RÉGÉNÉRATION IN VITRO DE L’ARBRE À SUIF (PENTADESMA BUTYRACEA SABINE), UNE ESPÈCE LIGNEUSE À USAGES MULTIPLES (LUM) VULNÉRABLE AU BENIN

This work is done in order to identify the effects of basal media associated with two cytokinins (BAP and zeatin) and suitability for the regeneration of apical and axillary buds Pentadesma butyracea. Fragments axillary bud stem and apical bud stem fragment were taken from seedlings P. butyracea from seed germination in a greenhouse. After disinfection, explants were cultured on three basic areas: MS (Murashige and Skoog), B5 (Ganborg) and WPM (Woody Plant Medium). The effects of Zeatin and BAP on the bud and bud development were also studied. These in vitro propagation of tests conducted in this species, showed that the apical bud fragments proved to be the most favorable. Among the tested culture media, basal medium Gamborg (B5) is most suited to the entry into operation of apical buds (26.66%). Other WPM and MS basal media also allowed bud but at low rates (20%; 13%). Zeatin (3.5 mg / L) appears best suited to budding and regeneration of apical buds of P. butyracea and the formation of leaves per explants. BAP favored the resumption of activity of the apex, but not plant development. Our experiments allow to open a new path consistent multiplication of individuals elites Pentadesma butyracae to produce seeds that can be used for propagation, domestication and conservation of this species

RÉGÉNÉRATION IN VITRO DE L’ARBRE À SUIF (PENTADESMA BUTYRACEA SABINE), UNE ESPÈCE LIGNEUSE À USAGES MULTIPLES (LUM) VULNÉRABLE AU BENIN

This work is done in order to identify the effects of basal media associated with two cytokinins (BAP and zeatin) and suitability for the regeneration of apical and axillary buds Pentadesma butyracea. Fragments axillary bud stem and apical bud stem fragment were taken from seedlings P. butyracea from seed germination in a greenhouse. After disinfection, explants were cultured on three basic areas: MS (Murashige and Skoog), B5 (Ganborg) and WPM (Woody Plant Medium). The effects of Zeatin and BAP on the bud and bud development were also studied. These in vitro propagation of tests conducted in this species, showed that the apical bud fragments proved to be the most favorable. Among the tested culture media, basal medium Gamborg (B5) is most suited to the entry into operation of apical buds (26.66%). Other WPM and MS basal media also allowed bud but at low rates (20%; 13%). Zeatin (3.5 mg / L) appears best suited to budding and regeneration of apical buds of P. butyracea and the formation of leaves per explants. BAP favored the resumption of activity of the apex, but not plant development. Our experiments allow to open a new path consistent multiplication of individuals elites Pentadesma butyracae to produce seeds that can be used for propagation, domestication and conservation of this species

Handling practices, quality and loss estimation along the value chain of waragashi, a soft cheese from Benin

Waragashi is a soft cheese made from cow milk, widely marketed and consumed in Benin and in other African countries (Nigeria, Ghana, Togo). However, the product is prone to deterioration, especially at ambient temperature (28–32°C) because of its high water activity, nutrients and neutral pH. The present study aimed at getting insight into the factors affecting the quality of waragashi and estimating losses along the value chain. The entire value chain was investigated (i) to determine the product handling conditions, and (ii) to determine stakeholders’ perceptions of related quality, and (iii) to estimate the product proportion and quality loss along the value chain. One hundred and ninety-nine (199) producers, 100 collectors, 156 wholesalers/retailers, and 326 consumers were randomly interviewed in the main Departments of Benin involved in this soft cheese value chain. Descriptive statistics and chi-square tests were used as statistic tools for highlighting the relationships between variables. Significance was accepted at a P value of 0.05. The results showed that waragashi, produced and sold essentially by women (≥ 97%), is packed in bowls (78.9% of respondents) and plastic boxes (16.1% of respondents) as containers at the production stage and marketing. Daily boiling and soaking in water extract of dye sorghum panicle (traditional red biocolorant used to colour the product) were used as the main preservation methods. Waragashi was held mainly at ambient temperature (28–32°C) along the value chain. The priority quality attributes of the product were texture, colour, and taste for producers, whereas texture, odour and appearance were the desirable attributes for consumers. The quality deterioration linked to inappropriate handling conditions occurred mostly at wholesalers/retailers’ level. This leads to important financial losses on the product varying from partial (reduction of approximately 30% of the sale price in comparison to that of the fresh product) to total loss of sale price, meaning that the product cannot be sold. Therefore, there is a need to find appropriate solutions to ensure a better-quality management of waragashi along the value chain

Safety of ready-to- eat chicken in Burkina Faso: Microbiological quality, antibiotic resistance, and virulence genes in Escherichia coli isolated from chicken samples of Ouagadougou

peer reviewe

Effect of a multi-step preparation of amaranth and palm nut sauces on their carotenoid content and retinol activity equivalent values

The preparation of a traditional sauce based on amaranth leaves cooked palm nuts or red palm oil (RPO) in Benin was described. The recipes included an optional step of leaf blanching at 100 degrees C, heating the RPO or boiling the palm nuts and finally cooking all the ingredients together. The influence of this multi-step preparation on the carotenoid content of the final dish was measured. During blanching of amaranth leaves, violaxanthin was the only carotenoid to be significantly affected by the thermal treatment. Retinol activity equivalent (RAE) remained high after blanching even when alkaline traditional potash was added. Heating the RPO was the most critical step because it considerably and very rapidly (in <3 min) decreased a-carotene, beta-carotene and RAE values (more than 70%). Sauces calling for palm nuts, RPO and amaranth leaves were equally advantageous in terms of final RAE value. These ingredients and sauces can thus be used in programmes to reduce vitamin A deficiency

Changes in women's dietary diversity before and during pregnancy in Southern Benin

International audienceDietary diversity before and during pregnancy is crucial to ensure optimal foetal health and development. We carried out a cohort study of women of reproductive age living in the Sô‐Ava and Abomey‐Calavi districts (Southern Benin) to investigate women's changes in dietary diversity and identify their determinants both before and during pregnancy. Nonpregnant women were enrolled (n = 1214) and followed up monthly until they became pregnant (n = 316), then every 3 months during pregnancy. One 24‐hr dietary recall was administered before conception and during each trimester of pregnancy. Women's dietary diversity scores (WDDS) were computed, defined as the number of food groups out of a list of 10 consumed by the women during the past 24 hr. The analysis included 234 women who had complete data. Mixed‐effects linear regression models were used to examine changes in the WDDS over the entire follow‐up, while controlling for the season, subdistrict, socio‐demographic, and economic factors. At preconception, the mean WDDS was low (4.3 ± 1.1 food groups), and the diet was mainly composed of cereals, oils, vegetables, and fish. The mean WDDS did not change during pregnancy and was equally low at all trimesters. Parity and household wealth index were positively associated with the WDDS before and during pregnancy in the multivariate analysis. Additional research is needed to better understand perceptions of food consumption among populations, and more importantly, efforts must be made to encourage women and communities in Benin to improve the diversity of their diets before and during pregnancy