ABSTRACT
This study aims to determine the microbiological and nutritional quality of complementary foods for children produced in the city of Man (instant flour and porridge). To do this, a structured survey of nannies and vendors, coupled with microbiological and physicochemical analyzes was carried out. To this end, a questionnaire survey was conducted among nannies and porridge sellers in order to collect information on the use of complementary foods and to assess the state of cleanliness of the sales environment. A study of physicochemical (carbohydrates, lipids, humidity, ash, minerals) and microbiological (total aerobic mesophilic flora, yeasts and molds, total coliforms, Escherichia coli, Staphylococcus sp. and Salmonella sp.) characteristics using standard methods and referenced was then conducted to assess the nutritional value and health status of the porridges (Millet, Kokobaka, Anagobaka) and flours from the Focolari center consumed in Man. The survey data showed that the majority of the of nannies (61.1%) give a complementary food before the age of introduction (6 months), with regard to the saleswomen (100%) unaware of the proportion of the components and their nutritional intake as well as 54.8% of them have an unhealthy work place and environment. The microbiological analysis carried out on the 50 samples revealed a potential contamination of spoilage and pathogenic germs. The contamination rate of Anagobaka porridge is very worrying unlike other porridges and flours, especially with the presence of salmonella, the high rate of Escherichia coli and Staphylococcus aureus respectively (3.91×103 ± 0.09 and 5.34×104 ± 0.10 CFU/mL).) Regarding the nutritional analysis, there is a content of carbohydrates (70.17-85.08%), lipids (6.93-10.40%) and iron (30.64-64.34%) higher than those recommended by the FAO/WHO standard in the 6 types of samples analyzed. However, the zinc content is below this standard in all the samples tested. However, zinc deficiency is one of the main causes of stunted growth in children. All these results have shed light on the existence of a potential health risk and possible nutritional deficiencies in infants and young children who consume locally produced complementary foods.