International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 2, Issue 6 (2017)

Potentiality of leafy vegetables foliar extract to improve maize flour nutritional value and overcome malnutrition


Kouakou Amenan Genevieve, * Agbo Adouko Edith, Kouame Akissi Fran├žoise, Loukou Ahou Leticia, Brou Kouakou

Malnutrition is a public health problem which affects particularly young children. To improve nutritional status of these children, infant flours should be enriched. Maize flour has been supplemented with taro and sweet potato foliar extracts in diverse proportions (5, 10 and 20%). Dry matter, ash, pH, protein, phenolic compound, energetic value and minerals have been determined. The results showed that maize flour nutrients have increased with foliar extracts incorporation. Protein content (10.06%) increased from 12.68% (T5) to 20.74% (T20) with taro leaves extract. They increased also from 12.74 % (P5) to 17.24 % (P20) with potato leaves extract. Energetic value, total phenolic, magnesium and zinc also increased. But, iron and calcium rate decreased. Calcium content decreased from 1920.4 mg/100g (T5) to 381.33 mg/100g (T20) with taro leaves extract and from 1869.33 mg/100g (P5) to 1075.60 mg/100g (P20) with potato leaves extract. The foliar extract improves nutrients values and the best incorporation rate is 20%.
Pages : 129-134