Influence De La Fermentation Sur Les Caracteristiques Physicochimiques Et Sensorielles De La Farine Composite A Base De Banane Plantain Et D’amande De Cajou

The purpose of this study is to determine the effect of fermentation in the formulation of infant flour that meets the nutritional needs of children, using plantain and cashew kernel flours. For this purpose, cashew kernel flours (Anacardium occidentale L) fermented for 72 h and unfermented flour were incorporated into the plantain flour (Musa paradisiaca sp) at different proportions (0, 10, 15 and 20%). The biochemical, functional compositions and antinutrient levels of the formulations were determined. The results showed that the fermentation caused a more significant increase in the protein, lipid, energy and total phenolic content of the formulations in proportion to the incorporation rate. On the other hand, carbohydrate, fiber and ash levels were significantly reduced (P