Objective: This study aimed to assess the prevalence of metabolic syndrome among school-aged children in three municipalities of Abidjan, Côte d’Ivoire, and to analyze its anthropometric and biological determinants. Methods: A cross-sectional survey was conducted among 1,251 children aged 5 to 15 years. Among them, 64 children (31 obese and 33 normal-weight) underwent biological testing. Anthropometric measurements (BMI, waist circumference, abdominal circumference), blood pressure, and biochemical parameters (blood glucose, triglycerides, HDL cholesterol) were collected. The diagnosis of metabolic syndrome was based on the NCEP ATP III criteria. Statistical analyses were performed using SPSS 20, employing Student’s t-test, the chi-square test, and Pearson’s correlation coefficients. Results: Obese children had significantly higher values for weight, BMI, waist circumference, and blood pressure compared to the control group (p < 0.05). The prevalence of metabolic syndrome was 25%, with a higher frequency among girls (20.3%) than among boys (4.7%). Abdominal obesity, hypertension, and low HDL cholesterol were the most common abnormalities. A positive correlation was observed between BMI and waist circumference (r = 0.788, p = 0.001), as well as between waist circumference and systolic blood pressure (r = 0.493, p = 0.004). Hyperuricemia was strongly associated with metabolic syndrome, suggesting its potential role as an early biomarker of cardiovascular risk. Conclusion: This study highlights a concerning prevalence of metabolic syndrome among obese children in Ivorian schools, particularly among girls. Abdominal obesity and hyperuricemia appear to be key factors in the development of cardiometabolic complications. These results underscore the urgent need for targeted prevention strategies, including early screening, the promotion of a balanced diet, and physical activity, in order to reduce the future burden of cardiovascular disease in Côte d’Ivoire.
The current study evaluated the proximate composition, functional, and sensory properties of instant moi-moi flours, which can be easily steamed-cooked into moi-moi (bean pudding), from four indigenous cowpea varieties, namely; Sampea 6 (AAA), Sampea 9 (BBB), Sampea 51 (CCC), and Tchad (DDD), respectively. Using a 4 x 1 factorial design with a completely randomized design, each cowpea variety was processed separately into flour by soaking, dehulling, drying, and milling. Proximate analysis of moi-moi produced from each flour mixed with relevant ingredients revealed that there were significant (p<0.05) variations between samples; moisture content ranged between 54.40 - 58.34%, and ash content ranged between 1.38–1.61%. Sample BBB showed the highest crude protein content (15.39%). Carbohydrate content was generally low, particularly in samples AAA (17.69%) and BBB (17.68%), respectively. Functional properties of the moi-moi flours, such as water absorption capacity, foaming capacity, and emulsion capacity, also varied significantly (p<0.05) among the samples, It was observed that AAA exhibited higher foaming capacity, while CCC demonstrated higher water absorption capacity. DDD exhibited the highest emulsion capacity at 55%. In terms of sensory evaluation of the steam pudding incorporated with salt, palm oil, and other ingredients, it was observed by a twenty-member semi-trained panel that sample AAA was the most accepted overall, though all samples scored above average. These findings provide information on the nutritional adequacy and consumer acceptability of cowpea-based steamed pudding, with each variety offering unique benefits that can guide varietal selection for both home and commercial processing.
Oranges are one of Ghana's most popular citrus fruits and constitute an essential dietary source of ascorbic acid (vitamin C) and other phytochemicals that improve human health and well-being. In spite of their importance as nutrients and economic sources, only a limited number of studies have been conducted to compare the ascorbic acid content of local orange varieties in Ghana. This study aimed to evaluate the ascorbic acid content of four local orange varieties (i.e. Abofour, Water Grape, Mediterranean Sweet and Washintong) cultivated in Ghana. 15 fresh orange fruits from each variety totaling 60 orange fruits were obtained from the Plant Genetic Resources Research Institute (PGRRI) farm in Bunso in Eastern Region, Ghana. The orange juices were manually extracted and analyzed for their ascorbic acid content using High-Performance Liquid Chromatography (HPLC) method. The results showed the Washintong variety had the highest ascorbic acid content (4.49 mg/10 mL), followed by Abofour (4.31 mg/10 mL), Water Grape (4.28 mg/10 mL), and Mediterranean Sweet (3.70 mg/10 mL). The study analyzed the ascorbic acid content in four local orange varieties. The findings highlight the nutritional value of each orange variety as a dietary source of vitamin C. The results also provides scientific evidence for agricultural policy, nutrition education, and value-added strategies for the promotion of vitamin C rich orange fruits for consumers’ health in Ghana.
