VALORIZATION OF BETE BETE YAM WASTE (DIOSCOREA ALATA) BY PRODUCING FLOUR FOR CHILDREN AGED 6 TO 24 MONTHSKOFFI MAIZAN JEAN-PAUL BOUATENIN, CAMARA FATOUMATA, KOUAME KOHI ALFRED WAHAUWOUELE HERMANN COULIBALY, MELLI AURA JULIANA AND KOFFI MARCELLIN DJEAbstract With a view to alleviating the problems of nutritional deficiencies in children, this study set itself the objective of developing a complementary food of improved nutritional quality for children from 6 to 24 months from yam peels accessible and available. To achieve this objective, a survey was carried out in the city of Abidjan to find out the traditional infant flours most consumed in Côte dâIvoire. The most widely used flour will be taken as a control to compare its physicochemical and microbiological characteristics with those of the flour produced from yam peels. It emerged from this survey that the most widely used traditional flour is millet flour (29.8%). Moreover, the physicochemical characteristics showed that the yam peel flour contains more ash (7.01 ± 0.03 g / 100g) than that of millet (1.49 ± 0.04 g / 100g).). On the other hand, the energy value (401.22 ± 0.21 Kcal) of millet flour is higher than that of yam peel flour (377.72 ± 0.27 Kcal)). At the microbiological level; the aerobic mesophilic germs (AMG) load of the yam peel flour was (5.7 ± 0.1) à 104 CFU / g against (3.8 ± 0.3) à 104 CFU / g for the millet flour. However, both types of flour have fillers that meet the standard prescribed by the WHO. A tasting panel was carried out and found that porridge made from yam peel flour was accepted in the same way as porridge made from millet flour. Thus, the valuation of yam peel for the preparation of local infant flours in Côte dâIvoire will not only solve environmental problems but also a complementary contribution for infant nutrition. |