Microbiota of Tayohounta, a fermented baobab flavour food of Benin

The present work provides data on the microbial composition of Tayohounta, a product of natural fermentation of baobab seed kernels. Samples were collected from 3 different small scale producers from Benin at the end of the fermentation process. Microorganisms were enumerated and identified using phenotypic and molecular approaches. Tayohounta was also investigated using culture independent techniques, direct DNA extraction, polymerase chain reaction - denaturing gradient gel electrophoresis (PCR-DGGE) and cloning. Isolated microorganisms were tested for their functionality in baobab seed kernels fermentation. Total viable counts were around 9 log cfu/g representing mainly Bacillus spp., whereas lactic acid bacteria (LAB) (8 log cfu/g), yeasts and moulds represent a smaller part of the total flora in all Tayohounta samples. Sequencing of clones of polymerase chain reaction (PCR) products of bacterial DNA directly extracted from Tayohounta revealed large differences between the products made by different producers. In all products, Bacillus licheniformis, B. pumilus, B. subtilis, B. thermoamylovorans and Lactobacillus fermentum were present. Other microorganisms (B. thuringiensis, Brevibacterium borstelensis, Enterococcus casseliflavus, E. durans, Lb. agilis, Pediococcus pentosaceus, Streptococcus equinus and Weissella confusa) were present occasionally. In experimental pure culture fermentations, B. subtilis showed little effect on pH, but degraded protein and caused a typical pungent smell typical of Tayohounta

Three Traditional Fermented Baobab Foods from Benin, Mutchayan, Dikouanyouri and Tayohounta: Preparation, Properties and Consumption

Forest food resources contribute significantly to food supply in areas where they grow. Three fermented baobab foods were studied: Dikouanyouri (from seeds, pH = 6.5); Tayohounta (from seed kernels, pH = 7), and Mutchayan (from baobab pulp and sorghum, pH = 4.2). Bacillus spp. (8.5 and 9.5 Log cfu /g) and lactic acid bacteria (8.9 and 8.4 Log cfu /g,) dominate in Dikouanyouri and Tayohounta, respectively. In Mutchayan, lactic acid bacteria (8.1 Log cfu/g) and yeasts (7.2 Log cfu/g) predominated. The arbitrary index of protein cleavage increases from 2.3% (unfermented products) to 13.7% in Dikouanyouri and 21.3% in Tayohounta, indicating significant protein degradation. Mutchayan is the most frequently consumed produc

Fermented sorghum porridge fortified with Moringa leaf powder and baobab fruit pulp cured children from moderate acute malnutrition in Benin

Inappropriate feeding, too early introduction of complementary foods and restriction in food selection are a major cause of malnutrition among young children in developing countries. Food-to-food fortification is a good strategy to enhance the nutritional quality of children’s diet. This strategy is more and more promoted because it allows delivery of micronutrients to a large population in a cost-effective manner. The present study aimed at testing the effect of the consumption of sorghum porridge fortified with moringa leaf powder and baobab fruit pulp on the nutritional status of children aged 6 to 59 months in Northern Benin. A two-week intervention was implemented in Tanguiéta (Benin) among children affected by moderate acute malnutrition, using 400 g of fermented sorghumporridge fortified with 15 g of a designed mix of moringa leaf powder and baobab fruit pulp. Sixty-three children aged 6–59 months who had malnutrition assessed by anthropometry were randomly selected and assigned to a treatment or a control group. Children in the treatment group consumed the fortified formula daily for two weeks in a nutritional rehabilitation hearth whereas those in the control group had their habitual diet. Their nutritional status was evaluated using anthropometry. Recovery rate and average weight gain of children were computed. Results show that daily consumption of the fortified food for two weeks did not significantly (P> 0.05) increase children’s weight in treatment vs. control. However, average weight gain was 9.85 g/kg/day in the treatment group and total recovery rate at risk of malnutrition and moderate acute malnutrition was 62.50% among children who fully complied with the  intervention. Fermented sorghum porridge fortified with moringa leaf powder and baobab fruit pulp may be promoted to scale in more regions of Benin as a local affordable and effective therapeutic food against child acute malnutrition. Further investigation of its  potential effect while accounting for parasitic infection is needed, to eliminate all risks of intestinal micronutrient  malabsorption or malaria and enhance the effectiveness of the fortified food on children’s weight as well as their iron status. Key words: Food-to-food fortification, malnutrition, sorghum porridge, northern Beni

