Consentement À Payer Et Rentabilité D'une Innovation En Agro-Alimentaire : Cas Du Décorticage Mécanique Et De La Fortification En Fer Du Sorgho Dans Le Nord-Bénin

The purpose of this study is twofold. Firstly, it is a question of assessing the determinants of the willingness to pay (WTP) of farming households in Thian, a village located in northern Benin, exposed to the risk of anemia, to benefit from an agro-food innovation aimed at reduce these risks : dehulling and iron fortification of sorghum. Secondly, there was talk of evaluating the financial profitability of this innovation. To do this, socioeconomic and financial data were collected from 90 chef-kitchens prepared to adopt the innovation, the operator in charge of shelling and fortification services, the supplier of shelling equipment and the supplier of iron. The contingent valuation method was used to collect respondents' WTP and the linear regression model to identify the determinants of these WTP and calculate their mean value. In addition, the cash flow method was used to assess the financial profitability of de-hulling and fortification services. The results reveal that the WTP (whose average is 24.4 FCFA) is negatively influenced by the fact that the respondent belongs to the pilot phase of the project and the average quantity of sorghum devoted to the consumption of dibou (sorghum paste). In a context where the monetary discount rate is 12%, mechanical shelling and iron fortification of sorghum as an economic activity is not profitable

Connaissances Paysannes Et Prédisposition À Adopter Une Innovation En Agro-Alimentaire : Cas Du Décorticage Mécanique Et De La Fortification En Fer Du Sorgho Dans Le Nord-Bénin

The consumption of meals prepared from unshelled sorghum derivatives is a factor favoring iron deficiency anemia among consumers. Mechanical dehulling and iron fortification of sorghum appears as a palliative solution. This study has a dual purpose. First of all, it is a question of assessing consumers' knowledge of sorghum meals with regard to anemia and its causes. Descriptive statistics have been used for this purpose. Then, it was discussed to analyze the determinants of the predisposition of these consumers to adopt mechanical dehulling and iron fortification of sorghum. To do this, the Logit econometric model was used. According to the results, anemia is caused by factors such as malaria, malnutrition, witchcraft, non-respect of fetishes, etc. In addition, households' propensity to adopt innovation is positively influenced by the income of the chef-cuisine, the perception that it has of its social status after the adoption of innovation and the compatibility of it with norms and values of the household. However, it is negatively influenced by the participation of the chef-cuisine in the experimentation phase and by the perceived complexity of the innovation

Relative contribution of banana and plantain products to the nutritional requirements for iron, zinc and vitamin A of infants and mothers in Cameroon

Introduction. Banana and plantain (ban+plant) play a substantial role in people’s diet in Cameroon. A survey was carried out in 240 households in four localities to determine the daily consumption of (ban+plant)-derived foods and the contribution of these foods to iron (Fe), zinc (Zn) and vitamin A intake by children of less than 5 years of age and mothers. Materials and methods. The daily consumption level was assessed by a 24-h dietary recall during three consecutive days. The Fe, Zn and β-carotene (precursor of vitamin A) contents of (ban+plant) products were determined and the bioavailability of these micronutrients was estimated using the [phytate:Fe] and [phytate:Zn] molar ratios. Results. On a dry-weight basis, Fe content in (ban+plant)-based foods ranged from (0.78 to 1.32) mg·100 g–1; Zn content from (0.22 to 0.41) mg·100 g–1 and β-carotene content from (336 to 724) µg·100 g–1. Phytate content was between (0.17 and 1.23) g·100 g–1, with [phytate:Fe] and [phytate:Zn] molar ratios above the estimated bioavailability thresholds of 10–14 and 15, respectively, for all dishes. The daily quantities consumed by rural and urban subjects were not significantly different. The daily supply of Fe by (ban+plant) to children and mothers was 5% and 2%; Zn supply was 3% and 4%, respectively. In contrast, the daily vitamin A supply by (ban+plant) foods was relatively significant, reaching 13% on average per day for both children and mothers. In certain cases, this contribution was as high as 20%. Conclusion. Estimated bioavailability of Fe and Zn is low in (ban+plant) that, therefore, poorly contribute to Fe and Zn intake in the households. However, (ban+plant) are a good source of β-carotene and can make a substantial contribution to meeting vitamin A requirements of children and their mothers

Effect of Community Nutrition Rehabilitation Using a Multi-Ingredient Flour on the Weight Growth of Moderately Acute Malnourished Children in Benin

Childhood malnutrition remains a public health problem in Benin. This study aimed to assess the nutritional potential of complementary food resources to accelerate the weight growth of moderately malnourished children hosted in learning and nutritional rehabilitation centers (LNRs) in eight municipalities in Benin. A multi-ingredient infant flour (i.e., FARIFORTI), composed of 35% corn flour (Zea mays), 15% malted sorghum (Sorghum bicolor), 30% soybean (Glycine max), 10% shelled and roasted peanuts (Arachis hypogeaea), 7% baobab pulp (Adansonia digitata), and 2% dried fried fish (Stolothrissa tanganyicae), was tested with 289 moderately malnourished children aged 6 to 59 months, selected in LNR sessions. Children were given the FARIFORTI flour porridge over 12 days (based on LNR protocol) in addition to other dishes based on local food resources. The weight and height of the children were measured at entry and at the end of the LNR sessions. The sensory evaluation indicated that the FARIFORTI flour was well-accepted by mothers (97%) and children (98%). The FARIFORTI porridge provided significantly higher intakes of carbohydrates and iron in children with weight gain compared to children without weight gain

Antimicrobial evaluation of red, phytoalexin-rich sorghum food biocolorant - Fig 2

<p>Growth of <i>Listeria monocytogenes</i> (a) and <i>Escherichia coli</i> O157:H7 (b) in dyed (■) and non-dyed (□) broth. Error bars represent standard deviations.</p

Physicochemical characteristics of dyed <i>wagashi</i> over time.

<p>Physicochemical characteristics of dyed <i>wagashi</i> over time.</p

Growth of fungi on <i>wagashi</i>.

<p>Growth of fungi on <i>wagashi</i>.</p

Growth of <i>Listeria monocytogenes</i> (■) in broth with increasing apigeninidin concentration after incubation for 24 h at 37°C (starting concentration 6.5 log CFU/mL).

<p>Error bars represent standard deviations.</p

Antimicrobial evaluation of red, phytoalexin-rich sorghum food biocolorant - Fig 1

<p>Flow chart of the coagulant extraction (A), the pre-treatment of the milk (B) and the clotting (C) in <i>wagashi</i> processing.</p

Percentage of traders willing to sell their <i>wagashi</i> when it is dyed (■) and non-dyed (□).

<p>Percentage of traders willing to sell their <i>wagashi</i> when it is dyed (■) and non-dyed (□).</p