Caractérisation microbiologique et organoleptique d’une farine infantile

Abstract

As a developing country, Algeria aims to limit these imports and improve the safety and nutritional quality of food products for infants and young children. Locally-produced infant flours can promise significant advances in terms of composition and safety. This thesis focuses on the evaluation of the microbiological and organoleptic quality of infant flours made from local raw materials. An in-depth analysis of the literature was carried out to contextualize the importance of these flours in infant nutrition, highlighting regulatory requirements and consumer expectations. To assess microbiological quality, the analyses required by Algerian regulations were used. Organoleptic tests, namely the grading test and the descriptive test, were then carried out. The results indicate that the flours tested comply with safety standards, with an absence of pathogenic contaminants. In addition, organoleptic tests revealed mothers' varied preferences for the sensory characteristics of the flours, such as odor, taste, texture and color.