The aim of this study is to reduce antinutritional factors and to improve the nutritional properties of Kutukutu during fermentation with Lactic Acid Bacteria (LAB). For that, Kutukutu (700 g) was prepared in the laboratory and inoculated with pure cultures of LAB (109 CFU/mL). Then, preparation was incubated for 120 h. Every 24 h, Kutukutu were collected, dried at 45°C for 24 h, and analyzed. The results showed that Lactobacillus brevis G25 increased reducing sugars content to 80.7% in Kutukutu after 96 h of fermentation. Lactobacillus fermentum N33 reduced the starch content to 73.2%, while Lactobacillus brevis G11, L. brevis G25, and Lactobacillus cellobiosus M41 rather increased the protein content to 18.9%. The bioavailability of Mg and Fe increased, respectively, to 50.5% and 70.6% in the Kutukutu fermented with L. brevis G25. L. plantarum A6 reduced the tannin content to 98.8% and L. buchneri M11 reduced the phytate content to 95.5%. The principal component analysis (PCA) shows that, for a best reduction of antinutrients factors and improvement of protein content and minerals, Kutukutu must be fermented by L. brevis G25 and L. fermentum N33, respectively. These starter cultures could be used to ameliorate nutritional proprieties of Kutukutu during the fermentation.

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Nutritional Properties and Antinutritional Factors of Corn Paste (Kutukutu) Fermented by Different Strains of Lactic Acid Bacteria.

En Afrique subsaharienne et particulierement au Togo, les
legumes de cueillette ont ete longtemps
negliges par la communaute scientifique et les agents de
developpement, bien qu'ils soient d'importants complements
alimentaires. La presente etude constitue un premier
etat des lieux sur l'utilisation des legumes de cueillette au
Togo pour une valorisation de ces ressources. Pour ce faire, des
enquetes ethnobotaniques ont ete menees chez 20
groupes ethniques dans 50 villages distribues sur toute
l'etendue du territoire togolais. Les informations obtenues ont
ete completees par des observations directes de
terrain et l'ensemble des donnees obtenues ont ete
categorisees suivant les ethnies, les zones
agro-ecologiques, les lieux et periodes de recolte, etc.
Au total, 105 especes dont un ou plusieurs organes sont
utilises comme legume ont ete recensees. Elles
ont ete rangees dans 82 genres et 45 familles dont les
Fabaceae, les Malvaceae, les Moraceae, les Asteraceae sont les plus
nombreuses. Certaines especes (Adansonia digitata, Fagara
zanthoxyloides, Ocimum gratissimum, Talinum triangulare, Vernonia
amygdalina et Vitex doniana) sont largement distribuees et
utilisees par divers peuples tandis que d'autres sont
specifiques a des regions agro-ecologiques
donnees ou a des groupes ethniques donnes. La plus forte
richesse d'especes legumieres a ete notee
au nord du pays chez les Nawdba et les Kabye, suivis des Lamba,
Moba, Tchokossi et Tamberma. Les organes consommes sont les
feuilles (67%), les fruits (18%), les fleurs (6%) et les racines (6%).
La periode de recolte varie suivant les especes : 33%
des legumes recenses sont recoltes en saison
seche, 14% en saison des pluies et 53% en toute saison. La
cueillette, la transformation, le conditionnement et la
commercialisation sont des activites devolues aux femmes.
Cette etude a montre que divers organes de nombreuses plantes
sont utilises comme legumes de cueillette par les
differentes communautes socio-ethniques du Togo. Elle
Constitue une premiere etape d'un programme de valorisation
effective des ressources vegetales.

