Microbiological Evaluation and Maternal Survey on Anago Baka Porridge Used in Infant Feeding in Abidjan, Côte d’Ivoire
Moumouny TRAORE *
Department of Biochemistry and Genetics, Peleforo Gon Coulibaly University, BP 1328, Korhogo, Côte d’Ivoire.
Nancy Grace Bodio ZORE
Department of Food Science and Technology, Nangui Abrogoua University, 02 BP 801, Abidjan, Côte d’Ivoire.
Yao Fulgence KOFFI
Department of Biochemistry and Genetics, Peleforo Gon Coulibaly University, BP 1328, Korhogo, Côte d’Ivoire.
Marina KOUSSEMON-CAMARA
Department of Food Science and Technology, Nangui Abrogoua University, 02 BP 801, Abidjan, Côte d’Ivoire.
*Author to whom correspondence should be addressed.
Abstract
Aims: Infant flour "Custard," commonly known in Côte d’Ivoire as "Anago Baka," is primarily made from corn. The industrial form is produced in Nigeria (yellow box) and Côte d'Ivoire (white box). The dough is made by hand from fermented maize by saleswomen. This study aimed to evaluate the microbiological quality of infant porridge prepared from this flour.
Place and Duration of Study: The study was conducted in the municipality of Yopougon specifically in the neighborhoods of Koweït, Toit Rouge, and Wassakara between May and July 2024.
Methodology: First, a survey was conducted among mothers attending consultations at the dietary counseling units of three Community Urban Health Facilities in the Yopougon municipality. 78 mothers of children under 2 years of age randomly selected from health centers were interviewed. Subsequently, microbiological analyses were performed on 36 samples of Anago Baka porridge according to international norms and standards. Samples were taken from 12 female volunteers chosen from among the women interviewed. The samples consisted of porridge prepared from industrial “Anago Baka” flour from Nigeria (AIN) and Côte d'Ivoire (AII), as well as artisanal fermented dough (AA).
Results: The survey showed that porridge was introduced into infants' diets before 6 months in 65.4% of cases, contrary to WHO recommendations, and mothers preferred local infant flours (72%). Microbiological analyses revealed polycontamination of samples by Aerobic Mesophilic Germs, coliforms, staphylococci, yeast and molds. The presence of these germs indicated problems with hygiene, quality and preservation. Over 91.7% of porridges prepared with Côte d’Ivoire-origin Anago Baka flour and Nigerian-origin flour, and 75% of porridges obtained with artisanal Anago Baka flour, showed satisfactory microbiological quality by germ standards. A significant difference at the α (0.05) level was observed between the AA and AI porridge samples for the contamination levels of AMG, coliforms and Staphylococci. However, no significant difference was observed between the AII and AIN porridges.
Conclusion: The presence of potentially pathogenic germs poses a risk to young children. Therefore, efforts must continue to promote good hygiene practices.
Keywords: Porridge, infant, Anago Baka, microbiological quality