The objective of this study was to evaluate the impact of two different production processes on the nutritional and antinutritional quality of Tchakpalo , a traditional beninese beer. A 24-hour mono-fermented variant (MFM1) and a 24-hour double-fermented variant (DFM1) were produced and analysed for energy parameters, vitamin and mineral content, and levels of antinutritional compounds. The results show that the MFM1 variant has significantly higher levels of macronutrients (carbohydrates: 12.53 g/100 mL, proteins: 3.56 g/100 mL and fats: 0.95 g/100 mL), vitamins (C: 27.15 mg/100 mL and A: 16.65 μg RE/100 mL), and minerals (phosphorus: 265.32 mg/100 mL, potassium: 534.88 mg/100 mL, sodium: 3.17 mg/100 mL, calcium: 5.55 mg/100 mL and iron: 18.39 mg/100 g). It therefore has a higher nutritional density than the DFM1 variant. In contrast, the DFM1 variant is characterised by a significant reduction in antinutritional factors, particularly phytates and tannins. This reduction suggests a potential improvement in nutrient bioavailability. According to ANSES, 500 mL of the MFM1 variant of Tchakpalo provides 14.02% of men's and 17.35% of women's daily energy needs. This same quantity completely or partially satisfies their daily needs for vitamin C (100%), phosphorus (100%), iron (100%), potassium (76.41%), and vitamin A (12%). To promote the traditional beer Tchakpalo and strengthen food and nutrition security, it is essential to optimize processing methods in order to enhance nutritional density and ensure nutrient bioavailability.
This study investigated the production performance and physicochemical characteristics of palm oil obtained through artisanal processing in Koba–Totema, Boffa (Republic of Guinea). Eight independent processing batches involving 80 mature oil palm fruit bunches were carried out under traditional extraction conditions. Extraction efficiency was estimated as the percentage ratio between the mass of oil obtained and the mass of processed fruits. The physicochemical quality of the oil was evaluated using standard analytical methods. Moisture content and insoluble impurities were determined by gravimetric techniques, while peroxide value was measured by iodometric titration and expressed in meq O2/kg of oil. Acid value was determined by titration with potassium hydroxide (KOH) and expressed in mg KOH/g of oil according to standard calculation procedures. The average extraction yield was 16%, reflecting a moderate but relatively stable extraction performance. Mean values recorded for moisture content, peroxide value, acid value, and insoluble impurities were 0.43 ± 0.26%, 13.05 ± 1.92 meq O2/kg, 12.47 ± 9.94 mg KOH/g, and 2.74 ± 2.14%, respectively. While extraction yields remained fairly consistent across batches, notable variations were observed in chemical quality parameters. These differences appear to be mainly related to variations in clarification, dehydration, and filtration practices during artisanal processing. Overall, the results highlight the importance of improving post-extraction handling and processing practices to enhance the chemical stability and quality of artisanal palm oil.