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Diversite Et Gestion Des Legumes De Cueillette Au Togo Diversity AndManagement Of Gathered Vegetables In Togo

Malnutrition appears in weaning age and is usually due to weaning food which is of low nutritional value. This problem led us to investigate the study of the physicochemical and functional properties of cassava flours and corn flours, and the fluidification of the gruels made from these flours by germinated yellow corn and sweet white potato flours. To do this, the approximate chemical composition, physical and functional properties, and ability of amylase-rich flours to digest the starch in order to reduce consistency were evaluated. From these analyses, it emerges that the chemical composition, and physical and functional properties are influenced by the nature and the treatment undergone by the flours. It appears that the amylase-rich flours that we used at a concentration of 1%-3% during the preparation of the gruels significantly reduced their consistencies. Given their strong liquefying power, this reduction was more marked with germinated corn flour where 1% permits to obtain desired consistency with 21.50 g of DM of bitter cassava flour, thereby multiplying the energy density and nutritional value of this flour by 5.18. It also appears that the action of flours rich in amylases was depending on the concentration, the nature of the flour, its composition, and the treatment undergone. In view of all these results, we can therefore consider the formulation of a weaning food with the consistency, and energy and nutritional value necessary for the proper growth of children.

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.902

Characterization of corn, cassava, and commercial flours: Use of amylase-rich flours of germinated corn and sweet potato in the reduction of the consistency of the gruels made from these flours-Influence on the nutritional and energy value.

Traditional fermentations have been widely studied from the microbiological point of view, but little is known from the functional perspective. In this work, nitrogen fixation by free-living nitrogen-fixing bacteria was conclusively demonstrated in “pozol”, a traditional Mayan beverage prepared with nixtamalized and fermented maize dough. Three aspects of nitrogen fixation were investigated to ensure that fixation actually happens in the dough: (i) the detection of acetylene reduction activity directly in the substrate, (ii) the presence of potential diazotrophs, and (iii) an in situ increase in acetylene reduction by inoculation with one of the microorganisms isolated from the dough. Three genera were identified by sequencing the 16S rRNA and nifH genes as Kosakonia, Klebsiella and Enterobacter and their ability to fix nitrogen was confirmed. IMPORTANCE. Nitrogen-fixing bacteria are found in different niches; as symbionts in plants, in the intestinal microbiome of several insects, as free-living microorganisms. Their use in agriculture for plant growth-promoting via biological nitrogen fixation has been extensively reported. This work demonstrates the ecological and functional importance that these bacteria can have in food fermentations, reevaluating the presence of these genera as an element that enriches the nutritional value of the dough.

