THE BAMISA FLOUR |
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03e - bamisagora.org |
March 20, 2013 version | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
The BAMiSA flour characteristics were defined by the APPB according to the scientific data concerning child nutrition, respecting standards, and more specifically those of FAO/OMS. The quality objectives of the flour were determined according to these data. They concern conditioning/labelling, the bacteriological quality, the chemical composition of the flour and the amylasic activity of the malt. The BAMiSA flour is defined as a diet flour and is classified according to the CODEX ALIMENTARIUS in the category called ‘’Formulated Supplementary Foods for Older Infants and Young Children’’ (1). The BAMiSA flour can be considered to be a ‘’pre-cooked fatty composite flour”, adapted to the digestive fragility of young children, as well as that of sick adults. (Cf. Document 03b « BAMiSA flour. Product ID ») The quality objectives act as a guide for the producers of BAMiSA flour in the 'Unités de Production Artisanale' (UPA) which are small-scale artisan production units and also the 'Groupes de fabrication Communautaire' (GFC) which are community manufacturing groups, in order to enable the optimization of the manufacturing and conditioning of the flour. In a way, the producers have an obligation of result: the quality goals must be attained. But they have no obligation concerning the means to reach their aims, which is proportional to the volume of production and to the context of each UPA or GFC. The quality objectives of the BAMiSA flour are specified by expertise criteria. The BAMiSA® flour characteristics are given in document 03b - Farine BAMiSA - Product ID The expertise of the flour samples are established according to quality criteria (Cf. Document 03f « BAMiSA flour. Bag expertise »). The bacteriological and chemical expertise is achieved by a chartered laboratory(2). The expertise of the conditioning and of the amylasic quality of the malt is achieved by the APPB. Samples also undergo expertise by the laboratories of the producing country as much as possible. To evaluate the quality of the flour, the APPB demands of the BAMiSA charter signatories to regularly hand in samples of the BAMiSA flour and also of the malt in order to undergo expertise ». (Article 5 of the BAMiSA Charter). Respecting the corpus of the quality criteria binds the producers' responsibility and enables them to guarantee the quality of the flour to the consumers. Respecting the qualitative goals of both flour and malt enables users to prepare the porridge in the conditions advocated by Document 05e: « La bouillie BAMiSA. Objectifs de qualité». In this document, the packaging and labelling, the bacteriological quality, the chemical composition and the amylasic activity of the malt are analysed around three issues
Other elements which were not taken into account during former expertise will also be analysed. 1. Packaging and labelling.1.1 Quality objectives of conditioning and labelling meet the requirements of packaging resistance and consumer information. The material used for the bags, (HDPE, High Density Poly-Ethylene) enables good conservation at low cost. The labelling meets the requirements of the Codex Alimentarius, (STAN 146-1985) (3). It mentions all of the information which enable the adequate preparation of the 'Bouillie Concentrée Liquéfiée', i.e. ‘Liquified Concentrated Porridge’. The “1+2+3’’ recipe, as is explained at the back of the box, has a nutritional role. The hermetic weld prevents the flour to be contaminated by insects and enables it to keep all of its qualities (by staying totally dry and preventing rancidity of fatty ingredients on contact with air). The purpose of the small sachet of malt which come along with the bag of flour is to liquefy thick porridge. This possibility of liquefaction of thick porridges is what characterizes BAMiSA flour packaging. 1.2 The packaging and labelling expertise meets 5 requirements :
Critères d’expertise du conditionnement/étiquetage The packaging of the BAMiSA flour meets quality conformity if the 5 criteria are respected. The document 03h “BAMiSA flour. Conditioning and labelling” gives the detailed information about conditioning. 1.3 Caution-requiring points in order to reach the quality objectives concerning conditioning and labelling. The use of BAMiSA® standardized bags present many good points for the conservation of the flour, estimated to last 6 months after the date of production written on the bag. The quality of the sealing or welding depends on know-how but also on the condition of the bag-sealer. The place of production, the name of the UPA and the date of production are to be specified. NB. A great part of the BAMiSA flour is distributed without going through the standardized bags. The flour that is produced within the community or at home is destined to be consumed in the next few days. It can be placed in more ordinary sachets or in containers that shut (small pails). The flour must always be accompanied by malt.
