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Dietary diversity before and during pregnancy is crucial to ensure optimal foetal health and development. We carried out a cohort study of women of reproductive age living in the Sô‐Ava and Abomey‐Calavi districts (Southern Benin) to investigate women's changes in dietary diversity and identify their determinants both before and during pregnancy. Nonpregnant women were enrolled (n = 1214) and followed up monthly until they became pregnant (n = 316), then every 3 months during pregnancy. One 24‐hr dietary recall was administered before conception and during each trimester of pregnancy. Women's dietary diversity scores (WDDS) were computed, defined as the number of food groups out of a list of 10 consumed by the women during the past 24 hr. The analysis included 234 women who had complete data. Mixed‐effects linear regression models were used to examine changes in the WDDS over the entire follow‐up, while controlling for the season, subdistrict, socio‐demographic, and economic factors. At preconception, the mean WDDS was low (4.3 ± 1.1 food groups), and the diet was mainly composed of cereals, oils, vegetables, and fish. The mean WDDS did not change during pregnancy and was equally low at all trimesters. Parity and household wealth index were positively associated with the WDDS before and during pregnancy in the multivariate analysis. Additional research is needed to better understand perceptions of food consumption among populations, and more importantly, efforts must be made to encourage women and communities in Benin to improve the diversity of their diets before and during pregnancy. [ABSTRACT FROM AUTHOR]

Tropical brackish water shrimp (Penaeus notialis) is an important commercial species in West Africa. Sulfiting agents, which may pose a risk to human health, are still intensively used to prevent melanosis in P. notialis. In this study, the effectiveness of a generally recognized as safe (GRAS) chemical product (4-hexylresorcinol (4-HR)) and a plant phenolic compound (catechin) in preventing shrimp spoilage was assessed. Freshly caught shrimps were treated with three 4-HR concentrations (0.005%, 0.01%, and 0.1%) and three catechin concentrations (0.05%, 0.1%, and 0.2%) and stored at 0°C and 7°C. Shrimp samples treated with sodium metabisulphite (1.25%) and untreated samples were used as positive and negative controls, respectively. At appropriate time intervals, samples were taken for microbiological, chemical, and sensory analysis. Total volatile basic nitrogen (TVBN) data were used to validate a previously developed model that predicts TVBN production in P. notialis. At 0°C, 4-HR, even at the lowest concentration, significantly (P <.05) inhibited melanosis formation. Catechin (0.2%) significantly lowered melanosis formation in P. notialis during the first two days of storage at 7°C. At 0°C, 4-HR treatments extended shrimp sensory rejection time by one week; while at 7°C, only a slight (<1 day) prolongation of sensory rejection time was noticed. [ABSTRACT FROM AUTHOR]

Production and processing of meat constitute important activities that procure substantial revenues for breeders, food processors, and sellers, as well as supplying animal proteins to the populations of Niger. Among the meat products, kilichi is one of the most popular, made of a diversity of meats, but also produced in diverse forms. A survey involving 695 stakeholders was carried out to investigate kilichi production, selling, consumption, and quality perception in different regions known to be the highest production zones of kilichi in the country. Data collected were analysed by descriptive statistics and correspondence analyses. Production and commercialization of kilichi involved men exclusively, all from the Hausa ethnic group, with more than 80 per cent between 21 and 50 years old, all of Islamic religion and low educational level. Two categories of kilichi were produced from bovine, camel, ovine, and goat meat, comprising coated kilichi enrobed with sauce made from blends of ingredients and uncoated kilichi slightly seasoned. Within each category, types of kilichi were differentiated by the process, mainly involving enrobing, drying, and grilling, and the types of seasonings used, which probably affect the organoleptic, nutritional, and sanitary quality of kilichi. The quality attributes of kilichi are flavour, tenderness, friability, and shelf life. The survey also showed that the production of kilichi was artisanal, and unsanitary conditions prevailing in the workshops can result in unsafe food. [ABSTRACT FROM AUTHOR]

This paper reviews indigenous Beninese food resources as potential ingredients for complementary infant foods with the aim to develop affordable formulations for low-income households in each agro-ecological zone of the country. Potential ingredients were selected on their documented nutritional value. The selected foods encompass 347 food resources, namely 297 plant products from home gardens or collected from natural vegetation and 50 animals, either domesticated or from the wild. The compiled data reveal that the distribution of the available food resources was unbalanced between agro-ecological zones. Only a few animal ingredients are obtainable in northern Benin. Most resources are seasonal, but their availability may be extended. A high variation was observed in energy and nutrient contents. Antinutritional factors were identified in some resources, but processing techniques were reported to reduce their presence in meals. In general, ingredients from local tree foods ( Adansonia digitata, Parkia biglobosa) were adequate as sources of nutrients for complementary infant foods. Based on this review, local foods for the development of complementary food formulas for Beninese infants and children may be selected for each agro-ecological zone. The approach used is exemplary for other sub-Saharan African countries in need of complementary infant foods. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND Pentadesma butyracea is a tropical plant species. Its kernels are rich in edible butter similar to shea butter. This study evaluated the quality characteristics of the Pentadesma butter produced by cottage enterprises in Benin, using a quantitative survey approach and physicochemical and sensorial analysis methods. RESULTS The butter of Pentadesma is mostly used for food preparation, cosmetic and therapeutic applications. It is characterized by a yellow colour, a hard texture, a relatively sweet taste and a bright appearance. Consumers preferred Pentadesma butter to shea butter for colour, taste, texture and appearance. Instrumental analysis showed that the average water content (6.5 g kg−1) and peroxide value (0.74 mEq O2 kg−1) of Pentadesma butter were lower than those of shea butter, for which average water content and peroxide values were 20.7g kg−1 and 2.09 mEq O2 kg−1 respectively. The fatty acid profile of Pentadesma butter is similar to that of shea butter. CONCLUSION This study showed that the Pentadesma butyracea butter produced by cottage enterprises in Benin exhibited quality characteristics which are better than that of shea butter. The data generated can be used for a better exploitation of the butter in food and cosmetic industries. © 2014 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Indigenous perception, processing methods, and physicochemical and microbiological characteristics of Yanyanku and Ikpiru, two additives used to produce fermented African locust bean condiments, Sonru and Iru, were evaluated. According to producers, these additives accelerate the fermentation and soften the texture of the condiments. Yanyanku is produced by spontaneous fermentation with either Hibiscus sabdariffa or Gossypium hirsutum or Adansonia digitata seeds, whereas only Hibiscus sabdariffa seeds are used for Ikpiru. Both additives, with pH values ranging between 6.2 and 10 and Bacillus spores varying between 5.5 and 8.9 Log10 (CFU/g), could be considered as softening additives or enrichment inocula to produce condiments. [ABSTRACT FROM AUTHOR]