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

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

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

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

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

STATUS OF VEGETATIVE PROPAGATION OF BAOBAB: A REVIEW

The African baobab ( Adansonia digitata L.) is a large tree of great socio-economic and cultural importance in Africa, with almost all the parts of the species used for various purposes. A major concern about baobab fruit pulp production is the long time it takes for first fruiting (about 15 years). Vegetative propagation offers several advantages with regard to consumers\u2019 preferences and precociousness of fructification. The objective of this study was to synthesise existent knowledge related to vegetative propagation methods of baobab and examine future prospects for improving the species propagation. This will ultimately contribute to better integrate baobab-based agroforestry systems into the diversification and poverty alleviation programmes. It is clear that cutting, grafting and in vitro multiplication are the vegetative propagation methods already tested on baobab. The success of grafting methods ranges from 10 to 89%, depending on the technique used. The Murashige and Skoog environment, supplemented with or without growth regulator hormones is by far the best condition for the in vitro reactivity of baobab explants, regardless of their types. With regards to cuttings, the average success rates stand around 30% when Indole-3-butyric acid (IBA) hormone is used. Other approaches such as marcotting techniques are yet to be tested and data on fruit production using these techniques are still needed in order to determine the best promising method for rapid and efficient vegetative propagation of baobab.Adansonia digitata L. est un grand arbre d\u2019importance socio-\ue9conomique et culturelle en Afrique. Toutes les parties de l\u2019arbre sont utilis\ue9es \ue0 diverses fins. L\u2019une des principales pr\ue9occupations concernant la pulpe de baobab est le temps n\ue9cessaire \ue0 la premi\ue8re fructification de l\u2019arbre (environ 15 ans). La multiplication v\ue9g\ue9tative pr\ue9sente plusieurs avantages en ce qui concerne les pr\ue9f\ue9rences des consommateurs et permet la pr\ue9cocit\ue9 de fructification. Ce travail a synth\ue9tis\ue9 les connaissances actuelles sur les m\ue9thodes de propagation v\ue9g\ue9tative du baobab et a discut\ue9 des perspectives futures pour l\u2019int\ue9gration des syst\ue8mes agroforestiers \ue0 base de baobab dans les programmes de diversification agricole et de r\ue9duction de la pauvret\ue9. Les r\ue9sultats ont montr\ue9 que le bouturage, le greffage et la multiplication in vitro sont les m\ue9thodes de multiplication v\ue9g\ue9tative d\ue9j\ue0 test\ue9es sur le baobab \ue0 ce jour. Le succ\ue8s du greffage varie de 10 \ue0 89% selon la technique de greffage utilis\ue9e. L\u2019environnement Murashige and Skoog compl\ue9t\ue9 avec ou sans phytohormones de croissance est \ue0 l\u2019heure actuelle la meilleure condition pour la r\ue9activit\ue9 in vitro des explants de baobab, quels que soient leurs types. En ce qui concerne le bouturage, le taux de r\ue9ussite moyen s\u2019\ue9levait \ue0 30% avec utilisation de l\u2019hormone Acide Indole-3-butyrique (IBA). D\u2019autres approches telles que la technique du marcottage a\ue9rien devront \ueatre test\ue9es. Aussi, les donn\ue9es sur la production de fruits issus de ces techniques sont n\ue9cessaires. Ces informations permettront de d\ue9terminer la meilleure m\ue9thode \ue0 recommander pour une propagation v\ue9g\ue9tative rapide et efficace du baobab

Indigenous knowledge and processing of Adansonia digitata L. food products in Benin

Indigenous knowledge related to baobab food products was investigated in Benin among 253 food processors from 15 ethnic groups. Descriptive statistics and correspondence analysis (CA) were used for data analysis. The following food categories were identified: dough, gruel, drinks (from pulp); sauces (from leaves, seeds and kernels), and flavouring agents (from kernels). CA showed that the food use of baobab parts varies among ethnic groups. Most ethnic groups have similar opinions about the difficulty of certain processing operations, in particular seed decortication, grinding and sieving operations for product recovery. Storage and preservation problems were mentioned for kernels and pulp

Gendered motivation for home gardening and maintenance of agrobiodiversity: a case study in Benin, west Africa

Home gardening is a commonly encountered agricultural practice in Benin, consisting of cultivating or maintaining desired plant around homesteads. While the multiple ecosystem services they provided to population is widely acknowledged, motivation for home gardening is still poorly understood in Benin. This study aims at elucidating the daunting question of motivation for home gardening in Benin focusing on gender and how this motivation affects the capacity of home gardens to maintain agro-biodiversity. 360 households with home gardens participated to the study through interview and garden inventories. Clustering analysis, correlation and regressions were used to distinguish and discriminate home gardens with regard to their driven motivation, explore the discrepancies across gender and assess the relationship between plant species diversity and motivation of gardeners. Findings showed that food and medicinal  plant production were the main motivations of home gardens in Benin. Food production was the main motivation of women while men were mostly motivated for medicinal plant production. Home gardeners mostly men were also found to have multiple motivations for gardening. Home gardens with medicinal, both medicinal and food and with multiple motivations were found to have higher plant species richness. This study suggests that the motivation of home gardeners is a key driver of the maintenance of agrobiodiversity in home gardens.Keywords: Home gardens ; Motivation ; Agro-biodiversity ; Conservation, Beni

Baobab food products: a review on their composition and nutritional value

Several authors have published about baobab food products. Data on macronutrients, micronutrients, amino acids, and fatty acids were collected from literature for pulp, leaves, seeds, and kernels of the baobab tree. The results show that baobab pulp is particularly rich in vitamin C; consumption of 40 g covers 84 to more than 100% of the Recommended Daily Intake (RDI) of pregnant women (19-30 years). The leaves are particularly rich in calcium (307 to 2640 mg/100 g dw), and they are known to contain good quality proteins with a chemical score of 0.81. The whole seeds and the kernels have a relatively high lipid content, 11.6 to 33.3 g/100 g dw and 18.9 to 34.7 g/100 g dw, respectively. The pulp and leaves exhibit antioxidant properties with a higher activity in the pulp than in the leaves. Reported nutrient contents of different baobab parts show a large variation, which may have arisen from various factors. Three recommendations are given for future research: 1. More attention should be given to accuracy and precision of analytical methods, 2. Research about digestibility and bioavailability of baobab products is needed, 3. The effect of storage and processing on the nutritional value of baobab products needs to be assesse