Technology and physico-chemical characteristics of Bikalga, alkaline fermented seeds of Hibiscus sabdariffa

Bikalga is a product of traditional alkaline fermentation of Hibiscus sabdariffa used as food condiment in African countries including Burkina Faso. Its production process was studied at different productionsites of Burkina Faso where the different steps of the technology were recorded, specific diagram of production of each production site was established and a general flow diagram proposed. The changesin pH throughout the fermentation was measured and the proximate composition of unfermented and fermented seeds was determined. The presence of minerals in both unfermented and fermented seedswas also determined by spectrophotometry. The production of Bikalga involves many steps with the most important being cleaning, cooking (with addition of alkalinizing ash leachate), fermentations, steaming and drying. During the process, pH increased with cooking and fermentation (pH 8 - 9), then decreased mainly with steaming and drying (pH 6 in some cases). The studied raw seeds were composed of 28.69 ± 1.15% of crude proteins, 21.93 ± 0.74% of crude lipids, 26.39 ± 1.03 % ofcarbohydrates and the fermented seed showed 26.47 ± 1.5 for proteins 23.19 ± 1.25 for crude lipids and 13.7 ± 0.62 for carbohydrates. An increase of moisture and ash content as well as total titratable and fatacidity occurred with the fermentation. Variable minerals were detected in the seeds with an outstanding increase (in some cases) of potassium and a pronounced increase of sulphur, sodium and calcium in the final product

Disponibilite, modes et frequence de consommation des legumes traditionnels Africains dans quatre localites du burkina faso a diverses activites de maraichage : Ouagadougou, Koubri, Loumbila, Kongoussi

Les légumes traditionnels constituent une source importante de nutriments pour les ménages des pays en développement. La présente étude s’est intéressée à la diversité, à la  disponibilité, et  aux modes de consommation des légumes traditionnels africains dans des localités à  diverses activités de maraîchage au Burkina Faso. Des enquêtes de consommation alimentaire ont été réalisées auprès de 400 ménages dans quatre localités: Ouagadougou, Loumbila, Koubri et Kongoussi. Quatre principaux légumes sont retrouvés en toute saison dans les différentes localités : l’oseille (Hibiscus sabdariffa), la corète (Corchorus olitorius), l’amarante (Amaranthus cruentus) et le gombo (Abelmoschus callei). A Kongoussi d’autres légumes tels que les feuilles de morelle noire (Solanum scabrum) et de vernonia (Vernonia amygdalina) sont disponibles toute l’année. La fréquence de consommation est d’une fois par semaine pour plus de 50 % des ménages dans les zones à faible activité de maraichage, Ouagadougou, Loumbila et Koubri. A Kongoussi, plus de 45 % des ménages consomment plus d’une fois par semaine le gombo (Abelmoschus callei), les feuilles de corète (Corchorus olitorius), les feuilles d’oseille (Hibiscus sabdariffa) et les feuilles de haricot (Vigna unguiculata). Le marché est la source d’approvisionnement pour 71 % des ménages enquêtés. La saison, l’origine socio-culturelle et les habitudes alimentaires sont les principaux facteurs influant le choix des légumes. L’état frais est la principale forme de préférence des légumes. Pour l’utilisation des légumes dans les ménages, 74,25 % des ménages lavent 02 à 03 fois et découpent finement juste au moment de les préparer. Trois principaux modes de consommation ont été évoqués : la sauce, la soupe et le ragoût. La sauce est le principal mode de consommation et pour la cuisson 97,25 % procèdent par ébullition. Près de 62,50 % ; 53,33 % ; 45,22 % des ménages respectivement à Koubri, Loumbila et Ouagadougou procèdent par blanchiment et rejettent le liquide résiduel. A Ouagadougou et à Kongoussi, respectivement 66,67 % et 33,65 % des ménages pratiquant le blanchiment sont des non natifs. L’importance nutritive et l’effet antioxydant des légumes a été confirmée par près de 87% des répondants. L’étude a permis de conclure que l’activité de maraichage influe positivement sur la disponibilité, la diversité et la fréquence de consommation des légumes dans les ménages. Cependant des séances de sensibilisation sur les traitements post récoltes et les procédés de transformation des légumes sont nécessaires pour en tirer un meilleur profit au plan nutritionnel.Mots clés : légumes, maraîchage, diversité, traitement, blanchiment, cuisson, saison,consommatio

Volatile compounds of maari, a fermented product from baobab (Adansonia digitata L.) seeds

The volatile compounds associated with baobab seeds fermentation for Maari production were extracted and analysed by Likens-Nickerson simultaneous steam distillation-extraction method and gas chromatography-mass spectrometry (GC-MS), respectively. Furthermore, the titratable acidity, tannin content and proximate composition were evaluated. A total of 96 compounds were identified with esters, acids, alcohols and ketones being quantitatively the major groups. Fermentation led to an increase in the concentration of total volatile compounds from 121.6 in unfermented cooked seeds to 809.1 mg kg-1 in the fermented product. Drying resulted in a significant loss of up to 80.7% of the total volatiles.Key words: Volatile compounds, maari, baobab, fermentation

Variability of nutrients in Parkia biglobosa kernels from three geographical regions in Burkina Faso

This study aimed to determine the nutritional composition of the kernels of the African locust bean, Parkia biglobosa, collected in three populations (Louda, Nobéré and Péni) representative of different environmental conditions, from more arid in the northern population (Louda) to wetter in the most southern population (Péni). Biochemical analyses were carried out using standard methods. Results expressed on a dry basis showed that glutamic acid was the amino acid with highest values in kernels (2.72 - 6.44%). Methionine was the amino acid with lowest values (0.11 - 0.33%). The kernels had an interesting amount of minerals, Fe (4.15 - 18.48 mg), K (662.55 - 2801.69 mg), Mg (178.19 -1624.83 mg), Zn (2.58 - 4.86 mg) and Ca (316.13 - 1731.41 mg). Moisture content varied from 4.49 to 7.56%, carbohydrates from 10.85 to 19.81%, proteins from 30.32 to 43.91%, ashes and lipids respectively from 4.19 to 5.80% and from 21.64 to 30.77%. Samples from Louda contained the highest mean values for proximate composition. Samples from Nobéré contained higher amounts of mineral and amino acids compared to the other two populations. The most important variation between samples of the same location was observed in the mineral composition (CV% 20% except Zn); Louda was the location with highest dispersion of values. Samples from Péni in the South-Soudanian zone showed overall lower nutritional value. The nutritional composition of P. biglobosa kernels varied significantly according to the location where seeds were collected

Nutritional composition of five food trees species products used in human diet during food shortage period in Burkina Faso.

201

Folate status of women and children in Africa : current situation and improvement strategies

This work reviewed the maternal and child folate status and the strategies used to tackle health disorders related to folate deficiencies in Africa. Published surveys conducted between 2005 and 2018 were considered. Criteria for establishing folate deficiency are variable (folate intake or serum folate concentrations). Folate deficiencies were frequent among the 11 countries with available data, prevalence of folate adequacy was very low and coverage of strategies used to fight deficiencies is limited. To overcome folate deficiencies, fortification of staple foods is an option, but finding ways to make new folate-rich food available for the poorest is a must