American Journal of Food Science and Technology

Phytochemical Screening, Antioxidant and Antiplasmodial Activities of Entandrophragma utile from the Central African Republic

2026-03-15

An ethnobotanical survey was conducted in Mbaïki, located in the center of the Lobaye prefecture on National Route 6, 107 km from Bangui, specifically 5 km from Ndolobos in the Moboma commune of Kaou. Its main objective was to understand the traditional uses of Entandrophragma utile (E. utile), a tree known as Sipo, belonging to the Meliaceae family and widely distributed in this area. Information gathered during the ethnobotanical survey and from the literature on the plant enabled chemical screening and the evaluation of its antioxidant activity. Extraction was carried out by sequential cold maceration with four solvents of increasing polarity: cyclohexane (CYHA), dichloromethane (DMC), ethyl acetate (EtOAc) and methanol (MeOH). The methanol extract gave the best yield (10.67%), followed by the ethyl acetate extract (1.1%), dichloromethane (0.84%), and cyclohexane (0.70%). Chemical screening carried out by tube reactions and thin layer chromatography confirmed the presence of: alkaloids (very little present), anthocyanins, catechins, sterols, anthraquinones and triterpenes, flavonoids, very abundant saponosides, narcotics specifically (Tetrahydrocannabinols) and very little coumarins. Chemical family analysis using a 96-well plate reader revealed high polyphenol content in all families compared to others. The polyphenol content of the EtAOc extract was high, at 496.3 ± 18.2 mg eq/g. The EtAOc extract inhibited DPPH more effectively than the others, with an inhibition percentage of 96.00 ± 0.89%. This same extract yielded a resistance index (RI = 0.35) less than one, confirming predominant antiplasmodial activity against the resistant strain. Extracts from the trunk bark of E. utile contained high levels of polyphenols and possessed antioxidant and antiplasmodial activities.

Improving the Reproductive Performance of Oreochromis Niloticus (Linnaeus, 1758) Broodstock Using Local Ingredients from the Agro-ecological Zones of Côte d'Ivoire

2026-04-06

This study was carried out with the aim of reducing the cost of aquaculture feeds in Côte d'Ivoire. Therefore, three (3) fish feeds for the reproduction stage in the three main agro-ecological zones of the country were formulated (SG1, SG2 and G). Male and female Oreochromis niloticus broodstock with mean initial masses of 62.63 ± 1.23 g and 53.88 ± 4.54 g respectively were distributed in nine 9 m³ floating cages at a density (1 ind/m²) of one male for every three females. The different batches of fish were fed at 3-2.5% of biomass with feed containing 35% protein. Feed was distributed twice a day at 9 am and 5 pm for two months. At the end of the rearing period, all the fish were weighed individually and samples were dissected, the gonads removed and weighed. A sample of the ovaries was taken so that the oocytes could be counted under an electron microscope. In hapas, after two months of rearing, the condition indices for the males were 1.20 ± 0.00, 1.42 ± 0.10 and 1.63 ± 0.06. Gonadal weight ranged from 1.26 ± 0.08 to 1.53 ± 0.9 g. In females, absolute fecundity ranged from 572 ± 51 to 644 ± 44 oocytes/female. Oocyte diameter ranged from 3.02 ± 0.07 to 3.28 ± 0.02 mm. Relative fertility values ranged from 7683.2 ± 756.91 to 8257.28 ± 455.6.

Safeguarding Edible Mushrooms from Southwest Burkina Faso: A Documentation of their Ecology, Traditional Uses, and Nutritional Value

2026-04-29

Wild edible mushrooms are vegetable protein sources used for centuries with appreciable nutritional and medicinal properties. This study aimed to characterize common, popular mushrooms in the Southwest region (Burkina Faso) and determine their nutritional value. A field survey combined with interviews was carried out with 225 people for the collection of relative data. Standards methods were used for proximate compound analysis, minerals content, ascorbic acid and beta caroten determination. The results indicate that Cantharellus sp, Candolléomyces sp, Lactifllus sp.are popular mushrooms speces in this area. Harvesting is more abondant between july and september and dried and smoked are the main preservation process. Proximate composition (g/100g) showed appreciate values of moister content (7.54±0.09to 8.48 ±0.06), acidity (5.94±0.00 o 49.05±0.33), crude proteins (23.03±0.38% to 36.77±0.3), lipids (2.25±0.04 to 2.69±0.4) carbohydrates (24.797±0.59 to 28.78±0.7), fibers (26.39±0.58 to 46.70±0.55), ash (11.22±0.47 to 25.03±0.27), and energy (213.20±2.75 to 286.83±3.50 kcal/100g). Beta-carotene content was ranged from 0 to 4.260±0.04 mg/100g (Candolléomyces sp), while ascorbic acid (Vitamin C) content varied from 0.103±0.02 mg/100g (Candolléomyces sp) to 0.256±0.00 mg/100g (Cantharellus sp). Minerals content (mg/100g) showed a content of K (1476 to 2830), Mg (46.93 to 194.03), Na (20.5 to 49.2) Ca (19.28 to 195.94), Zn (3.97 to 4.86), Fe (2.92 to 14.29). Mn (1.78 to 9.95) and Cu (1.14 to 3.89). Wild edible mushrooms have appreciated nutritional value, but only available during raining season. As they are treathened by both climate change and human activities. Initiatives to safeguard them may inculde either creating biobank or through domestication and demonstrating their detailed nutritional values and safety.

