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Abstract
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Article Information:
Improvement by a Factorial Design 2n of the Nutritional Quality of the Gruels of Yams Intended for Child and Young Children Congoles
Elenga Michel, Y.S. Itoua Okouango, Mananga Vital and Silou Thomas
Corresponding Author: Elenga Michel
Submitted: March 25, 2015
Accepted: April 22, 2015
Published: September 20, 2015 |
Abstract:
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This study aims at proposing the improvement of nutritional quality and the energy density of the gruels of the flours of yam and marrow thanks to the factorial design. The production of the flour and the formulation of the flour of yam by marrows for the production of the gruels having the recommended nutritional characteristics were optimized by has factorial design. 16 experiments each one, carried out after has judicious choice of 4 variables led to has mathematical model in the form of has polygon of first degree. After analysis of the effects one the production of the flour of yam, the result shows that the factors cuts has weak effect one the answer (the content of matter dries), generally butt 0.004 to 0.5. The average of the content of dry matter is slightly closed to the dry matter of the fresh yams (38.83±0.71). The effects between the factors are also negligible. Being the formulation, the result shows that the primary product has effect one the content of proteins of the gruels. The other factors are negligible one the answer likes to their interactions. The factors and to their interactions cuts year effect slightly negligible one the dry matter of the gruels and the content total of ashes. The temperature of cooking has significant effect one the consistency (mm/30 s) of gruels whereas the other factors and all the interactions cuts has negligible effect one the answer. The formulation of the gruels containing flour of yam and marrow involves year increase in nutritional quality in particular out of proteins with 13.71 g/100 g of gruels. These results appear adapted within the framework of the fight against infantile malnutrition in the context of the local resources available.
Key words: Children, complemented food, energy density, nutritional need, optimization, ,
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Cite this Reference:
Elenga Michel, Y.S. Itoua Okouango, Mananga Vital and Silou Thomas, . Improvement by a Factorial Design 2n of the Nutritional Quality of the Gruels of Yams Intended for Child and Young Children Congoles. Advance Journal of Food Science and Technology, (10): 769-774.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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