Archives of Current Research International

Protein-energy malnutrition and micronutrient deficiencies remain major public health challenges among young children in Burkina Faso and other low-income countries. Locally produced infant flours based on cereals and legumes are increasingly promoted as affordable complementary foods, yet recent studies from Ouagadougou and other African settings have highlighted variable microbiological quality and suboptimal nutrient density in these products.

This study evaluated the microbiological safety, physicochemical composition, and two-month storage stability of selected infant flours marketed in Ouagadougou. Six production units and six randomly selected supermarkets were included; samples were collected at production, after one month, and after two months of retail storage. Microbiological analyses (aerobic mesophilic flora at 30°C, Escherichia coli, yeasts and molds) were performed at the National Agency for Environmental, Food, Occupational Health and Health Product Safety (ANSSEAT, ex-LNSP), while moisture, carbohydrates, lipids, proteins, total ash, and iron were determined at the Department of Food Technology using standard reference methods (AFNOR, 1970; AFNOR, 2000; AFNOR, 1981; AFNOR, 2003; International Organization for Standardization, 1998; Dewettinck et al., 2014) and compared to Codex Alimentarius criteria.

At production, aerobic mesophilic counts and E. coli levels were largely within Codex limits, indicating acceptable hygiene in most units. However, total aerobic flora and particularly yeasts and molds increased markedly during storage, with several products exceeding recommended thresholds after one and two months. These patterns mirror recent findings from Ouagadougou and West African cities where infant flours remain compliant at production but deteriorate along distribution chains.

Carbohydrate and lipid contents met or exceeded Codex recommendations across all products, suggesting good energy density, while protein content was inadequate in several flours and total ash/iron levels consistently fell below international standards.

This profile aligns with regional analyses showing insufficient micronutrient delivery from unfortified complementary foods. Although providing energy and fat, these flours present significant storage-related microbiological risks and protein/mineral deficits. Strengthened regulatory oversight, improved packaging/storage conditions, optimized cereal-legume formulations, and systematic micronutrient fortification are essential for safer, more effective complementary feeding in Burkina Faso.