Corn Flour Formulation and Fortification Tests: Evaluation of Acceptability of Local Derived Product Called "Kabato" Case of Napalakaha, Nibolikaha and Tiangakaha of Region of Korhogo

Kouassi Amenan Elodie, Gbogouri Grodji Albarin, Ndri Yao Denis, Niaba Koffi Pierre Valery, Amoakon Leonce, Clemens Korboi Vanessa and Menzan Guy-Roland

Journal of Food Research, 2021, vol. 9, issue 1, 41

Abstract: The good use of food is one of the fundamental points of the food security of the populations especially in the developing countries. Therefore, for convincing results, the methods of strengthening nutritional knowledge by improving the culinary practices of vulnerable populations must take into account the dietary habits of the targets. The objective of the present study was to contribute to the consumption of the project crops to develop food formulations. In practice, eight (8) cornmeal formulas using soybeans and orange-fleshed sweet potatoes have been proposed and submitted to the grantees. The different proportions of ingredient to be mixed were obtained by the Pearson's Square method. Analysis of the sensory evaluation data was possible to the Statistical Package for Social Sciences (SPSS) software version 21 and the different results were presented in the form of radar graphs. The results showed that simultaneously flours and “kabato” accepted by the populations of the study area were formulations of- - E- 72.26 percent of maize flour and 27.74 percent of sweet potato flour - F- 53.76 percent of corn flour and 46.24 percent of sweet potato flour - G- 89.3 percent of composite flour (maize and sweet potato) and 10.7 percent of soya flour - H- 78.09 percent of composite flour (maize and sweet potato) and 21.91 percent of soya flour So, it can be envisaged to implement a strategy for a better vulgarization of these methods.

Date: 2021
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