Introduction: Meals served in the Food Service industry represent a significant part of the daily diet of many consumers, including at least one of their main meals. Changes in the needs and expectations of both customers and consumers have led to the evolution of the sector. Gaining in-depth insight into the consumer perspective is a huge competitive advantage for companies. Aim: To analyse consumers’ proposals for the future of food service in Portugal, aiming to identify changes to be implemented in the industry from the consumers’ perspective. Methods: A cross-sectional survey was conducted among Portuguese adults with experience in food service. The questionnaire included closed and open-ended questions and was distributed on paper and online in 2020 and 2021. The online version was disseminated by email, through social media, in food service companies and the food service industry, and the paper version was sent to some food service companies. Data were analysed using descriptive and inferential statistics, and qualitative content analysis was applied to open-ended responses. Results and Discussion: Consumers’ proposals for products are meals with fresh, regional/local, sustainable, organic products that are nutritionally balanced. Regarding services, consumers suggest environmentally friendly spaces, portion sizes adjusted to consumers’ needs, services of meals made to order and convenience services. Consumers mainly suggest improving products and services, but also new products and services and human resources. Overall, the proposals identified in this study are consistent with several global megatrends, particularly ethical living, healthier lifestyles and new ways of shopping. In the Portuguese context, these trends are reflected in consumers’ preference for fresh and sustainably produced foods, the growing demand for convenience services such as takeaway and Grab and Go options, and the increasing interest in personalised or made-to-order meals. These results also suggest the emergence of premiumization, through the preference for higher-quality ingredients, and the influenced of connected consumers, reflected in the demand for digital ordering systems and customised services. Conclusions/Originality: The outcome of this research is to provide important information enabling the food service industry to remain updated and competitive in the market.
Child malnutrition continues to pose a significant public health challenge in conflict-affected settings, with prolonged armed conflict in Mali exacerbating food insecurity, disrupting health systems, and increasing vulnerability among children under five. This study assesses the effectiveness of emergency nutrition interventions for children in conflict-affected areas of Mali between 2024 and 2025, while also examining the main barriers that constrain their impact. A mixed-methods, cross-sectional design was employed, involving 143 respondents, including representatives from health facilities, non-governmental organizations, local authorities, and families affected by child malnutrition. Data were collected through structured questionnaires and semi-structured interviews and subsequently analyzed using descriptive statistics and thematic analysis to capture both quantitative outcomes and qualitative contextual insights. Findings revealed that insecurity and restricted access were the primary obstacles to the effectiveness of nutrition interventions, reported by 80-100% of respondents. More than 70% of health workers lacked specialized training in managing malnutrition in conflict settings, while 65-80% of participants identified logistical and financial constraints as additional challenges. Emergency nutrition interventions contributed to measurable improvements in the nutritional status of 55-60% of children; however, 35-45% remained vulnerable due to insecurity, displacement, and interruptions in treatment. Notably, effective coordination among stakeholders, reported by 75% of participants, and the implementation of integrated multisectoral approaches were strongly associated with improved child outcomes. These results underscore the critical role of emergency nutrition interventions in improving child nutritional status in conflict contexts, while highlighting that such measures alone are insufficient to address the complex, multidimensional nature of malnutrition. Sustainable impact requires strengthening health system capacity, enhancing community engagement, improving coordination among actors, and adopting integrated, multisectoral strategies.
The rising global burden of metabolic disorders has driven increased consumption of non-nutritive sweeteners like stevia as sugar substitutes. While purified steviol glycosides are generally recognised as safe, commercially available stevia products often contain multiple additional ingredients whose combined effects remain inadequately characterised. This study evaluated the subchronic effects of a commercial stevia sweetener on haematological and metabolic parameters in healthy male Wistar rats. Fifteen (15) adult male Wistar (180-200 g) rats were randomly assigned to three groups (n=5 per group): control (distilled water), low-dose stevia (200 mg/kg), and high-dose stevia (400 mg/kg). Treatments were administered daily by oral gavage for eight weeks. Haematological parameters were analysed using an automated haematology analyser, while lipid profile, fasting blood glucose, and insulin were measured spectrophotometrically using standard kits. Stevia supplementation significantly reduced packed cell volume at both doses (p<0.05). The 400 mg/kg dose increased total white blood cell count and reduced platelet count (p<0.05). Monocyte and eosinophil percentages increased at 400 mg/kg and 200 mg/kg, respectively (p<0.05). Metabolically, both doses significantly reduced insulin levels and HOMA-IR values while paradoxically elevating fasting blood glucose (p<0.05). The 400 mg/kg dose significantly increased total cholesterol, triglycerides, and low-density lipoproteins (p<0.05). Evidence from the present study has shown that subchronic commercial stevia supplementation improved insulin sensitivity in healthy rats but concurrently induced haematological and metabolic stress, manifesting as reduced packed cell volume, leukocytosis, hyperglycaemia, and dyslipidaemia. These findings underscore the critical influence of dose and duration context and highlight the need for stevia-based products formulated with fewer potentially harmful additives. The dissociation between improved insulin sensitivity and worsened metabolic control suggests that multiple ingredients may exert opposing effects, warranting further investigation into commercial formulations rather than assuming equivalence to purified steviol glycosides.