2. Bacteriology2.1 The objectives of bacteriological quality The flours that need 'cooking' (which need heating before being consumed) are not exempt from germs. These flours are not sterilized. However, it is demanded from the producers of BAMiSA flour to respect the processes that enable to obtain the cleanest possible flour, i.e. containing the least possible germs and salmonellae at all. The bacteriological quality objectives meet the ISO norms of the French legislation. They are as follows: • The 30°C aerobic mesophilic bacteria represent the whole of the aerobic germs found in food. The objective set for BAMiSA flour is not to exceed 200,000 germs per gram. • The 37°C enterobacteriaceae include the Escherichiae bacteria family, among which are Escherichia Coli, Klebsielleae, Protéus, Yersiniae, Salmonellae. These are the foecal germs contained in animal and human digestive tracts. The objective set for BAMiSA flour is not to exceed 103 germs per gram. • Salmonellae are specific enterobacteriaceae. No salmonellae must be detected in the flour (See the note concerning salmonellae at the end of the document). - 37°C coagulase-positive staphylococcus (Staphylococcus aureus) are germs that can be found on skin or inside the nose. The objective set for BAMiSA flour is not to exceed 10 germs per gram. • 25°C molds, (fungal Flora) are taken into account for some of them secrete toxins (yeasts are not included because they do not have any pathogenic properties). The objective set for BAMiSA flour is not to exceed 10³ germs per gram. 2.2 The bacteriological expertise of the flour is achieved according to a “bacteriological quality scale” proposed by the APPB. On the scale, the enumeration of each germ enables to situate the quality of the flour for each germ, between +3, ‘’satisfactory’’ quality, and -3, case when the flour is regarded as ‘’contaminated’’, failing. The quality of the whole is determined by the germ the enumeration of which is the worst. The bacteriological quality of the flour is compliant when the enumeration expected for each germ is reached (+3, satisfactory) or if none is over three times the accepted value (+2, acceptable).
Criteria of the bacteriological quality of the flour according to quality scale. NB If the expected values are exceeded, this does not prevent the consumption of the porridge, under the condition that its cooking be sufficient in order to decontaminate it. The porridge may be boiled again after its liquefaction. The boiling point temperature of liquefied porridge is superior to that of thick porridge, its “sterilization” is therefore easier. NB The enumeration of sulfite-reducing anaerobes is not a criterion to be taken into account, as it concerns the surveillance of food of animal origin (flours with powdered milk additives). 2.3 Caution-requiring points in order to reach bacteriological quality goals To optimize the bacteriological quality of the flour, it is necessary to respect the general requirements concerning the cleanliness and hygiene of premises and people. (See in Document 03c « BAMiSA flour. UPA production », paragraph C, page 9, which concerns this issue). The grain which comes out of the grill, just roasted, has been sterilized by heat through the process. Consequently, bacteriae that are found by the bacteriological analysis result from contamination occurring while exiting the grill. The various process-steps that come after the roasting, up until the airtight bagging, must be particularly “clean” and achieved by well-trained people who are aware of hygiene essentials and without a waste of time. If the number of some bacteriae is over the criteria limits, every-one at the UPA must search for contamination causes and remedy them in order to gain in bacteriological quality of the flour. The careful and frequent washing of hands is indispensable (the wearing of masks and gloves can be useful in the terminal phase). Equipment must be well-maintained, particularly that which is used after roasting: mill, sieves, bowls and basins... Wind and dust may be contaminating. The use of window screens on doors and windows may be necessary.
3. Chemistry3.1 The quality objectives of the chemical components of the BAMiSA flour take into account the requirements of the Codex Alimentarius (1) (6) and define a flour having a high level of protein with high chemistry index (in particular lysine-rich) and having high fat content. With the association of a cereal with two fatty legumes, it is possible to obtain excellent chemical quality. The cereal and the two fatty legumes are chosen because of their nutritional value and their local availability.
The ingredients for Bamisa flour are mixed, in weight or in volume, according to “621 proportions”, « 6 / 2 / 1 »:
Proportions of the ingredients for BAMiSA flour in % of weight or in volumes.
