Version 1
: Received: 25 August 2023 / Approved: 25 August 2023 / Online: 29 August 2023 (08:49:31 CEST)
How to cite:
BAYALA-YAI, L.K.A.; NIKIEMA, P.A.; OUEDRAOGO, W.A.; DEMBELE, I.; NEBIE, Z.; SIMPORE, J. Management of Infant Flour Production in the City of Ouagadougou. Preprints2023, 2023081914. https://doi.org/10.20944/preprints202308.1914.v1
BAYALA-YAI, L.K.A.; NIKIEMA, P.A.; OUEDRAOGO, W.A.; DEMBELE, I.; NEBIE, Z.; SIMPORE, J. Management of Infant Flour Production in the City of Ouagadougou. Preprints 2023, 2023081914. https://doi.org/10.20944/preprints202308.1914.v1
BAYALA-YAI, L.K.A.; NIKIEMA, P.A.; OUEDRAOGO, W.A.; DEMBELE, I.; NEBIE, Z.; SIMPORE, J. Management of Infant Flour Production in the City of Ouagadougou. Preprints2023, 2023081914. https://doi.org/10.20944/preprints202308.1914.v1
APA Style
BAYALA-YAI, L.K.A., NIKIEMA, P.A., OUEDRAOGO, W.A., DEMBELE, I., NEBIE, Z., & SIMPORE, J. (2023). Management of Infant Flour Production in the City of Ouagadougou. Preprints. https://doi.org/10.20944/preprints202308.1914.v1
Chicago/Turabian Style
BAYALA-YAI, L.K.A., Zalissa NEBIE and Jacques SIMPORE. 2023 "Management of Infant Flour Production in the City of Ouagadougou" Preprints. https://doi.org/10.20944/preprints202308.1914.v1
Abstract
In Burkina Faso, the infant flours produced are intended for weaning-age and malnourished children. This study was to evaluate the management of infant flour production in Ouagadougou. A survey was conducted among the production units to determine the raw materials used in the production of infant flours, the production processes, the methods of conservation of raw materials and infant flours, the types of infant flours produced as well as their packaging. The results showed that 45.45% of the production units surveyed were of the semi-industrial type against 54.54% from the artisanal and CREN types. Among the raw materials, the most used cereals were millet, sorghum and maize. As for legumes, peanuts and soybeans were the most used at respectively 35% and 31%. For the conservation of raw materials, 85.71% of infant flour producers had storage warehouses and 66% used storage pesticides. These flours produced were intended for children of wean age (37.14%) and children in nutritional recovery (62.86%). Flours were stored in an airy (94.29%), dry area/environment (88.57%) and in the presence of light (91.43%). All the results of this survey reflect that efforts are still expected to further improve the nutritional and sanitary quality of the infant flours produced.
Keywords
infant flours; management; production units; Ouagadougou; Burkina Faso
Subject
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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