Effect of Fermentation on the Nutritional, Anti-nutritional, Physicochemical, Technofunctional and Microbiological Properties of African Palm Weevil (Rhynchophorus phoenicis) Larvae Paste

2026-05-07

Despite their high nutritional value, the large-scale industrial application of African palm weevil (Rhynchophorus phoenicis) larvae is hindered by limitations regarding stability and preservation. This study evaluated the effect of spontaneous fermentation on the nutritional and anti-nutritional composition, physicochemical, technofunctional characteristics and microbiological profile of Rhynchophorus phoenicis larvae paste, with a view to improving its suitability as a food ingredient. The larvae were dry-salted (15%), ground into a paste, and subjected to a two-stage fermentation (7 days + 30 days of maturation). Fermentation modified the proximate composition of the paste. The protein content increased at the beginning of the process, reaching 37.3 g/100 g (day 7), while carbohydrates significantly decreased, reflecting their consumption by microorganisms. Lipids remained the dominant fraction at the end of fermentation (up to 53.4 g/100 g), providing the paste with a high energy density (up to 616 kcal/100 g). Calcium and iron levels showed moderate fluctuations, while zinc remained stable. Oxalates and phytates remained negligible (≤ 0.04 mg/100 g), whereas saponins decreased after the 5th day. A progressive acidification was observed (pH 6.01 to 5.85), accompanied by an increase in titratable acidity (maximum 5.75 at day 30), favoring the dominance of lactic acid bacteria, which reached a load of 10.71 log CFU/g. Regarding techno-functional properties, the water absorption properties (176 %), oil absorption capacity (141%), foaming capacity (20.40%), and foaming stability (94.70%) were optimized by the end of fermentation. These results demonstrate that fermentation constitutes an effective biotransformation tool to modulate the composition, enhance functional properties, and stabilize R. phoenicis paste.

Quality Evaluation of Model Biscuits Produced from Sweet Potato and African Almond Seed Flour Blends

Mohammed Ikagu Yusufu, Inya Mary Ugochi — 2026-05-10

Biscuits are widely consumed bakery products traditionally made from wheat flour; however, increasing demand for nutrient-dense and gluten-reduced or free alternatives has encouraged the use of composite flours from sweet potato and almond. This study evaluated the functional properties of flours, proximate, physical, and sensory properties of biscuits produced from sweet potato flour and its blends with raw, blanched, and toasted almond flours, using wheat and sweet potato biscuits as controls. Flours were analyzed for functional properties, while proximate composition was determined using AOAC methods. Biscuits were produced and evaluated for physical characteristics. Sensory evaluation was conducted using a 9-point hedonic scale with semi-trained panelists. Data were subjected to ANOVA at p < 0.05, and means were separated using LSD. Functional properties differed significantly (p < 0.05), with water absorption capacity (172.00–183.50%), oil absorption capacity (105.50–172.66%), bulk density (0.62–0.g/mL), swelling capacity (35.50–65.00%), gelation temperature (47.00–59.00 °C), and least gelation concentration (4.00–14.00%). Proximate composition varied significantly, with almond incorporation increasing protein (5.47–16.43%), fat (8.23–33.47%), ash (1.05–1.52%), and fibre (0.85–1.21%), while reducing carbohydrate (42.16–74.59%).Sensory scores (6.20–7.90) indicated good acceptability across samples. Biscuits containing toasted almond flour recorded the highest flavour (8.20), texture (7.30), and overall acceptability (7.40), attributed to enhanced nutty flavour and improved crispness from roasting. Wheat biscuits showed superior appearance (8.40), while raw almond biscuits had lower texture (5.30) and acceptability (6.20). No significant differences (p > 0.05) were observed among most sensory attributes, indicating comparable consumer acceptance. The incorporation of almond flour, particularly toasted almond, significantly enhances the nutritional quality and sensory appeal of sweet potato biscuits without compromising acceptability, making it suitable for development of nutrient-enriched and acceptable sweet potato-almond composite biscuits.