Evaluation De La Performance Nutritionnelle D\'une Farine Infantile Composée Chez De Jeunes Rats

Une farine composee a base de mais, de niebe et de manioc a ete obtenue a partir de fermentation associee et soumise au jeune rat mâle Wistar, comme aliment de complement. Cette farine fermentee (FF) est mieux consommee par les rats (8,0 0,6 g-1j-1) que la farine composee non fermentee (FNF) temoin (5 0,4 g-1j-1). L\'efficacite alimentaire de la farine fermentee est 2 fois plus elevee (0,22 g j-1 g-1) que celle du temoin (0,1 g g-1 / j-1). Par ailleurs, la digestibilite in vitro revele une meilleure sensibilite de l\'amidon de la farine fermentee (82 %) par rapport a celui de la farine non fermentee (48 %). Ces farines produisent in vivo, essentiellement de l\'hydrogene et des acides gras a chaines courtes caracteristiques d\'un metabolisme fermentaire des fibres et de l\'amidon resistant par la flore microbienne du caecum. La performance alimentaire observee serait la consequence de l\'elimination par la fermentation, de certains facteurs antinutritionnels et de l\'amelioration de la digestibilite in vivo de la farine fermentee. The maize, coopea and cassava bean flour was obtained from associated fementation and given to young male rat wistar as food supplement. The fermented flour was more accepted by the rats (8,0 0,6g-1j-1) than the non fermented composed flour controle (5 0,04 g-1j-1). The food efficiency of the fermented flower two was tinaes higher (0,22 g -1j-1g-1) than that of the control (0,1g-1j-1g-1). Morever, in vitro starch digestibility was found to fermented flower as compared 82 % in to that of non fermented composed flower (48 %). These flours produced in vivo essentially hydrogen and short chain fatty acid characteristic of a fermentation metabolism linked to the microbian flora of the caecum. The food performance observed could be the consequence of the elimination of some anti-nutritional factors and the improvement of the in vivo digestibility of flower by fermentation. Keywords : keydigestibilite, efficacite, flatulence, fermentation, Cote d'Ivoire; digestibility, food efficiency, flatulence, fermentation, Cote d'Ivoire. Agronomie Africaine Vol. 15 (2) 2003: pp. 67-76