DOI: 10.11648/j.jfns.20261405.22 ISSN: 2330-7293

Formulation of a Rice-Based ( Oryza sativa ), Spinach-Based ( Spinacia oleracea ), and Peanut-Based ( Arachis hypogaea

Clautilde Mofor, David Ngabe, Ghislain Tazoho, Annie Ngankeu, Florian Tekou, Denis Zofou
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Child malnutrition is a serious concern that requires special attention from public authorities. It is essential to emphasize the importance of the quality of infant cereals used during the complementary feeding period. The objective of the present work was to develop an infant cereal made from parboiled rice, peanut paste, and spinach powder that meets the standards recommended by the World Health Organization. To achieve this, an extreme vertices mixture design was used to determine the ideal proportions of each ingredient in order to achieve sufficient energy content and a good balance of macronutrients and micronutrients. The ingredients selected for the blend were parboiled rice flour (65-85 g), peanut paste (10-25 g), and spinach powder (5-10 g). To produce an infant cereal with good nutritional value, parboiled rice flour, peanut paste, and spinach powder must be blended in the following proportions: 82.50% parboiled rice, 10% peanut paste, and 7.50% spinach powder. Analysis of the formulated infant cereal revealed the following nutrient content: protein (12.06%); fat (8.56%); carbohydrates (67.03%); ash (3.65%); fiber (3.06%); reducing sugars (2.84%); iron (8.18 mg); calcium (960 mg); zinc (4.97 mg); potassium (850 mg); sodium (120.37 mg); magnesium (75.18 mg); phosphorus (245.24 mg); carotenoids (19.12 mg); and a total energy value of 402 kilocalories. The optimal flour had a viscosity of 1,725 mPa/s, which demonstrates the formulated flour's ability to meet the nutritional needs of infants in fewer meals, thereby helping to combat childhood malnutrition. Analysis of the physicochemical and functional properties shows that the formulated flour contributes, in terms of quality, to the minimum dietary diversity recommended for children aged 6 to 24 months and, at the same time, helps to promote local food resources.

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