Nutritional Effects of Weaning Flour 'Anagobaka' on Young Rats Wistar

This project aims at determining the nutritional effects of Anagobaka on young wistar rats. These results have been composed to an infant weaning flour (Cerelac wheat) and a control diet made of fish flour. Rats have been fed during 15 days. The results of the chemical analysis have proved that Anagobaka contains 2.04±0.03% of protein, 6.04±0.11% of lipids and 82.1±0.94% of carbonate with an energetic value of 390.32 kcals. These results have been compared respectively to the ‟Cerelac wheat” with 14.94±0.16% of protein, 6.04±0.11% of lipid, 66,6±0,12% of carbohydrate and 434.01 kcals and to the control diet with 14.94±0.9% of protein, 8.8±0.66% of lipids, 72.2±0.28% of carbohydrate and 427.76 kcals. Viewing the nutrition, we notice that the growth, the gain in weight, the Food Coefficient (FC), the Protein Coefficient (PC) and the Apparent Digestibility (AP) are inferior to that of “Cerelac wheat” and to the control diet. Thus the presence of Anagobaka has occasioned the emaciation of– 0, 97 g/day on young rats.