Study of Complementary Feeding Practices: Analysis of Local Cereal Flour Consumption by Infants in the Haut-sassandra Region, Côte d’Ivoire
Adjoua Kan Regina Zouzou Audrey Kouadio *
Department of Biochemistry-Microbiology, Jean Lorougnon Guede University, Agrovalorization Laboratory, BP 150 Daloa, Côte d’Ivoire.
Aude Christelle Bozon
Department of Biochemistry-Microbiology, Jean Lorougnon Guede University, Agrovalorization Laboratory, BP 150 Daloa, Côte d’Ivoire.
Aliman Diarra
Department of Biochemistry-Microbiology, Jean Lorougnon Guede University, Agrovalorization Laboratory, BP 150 Daloa, Côte d’Ivoire.
Kra Athanase Kouassi
Department of Biochemistry-Microbiology, Jean Lorougnon Guede University, Agrovalorization Laboratory, BP 150 Daloa, Côte d’Ivoire.
*Author to whom correspondence should be addressed.
Abstract
Objective The study aims to analyse the consumption practices of locally produced cereal flours among infants in the Haut-Sassandra region of Côte d'Ivoire in order to assess their potential nutritional and health risks.
Study Design: A descriptive study combining a questionnaire-based survey with direct observations at flour points of sale.
Study Area and Duration: This study was conducted in the Haut-Sassandra Region, Côte d’Ivoire, specifically in the towns of Daloa, Vavoua, Issia, and Zoukougbeu. Fieldwork was conducted from 15 November to 18 July over the 2023–2024 study period.
Methodology: A survey was conducted among 500 breastfeeding mothers from four cities in the Haut-Sassandra region (Daloa, Vavoua, Issia, and Zoukougbeu) using a smartphone-administered questionnaire. The survey was complemented by direct observations at flour retail outlets.
Results: The results showed that the majority of the surveyed infants were between 6 and 12 months of age (50.4%), and that 95.2% of mothers reported having practised exclusive breastfeeding during the first six months of the child's life, before the introduction of complementary feeding. Maize flour (49.4%) and millet flour (41.2%) were the most commonly consumed complementary foods. Most mothers (66.4%) reported feeding these flours to their infants twice a day, with local markets being the main source of supply (99.6%). Nearly one in ten infants (8.8%) experienced digestive complications, including diarrhoea, vomiting, fever, and abdominal bloating, following the consumption of these flours. Infants aged 6–12 months were the most affected (9.12%). In addition, field observations revealed poor handling, packaging, and marketing conditions, which are conducive to microbiological contamination.
Conclusion: Locally produced artisanal cereal flours play a crucial role in ensuring food security among low-income households. However, their widespread use raises important public health concerns. These findings highlight the need for comprehensive microbiological and physicochemical characterisation of these products in order to better establish the relationship between consumption practices and the health disorders observed among infants.
Keywords: Complementary feeding, infant nutrition, cereal flour, maize flour, millet flour, artisanal flour, food safety, infant feeding practices.