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SUPER CEREAL, corn soya, fortified flour, 1.5kg

https://unicat.msf.org/cat/product/95639
NST NFOSSCERCSF01

Valid Article

CT3+
Thermosensitive codes are defined for storage and transportation temperature requirements of the products.
SC subscriptions: included in supply or field tools
OC subscriptions: included in supply or field order tools (e.g. UniField)
OC validations: approved for procurement and use by an OC for international or local orders specifying context and activity in Medical Standard Lists (MSL)
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SUPER CEREAL

CAUTION

Those articles are non-standard as they are usually locally supplied by WFP via donation.

Definition

Pre-cooked Fortified Flour (PFF) is used in general (WFP) and family rations distributions, as well as in supplementary feeding programs and blanket feeding programmes.

Synonym

The new term used by WFP, SUPER CEREAL, replaces the previous term "precooked fortified flour with milk" (CSB+).

Specifications

Blend of corn, wheat or rice floor and soya flour.

Examples: CSB+ (Corn Soya Blend)(WFP-MSF), WSB (Wheat Soya Blend)(WFP).

These flours may vary in terms of:

  • the corn-soya ratio (or wheat/soya or rice/soya) (e.g., Unimix: 80% maize and 20% soya)
  • the presence of sugar (possible for CSB+)
  • the vitamin and mineral content

According to the international standard CODEX STAN 74-1981, these flours must be partially cooked to ensure they can produce a digestible porridge with a short cooking time, or even without cooking.

Maize must undergo hydrothermal treatment to achieve a high level of starch gelatinisation.

Soya must be treated to inactivate anti-nutritional factors, mainly antitrypsin.

Cooking-extrusion is the most effective cooking process for producing an energy-dense porridge.

Other cooking processes, such as micronisation (UV roasting), can also be used, but the initial validation analysis by the supplier must demonstrate the capacity of the process to fully gelatinise the starch and inactivate antitrypsin factors.

Technical specifications

These flours must be precooked to 80-90% (precooking is tested through amyloglucosidase digestion or indirect methods such as Differential Scanning Calorimetry [DSC] or Rapid Viscosity Analysis [RVA]).

Nutritional

values

Unit

Corn Blend

(NFOSSCERCSF25)

Wheat Blend

(NFOSSCERWSF25

Per 100 g
Min.Max.Min.Max.
Energykcal380-380-
Proteinsg14-16-
Lipidsg6-6-
Fibresg-5-5
Minerals
Iron (Fe)mg915.7915.7
Zinc (Zn)mg814814
Iodine (I)µg4014040140
Potassium (K)mg580970580970
Phosphorus (P)mg400560400
Calcium (Ca)mg340550340550
Sodium (Na)mg-270-270
Vitamins
Retinol (Vit A)µg80012508001250
Cholecalciferol (Vit D)µg824824
Tocopherol (Vit E)mg8-8-
Phylloquinone (Vit K)mg20-20-
Ascorbic ac. (Vit C)mg60-60-
Biotin (Vit B7)µg8-8-
Thiamin (Vit B1)mg0.4-0.4-
Riboflavin (Vit B2)mg1.6-1.6-
Niacin (Vit B3)mg10-10-
Pyridoxine (Vit B6)mg0.8-0.8-
Cobalamin (Vit B12)µg2-2-
Folate (Vit B9)µg160-160-
Pantothenic acid (Vit B5)mg2-2-

Physical and organoleptic specifications

  • Energy Density (as porridge to be eaten with a spoon): 100 Kcal per 100 ml
  • Texture:
    • Dispersability: free from lumping or balling when mixed with water at room temperature
    • Particle size: fine and uniform texture with the following particle size:
      • 95% shall pass through a 600 micrometer sieve
      • 100% shall pass through a 1000 micrometer sieve
  • Consistency/Viscosity of the porridge:
    • Bostwick test: min 55 / max 110 mm per 30 sec at 45°C and at the proposed preparation dosage (20g of product plus 150g water after cooking at simmering point for 5 minutes)
  • Anti-nutrients: urease index between 0.01 & 0.2 pH units
  • Organoleptic quality:
    • Smell: pleasant (not rancid, dusty, or musty)
    • Taste: tasty (not bitter, acidic, or off-flavour)
    • Colour: clear, not dark or brown
  • Foreign matter: free from foreign matter and insects
  • Cooking time at simmering point: minimum 5 minutes, maximum 10 minutes
  • Peroxide value: max 10 meq/kg fat

Packaging & Labelling

The primary and secondary packaging must protect the hygienic and nutritional qualities of the product during transport, handling, and storage under MSF field conditions.

  • Net weight: 25 kg
  • Outer bag: new woven polypropylene (PP) bags with double stitching
  • Inner bag: low density polyethylene (LDPE), heat sealed on top and bottom

The following must appear on the packaging:

  • name of the product
  • net weight
  • batch number
  • date of manufacture
  • expiry date
  • composition of the product
  • country of origin
  • name and address of the manufacturer

Instructions for use

In supplementary feeding programs, vegetable oil should be added to increase the energy content.

Sugar can also be added to improve the taste.

Storage

  • Keep in a well-ventilated place below 40°C, Protect from humidity
  • Shelf life: between 6 and 12 months, depending on the CMV added to the product.
  • Precooked fortified flours (PFF) are much more sensitive to microbiological and insect infestations than the basic grain ingredients. The moisture content should not exceed 11%. Is moisture exceeds 14.5%, toxins develop immediately when the temperature exceeds 25ºC.
  • Storage volume: 1.6 to 1.9 m3/MT
  • Storage surface: 0.4 to 0.5m2/MT

Main risks

  • Insect infestation. Good storage practices and regular monitoring are essential to prevent infestations. Treatment is necessary as soon as first signs of infestation are detected.
  • Growth of mycotoxin-secreting fungi can occur if moisture content exceeds 14%.

Follow the procedure QA-NFOS-SOP3 Storage of specialised food (NFOS)

For procedures related to Quality Control, refer to Preliminary remarks on specialised food

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