Balanites aegyptiaca is a perennial tropical plant belonging to the Balanitaceae family. It is mainly used for its leaves and fruit. The fruit contains edible pulp that is an important food source for humans. Although this fruit is used by local populations for its therapeutic properties, few studies have been conducted on the nutritional potential and phytonutrients composition of the fruit pulp. The aim of this study is to contribute to the promotion of this local plant resource in the diet of populations in northern region of Côte d'Ivoire by the biochemical characterizing and determination of nutritional potential of its pulp. 200g of Balanites aegyptiaca fruit were purchased from three markets in the city of Korhogo. The fruit was carefully sorted to remove damaged fruit, post-harvest plant debris, and other foreign matter. The fruit was then washed and drained. The different parts were separated manually into the outer layer (pericarp), pulp (mesocarp), and inner layer (endocarp). The pulp was extracted using a stainless steel knife and then ground using a blender. The moisture, fat, ash, crude fibers, protein, and carbohydrate (by difference) contents were determined using the AOAC methods. The mineral content was determined by spectrometry. Total phenolics content and total flavonoids were determined using standard spectrophotometric methods. Results of biochemical analysis show that the moisture content of fruit pulp is 36.4% and amounts of fat is 0.2%. Ash content and crude fibers content are 6% and 1.35% respectively and protein content is moderate (4.54%). Total carbohydrates are the components present in large quantities in the pulp (51.51%). The caloric intake gave a value of 226.0 Kcal/100g. The pulp of the Balanites aegyptiaca fruit is rich in minerals such as potassium (505.2 mg/100g), magnesium (3.4 mg/100g), zinc (1.6 mg/100g), sodium (14 mg/100g), and phosphorus (11.5 mg/100g). Calcium and iron are presents in low contents (< 0,14 mg/100g). The Na/K ratio obtained in this work is about 0.03. Results of phytonutrients composition of Balanites aegyptiaca fruit pulp indicate that the pulp is particularly rich in total polyphenols (21.01 mg GAE/g ± 0.27), while moderate amounts of flavonoids (3.14 mg QE/g ± 0.10).
Objective: The purpose of this study is to look at the burgeoning topic of neuronutrition within nutritional neuroscience, specifically how dietary factors affect brain health, cognitive adaptation, and susceptibility to neurological illnesses across the lifetime. Review framework: This narrative review brings together current information from nutritional neuroscience, clinical trials, and epidemiological investigations to investigate the link between macronutrients, neurobiological mechanisms, and cognitive outcomes. The framework brings together molecular, physiological, and behavioural aspects to provide a thorough knowledge of diet-brain interactions. Principle Theme: The review emphasises the importance of key nutrients such as proteins, carbs, fats (especially omega-3 fatty acids), vitamins, minerals, and phytonutrients in regulating brain chemistry, neurotransmitter production, neuroplasticity, and cognitive function. Core molecular pathways such as neuroinflammation, oxidative stress, and mitochondrial dysfunction are investigated in relation to neurological illnesses like Alzheimer's disease, depression, and others. The gut-brain axis is described as a bidirectional communication system that influences mood and cognition via microbial metabolites, immunological signalling, and neurotransmitter synthesis. Hormonal imbalances and gene-environment interactions are also being investigated as modulators of neurogenesis and disease vulnerability, with potential ties to metabolic illnesses such as type 2 diabetes. Nutrient deficiencies, including protein, essential fatty acids, iron, zinc, iodine, and vitamin B12, have been linked to brain growth and cognitive decline. Conclusion: Neuronutrition offers a multidisciplinary approach for examining how dietary habits influence neuronal integrity and cognitive resilience. The evidence supports the creation of specific dietary therapies aiming at improving brain health, reducing neuroinflammation, and lowering the global prevalence of neurological and metabolic illnesses. Future research should focus on mechanistic clarity and translational techniques to improve cognitive health in varied populations.
