Nutritional Quality, Mineral Bioavailability, and Functional Properties of Local Infant Flours in Bukavu

Abstract

The present study evaluated the nutritional quality, mineral bioavailability, and functional properties of locally produced infant flours marketed in Bukavu, Democratic Republic of Congo, to determine their suitability for complementary feeding. A cross-sectional laboratory-based analytical study was conducted on ten locally produced infant flour brands collected from markets and retail outlets across the three communes of Bukavu (Ibanda, Kadutu, and Bagira). Flours Samples were analyzed in triplicate using standard methods to determine physicochemical characteristics, proximate composition, vitamin and mineral content, antinutritional factors, mineral bioavailability ratios, and functional properties. Statistical analyses included ANOVA, principal component analysis, and hierarchical clustering. Significant differences (p < 0.05) were observed amongst flours samples for most parameters. pH ranged from 5.68 to 6.62, while moisture content varied between 4.7% and 12.1%. Energy values were generally high, ranging from 446.37 to 558.45 kcal/100 g. Protein content showed wide variability (5.65–26.65%), with ESZ having the highest level (26.65%), exceeding recommended standards (13–15%). Lipid content ranged from 6.35% to 18.85%, and total sugars from 56.05% to 80.35%. Iron concentrations varied markedly (0.336–12.561 mg/100 g), with EKM and ADNU showing the highest levels, while calcium ranged from 41.68 to 120.23 mg/100 g. Magnesium content reached up to 65.62 mg/100 g. Antinutritional factors showed moderate variability: phytates (0.342–0.541 mg/100 g), tannins (0.383–1.573 mg/100 g), and polyphenols (9.20–18.75 mg/100 g). The phytate/iron ratio ranged from 0.03 to 1.63, and the polyphenol/iron ratio from 0.13 to 14.93, suggesting reduced iron bioavailability in several samples. Water absorption capacity ranged from 60.47% to 62.34%, while emulsifying activity (3.46–26.68%) and foam stability (15.59–91.45%) varied considerably. Multivariate analysis revealed distinct nutritional and functional groupings among flours. Although several local infant flours demonstrate high energy and protein potential, marked heterogeneity, elevated fiber levels in some samples, and unfavorable mineral bioavailability ratios highlight the need for improved formulation and quality control to ensure optimal complementary feeding.