International Journal of Food Science and Nutrition

Authors
Beugré Grah Avit Maxwell, Gnahe Dago André, Niaba Koffi Pierre Valery, Blei sika Hortence, Yao N’zué Binjamin, Gnakri Dago

Abstract
This study assessed the nutritional and health quality of complementary foods for infants and young children produced from yam starch, allowing the preparation of porridge. To carry it out, the nutritional and health characteristics of yam starches were studied, as well as the physicochemical characteristics of the starchy mushrooms. The starches concerned are: Dioscorea cayenensis (variety "Krenglè"); Dioscorea rotundata (Kponan variety) and Dioscorea alata (Bètè-bètè variety). The results revealed, respectively, for starches Pkonan, Krenglè and Bètè-Bètè; a carbohydrate content of 86.58 ± 0.06%; 85.92 ± 2.83% and 81.18 ± 4.18%, a lipid level of 0.19 ± 0.03%; 0.52 ± 0.12% and 0.74 ± 0.06% and a protein content of 5.3 ± 0.1%; 5.56 ± 0.6% and 6.125 ± 0.6%. The starches of pkonan, krenglè and beté-bétè have an energy density of 60; 63 and 41 kcal / 100 g of dry matter, a fluidity of 100; 105 and 98 mm / 30 sec and do not contain pathogenic germs that may affect the health of the infant. These infant flours do not contain pathogenic germs that can affect the health of the infant. Local yams produced from yams are low in protein. They have low nutritional values.