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Evaluation of Nutritional Composition of Two fonio Ecotypes Grown in Casamance (Sénégal)

Open Journal of Applied Sciences 2024年第2期14卷 533-544页

作者： Amadou Bouye Seydi Amadou Diop Animal Physiology Laboratory Department of Animal Biology Faculty of Science and Technology Cheikh Anta Diop University Dakar Senegal Analytical Chemistry and Bromatology Laboratory Faculty of Medicine Pharmacy and Odontology of Dakar Cheikh Anta Diop University Dakar Senegal

In order to better understand the cultural route, biochemical and nutritional composition of two ecotypes of fonio, a study was carried out in village of Tambananing located approximately 7 km from Sédhiou. The objective of studies was to determine nutritional composition of two ecotypes of fonio: the first called momo in short-cycle mandinka (75 - 90 days) and the other called medium-cycle dibong (90 - 110 days). For this, samples of two ecotypes were collected in an experimental field which was split into two equal parts, one sown with the momo ecotype and the other with the dibong ecotype. The nutritional composition (sugars, fats, proteins, minerals, ash, etc.) and the physicochemical properties (pH, humidity, water activity, color, etc.) of fonio’s were determined by appropriate physicochemical methods. The two ecotypes exhibited quite similar physicochemical properties. The levels of biochemical compounds were relatively close with protein contents of 7.05 ± 0.06 mg/100g for the momo ecotype and of 8.02 ± 0.04 mg/100g for the dibong ecotype, in carbohydrates (76.37 ± 1.2 mg/100g for momo and 78.7 ± 1.5 mg/100g for dibong) and in fat (2.92 ± 0.05 mg/100g for momo and 3.14 ± 0.004 mg/100g for dibong). Identical mineral element contents were found except for iron, an element for which the contents were 10.80 ± 0.008 mg/100g for the momo ecotype and 99.59 ± 0.005 mg/100g for the dibong ecotype. Thus, two ecotypes of fonio present a fairly interesting nutritional composition and their consumption deserves to be popularized and could contribute effectively to fight against the problems of malnutrition of certain vulnerable groups.

关键词： Biochemical Composition Ecotypes fonio Casamance

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Formulation of Infant Flours Based on fonio Enriched with Bambara Groundnut Anacardium (Cashew) and African Locust Bean Fruit Pulp

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Agricultural Sciences 2024年第9期15卷 1071-1088页

作者： Lawrence Roselynn Kra KouaKou Pierre Martial Thierry Akely Albarin Grodji Gbogouri Françoise Kouame Laboratory of Food Biochemistry and Tropical Product Technologies UFR of Food Sciences and Technology Nangui-Abrogoua University Abidjan Ivory Coast Department of Science et Technologie Section (SVT) Ecole Normale Suprieure Abidjan Cte dIvoire

Infant malnutrition is a significant issue in Côte d’Ivoire, and this study aims to address it by formulating infant flours using local ingredients. Fermentation, germination, and malting methods were used to enhance the quality of six formulated flours, all based on fonio and supplemented with Bambara groundnut, African locust bean fruit pulp, and cashew kernels. Results showed that fonio had the highest carbohydrate content, while Bambara groundnut and Cashew kernels were rich in protein and lipid content. African locust bean fruit pulp was rich in fiber and Vitamin C, with a high β-carotene value. The cashew kernel had the highest energy value. Regarding mineral composition, African locust bean fruit pulp had the highest potassium content, while Bambara groundnut and African locust bean fruit pulp were rich in sodium. Cashew kernel and fonio had higher iron and calcium content. Bambara groundnut had a higher zinc content, while cashew kernel had a higher magnesium content. The formulated flours made from fermented fonio grains and enriched with Bambara groundnut, African locust bean fruit pulp, and cashew kernel had varying protein, fiber, carbohydrate, ash, and fat contents. The flour formulated with sprouted fonio and enriched with the same ingredients had higher protein content and energy value than the other fermented seed-based flours. The mixed flours produced with fermented seeds and the flour produced from sprouted seeds met international standards. Overall, these findings offer valuable insights into the nutritional composition of the formulated flours and their potential to combat infant malnutrition in Côte d’Ivoire.

关键词： Infant Flours Formulation fonio Groundnut African Locust Bean Fruit Pulp

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An Experimental Study on the Use of fonio Straw and Shea Butter Residue for Improving the Thermophysical and Mechanical Properties of Compressed Earth Blocks

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Journal of Minerals and Materials Characterization and Engineering 2020年第3期8卷 107-132页

作者： Etienne Malbila Simon Delvoie David Toguyeni Shady Attia Luc Courard Laboratory of Thermal and Renewable Energy (LETRE) University Joseph KI-ZERBO Ouagadougou Burkina Faso Laboratory of Physics and Chemistry of the Environment (LPCE) University Joseph KI-ZERBO Ouagadougou Burkina Faso Laboratory of Building Materials (LMC) University of Liège Liège Belgium Sustainable Building Design Lab (SDB Lab) University of Liège Liège Belgium

The efficient use of building materials is one of the responses to increasing urbanization and building energy consumption. Soil as a building material has been used for several thousand years due to its availability and its usual properties improving and stabilization techniques used. Thus, fonio straws and shea butter residues are incorporated into tow soil matrix. The objective of this study is to develop a construction eco-material by recycling agricultural and biopolymer by-products in compressed earth blocks (CEB) stabilization and analyze these by-products’ influence on CEB usual properties. To do this, compressed stabilized earth blocks (CSEB) composed of clay and varying proportion (3% to 10%) of fonio straw and shea butter residue incorporated were subjected to thermophysical, flexural, compressive, and durability tests. The results obtained show that the addition of fonio straw and shea butter residues as stabilizers improves compressed stabilized earth blocks thermophysical and mechanical performance and durability. Two different clay materials were studied. Indeed, for these CEB incorporating 3% fonio straw and 3% - 10% shea butter residue, the average compressive strength and three-point bending strength values after 28 days old are respectively 3.478 MPa and 1.062 MPa. In terms of CSEB thermal properties, the average thermal conductivity is 0.549 W/m·K with 3% fonio straw and from 0.667 to 0.798 W/m. K is with 3% - 10% shea butter residue and the average thermal diffusivity is 1.665.10-7 m2/s with 3% FF and 2.24.10-7 m2/s with 3.055.10-7 m2/s with 3% - 10% shea butter residue, while the average specific heat mass is between 1.508 and 1.584 kJ/kg·K. In addition, the shea butter residue incorporated at 3% - 10% improves CSEB water repellency, with capillary coefficient values between 31 and 68 [g/m2·s]1/2 and a contact angle between 43.63°C and 86.4°C. Analysis of the results shows that, it is possible to use these CSEB for single-storey housing constru

关键词： fonio Straw Shea Butter Residue Stabilization Compressed Stabilized Earth Blocks Thermophysical and Mechanical Properties

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