (pH, moisture content, dry matter, ash and fiber), biochemical and microbiological analyses using standard methods. Statistical analyses were performed to determine significant differences among fermentation times. The results showed a significant decrease in pH during fermentation for all flours, from 6.49 to 5.23 for maize, from 6.28 to 4.69 for millet and from 6.28 to 4.75 for rice. Conversely, moisture content increased with fermentation time, reaching maximum values of 22.62% for maize, 20.33% for millet and 16.22% for rice, while dry matter decreased to 77.37%, 79.67% and 83.78%, respectively. Ash content slightly decreased but remained within Codex Alimentarius standards (≥ 3%). In contrast, fiber content markedly decreased, particularly in maize flours (from 3.88% to 1.48%). Microbiological analyses revealed a progressive increase in lactic acid bacteria with fermentation time, confirming effective fermentation. In conclusion, fermentation significantly alters the physicochemical and biochemical properties of cereal-based infant flours; therefore, nutritional enrichment or complementation is necessary to meet infant nutritional requirements, while the marked increase in moisture content highlights the need for post-fermentation drying to ensure product stability and adequate shelf life.