Tuberculosis (TB) and diabetes mellitus (DM) comorbidity presents a growing nutritional challenge, particularly in low- and middle-income countries. Adequate protein intake is essential for TB recovery, while postprandial glycaemic control remains critical for individuals with DM. Tempeh-based foods may serve as culturally acceptable functional foods with favourable metabolic effects. This study aimed to describe postprandial glycaemic response patterns following consumption of a tempeh-based functional food (ATemp) among non-diabetic, diabetic, and TB patients with diabetes. A quasi-experimental observational study was conducted in Bandung, Indonesia, involving 178 adults classified into non-diabetic (n=100), diabetic (n=50), and TB–DM (n=28) groups. Fasting blood glucose (FBG) and 2-hour postprandial glucose (2h-PPG) levels were measured after ATemp consumption. Glycaemic responses were analysed descriptively across groups. Mean fasting glucose levels were 83.7 ± 10.6 mg/dL in non-diabetic participants, 170.4 ± 67.6 mg/dL in diabetic participants, and 156.6 ± 75.2 mg/dL in TB–DM participants. Postprandial glucose levels demonstrated modest incremental changes across all groups. Despite elevated baseline glucose in diabetic and TB–DM participants, postprandial glycaemic excursions following ATemp consumption remained limited. Consumption of a tempeh-based functional food was associated with a favourable postprandial glycaemic response across different metabolic conditions. These findings support the potential role of tempeh-based functional foods in nutritional management strategies for diabetes and TB–DM comorbidity.
This study investigates household consumption patterns of Early Millet (locally known as Naara) in Zuarungu, located in the Upper East Region of Ghana. Early Millet is a highly nutritious and climate-resilient cereal crop rich in essential minerals, dietary fiber, and antioxidants. Despite these nutritional and agronomic benefits, its consumption has declined due to barriers such as limited affordability, inadequate access to processed forms, and negative perceptions of the crop as a “poor man’s food.” To examine the factors influencing consumption, a cross-sectional survey was conducted among 200 households, guided by the Theory of Planned Behavior (TPB). Data were collected on household demographics, attitudes toward Early Millet, perceived social influences, preparation practices, and consumption frequency. The results reveal notable generational differences, with older adults demonstrating stronger cultural attachment and higher consumption rates, while younger individuals showed lower preference and limited knowledge of preparation methods. The study also identifies variations in the forms of Early Millet consumed, the availability of value-added products, and the influence of income levels on purchasing decisions. Overall, the findings highlight both the nutritional potential and sociocultural significance of Early Millet in promoting food security and dietary diversity. The study underscores the need for public education, product innovation, and policy support to increase its appeal and accessibility. Enhancing awareness and improving market linkages could help integrate Early Millet into modern diets, thereby contributing to efforts aimed at reducing malnutrition, supporting sustainable agriculture, and preserving indigenous food heritage in Ghana.
