Nutritional, Microbiological Evaluation, and Stability of Cocoa and Cashew-based Ready-to-Use Foods to Combat Child Malnutrition in Côte d'Ivoire
Audrey Herbert Yépié *
Laboratory of Nutrition and Food Safety, Training and Research Unit in Food Science and Technology (UFR-STA), University of Nangui ABROGOUA, 02 B.P. 801 Abidjan 02, Côte d’Ivoire.
Jean-Brice Gbakayoro
Laboratory of Nutrition and Food Safety, Training and Research Unit in Food Science and Technology (UFR-STA), University of Nangui ABROGOUA, 02 B.P. 801 Abidjan 02, Côte d’Ivoire.
Hanzi Karen Kouamé
Laboratory of Food Biotechnology and Microbiology, Training and Research Unit in Food Science and Technology (UFR-STA), University of Nangui ABROGOUA, 02 B.P. 801 Abidjan 02, Côte d’Ivoire.
Anin Louise Anin-Atchibri
Laboratory of Nutrition and Food Safety, Training and Research Unit in Food Science and Technology (UFR-STA), University of Nangui ABROGOUA, 02 B.P. 801 Abidjan 02, Côte d’Ivoire.
*Author to whom correspondence should be addressed.
Abstract
Child malnutrition in Côte d’Ivoire represents a major public health challenge, requiring effective nutritional solutions such as Ready-to-Use Foods (RUFs). However, existing RUFs face challenges such as high cost, limited local availability, and reliance on imported ingredients, which complicate their accessibility and sustainability. This study aims to develop Ready-to-Use Foods based on cocoa or cashew while evaluating their nutritional quality, microbiological safety, and storage stability. Four RUFs (LF1, LF2, LF3, and LF4) were formulated and produced using linear programming and domestic production processes. Their nutritional and microbiological composition was analyzed according to standard methods. Their stability over a one-month storage period was assessed in 100 mL polypropylene plastic containers using acid value (AV) and peroxide value (PV) indices, enabling the estimation of their shelf life. The results showed that the tested formulae (LF1 to LF4) met nutritional recommendations for malnourished children, with high protein content (15.02 to 15.40 g/100 g) and energy density (526.66 to 530.76 kcal/100 g). Microbiological analyses confirmed the absence of pathogens, and lipid stability indicated minimal degradation, with an estimated shelf life of at least four months. In conclusion, these locally developed RUFs offer a promising solution to combat child malnutrition, although further studies are necessary to validate their acceptability and clinical efficacy.
Keywords: Child malnutrition, Ready-to-Use Foods (RUFs), nutritional quality, microbiological quality, lipid stability