Nitrogen Fixation in Pozol, a Traditional Fermented Beverage

L’etude a pour objectif de developper une bouillie de complement a base de fonio pour les enfants de 6 a 23 mois. Trois formules ont ete developpees sur la base des bouillies de complement habituellement consommees par les enfants. Les doses et les ingredients ont ete combines selon les recommandations. Des analyses physico-chimiques et microbiologiques, et une evaluation sensorielle ont ete effectuees sur les formules developpees. Les trois formules de farine contiennent 95% (Ffo1) a 97% (FMa+) de matiere seche, et des teneurs en glucides entre 66g (Ffo2) et 68g (FMa+) sur base seche. En comparant les valeurs nutritionnelles aux recommandations, on obtient des taux de satisfaction de 99% (Ffo1) a plus de 100% (Ffo2 et FMa+) pour l’energie, et 87% (Ffo1) a 100% (FMa+ et Ffo2) pour les proteines. Les teneurs en lipides se situent dans l’intervalle des valeurs recommandees, et les taux de fibres sont inferieurs a 5 g, tel que recommande. Les teneurs theoriques en fer des trois farines sont de 2,4 mg en moyenne, et sont largement en-deca de la recommandation. La flore totale des trois farines est inferieure a la norme. Les farines de fonio Ffo1 et Ffo2 ont presente une viscosite plus faible et une valeur en proteines plus elevees que celles de la farine de mais FMa+. Globalement, 46% des meres preferent la bouillie de fonio Ffo2. La bouillie de fonio Ffo2 satisfait aux recommandations physico-chimiques, microbiologiques et en macronutriment. Elle contribue a la diversite alimentaire minimale des enfants de 6 a 23 mois, en combinant au moins quatre groupes d’aliments sur les sept recommandes : les cereales (fonio), les legumineuses (soja), les graines (arachide), et les poissons (fretins).© 2017 International Formulae Group. All rights reserved.Mots cles: fonio (Digitaria exilis), alimentation complementaire, ressources alimentaires locales au Benin, enfants de 6 – 23 mois, formulation de farine de cerealeEnglish Title: Developing a fonio flour enriched with local food resources for complementary feeding of young children in BeninEnglish AbstractThe objective of the study is to develop a fonio-based complementary flour for children aged between 6 and 23 months. Three formulae were developed on the basis of complement porridge usually consumed by children. Amounts and ingredients were combined as recommended. Physico-chemical and microbiological analyzes, and sensory evaluation were carried out on the developed formulae. The three flour formulae contain 95% (Ffo1) to 97% (FMa +) of dry matter, and carbohydrate contents between 66 g (Ffo2) and 68 g (FMa +) on dry basis. The nutritional values of the formulated flours meet the recommendations at: 99% (Ffo1) to 100% (Ffo2 and FMa +) for energy and 87% (Ffo1) to 100% (FMa + and Ffo2) for proteins. Lipid contents were within the range of recommended values, and fiber levels were less than the recommended 5 g. Theoretical iron content of the three flours was on average 2.4 mg and well below the guideline. The total flora of the three flours was below the maximum values. The fonio flours Ffo1 and Ffo2 showed lower viscosity and higher protein values than those of FMa (maize flour). Overall, 46% of mothers prefer Ffo2 porridge, which meets physico-chemical, microbiological and macronutrient recommendations. It also contributes to meeting the minimum dietary diversity of children aged 6 - 23 months by combining at least four out of the seven recommended food groups: cereals (fonio), legumes (soya), seeds (groundnuts), and fish.© 2017 International Formulae Group. All rights reserved.Keywords: fonio (Digitaria exilis), complementary feeding, local food resources in Benin, infant 6 -23 months, cereal flour formulation

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Formulation de farine de fonio enrichie en ressources alimentaires locales pour l’alimentation complémentaire des jeunes enfants au Bénin

Le present travail porte sur l’evaluation de la qualite nutritionnelle des pâtes et des bouillies traditionnelles dans les ateliers a Pointe-Noire, l’effet du sucre sur l’ecoulement des bouillies et les effets des procedes modifies sur la qualite nutritionnelle et l’ecoulement des bouillies. L’evaluation de la qualite des bouillies traditionnelles derivees des pâtes de mais fermente a montre que celles-ci presentent une faible densite energetique de 52 kcal/100g de MS et une mediocre teneur en proteines de 3,77 g/100g de MS et en lipides de 2,8 g/100g de MS. La consistance des bouillies reste independante du sucre incorpore. Afin d’ameliorer les qualites nutritionnelles, des traitements technologiques bases sur l’ajout au procede traditionnel de grains d’arachide et/ou de grains de mais germe broye ont ete mis au point. L’analyse des pâtes et des bouillies issues des procedes modifies montre une augmentation de la teneur en proteines a 12 g/100g de MS et de la teneur en lipides a 15 g/100g de MS pour la pâte et bouillie a base de melange de mais germe et de grains d’arachide decortiques, la pâte et bouillie a base de melange de mais trempe et de grains d’arachide decortiques, la pâte et bouillie a base de melange de mais trempe, de mais germe et de grains d’arachide decortiques. Les bouillies a base de mais germe et de grains d’arachide decortiques et a base de mais trempe, de mais germe et de grains d’arachide decortiques se sont revelees nettement plus fluides que les trois autres qui sont apparues plus fluides que la bouillie obtenue a partir du procede traditionnel. Le role des α-amylases et des groupements polaires sur le comportement rheologique des bouillies a ete mis en evidence. Mots cles : Pâte fermentee, bouillie infantile, amylase, mais germe.

