Stability of Misola® Fortified Infant Flour under Sahelian Climatic Conditions in Niger

Abstract

Misola® locally fortified infant flour, widely used in nutritional programs, nevertheless faces uncertainties regarding its stability under local climatic conditions. This study aims to determine the physicochemical, microbiological, and sensory stability to establish optimal storage conditions. The study was conducted in Niamey, and two types of food packaging (plastic and aluminum) were used to monitor stability parameters over 6 months. Physicochemical (water content, pH, ash, fatty acidity), microbiological (yeasts, molds, coliforms, aerobic bacteria), and sensory (taste, odor, color, acceptability) analyses were performed at different time points (T0, T2, T3, T4, T6). The physicochemical analyses indicate good stability of Misola®, with moisture, lipid content, pH, and ash showing only slight variations over the storage period: moisture ranged from 3.15% to 4.7%, lipids from 13.6% to 16.3%, pH from 5.30 to 5.15, and ash from 3.01% to 2.94%. Microbiological and sensory evaluations also remained satisfactory, as the flour consistently met safety standards and retained good consumer acceptability, with no noticeable changes in taste or odor. These results confirm that Misola® fortified infant flour can be safely stored for 6 months in both packaging types, thereby ensuring its quality in nutritional programs.