The study aimed at assessing the acceptability of winged termites as an alternative food in northern Uganda. The study objectives were: to determine the socio-economic factors that influence consumer acceptance of winged termites, and to assess the contribution of winged termites’ consumption acceptance on food security in Northern Uganda. The study employed a cross-sectional survey design, where both qualitative and quantitative approaches were used. The sample comprised of 384 community members, 14 agricultural officers, 20 health workers, and 10 nutritionists. Community members were selected using simple random sampling, while the other categories were selected purposively. Data was collected by use of questionnaires and interview guides. Quantitative data was analyzed using SPSS software and thematic content analysis was used to analyze qualitative data. Study findings revealed one-unit increase in consumers’ disease association with winged termites, the odds of the outcome variable increase by a factor of 0.045. This means that consumers with winged-insects’ perception of having diseases have a probability of 4.5% of accepting the consumption of winged termites. However, the associated p-value (Sig) of 0.751 suggests that the effect of disease perception on acceptance of consumption of winged termites is not statistically significant at the conventional 0.05 significance level implying that the null hypothesis would prevail that disease perception does not have a significant effect on consumers’ acceptance of winged termites. Thus, for every one unit of increase in the concerns of the consumers’ health perceptions, the odds of consuming winged termites would decrease by a factor of 0.594. This means that consumers who are biased about their health by consuming winged termites have a probability of 59.4% of not consuming the winged termites hence not accepting the consumption of winged termites. Basing on the study findings, it is therefore concluded that the acceptability of winged termites has an influence on food security in northern Uganda. The study therefore recommended that there is need for commercialization of edible insects’ value chain, and educating consumers about the environmental and nutritional benefits of winged termites; and areas of further research were suggested on the choice experiment can be used instead of ANOVA, regression model and a further study.
Post-harvest losses are largely driven by insufficient storage methods, which compromise grain quality and nutritional value, exacerbating food insecurity and economic waste. In Tanzania, most storage-related losses are attributed to the use of inadequate storage materials and practices in general. The study aims to determine the influence of soybean variety (SC Semeki and Uyole soya 2), storage temperature (15°C and 25°C) and material (polypropylene and Purdue Improved Crop Storage (PICS) bags and polypropylene bags) on mineral profile (Calcium, potassium, magnesium, manganese, phosphorus, iron, copper and zinc) for period of 3 months. The results revealed that the highest level of decrease in varieties was observed with SC Semeki (maximum decrease 49%) compared to Uyole soya 2 (38%). With storage material, polypropylene bags (49%) had higher decrease compared to PICS bags (maximum decrease 29%). While, with temperature 25°C (maximum decrease 42%) had higher decrease in comparison to 15°C (maximum decrease 38%). In addition, the relationship between factors and mineral profile (R square) revealed highest variation in iron (99%), copper (98.7%) and calcium (82.8%), while the least with potassium (46.8%). However, general findings in mineral composition during storage showed that the least decrease was with iron (maximum decrease 5%) and the highest was with calcium (maximum decrease 49%). These findings underscore the efficiency of PICS bags and low temperature storage while acknowledging the variation in sensitivity of mineral profile with soybean variety.
This study optimized microwave assisted aqueous extraction of phytochemicals from Syzygium cumini leaf powder using water as solvent. Response surface methodology with a three factor Box Behnken design was used to quantify the effects of microwave power, extraction time, and particle size. Factor ranges were 360 - 900 W, 8 - 20 min, and 100 - 500 µm. Microwave irradiation was applied in pulsed mode to limit boiling. Process performance was evaluated using total phenolic content, total flavonoid content, total tannin content, and antioxidant activity measured by DPPH and ABTS assays. Numerical optimization predicted an optimum at 900 W, 18.94 min, and 276.54 µm. At these conditions, predicted responses were 305.44 mg GAE/g ds for total phenolics, 70.12 mg RE/g ds for total flavonoids, and 83.35 mg TAE/g ds for total tannins. Predicted antioxidant activities were 5.51 mM TE/g ds for DPPH and 5.78 mM TE/g ds for ABTS. Experimental validation was conducted at the nearest practical settings of 900 W, 20 min, and 273 µm. Measured values were 305.55 ± 0.07 mg GAE/g ds, 70.54 ± 0.05 mg RE/g ds, and 81.99 ± 0.03 mg TAE/g ds for total phenolics, total flavonoids, and total tannins, respectively. DPPH and ABTS reached 5.47 ± 0.03 and 5.74 ± 0.04 mM TE/g ds, respectively. The close agreement between predicted and measured responses supports the use of RSM to define an implementable operating window for aqueous microwave extraction of Syzygium cumini leaves.
