Evaluation des connaissances et pratiques alimentaires des nourrissons de 6 à 23 mois à Guera et caractéristiques physico-chimiques, nutritionnelles et microbiologiques des farines infantiles locales

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Résumé

A child's diet evolves according to their age-specific needs. Inadequate nutritional intake can have
irreversible consequences on their lives. This study aims to evaluate the feeding practices of children aged 6 to
23 months, as well as the physicochemical, nutritional, and microbiological qualities of local infant flours. A survey of the dietary characteristics of 200 households was conducted. Physicochemical, nutritional, and
microbiological analyses were conducted using standardized methods. The results showed that 15% of women
were aware of nutritional advice and 42.1% were informed of essential nutritional measures. Study of the local
flours' characteristics showed a pH ranging from 5.66 to 6.50; moisture from 5.90 to 7.06; protein from 11.43 to
15.80 g/100 g; lipids from 6.73 to 14.84 g/100 g, and carbohydrates from 63.10 to 74.99 g/100 g. Total aerobic
flora ranged from 2.40.104 CFU/g to 3.59.104 CFU/g, total coliforms from 102 CFU/g to 1.66 103 CFU/g, yeasts
and molds from 1.1 103 CFU/g to 2.8 103 CFU/g. Thermo-tolerant coliforms and Escherichia coli were lower
than 10 CFU/g. The results show a poor knowledge of infant feeding practices and a satisfactory quality of local.
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Mots-clés

Food diversity, Malnutrition, Formulation of infant flours, Chad.