Weight Loss and Nutritional Status of 6-59 Months Children after Positive Deviance/Hearth Approach in Southern Benin Rural Area: Associated Factors to Later Underweight

Aims: To appreciate the evolution of weight gain by malnourished children and factors associated to children underweight after the Positive Deviance/Hearth sessions. Study Design: Longitudinal study. Place and Duration of Study: Districts Ze and Lalo (Southern Benin), from May to August 2014 Methodology: This study was conducted on 98 children aged of 6-59 months who fully participated in Positive Deviance/Hearth (PD/H). During one month, four measurements of weight have been taken on the 77th, 84th, 91th, and 98th day after the beginning of PD/H. Questionnaire was administered to mother on environmental, hygiene practices, and food accessibility of household. Relation among factors of food accessibility, household hygiene, and child nutritional status was sought by an Analysis of Factorial Components. Results: The children who participated in 12 days of PD/H gained significantly 0.63 kg and 1.13 kg of weight in Lalo and Ze respectively (P<.001). From the 12th to 77th day after the end of PD/H, we noticed a significant weight loss from 10.54 to 10.09 kg in Ze and from 9.75 to 9.19 Kg in Lalo (P=.003). Prevalence of underweight children on the 77th day was 45.8% with 12.5% of severe case and 63.5% with 18.9% of severe case in Lalo and Ze, respectively. The severe underweight children were characterized by households where i) it rarely arrived to be without food ii) one member rarely have a day without eaten but iii) the drinking water is from well. Conclusion: On the 77th day after the PD/H, the children of our study had weight loss. Food accessibility and household hygiene are mainly the limited factors that could explain the degradation of the nutritional status of children and high prevalence of underweight. This first study conducted in Benin on PD/H approach is more exploratory and helps to appreciate this approach efficacy and sustainability

OPTIMISATION OF OVEN-DRYING OF BAOBAB LEAVES USING A CENTRAL COMPOSITE DESIGN

Baobab ( Adansonia digitata ) leaves represent a key nutritional resource; although their consumption is apparently restricted to local communities, mainly as a sticky sauce, cosmetics and a variety of purposes. Ready-to-use powder of oven-dried baobab leaves can improve the availability of the product on markets, and hence its utilisation and shelf life. This study was carried out to optimise the oven-drying temperature and duration for the best conservation of baobab leaf powder and its sustainable availability for multipurpose uses. Different combinations of values of temperature and drying duration were generated, using a central composite design, in response surface methodology framework. Findings showed that dry matter, hue, chroma and lightness were significantly influenced by oven-drying temperature and duration; while the least gelation concentration was significantly influenced by the temperature. Based on leaf dry matter, hue and chroma models, the optimal oven drying conditions for baobab leaves for good preservation leading to human consumption and other purposes are set at 45 \ub0C for 23.5 hours.Les feuilles de baobab ( Adansonia digitata ) repr\ue9sentent une resource nutritionnelle principal; bien que leur consommation soit apparemment limit\ue9e aux communaut\ue9s locales, principalement sous forme de sauce collante, de cosm\ue9tiques et \ue0 diverses fins. La poudre de feuilles de baobab qui est s\ue9ch\ue9e dans le four et qui est pr\ueate \ue0 \ueatre utilis\ue9e peut am\ue9liorer la disponibilit\ue9 du produit sur les march\ue9s, son utilisation et sa dur\ue9e de conservation. Cette \ue9tude a \ue9t\ue9 r\ue9alis\ue9e afin d\u2019optimiser la temp\ue9rature et la dur\ue9e de s\ue9chage dans le four pour la meilleure conservation de la poudre de feuilles de baobab et sa disponibilit\ue9 durable pour des usages polyvalents. Les diff\ue9rentes combinaisons de valeurs de temp\ue9rature et de dur\ue9e de s\ue9chage ont \ue9t\ue9 g\ue9n\ue9r\ue9es, en utilisant une conception composite centrale, dans le cadre de la m\ue9thodologie de surface de r\ue9ponse. Les r\ue9sultats ont montr\ue9 que la mati\ue8re s\ue8che, la teinte, la chrominance et la l\ue9g\ue8ret\ue9 \ue9taient significativement influenc\ue9es par la temp\ue9rature et la dur\ue9e de s\ue9chage dans le four four; tandis que la moindre concentration de g\ue9lification \ue9tait significativement influenc\ue9e par la temp\ue9rature. En se basant sur des mod\ue8les de mati\ue8re s\ue8che, de teinte et de chrominance des feuilles, les conditions optimales de s\ue9chage au four des feuilles de baobab pour une bonne conservation conduisant \ue0 la consommation humaine et \ue0 d\u2019autres fins sont fix\ue9es \ue0 45 \ub0 C pendant 23,5 heures