Bivalves represent a food source of growing interest for nutritional security in coastal regions, particularly in West Africa. However, the nutritional and sanitary quality of these products can be affected by species, processing practices, and the production environment. This study aims to evaluate the effects of processing methods on the nutritional composition, microbiological safety, and chemical contamination of Senilia senilis compared to Crassostrea tulipa. In total, 36 samples were collected from three Senegalese localities (Niodior, Dionewar, and Falia). Nutritional, biochemical, microbiological, and chemical analyses were performed on these samples. The data were compared with international food standards and the scientific literature. Processed bloody cockle and oysters, particularly those derived from improved processing methods, exhibit high nutritional density, with protein contents reaching 65 g/100 g dry matter for bloody cockle, and high zinc levels (up to 90 mg/100 g dry matter in oysters). In contrast, certain artisanal methods lead to excessive sodium concentrations (30 g/100 g dry matter). Microbiological analyses reveal high E. coli contamination at some sites, notably Niodior, including products processed using so-called “improved” methods. Heavy metal concentrations remain generally low and below regulatory thresholds. These results confirm the potential of processed bivalves as functional and nutraceutical foods, while highlighting the need for standardization of processing methods to ensure food safety and to sustainably enhance the value of these resources within local value chains.
Attieke is a traditional West African food product made from fermented, partially dehydrated, and steamed cassava (Manihot esculenta) semolina. This fermented food, which is particularly popular in Côte d'Ivoire and other countries in the West Africa subregion, is valued for its digestibility, energy density, and ability to accompany a variety of dishes. Local production offers opportunities for cassava valorization, women’s employment, and contributions to national food security. The research method used was based on open international databases and scientific publications (PubMed, AGRIS, Google Scholar, and AJOL), including studies that were the subject of scientific articles on Attieke in Côte d'Ivoire (more abundant), Burkina Faso, and other technical reports (FAO, CGIAR) to analyze studies conducted in several countries across the subregion. This literature review aims to assess current knowledge on the microbiological, physico-chemical, and socio-economic aspects of Attieke consumed in West Africa. The methodology involved a systematic consultation and critical analysis of previous studies conducted in West Africa countries between 2010 and 2025. Fermentation, which is generally spontaneous in artisanal practices, improves the bioavailability of nutrients. It contributes to the detoxification of cyanogenic compounds, while reducing anti-nutritional factors. However, Attieke has a low protein and lipid content, which is why it is consumed with complementary protein sources. From a socio-economic perspective, the production and marketing of Attieke constitute a structuring industry: they generate income (particularly for women), contribute to local food security, and promote the use of cassava. However, the majority of production remains artisanal, with limited infrastructure and insufficient health controls, which poses challenges in terms of standardization and safety. From a physicochemical point of view, studies show that the pH of the final Attieke is acidic (around 4.5), as a result of the action of lactic acid bacteria during fermentation. At the same time, the transformation process significantly alters parameters such as moisture content, dry matter, organic acid levels (lactic, acetic), and cyanide content: detoxification is important, but depends heavily on the rigor of the pressing and rinsing processes. With regard to microbiological quality, analyses have revealed populations of coliforms, Staphylococcus aureus, Bacillus spores, yeasts, and molds in commercial products. In particular, B. cereus spores can withstand steam cooking and reappear after packaging. These observations highlight the need to impose critical control points (CCPs) throughout the process from raw materials to packaging.
