ENRICHMENT OF FLOUR BEAN BY EGG YOLKS FOR MAKING FOOD WITHDRAWAL

Author: 
Mamadou Lamarana Souaré Souaré.,Keyra Mamadou Lamarana Souaré ,Mamadou Saidou I Souaré Souaré., Alpha Oumar Sily Diallo ., Lonseny Traoré Saidou I Souaré., Doussou Diané ., Aboubacar Sangaré ., Lonseny Traoré ., Mohamed ., Aboubacar Sangaré and Youssouf
Country: 
Guinea
Abstract: 

Local products, thanks to their nutritional value and favorable price, can be used for the preparation of weaning foods. Just know how to associate them. The goal of this work was to enrich the bean flour
with egg yolk for the production A total of 15 improved chicken eggs and 3 kg of bean seeds were collected and organoleptically tested. The preparation of the enriched flour was made with 40g of bean flour against an egg characteristics of raw materials and mixed flour gave for simple meal: dry matter 90.67%, 9.33% moisture, total ash 2%, total carbohydrates 61.46%, 2.06% lipids, protein 21.40%, with an energy value of 351, 34kcal. For egg yolk, 48% dry carbohydrates, 25.06% fat, 18.70% protein, energy value of 300.34 kcal. On the other hand pour flour mixed with the dry matter 87, 53%, 12, 47% of moisture, 2, 13% of total ashes, 51, 12% of carbohydrates, 7, 86% of lipids, 23, 02 % of proteins, with an energy value of 367.30 kcal. The prepared mixture was evaluated by a group of 19 naive people, including 3 nutritionists, 8 mothers and 8 children, selected for their health and availabi consistency, the taste, the smell and the color. The porridge was distributed in environments where every child with his mother was. The tasting sessions were held for 3 days before a good breakfast. Children who took the porridge were weighed and evaluated two weeks after their weight to determine the difference between reception and performance of the nutrition center. This work will allow the rational use of flour and egg yolk preparations for children of weaning age

Local products, thanks to their nutritional value and favorable price, can be used for the preparation of
weaning foods. Just know how to associate them. The goal of this work was to enrich the bean flour
with egg yolk for the production of a weaning food. Targeted sampling of a market has been completed.
A total of 15 improved chicken eggs and 3 kg of bean seeds were collected and organoleptically tested.
The preparation of the enriched flour was made with 40g of bean flour against an egg
characteristics of raw materials and mixed flour gave for simple meal: dry matter 90.67%, 9.33%
moisture, total ash 2%, total carbohydrates 61.46%, 2.06% lipids, protein 21.40%, with an energy value
of 351, 34kcal. For egg yolk, 48% dry matter content, 52.00% moisture, 2.47% total ash, total traces of
carbohydrates, 25.06% fat, 18.70% protein, energy value of 300.34 kcal. On the other hand pour flour
mixed with the dry matter 87, 53%, 12, 47% of moisture, 2, 13% of total ashes, 51, 12% of
carbohydrates, 7, 86% of lipids, 23, 02 % of proteins, with an energy value of 367.30 kcal. The prepared
mixture was evaluated by a group of 19 naive people, including 3 nutritionists, 8 mothers and 8
children, selected for their health and availability. The tasters gave their opinion according to the
consistency, the taste, the smell and the color. The porridge was distributed in environments where
every child with his mother was. The tasting sessions were held for 3 days before a good breakfast.
ildren who took the porridge were weighed and evaluated two weeks after their weight to determine
the difference between reception and performance of the nutrition center. This work will allow the
rational use of flour and egg yolk preparations for children of weaning age.
Local products, thanks to their nutritional value and favorable price, can be used for the preparation of
weaning foods. Just know how to associate them. The goal of this work was to enrich the bean flour
of a weaning food. Targeted sampling of a market has been completed.
A total of 15 improved chicken eggs and 3 kg of bean seeds were collected and organoleptically tested.
The preparation of the enriched flour was made with 40g of bean flour against an egg yolk. Nutritional
characteristics of raw materials and mixed flour gave for simple meal: dry matter 90.67%, 9.33%
moisture, total ash 2%, total carbohydrates 61.46%, 2.06% lipids, protein 21.40%, with an energy value
matter content, 52.00% moisture, 2.47% total ash, total traces of
carbohydrates, 25.06% fat, 18.70% protein, energy value of 300.34 kcal. On the other hand pour flour
mixed with the dry matter 87, 53%, 12, 47% of moisture, 2, 13% of total ashes, 51, 12% of total
carbohydrates, 7, 86% of lipids, 23, 02 % of proteins, with an energy value of 367.30 kcal. The prepared
mixture was evaluated by a group of 19 naive people, including 3 nutritionists, 8 mothers and 8
lity. The tasters gave their opinion according to the
consistency, the taste, the smell and the color. The porridge was distributed in environments where
every child with his mother was. The tasting sessions were held for 3 days before a good breakfast.
ildren who took the porridge were weighed and evaluated two weeks after their weight to determine
the difference between reception and performance of the nutrition center. This work will allow the
n of weaning age.

KeyWords: 

Bean flour, Egg yolks, Food withdrawal, Nutritional characteristics.

Volume & Issue: 
Vol. 5,Issue, 02
Pages: 
1448-1452
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