Leafy amaranthus consumption patterns in Ouagadougou, Burkina Faso

There is a new attention to vegetables as vital components of daily diet. A concerted effort to raise their standing has begun to change mentalities and to fuel a rapid growth of traditional leafy vegetables marketing and consumption in African cities. However, little is known about the production and consumption patterns of these plant foods. This study examined, through a field survey the socio-economic, food consumption and conservation aspects of leafy vegetables in the region of Ouagadougou. It was found that leafy vegetables are cultivated under both rain-fed and irrigated conditions in the villages and also in the city’s gardens. The study has demonstrated that there is considerable indigenous knowledge on the leafy vegetables of the region. Amaranth species are the most cultivated and marketed and have potential for commercialization. They are used for many dishes in the local kitchen. Leafy Amaranths are consumed during all seasons even though they are more available (and cheap) during rainy season (June to end October). Ninety-four per cent of the interviewed people use vegetable Amaranth in sauce. There is a growing trend to use cultivated (introduced) species of Amaranth, which were brought to Africa by colonial powers and gained popularity because they were associated with high status. The introduced species are spreading quickly in a spontaneous manner. This can be a threat to biodiversity. There is need for a conservation initiative for the native species. In the commercialization of leafy vegetable and in particular for Amaranth, women play an important role. That could be optimized for marketing purpose to improve leafy vegetable adding-value. Because transportation is a cost increase factor, and given that cities should be targets for increased consumption, it is necessary to promote peri-urban agriculture of leafy vegetables, by policy guidelines. There is a need of documentation and dissemination of indigenous knowledge on indigenous leafy vegetables.Key words: vegetables, African greens, Amaranthus, micronutrients, biodiversity, horticulture, Ouagadougou, Burkina Fas

Nutritional properties of enriched local complementary flours

Abstract: This study aimed to identify the nutritional, functional, sensory and microbiological profile of experimental nutritional flours, produced with local products in Burkina Faso. The raw materials included maize (Zea mays), millet (Pennisetum glaucum) and rice (Oryza sativa). Local ingredients were pulps of Adansonia digitata and Parkia biglobosa and seeds of Cucurbita maxima and Moringa oleifera. Three formula were developed, the first (F1) with maize, the second (F2) with rice and the last (F3) with millet. Each of these cereals was mixed with predetermined portions of seeds and pulps in order to obtain enriched flour. Nutritional, microbiological and functional analysis and the acceptability criteria of these enriched flours were assessed and compared to Misola (F4), the existing local complementary flour. The fat content of experimental flours were respectively in the first (F1), second (F2) and third formula (F3) 15.91±0.01%, 11.82±0.02% and 17.02±0.02%. The carbohydrate range was 65.46±0.06%, 70.81±0.01% and 64.51±0.01% for F1, F2 and F3, while the energetic value is higher than recommended (453.07±0.05, 424.56±0.03 and 458.96±0.05 kcal respectively for F1, F2 and F3). Functional characteristics indicated the good viscosity (117, 119 and 121 mm/30 sec for F1, F2 and F3) least gelation (9, 6 and 7%) and water absorption capacity (2, 4 and 1 g/g). Trained sensory evaluation panellists gore the enriched flour porridge a score of acceptable. These enriched flours have great potential as a weaning food in resource-poor and technologically under-developed countries

Abundances of Iron-Binding Photosynthetic and Nitrogen-Fixing Proteins of Trichodesmium Both in Culture and In Situ from the North Atlantic

Marine cyanobacteria of the genus Trichodesmium occur throughout the oligotrophic tropical and subtropical oceans, where they can dominate the diazotrophic community in regions with high inputs of the trace metal iron (Fe). Iron is necessary for the functionality of enzymes involved in the processes of both photosynthesis and nitrogen fixation. We combined laboratory and field-based quantifications of the absolute concentrations of key enzymes involved in both photosynthesis and nitrogen fixation to determine how Trichodesmium allocates resources to these processes. We determined that protein level responses of Trichodesmium to iron-starvation involve down-regulation of the nitrogen fixation apparatus. In contrast, the photosynthetic apparatus is largely maintained, although re-arrangements do occur, including accumulation of the iron-stress-induced chlorophyll-binding protein IsiA. Data from natural populations of Trichodesmium spp. collected in the North Atlantic demonstrated a protein profile similar to iron-starved Trichodesmium in culture, suggestive of acclimation towards a minimal iron requirement even within an oceanic region receiving a high iron-flux. Estimates of cellular metabolic iron requirements are consistent with the availability of this trace metal playing a major role in restricting the biomass and activity of Trichodesmium throughout much of the subtropical ocean

Case-Fatality Rates and Sequelae Resulting from Neisseria Meningitidis Serogroup C Epidemic, Niger, 2015

We describe clinical symptoms, case-fatality rates, and prevalence of sequelae during an outbreak of Neisseria meningitidis serogroup C infection in a rural district of Niger. During home visits, we established that household contacts of reported case-patients were at higher risk for developing meningitis than the general population

Racial Hair: The Persistence and Resistance of a Category

This article explores how hair and notions of race are entangled both within anthropology and in the commercial world of the billion dollar global market for human hair. Focusing in particular on detached hair, it explores the recurring dynamic through which hair is racialized on the one hand and resists racialization on the other. This is explored in three inter-related contexts the roots of which are deeply embedded in historic relations of power. The first is that of 19th and early 20th century physical anthropology when hair was thought to provide a key to racial distinctions; the second refers to contemporary black hair cultures in which hair is racialized both in the market place where it is advertised through ethnic signifiers and in the natural hair movement which relies on ideas of authenticity based on biological differences. The third context is that of factories in China where items such as ‘Brazilian’ hair extensions and ‘Afro’ wigs are physically manufactured through combinations of hair and labour that confound ethnic, racial and national boundaries. By shifting attention to the materiality of hair, the article highlights the enduring materiality of race, exposing its shape-shifting qualities and persistent ideologies and providing a unique angle onto the dynamics of nature-culture articulations