In-vitro digestibility methods and factors affecting minerals bioavailability : a review

Micronutrient deficiencies are known to affect many people worldwide. Among the factors contributing to this situation, the poor bioavailability of foods micronutrients is key. This review aims at highlighting the factors affecting minerals bioavailability and their assessment methods. The numeric approach was used during data collection. The results show that the bioavailability of minerals is key to assess the amount that is released for body metabolism. Different factors including inhibitors and promoters affect their bioavailability. There are different methods to assess the digestibility of minerals, which generally involve oral, gastric, and intestinal phases.The Regional Universities Forum for Capacity Building in Agriculturehttps://www.tandfonline.com/loi/lfri20hj2022Consumer ScienceFood Scienc

Effect of thermal treatment and storage on bioactive compounds, organic acids and antioxidant activity of baobab fruit (Adansonia digitata) pulp from Malawi

Bioactive compounds of baobab (Adansonia digitata) pulp from Malawi were investigated. The effect of thermal treatment and storage on selected quality attributes of the juice was also evaluated. Organic compounds were analysed by HPLC; total phenol content (TPC) and total antioxidant activity (FRAP, ABTS and DPPH) were measured by spectrophotometry. Malawi baobab pulp contains high levels of procyanidin B2 (533 ± 22.6 mg/100 g FW), vitamin C (AA + DHA) (466 ± 2.5 mg/100 g FW), gallic acid (68.5 ± 12.4 mg/100 g FW) and (−)-epicatechin (43.0 ± 3.0 mg/100 g FW) and showed a maximum TPC of 1.89 × 103 ± 1.61 mg GAE/100 g FW. The maximum antioxidant activity was 2.81 × 103 ± 92.8 mg TEAC/100 g FW for FRAP, 1.52 × 103 ± 17.1 mg TEAC/100 g FW for ABTS and 50.9 ± 0.43% DPPH for DPPH. Thermal pasteurisation (72 °C, 15 s) retained vitamin C which further showed extended half-life under refrigeration temperature (6 °C). Procyanidin B2, (−)-epicatechin, TPC and antioxidant activity fluctuated during storage. Antioxidant activity was significantly correlated (p ≤ 0.05) with bioactive compounds and TPC

Climate-Smart Agriculture In Benin: Need Assessment Report

Agriculture in Africa must undergo a major transformation in the coming decades in order to meet the interrelated challenges of achieving food security, reducing poverty, and addressing climate change without depleting the natural resource base. Although agriculture is an important part of Africa's economy, employing more than 60% of the population and contributing between 25% and 34% of GDP, productivity is low and food insecurity is high. Currently, about 48% of Africa's population, or approximately 450 million people, live in extreme poverty on less than US$1.25 per day; 63% of the continent's poor live in rural areas and depend on agriculture for their livelihoods (World Bank, 2015). At the same time, the continent is experiencing rapid population growth and urbanization. Half of the projected 2.4 billion increase in the world's population between 2013 and 2050 will occur in sub-Saharan Africa (SSA), and 56 percent of Africa's population is expected to live in urban areas by 2025 (UNODAES, 2013 and 2014). Meeting future food demand will require a large increase in supply. With these challenges, agricultural practices on the African continent cannot continue as usual. African agriculture must therefore transform itself to improve food and nutrition security for an expanding population and to provide a basis for economic growth and poverty. reduction

