Nutritional Quality, Mineral Bioavailability, and Functional Properties of Local Infant Flours in Bukavu
Nzigamasabo Aloys
*
Faculty of Agronomy and Bio-engeneering, University of Burundi, Burundi.
Muyisa K. Séverin
Faculty of Science and Technology, Official University of Bukavu, Democratic Republic of the Congo.
P. F. Angbongbo
Faculty of Agronomy and Bio-engeneering, University of Burundi, Burundi and Faculty of Science and Technology, Official University of Bukavu, Democratic Republic of the Congo.
L. D. Nyamaifofe
Faculty of Science and Technology, Official University of Bukavu, Democratic Republic of the Congo.
D. O. Onautshu
Faculty of Natural Sciences and Biotechnology, University of Kisangani, Democratic Republic of the Congo.
A. A. Lina
Faculty of Science and Technology, Official University of Bukavu, Democratic Republic of the Congo.
*Author to whom correspondence should be addressed.
Abstract
The present study evaluated the nutritional quality, mineral bioavailability, and functional properties of locally produced infant flours marketed in Bukavu, Democratic Republic of Congo, to determine their suitability for complementary feeding. A cross-sectional laboratory-based analytical study was conducted on ten locally produced infant flour brands collected from markets and retail outlets across the three communes of Bukavu (Ibanda, Kadutu, and Bagira).
Flours Samples were analyzed in triplicate using standard methods to determine physicochemical characteristics, proximate composition, vitamin and mineral content, antinutritional factors, mineral bioavailability ratios, and functional properties. Statistical analyses included ANOVA, principal component analysis, and hierarchical clustering.
Significant differences (p < 0.05) were observed amongst flours samples for most parameters. pH ranged from 5.68 to 6.62, while moisture content varied between 4.7% and 12.1%. Energy values were generally high, ranging from 446.37 to 558.45 kcal/100 g. Protein content showed wide variability (5.65–26.65%), with ESZ having the highest level (26.65%), exceeding recommended standards (13–15%). Lipid content ranged from 6.35% to 18.85%, and total sugars from 56.05% to 80.35%. Iron concentrations varied markedly (0.336–12.561 mg/100 g), with EKM and ADNU showing the highest levels, while calcium ranged from 41.68 to 120.23 mg/100 g. Magnesium content reached up to 65.62 mg/100 g. Antinutritional factors showed moderate variability: phytates (0.342–0.541 mg/100 g), tannins (0.383–1.573 mg/100 g), and polyphenols (9.20–18.75 mg/100 g). The phytate/iron ratio ranged from 0.03 to 1.63, and the polyphenol/iron ratio from 0.13 to 14.93, suggesting reduced iron bioavailability in several samples. Water absorption capacity ranged from 60.47% to 62.34%, while emulsifying activity (3.46–26.68%) and foam stability (15.59–91.45%) varied considerably. Multivariate analysis revealed distinct nutritional and functional groupings among flours.
Although several local infant flours demonstrate high energy and protein potential, marked heterogeneity, elevated fiber levels in some samples, and unfavorable mineral bioavailability ratios highlight the need for improved formulation and quality control to ensure optimal complementary feeding.
Keywords: Local infant flours, antinutritional factors, functional properties, mineral bioavailability, nutritional quality