Impact of fermentation and incorporation of cashew flour on the micronutrient and macronutrient contents of millet flour sold on the market: Case of the city of Yamoussoukro
Bibliographic record
Abstract
The weaning period of an infant, which should begin from 7 months, is characterized by the gradual change from a liquid to a solid diet. After 6 months, the nutrients contained in breast milk are no longer sufficient to meet the growing demands of the infant. This is the ideal period for the introduction of a complementary food to make up for any deficiencies. To contribute to this situation, two groups, each consisting of five combinations of millet flour, enriched with cashew flour were formulated. The samples M100A0 (Unenriched millet flour), M92,5A7,5, M85A15, M77, 5A22,5 and M70A30 were enriched with 7.5%, 15%, 22,5% and 30% downgraded cashew flour, respectively. The samples MF100A0 (Unenriched fermented millet flour), MF92, 5A7,5, MF85A15, MF77, 5A22,5 and MF70A30 were constructed in a corresponding manner, the only difference being that the millet flour was fermented. After analyses of the different formulations, the best proportions of proteins were observed in MF70A30, MF77, 5A22, 5 and M70A30, which were 13.13%, 12.25% and 12.25%, respectively. Samples M70A30 and M77,5A22,5 exhibited the best iron contents of 8.44 ppm and 8.12 ppm, respectively. The protein contents of the unfortified samples M100A0 and MF100A0 were 7.53% and 6.13% respectively. Formulations MF70A30, M77,5A2,5 and M70A30 with levels of 1.06 ppm, 0.98 ppm and 0.98 ppm, respectively, gave the best zinc contents. The moisture contents of the formulated samples had minimal changes. They varied between 6.16 ± 0.06% and 7.6 ± 0.99% for unfermented samples, and between 6.35 ± 0.32% and 7.0 ± 0.02% for fermented samples. The humidity values of the two groups of samples were not significantly different at P≤0.05. These low moisture contents in the flours are important for better preservation. At the end of this study, certain formulations were selected because of their good nutritional profile. Thus the formulations M70A30 composed of 70% millet flour and 30% cashew flour and MF70A30 composed of 70% fermented millet flour and 30% cashew flour present the best options and could be used as quality infant flours. Key words : complementary food, infant, cashew kernel, weaning, millet flour
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How this classification was reachedexpand
Full frame machine prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. The Gemma side is a direct model label for every work in the frame, read from the title-only record. The Codex side is a classifier learned from the 10,348 direct Codex labels and calibrated to design-weighted sample rates; fields without enough sample support carry no Codex call. Candidate is the union of the two sides; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels.
Distilled classifier scores by category (both heads)
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.001 |
| Bibliometrics | 0.001 | 0.001 |
| Science and technology studies | 0.001 | 0.000 |
| Scholarly communication | 0.001 | 0.000 |
| Open science | 0.000 | 0.001 |
| Research integrity | 0.001 | 0.000 |
| Insufficient payload (model declined to judge) | 0.001 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one source (direct Gemma or distilled Codex), not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".