Contribution to the Improvement of the Complementary Foods by the Technique of Germination and Fermentation

The infant flours were prepared from mixed flours of maize (Zea mays), white sorghum (Guinea sorghum) and soybean (Glycine max) and saccharose in proportion 29.40/29.40/29.40/11.80 respectively in flour germinated (Formula F3). The proportion was 28.30/28.30/28.30/3.8/11.30 respectively in the fermented flour (Formula FA). The formula F3 contained 69.20 ± 0.8 total carbohydrates, 7.5 ± 0.5 fat with essential fatty acid (linoleic acid (16.5 ± 0.5) and α-linolenic acid (3.8 ± 0.3)) and 15.80 ± 1.4 protein. Characterized by some essentials amino-acids such as histidine, threonine, lysine, isoleucine, leucine, phenylalanine, tyrosine, cysteine, methionine, tryptophan and valine. As to the formula FA contained 68.50 ± 0.5 total carbohydrates, 4.5 ± 0.5 fat with essential fatty acid (linoleic acid (15 ± 1) and α-linolenic acid (3.5 ± 0.1)) and 15.17 ± 0.83 protein with all essentials amino-acids.The microbiological analyses of the fermented flour and the germinated flour, they don’t contain pathogenic germs susceptible to have repercussions on the health of the infant. The weaning mush (Formula F3) had a fluid consistency with flow distance (120 mm/30 seconds) compared 90 mm/30 seconds formula FA. The sensory evaluation showed that the porridge prepared from the germinated flour F3 and from the fermented flour FA were accepted by the children.