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Kersting's groundnut (Macrotyloma geocarpum, Harms) is a legume crop with nutritional potential in West Africa where it is widely consumed due to its palatability. The present study investigated the physical characteristics, nutritional composition, and organoleptic properties of five Kersting's groundnut accessions selected based on their yield performance, stability, and seed color. Physical characteristics (seed size, length, and thickness) were determined using a Vernier Caliper while a laboratory weighing scale was used to determine 100-seed weight. Protein and fat contents were analyzed using micro-Kjeldahl and Soxhlet systems, respectively. Dietary fiber content was determined using the AOAC method while carbohydrate content was determined using the method of difference. Amino acids were hydrolyzed and determined using the liquid chromatography method. Ten trained panelists participated in testing the cookability of the samples while 30 untrained panelists were involved in the acceptability test. Results showed that accessions ranged between 8.1 +/- 0.1 and 9.3 +/- 0.2 mm for seed length, 5.7 +/- 0.4 and 6.0 +/- 0.2 mm for the width, and 4.0 +/- 0.0 and 4.9 +/- 0.4 mm for thickness. The 100-seed weight ranged from 11.7 +/- 0.8 to 16.7 +/- 1.6 g. Protein, fat, and carbohydrate contents ranged from 20.5 +/- 0.2 to 22.0 +/- 0.2, 1.2 +/- 0.0 to 2.3 +/- 0.0, and 56.5 +/- 0.0 to 59.4 +/- 0.1 (g/100 g dw), respectively. The lowest and highest cooking times were 78 and 124 minutes, respectively. All accessions recorded good sensory acceptability (>50%) except the accession BUR 16 which was liked only by 23.3%. Overall, accession OUA had the highest protein, medium cooking time, and highest overall acceptability score (>70%), hence recommended for wide production. Future studies need to be performed on the antinutritional content of this accession and to find out the effect of cooking on the nutritional value of derived meals and starch modification. This work was supported by the Netherlands Organization for Scientifc Research (NWO-WOTRO) (grant no. W08.270.344)

Objectif : Le Bénin, dispose d'une grande diversité de plantes forestières alimentaires pouvant contribuer à la sécurité alimentaire. Cependant, bon nombre de ces ressources dont les fruits de Blighia sapida sont très périssables, et cela cause d’énormes pertes de production qui pourraient dû être valoriser et par la suite injecter dans le régime alimentaire pour combler les carences nutritionnelles et économique. Pour pallier à cette problématique, la prise en compte des savoirs endogènes est primordiale dans le processus de valorisation. C’est dans ce cadre que cette étude s’est fixé comme objectif de contribuer à la connaissance et à la valorisation des espèces négligées et sous- tilisées au Bénin. Plus précisément, elle s’est visé à connaître les techniques locales de stockage, transformation et conditionnement des arilles du fruit de B. sapida ainsi que le mode d’utilisation des sous-produits dérivés. Méthodologie et Résultats : Un échantillonnage stratifié et raisonné a permis de collecter les données auprès de huit cent soixante-trois (863) ménages répartis dans vingt-quatre (24) villages des différents phyto-districts du pays. Le fruit (arilles, graine et capsule du fruit) est l’organe le plus utilisé (82,70%) de l’arbre. Il est suivi par l’écorce (10,22%), les feuilles (6,79%) et la racine (0,28%). Ces différents organes sont majoritairement utilisés dans le domaine alimentaire, cosmétique, médicinal et de la pêche. En période de récolte des fruits, les arilles sont conserves entre un et douze mois directement au frais ou après un séchage au soleil et à l’ombre. Les arilles frais et secs sont transformés de manière artisanale en farine (42,76%), en arilles molles par la précuisson à l’eau bouillante (13,90%), en frites (0,46%) et en tartine (0,12%). Les sachets plastiques (33,8%) sont utilisés pour le conditionnement des arilles et de la farine tandis que l’usage de la bouteille (2,71%) se fait uniquement pour la vente de la farine d’arille. Conclusions et application des résultats : A l’heure actuelle, il est observé que les savoirs traditionnels longtemps transmis de génération en génération ont largement contribué à la mise au point de pratiques de valorisation des ressources forestières non Ligneuses. D’ailleurs Blighia sapida, une espèce longtemps négligée et valorisé aujourd’hui à petite échelle, fournit pourtant des produits et services qui peuvent combler le déficit alimentaire et médicinal des communautés rurales africaines. Cependant, ces