Formulation of Cookie Flour from a Mixture of Wheat, Yam and Cashew Apple for Infant Food

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dc.contributor.authorKADJO, KDen_US
dc.contributor.authorKONE, KYen_US
dc.contributor.authorKOUASSI, ARen_US
dc.contributor.authorKOFFI, KE.en_US
dc.date.accessioned2025-08-13T10:17:46Z
dc.date.available2025-08-13T10:17:46Z
dc.date.issued2025-06
dc.description.abstractThe aim of this study is to formulate a cookie flour made from a mixture flour of yam (Dioscorea alata, Bètè Bètè variety) and cashew apple (Anacardium occidentale), as a substitute for wheat flour in equivalent nutritional value for infant diet. A mixing plan was designed with constraints on proportions of different constituents. The proportions are between 50%-70%, 0%-20%, 30%-50% respectively for yam, cashew apple and wheat. Flour formulations obtained were analyzed, for some physio-chemical parameters, to assess their relevance from a technological, nutritional and conservation point of view. Iso-response curves were obtained for each response studied, in order to establish the impact of factors. The results show that moisture and lipid contents of the different formulations increases respectively from 7.72±1.02% to 11.6±1.11% and from 0.81±0.01% to 4.14±0.16% for yam flour incorporations ranging from 60% to 65%. Ash, fiber and protein content increase proportionally with the addition of cashew apple flour. Indeed, addition of 20% cashew apple flour results in maximum values of 2.08±0.15% ash, 6.10±0.57% fiber and 9.5±0.58% protein. The particle size of composite flours was refined from 63.60 ± 0.002% to 73.41 ± 0.002% of outcrop rate in proportion to the incorporation of wheat ranging from 30% to 50%.en_US
dc.identifier.affiliationsLaboratoire de Nutrition et de Technologie Alimentaire (LANTA), Institut National Polytechniques Felix Houphouët-Boigny (INPHB), Yamoussoukro, Cote d’ivoireen_US
dc.identifier.affiliationsLaboratoire de Nutrition et de Technologie Alimentaire (LANTA), Institut National Polytechniques Felix Houphouët-Boigny (INPHB), Yamoussoukro, Cote d’ivoireen_US
dc.identifier.affiliationsLaboratoire de Nutrition et de Technologie Alimentaire (LANTA), Institut National Polytechniques Felix Houphouët-Boigny (INPHB), Yamoussoukro, Cote d’ivoireen_US
dc.identifier.affiliationsLaboratoire de Biochimie et Sciences des Aliments, UFR Biosciences, Université Felix Houphouët Boigny (UFHB), Abidjan, Cote d’ivoire.en_US
dc.identifier.citationKADJO KD, KONE KY, KOUASSI AR, KOFFI KE.. Formulation of Cookie Flour from a Mixture of Wheat, Yam and Cashew Apple for Infant Food . European Journal of Nutrition and Food Safety. 2025 Jun; 17(6): 271-286en_US
dc.identifier.issn2347-5641
dc.identifier.placeIndiaen_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/253239
dc.languageenen_US
dc.publisherMs. M. B. Mondalen_US
dc.relation.issuenumber6en_US
dc.relation.volume17en_US
dc.source.urihttps://doi.org/10.9734/ejnfs/2025/v17i61756en_US
dc.subjectYam flouren_US
dc.subjectwheat flouren_US
dc.subjectcashew apple flouren_US
dc.subjectcookie flouren_US
dc.subjectformulationen_US
dc.subjectinfant fooden_US
dc.titleFormulation of Cookie Flour from a Mixture of Wheat, Yam and Cashew Apple for Infant Fooden_US
dc.typeJournal Articleen_US
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