Improving the nutritional status of the rural population requires the optimum use of available food. The objective of
this study was to develop 06 formulations of composites flours based on sorghum, legumes (groundnut, voandzou, cowpea) added or not with moringa leaves powder used in the preparation of local food in rural households. To do this, the raw materials were cleaned, washed and dried before being ground. The groundnut and voandzou were specifically roasted and the cowpea was dehulled. Three formulations of composites flours composed of 65% of sorghum flour and 35% of legumes and three other formulations of composites flours composed of 70% of sorghum flour, 20% of legumes and 10% of moringa leaves powder were produced. The mixtures were ground, sieved and used to make “tô”. The technological properties and the nutritional characteristics of the composites flours were determined using AOAC methods. The sensory analysis of tô was carried out by two panels composed of 60 researchers and students, men and women of the DTA/IRSAT. From the results, it was appeared that the mean values of the absorption capacity, the swelling capacity and the solubility index of the composites flours varied significantly
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Composites Flours, Technological Ability, Nutritional Value, Sensorial