Biochemical, nutrients, functional and sensory properties of Dockounou flours enhanced with soybean and Voandzou

In light of the current pandemic, there is an urgent need for high-quality nutrient-dense infant food in developing countries. This study aimed at development flours with high nutritional potential from senescent plantains. Thus, some enriched were created using plantains Dockounou technology production. Flours analysed physicochemically, biochemically, nutritionally, functionally and organoleptically. Results showed enhancement protein, fat, iron, zinc content as compared to traditional (conventional) types. Higher concentrations polyphenols 218.24 ±11.53 mg/100 g dry matter flavonoids 8.03 ±2.53 mg/100g observed may be beneficial consumers' bodies. The positive correlation between rheological properties carbohydrate, fat organoleptic characteristics suggests that can used porridges other complementary foods. However, cassava maize best dietary needs children post weaning could flour.