Influence De La Fermentation Sur Les Caracteristiques Physicochimiques Et Sensorielles De La Farine Composite A Base De Banane Plantain Et D’amande De Cajou

Abstract

The purpose of this study is to determine the effect of fermentation in the formulation of infant flour that meets the nutritional needs of children, using plantain and cashew kernel flours. For this purpose, cashew kernel flours (Anacardium occidentale L) fermented for 72 h and unfermented flour were incorporated into the plantain flour (Musa paradisiaca sp) at different proportions (0, 10, 15 and 20%). The biochemical, functional compositions and antinutrient levels of the formulations were determined. The results showed that the fermentation caused a more significant increase in the protein, lipid, energy and total phenolic content of the formulations in proportion to the incorporation rate. On the other hand, carbohydrate, fiber and ash levels were significantly reduced (P <0.05) as a result of the fermentation of cashew kernels compared with the incorporation of unfermented cashew flour. The study of the swelling powers and the solubility indices of the flours showed that the fermentation entails a significant decrease proportional to the level of cashew almond flour incorporated compared to those obtained with the unfermented flour. It was also found that fermentation entailed a significant reduction (P <0.05) in the content of oxalic acid and tannins in cashew kernel flour. Sensory tests allowed limiting the maximum level of incorporation of fermented almond flour to 10% and that not fermented to 15%.