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Evaluation et amélioration de la qualité nutritionnelle des pâtes et des bouillies de maïs fermenté au Congo

The objective of this study was to evaluate the place of Salacia pynaertii in the consumption of vegetables in Congo-Brazzaville, like its nutritional quality. With this intention, an investigation of consumption based on a card was carried out near 117 consumers of S. pynaertii. The data collected carried on the sociodemographic data of the consumers, on the knowledge of this vegetable, and on their consumption like on their frequency. In addition, the physico-chemical analysis related to the morphology of the leaves, the determination of the contents of macronutrients and some minerals. It comes out from this study that S. pynaertii is a vegetable known and consumed by all social categories: grooms 47%, single people 41% whose age varies between 48 and 53 years. The consumption of the leaves of S. pynaertii is not dependent to the educational level or on the social standing. The sheets of S. pynaertii are used like one alicament in the treatment of some diseases. The consumption of the leaves of S. pynaertii is made mainly believed (100%). This preference of consumption is acquired by practice (84.6% and for statistics: c2 = 42,818, ddl=116, p=0.00000). Their consumption is frequently done with dishes made up of salted fish (37.6%), followed by fried fish (36.8%). The test of student reveals a highly significant difference p < 0.001. These consumers have preferences directed towards the dishes containing fish salted (51.3%), of preserve fish (25.6%), of fish fried (23.1%). As a whole, the difference is highly significant, p < 0.001. Concerning the morphological parameters, they arise that the leaves of Sa. pynaertii have one length of 2.90±4.14 cm and a width of 5.91 ± 2.23 cm. These morphological parameters are close to those of Gnetum africanum. Concerning the contents of nutrients, S. pynaertii contains a significant quantity of in nutrients and contains in particular 34.25±0.35 g of proteins/100 g of dry matter, 39.28±0.55 g of carbohydrates/100 g of dry matter, 722.22±0.03 mg of phosphorus/100 g of dry matter and 54.33± 0.45 mg of calcium/100 g of dry matter. The knowledge of this vegetable and especially its frequency of consumption would constitute an advantage with the nutritional balance of the populations because of her contribution in micronutrients and macronutrients.

	Key words: Vegetable-leaves, Salacia pynaertii, investigation of consumption, Brazzaville, nutritional quality.

Evaluation of the consumption and physicochemical characteristics of the leaves of Salacia pynaertii in the food practices of populations of Brazzaville (Congo)

Au Congo, 166 especes appartenant a 55 familles de plantes alimentaires sont consommees dans les differentes localites. L’objectif de cette etude est de realiser une caracterisation alimentaire et nutritive de Lagenaria siceraria . Une enquete de consommation des feuilles de Lagenaria siceraria a ete realisee dans 118 menages et les analyses physico chimiques ont ete effectuees. Ces analyses ont porte sur l'aspect morphologique, les teneurs en eau, en proteines, en glucides, en lipides et en cendres. Les resultats revelent que ce legume est beaucoup consomme par les jeunes (42,37%) dont l’âge est inferieur ou egal a 30 ans. Le niveau d’instruction des enquetes le plus represente est celui du lycee avec un pourcentage de 37,3%. La majorite des personnes enquetees exerce une activite informelle 48,3%. Lagenaria siceraria est connu par 93,2% des personnes enquetees et 59,3% des enquetes consomment ce legume. Les feuilles de Lagenaria siceraria contiennent des proteines (24,5 g/100 g de MS), des glucides (63,22 g/100 g de MS), des cendres (10,5±0,15 g/100 g de MS). Les feuilles de Lagenaria siceraria ont une bonne valeur nutritive, grâce a leur richesse en proteines et en mineraux et pourront contribuer a l’amelioration de l’etat nutritionnel des populations. © 2019 International Formulae Group. All rights reserved Mots cles: legume traditionnel, enquete alimentaire, consommation, valeur nutritive English Title: Food and nutritional characterization of Lagenaria of siceraria in Brazzaville (Congo) English Abstract In Congo, 166 species belonging to 55 families of food plants are consumed in different localities. The objective of this study is to carry out a food and nutritional characterization of Lagenaria siceraria . A consumption survey of leaves of Lagenaria siceraria was carried out in 118 households and physico-chemical analyzes were carried out, too. These analyzes focused on the morphological aspect and on water, proteins, carbohydrates, lipids and ashes contents. The results reveal that this vegetable is much consumed by young people (42.37%) whose age is less than or equal to 30 years. Most of the represented respondents attended senior high school (37.3%). The majority of the people surveyed have an informal activity (48.3%). Lagenaria siceraria is known by 93.2% of those surveyed and 59.3% of respondents consume this vegetable. The leaves of Lagenaria siceraria contain proteins (24.5 g / 100 g DM), carbohydrates (63.22 g / 100 g DM), and ashes (10.5 ± 0.15 g / 100 g DM). The leaves of Lagenaria siceraria have a good nutritional value, thanks to their proteins and minerals contents and can contribute to the improvement of the nutritional state of the populations. © 2019 International Formulae Group. All rights reserved Keywords: traditional vegetable, food survey, consumption, nutritional value

