Production d’une Farine Infantile Locale avec Nouvelle Formule a Base de Quinoa et Caroube Conditionnée en Emballage Unidose

Abstract

Infant flour production in Algeria is essential to meet the nutritional needs of infants and young children, while stimulating economic development and improving public health. Current challenges include the limited availability of local formulations and the variable quality of available products, which can lead to problems of infant malnutrition. To remedy this, a new formula enriched with essential nutrients and using local ingredients such as quinoa, oats, carob and dates is proposed. The project has completed the key stages of its methodology, namely market research, preparation of raw materials, formulation, biochemical and microbiological analyses, sensory analysis and calculation of production costs.the main results show the predominance of imported flours on the Algerian market. Local flour alone cannot meet market needs. Trials on the behavior and adaptation of quinoï cultivation in the willaya of Ain témouchent were crowned with success. The sensory profile seems to be more influenced by the presence of date powder than by the presence of carob. The results of macromolecule and micronutrient determinations, as well as the microbiological profile, are currently being compiled. Our new infant flour formulation, incorporating the required quantities of quinoa, oat, carob and date flours, has great nutritional potential, as it enables the flour to acquire adequate macro- and micro-nutrient enrichment to combat protein-energy diseases and strengthen the immune systems of Algerian infants and young children, while reducing dependence on imported products