The nutritional properties of cookies produced from composite whole wheat, kidney bean and alligator pepper flour were analyzed. Whole wheat, kidney bean and alligator pepper were obtained from a local market in Ondo State. The whole wheat, kidney bean and alligator pepper flour were processed into flour and appropriate blends were used for producing snacks. Cookies were thereafter produced from each blend. There was Sample A -100% whole wheat served as control for other samples, Sample B, 89% whole wheat, 10%kidney bean, 1% alligator pepper, sample C: 79% Whole wheat, 20% kidney bean flour, and 1% alligator pepper. While sample D is 69% whole wheat, 30% kidney bean flour and 1% alligator pepper. The proximate analysis, functional properties and mineral content of the snacks produced from composite wheat flour, kidney bean and alligator pepper were carried out using the AOAC 2016 methods, while a 20 man panelist was used to determine the most preferred in terms of taste, color, aroma and overall acceptability. Results obtained showed that protein content increases as substitution with kidney bean flour increases from 5.61% to 10.1% in sample B showing the beneficial attributes of kidney bean. The ash content gets higher as substitution increases. Fat content increased from 2.5% to 6.56% while carbohydrate decreased from 71.13% to 59.59%. Sodium ranged from 1.62mg/100g to 1.69mg/100g. The oil and water absorption capacity increases as substitution of kidney bean increases indicating good quality for making snacks. The sensory evaluation which was done by 20 panelists indicates that sample B shows that there was no significant difference observed in overall acceptability, while significant difference (p<0.05) was observed in consistency and aroma. It was concluded that a substitution of 10% kidney bean flour into whole wheat flour gave the cookie with the best overall acceptability.
Packaging control is a key aspect of the food sector for ensuring the stability and quality of food products. In this study, the storage stability of defatted Rhynchophorus phoenicis larvae powder was evaluated by analyzing the influence of three packaging materials on its nutritional, physicochemical, and techno-functional properties during storage. Defatted Rhynchophorus phoenicis larvae powder was packaged in polyethylene (PE), brown kraft paper (BP), and polypropylene (PP) and stored at room temperature for 60 days. Nutritional composition (protein, lipids, carbohydrates), physicochemical parameters (moisture content, pH, lipid oxidation indices: acid value, peroxide value, TBARS), and techno-functional properties (water and oil absorption capacities) were monitored periodically to assess storage stability. The initial powder contained 31.54% protein, 27.66% lipids, and 30.02% carbohydrates, with low lipid oxidation and hydrolysis. During storage, moisture content increased in BP and PP due to high water vapor permeability, while PE maintained a stable moisture content (~5.5%). pH decreased in all samples, but PE maintained pH at 6.57 on day 30 compared to 5.57 in PP. Lipid deterioration (acid value, peroxide value, TBARS) was pronounced in BP and PP, whereas PE limited these changes. Techno-functional properties evolved differently: water absorption capacity increased in BP and PP, but PE showed a transient increase followed by stabilization; oil absorption capacity increased in PE but decreased in BP and PP. Polyethylene packaging effectively preserved the nutritional, physicochemical, and functional quality of defatted R. phoenicis larvae powder during storage, whereas brown kraft paper and polypropylene were inadequate for long-term stability. PE is recommended for sustainable storage of insect-derived powders.
Kissangua is an Angolan traditional fermented beverage, generally made from corn flour, consumed throughout the country, mainly produced in the central and southern regions of Angola. It is usually consumed on cultural and festive occasions and is highly appreciated. Despite being a very popular drink, its production remains traditional and on a small scale, with the main points of sale being the street and informal markets. The objective of this study is to understand the socio-economic aspects and traditional processes involved in the production of kissangua. To achieve this objective, a survey was conducted in the cities of Kuito, Huambo, and Malanje involving 35 kissangua producers and 100 consumers, allowing for an understanding of the sensory characteristics of the beverage. The results showed that the production of this beverage is an activity almost exclusively carried out by women. It was possible to identify different technological processes to produce Kissangua, with two processes proving to be the main ones: the producers in Kuito and Huambo apply the same technology, while in Malanje a different process is used. In Huambo, the acceptance criteria for kissangua are related, among other things, to its sweet taste and the presence of coarse flour; in Kuito, they are linked to its sweet taste, the presence of coarse flour, its fermented aroma, and its acidity; while in Malanje, consumers associate its overall appreciation with its sweet taste, the presence of bran, and its coarse flour.