Status and utilisation of Moringa oleifera Lam: A review

Moringa oleifera (Moringaceae) is a medium-size agroforestry tree that originated from south Asia, but has become naturalised in many countries globally. Moringa oleifera has gained importance due to its multipurpose uses and good adaptability to both humid and dry climates. Almost all parts of the plant are used. The species is considered as a neglected and underutilised as its potential is still not well economically known and valued. This review presents the status and factors responsible for underutilisation of this, otherwise important crop as a basis for formulation of viable development strategies of knowledge on taxonomy, distribution, diverse utilisations, nutritional value, socioeconomic importance, morphological and genetic diversity, domestication, propagation and management of M. oleifera. Knowledge gaps, and research and development avenues are suggested and discussed for improved valorisation. To that purpose, articles were searched in Google Scholar, Web of Science and BioMed Central database with relevant keywords on M. oleifera. All the articles found, including reviews and peer-reviewed articles were critically read and analysed for inclusion in this review. Findings revealed that the species is one of the most studied and used species with various uses stretching from food and medicinal uses to water purification, biopesticide and production of biodiesel. Findings also highlight high morphological and genetic diversity of the species, which may become a resource for the conservation and the selection of germplasm. However, many aspects of the species are still waiting for further research.Moringa oleifera (Moringaceae) est un arbre de taille moyenne originaire du sud de l\u2019Asie, mais naturalis\ue9 dans de nombreux pays d\u2019Afrique, d\u2019Asie, d\u2019Am\ue9rique et d\u2019Australie. M. oleifera jouit d\u2019une grande importance en raison de ses multiples usages et de sa bonne adaptabilit\ue9 aux climats humides et secs. Les feuilles du Moringa sont parmi les l\ue9gumes \ue0 feuilles les plus promus pour assurer la s\ue9curit\ue9 alimentaire et nutritionnelle des m\ue8res et des nourrissons dans les pays en d\ue9veloppement. Presque toutes les parties de la plante sont utilis\ue9es en m\ue9decine. Jusqu\u2019\ue0 pr\ue9sent, l\u2019esp\ue8ce est consid\ue9r\ue9e comme n\ue9glig\ue9e et sous-utilis\ue9e car son potentiel n\u2019est toujours pas bien valoris\ue9. Cet article r\ue9sume l\u2019\ue9tat actuel des connaissances sur la taxonomie, la distribution, les utilisations diverses, la valeur nutritionnelle, l\u2019importance socio\ue9conomique, la diversit\ue9 morphologique et g\ue9n\ue9tique, la domestication, la propagation et la gestion de M. oleifera. Les gaps en termes de connaissances sur l\u2019esp\ue8ce ont \ue9t\ue9 identifi\ue9es et des axes de recherche-d\ue9veloppement ont \ue9t\ue9 propos\ue9s et discut\ue9s pour am\ue9liorer sa valorisation. A cet effet, des articles ont \ue9t\ue9 recherch\ue9s dans les bases de donn\ue9es Google Scholar, Web of Science et BioMed Central avec des mots-cl\ue9s pertinents sur l\u2019esp\ue8ce. Tous les articles trouv\ue9s, y compris les revues et les articles \ue9valu\ue9s, ont \ue9t\ue9 lus et analys\ue9s de mani\ue8re critique pour leur inclusion dans cet article. Les r\ue9sultats ont r\ue9v\ue9l\ue9 que le Moringa est l\u2019une des esp\ue8ces les plus \ue9tudi\ue9es et utilis\ue9es au monde avec de multiples usages allant de l\u2019alimentation et la m\ue9decine \ue0 la purification de l\u2019eau, au biopesticide and \ue0 la production de biodiesel. Les r\ue9sultats ont \ue9galement r\ue9v\ue9l\ue9 une grande variabilit\ue9 morphologique et g\ue9n\ue9tique de l\u2019esp\ue8ce, qui peut \ueatre une ressource pour la conservation et l\u2019am\ue9lioration g\ue9n\ue9tique de l\u2019esp\ue8ce. Cependant, beaucoup d\u2019autres aspects de l\u2019esp\ue8ce n\ue9cessitent encore des investigations