Nutritional quality and recovery test based on a weaning flour enriched with cucurbita pepo seed in niger

Like other countries, in Niger porridge is the first complementary food for young children. At home, to make porridges, the use of flour or mixture of cereal-based flour of nutritional value remains to be desired. To make our contribution to the improvement of the quality of these flours, a flour enriched with seeds of cucurbits was produced. This flour is composed of a cereal (millet), leguminous (cowpea) and seeds of Cucurbitapepo and manufactured in an industrial environment to ensure the respect of the norms in the matter. After the tests at the factory and the analyzes in the laboratory, a recovery test is carried out on 3 malnourished children in an outpatient nutritional recovery center for the moderates. The mill-selected flour formula is made of 60% millet, 15% cowpea, 15% Cucurbitapepo seeds and 10% sugar. The calculated energy value is 438.58 Kcal and microbiological inferior to the standards. The weights of all children increased after 6 weeks, with a wei gain of between 1 and 3 kg. This can be used in nutritional recovery centers.