pratiques actuelles de valorisation restent très limitées par rapport à la disponibilité de production des fruits. Face à ces insuffisances, l’étude recommande une capacitation des communautés sur des techniques modernes de conservation et de transformation des fruits et une implication de l’industrie agroalimentaire pour exploiter les potentialités nutritionnelles et économiques de cette espèce. Cela favorisera une meilleure appropriation de l’espèce par la population à travers la mise en place de parcs agroforestiers à Blighia sapida au Bénin comme c’est le cas des autres espèces à haute valeur ajoutée. English title: Endogenous knowledge on the utilization practices of Blighia sapida (Koenig) (Sapindaceae) in Benin. ABSTRACT Objective: Benin has a great diversity of forest food plants that can contribute to food security. However, many of these resources, including the fruits of Blighia sapida, are very perishable, and this causes enormous production losses that could be exploited and subsequently injected into the diet to make up for nutritional and economic deficiencies. To overcome this problem, the consideration of endogenous knowledge is essential in the process of promotion. It is within this framework that this study has set itself the objective of contributing to the knowledge and development of neglected and underutilized species in Benin. More specifically, it aimed to learn about local techniques for storing, processing and packaging the arils of the B. sapida fruit, as well as how the by-products are used. Methodology and Results: A stratified and reasoned sampling made it possible to collect data from eight hundred and sixty-three (863) households distributed in twenty-four (24) villages of the different phyto-districts of the country. The fruit (arils, seed and fruit capsule) is the most used organ (82.70%) of the tree. It is followed by the bark (10.22%), the leaves (6.79%) and the root (0.28%). These different organs are mainly used in the food, cosmetic, medicinal and fisheries sectors. During the fruit harvesting period, the arils are stored for one to twelve months directly in a cool place or after drying in the sun and shade. Fresh and dried arils are processed in an artisanal way into flour (42.76%), into soft arils by pre-cooking in boiling water (13.90%), into French fries (0.46%) and into toast (0.12%). Plastic bags (33.8%) are used for the packaging of arils and flour while the use of the bottle (2.71%) is done only for the sale of arils flour. Conclusions and application of results: At present, it is observed that the traditional knowledge long transmitted from generation to generation has largely contributed to the development of practices for the valorization of non-timber forest resources. Moreover, Blighia sapida, a species long neglected and valued today on a small scale, nevertheless provides products and services that can fill the food and medicinal deficit of rural African communities. However, these current valuation practices remain very limited compared to the availability of fruit production. Faced with these shortcomings, the study recommends empowering communities on modern fruit conservation and processing techniques and involving the agri-food industry to exploit the nutritional and economic potential of this species. This will promote better appropriation of the species by the population through the establishment of agroforestry parks with Blighia sapida in Benin, as is the case for other high value-added species. Keywords: endogenous knowledge, valorisation, aril, neglected and underutilized species, Blighia sapida, storage, transformation, packaging.

Kersting’s groundnut is an important source of protein and essential nutrients that contribute to food security in West Africa. However, the crop is still underexploited by the populations and under-researched by the scientific community. This study aimed to investigate the genetic diversity and population structure of 217 Kersting’s groundnut accessions from five origins using 886 DArTseq markers. Gene diversity was low and ranged from 0.049 to 0.064. The number of private alleles greatly varied among populations (42–192) and morphotypes (40–339). Moderate to very high levels of selfing and inbreeding were observed among populations (s=56–85%, FIS=0.389–0.736) and morphotypes (s=57–82%, FIS=0.400–0.691). Moreover, little to very high genetic differentiations were observed among populations (0.006≤FIS≤0.371) and morphotypes (0.029≤FIS≤0.307). Analysis of molecular variance partitioned 38.5% of the genetic variation among and 48.7% within populations (P