Formulation of Cookie Flour from a Mixture of Wheat, Yam and Cashew Apple for Infant Food

Abstract

The aim of this study is to formulate a cookie flour made from a mixture flour of yam (Dioscorea alata, Bètè Bètè variety) and cashew apple (Anacardium occidentale), as a substitute for wheat flour in equivalent nutritional value for infant diet. A mixing plan was designed with constraints on proportions of different constituents. The proportions are between 50%-70%, 0%-20%, 30%-50% respectively for yam, cashew apple and wheat. Flour formulations obtained were analyzed, for some physio-chemical parameters, to assess their relevance from a technological, nutritional and conservation point of view. Iso-response curves were obtained for each response studied, in order to establish the impact of factors. The results show that moisture and lipid contents of the different formulations increases respectively from 7.72±1.02% to 11.6±1.11% and from 0.81±0.01% to 4.14±0.16% for yam flour incorporations ranging from 60% to 65%. Ash, fiber and protein content increase proportionally with the addition of cashew apple flour. Indeed, addition of 20% cashew apple flour results in maximum values of 2.08±0.15% ash, 6.10±0.57% fiber and 9.5±0.58% protein. The particle size of composite flours was refined from 63.60 ± 0.002% to 73.41 ± 0.002% of outcrop rate in proportion to the incorporation of wheat ranging from 30% to 50%.