This document presents a nutritional innovation consisting of a locally produced complementary flour designed to combat malnutrition among vulnerable groups such as children, pregnant and lactating women, and the elderly. It details the production process, ingredient proportions, nutritional values, and implementation steps, while promoting local value chains and women’s entrepreneurship.
Organisation: Institut d’Economie Rurale (IER) / Laboratory of Food Technology
Author: Dr Fatimata CISSE DIALLO
Maturity description: Tested and implemented since 2020
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