NB. If lacking soy the latter is replaced by beans, then the flour obtained is 'light' (low-fat), lacks lysine, and generates digestive flatulence. The association cereal + fatty legumes enables to obtain flour having the following characteristics : · High protein content and a protein grading almost reaching 80, i.e. that of animal protein. Lysine, which is an amino acid, is very often deficient in traditional food and is here provided by soy. Methionine is provided by the cereal. The high protein content of the BAMiSA flour meets the CODEX requirements : « The content in protein must be approximately 15 g per 100 g of the product, based on dry weight » (1). This is why the protein value of the BAMiSA flour must be 15 g/100g minimum. · High lipid and unsaturated fat content, · Moderate amount of carbohydrate, NB. If one wishes to obtain a sweeter taste, it is possible to add sugar or honey in the porridge when consuming it.
3.2 The chemical expertise takes up these objectives to become criteria. Each criterion that is reached is worth one point.
Criteria for the chemical quality of 100g of BAMiSA flour.
The sample is of very good quality when its total equals 6 points, good quality when = 5 points and of acceptable quality when = 4 points. 3.3 Caution-requiring points in order to reach the objectives of the chemical quality Deficit or excess in Protein, Lipid and Carbohydrates The first reason why a chemical quality criterion should not be respected could be due to a mistake in proportion when mixing the roasted ingredients. The ‘’table of proportions’’ of Document 03c « the making of BAMiSA flour » restates this essential point. The quality of the grain can also be questioned, either because they were harvested before full maturity (the protein and fatty contents are at best when they are harvested when mature), or because they are of a specific variety, like peanuts which can contain more or less lipid according to variety. Excessive moisture During the damp season, it may be difficult to obtain a moisture rate under 5g out of 100g, but reasons other than air dampness can be the cause: Ingredients which have not been well-dried or which have been stocked in damp places or which were harvested before reaching full maturity may indeed contain a high degree of humidity, up to 15 g for 100 g. They are more difficult to dehydrate during drying or roasting processes. Excess moisture may also be due to too quick or insufficient draining (or dripping) and/or drying and /or roasting processes. The sugar should also be completely dry. The packaging in the sealed bags should be done rapidly after roasting in order to avoid the re-humidification of the flour. Excess of mineral matter (excess in ashes) The insufficient elimination of the envelopes and insoluble fibers during the winnowing and the final sieving may be the cause of the excess in mineral substances (it may be the silicium, which can be found in the husk, bales, kernel skin, bran). The good condition of the sieves must be regularly checked. Insufficient washing and sorting does not completely eliminate sand and small pebbles. When there are sandstorms, the grain must not be dried outside. An excess in salt (NaCl) could also be the cause. NB. Some batches of flour which would have been fortified with the adjunction of mineral supplements (calcium in particular) could be above criterion grade without being considered negative. Insufficient energy value . This value is the result of the whole set of criteria.
4. Malt4.1 The amylasic quality of the malt is measured with Flow Rate (FR) of two different porridges after the addition of the malt. The “liquefying capacity” of malt is measured on a porridge prepared with the flour according to proportions: “one volume of flour for two volumes of water” (“1+2+3 recipe”) Its ‘’amylasic activity’’ is measured on a standardized Maïzena® porridge. Document 04e: « Malt for porridge, quality objectives » and Document 05e: « BAMiSA porridge, quality objectives », develop this issue.
4.2 The expertise of the malt is achieved according to the following scale:
Evaluation scale of the amylasic quality of the malt The malt must make the porridge creamy, fluid or liquid in order to make it quickly and easily edible for young children, without being diluted. 4.3 Caution-requiring points to reach quality objectives of the malt. Before putting the malt into the sealed bag, it is necessary to check that its liquefying capacity is sufficient by testing it on a porridge prepared according to proportions: 1 volume of flour + two volumes of water. It is indeed useless to add malt which “doesn't work”. 5. Other elements examined during the expertise.
These elements when observed are not submitted to criteria. 6. Elements which are not examined during expertise
Remark : The BAMiSA flour is destined to be consumed in the form of liquefied concentrated porridge ('bouillie concentrée liquéfiée' - BCL). At equal level of viscosity, the value in micronutrients of a BCL is three to four times higher than that of ordinary porridge.
NB. There are two possible source types of aflatoxin : that which is present in the raw material and, to a lesser extent, that which would be produced by the mold contained in a flour contaminated after toasting and baldy stored.
7.
Note about the salmonella exceptionally found
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