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Caractérisation alimentaire et nutritive du légume traditionnel lagenaria siceraria à Brazzaville (Congo)

Objectif : La carence en vitamine A est un probleme de sante publique au Congo. Bien que la strategie nationale adoptee pour combattre cette deficience soit la distribution des capsules de vitamine A, il est necessaire d’explorer et de developper les voies alimentaires en complement de la supplementassions. L’objectif de l’etude est de fournir des informations de base sur les habitudes alimentaires des menages de Brazzaville, d’identifier les aliments les plus consommes par ces menages et voir si ces aliments peuvent contribuer a l’amelioration de la situation en vitamine A des personnes vulnerables. Methodologie et resultats : La methode utilisee dans cette etude prospective sur les habitudes alimentaires des menages de Brazzaville est celle de l’enquete alimentaire tout en pratiquant les techniques suivantes : les rappels de 24 et de 48 heures, les frequences de consommation sur 7 jours et sur 1 mois.Les aliments identifies dans les menages ont ete regroupes en six groupes comme suit : -les viandes et volailles,-les poissons, -les feuilles vertes, -les legumes, -les legumineuses, -les noix, les oleagineux et les huiles. La viande de boeuf, les cuisses de poulet, le poisson sale, le haricot, l’aubergine, le koko, et les noix de palme sont les plus consommes. Parmi ces aliments, deux sont riches en provitamine A, le koko” (Gnetum africanum) et les noix de palme. Plusieurs autres aliments riches en provitamine A ont ete rencontres lors de l’enquete parmi lesquels nous citons les legumes verts, les carottes et l’huile de palme rouge, qui sont des meilleurs sources de provitamine A, mais la consommation de ces derniers est assez faible, necessitant une diversification alimentaire. Conclusion et application des resultats : Les cuisses de poulet et le koko” ont ete consommes 3 fois la semaine par la majorite des menages. Ce regime alimentaire des brazzavillois est monotone et non varie, or un bon regime alimentaire doit etre diversifie. Un tel regime alimentaire constitue des aliments en majorite pauvres en vitamine A ne peut pas contribuer a l’amelioration de l’etat vitaminique A des couches vulnerables de la population etudiee, a savoir les femmes et les enfants en âge prescolaire. Mots cles : vitamine A, aliments, habitudes alimentaires, enquete alimentaire

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Michel Elenga

Papers

Evaluation et amélioration de la qualité nutritionnelle des pâtes et des bouillies de maïs fermenté au Congo

Evaluation of the consumption and physicochemical characteristics of the leaves of Salacia pynaertii in the food practices of populations of Brazzaville (Congo)

Caractérisation alimentaire et nutritive du légume traditionnel lagenaria siceraria à Brazzaville (Congo)

Étude des habitudes alimentaires des ménages de Brazzaville en vue de la lutte contre la carence en vitamine A

Evaluation and improvement of nutritional quality of boiled pasta from fermented corn in Congo.