Infant Flours Based on Local Food Resources: Nutritional Quality, Nutrient Bioavailability, Food Safety, and Potential for Preventing Child Malnutrition in Togo: A Critical Review
Kilimou Pyalo Magnoudewa *
Laboratory of Applied Agronomic and Biological Sciences (LaSABA), University of Kara, P.O. Box 43, Lama-Kara, Togo and Laboratory of Process Engineering and Natural Resources/Research Unit in Nutrition, Environment and Health (LAGEPREN/URNES), University of Lomé, Faculty of Science, 01 P.O. Box 1515, Lomé 01, Togo.
Satchi Kouévi
Laboratory of Process Engineering and Natural Resources/Research Unit in Nutrition, Environment and Health (LAGEPREN/URNES), University of Lomé, Faculty of Science, 01 P.O. Box 1515, Lomé 01, Togo.
Ameyran Koami
Laboratory of Process Engineering and Natural Resources/Research Unit in Nutrition, Environment and Health (LAGEPREN/URNES), University of Lomé, Faculty of Science, 01 P.O. Box 1515, Lomé 01, Togo.
Domanchin Napo
Laboratory of Process Engineering and Natural Resources/Research Unit in Nutrition, Environment and Health (LAGEPREN/URNES), University of Lomé, Faculty of Science, 01 P.O. Box 1515, Lomé 01, Togo.
Kadanga Mawabena
Laboratory of Applied Agronomic and Biological Sciences (LaSABA), University of Kara, P.O. Box 43, Lama-Kara, Togo and Laboratory of Process Engineering and Natural Resources/Research Unit in Nutrition, Environment and Health (LAGEPREN/URNES), University of Lomé, Faculty of Science, 01 P.O. Box 1515, Lomé 01, Togo.
Dandonougbo Koffi
Laboratory of Applied Agronomic and Biological Sciences (LaSABA), University of Kara, P.O. Box 43, Lama-Kara, Togo and Laboratory of Process Engineering and Natural Resources/Research Unit in Nutrition, Environment and Health (LAGEPREN/URNES), University of Lomé, Faculty of Science, 01 P.O. Box 1515, Lomé 01, Togo.
Afangbom Kossi
Laboratory of Process Engineering and Natural Resources/Research Unit in Nutrition, Environment and Health (LAGEPREN/URNES), University of Lomé, Faculty of Science, 01 P.O. Box 1515, Lomé 01, Togo.
Dandonougbo Novignon
Department of Food and Biotechnology, South Ural State University, Chelyabinsk, Russia.
Souho Tiatou
Laboratory of Applied Agronomic and Biological Sciences (LaSABA), University of Kara, P.O. Box 43, Lama-Kara, Togo.
Melila Mamatchi
Laboratory of Process Engineering and Natural Resources/Research Unit in Nutrition, Environment and Health (LAGEPREN/URNES), University of Lomé, Faculty of Science, 01 P.O. Box 1515, Lomé 01, Togo.
*Author to whom correspondence should be addressed.
Abstract
Locally produced complementary flours offer a potentially affordable means of improving dietary quality during the transition from exclusive breastfeeding to family foods in Togo. Their nutritional and public-health value nevertheless depends on considerably more than the proximate composition of dry flour. This critical narrative review examines the evidence for locally relevant cereal–legume and nutrient-enriched formulations, focusing on nutritional quality, the bioavailability of limiting micronutrients, processing effects, food safety and the plausibility of preventing child malnutrition. Peer-reviewed studies addressing Togo were interpreted alongside evidence from neighbouring West African settings, food-science experiments, intervention trials and authoritative complementary-feeding guidance. The strongest Togolese formulation evidence consists of laboratory composition analyses and small-scale acceptability research; direct evidence linking specific locally produced flours to improved growth, iron status or sustained dietary adequacy remains insufficient. Cereal–legume blending may increase protein and energy supplied by a recipe, but high phytate concentrations, variation in porridge dilution and weak coverage of vitamin B12 and readily absorbed iron can undermine nutritional claims. Germination, fermentation and thermal processing have potentially complementary benefits, although their effects depend on processing conditions and must not be equated with demonstrated absorption or clinical efficacy. Aflatoxin exposure in maize- and groundnut-based diets, together with contamination after reconstitution, makes safety assurance integral rather than supplementary to formulation. Controlled trials of fortified complementary foods support improvements in selected haematological outcomes, but growth effects are less consistent and cannot be attributed to unfortified local flours by analogy. A practical evidence framework is advanced that connects ingredient selection, verified composition, nutrient bioavailability, safe processing, actual child intake and developmental outcomes. Local flours are best understood as one conditional component of diverse, breastmilk-complementing diets and integrated nutrition programmes, not as a stand-alone intervention against stunting or wasting.
Keywords: Complementary feeding, cereal–legume blends, iron and zinc bioavailability, phytate, aflatoxin, infant porridge, food systems, West Africa