European Journal of Nutrition & Food Safety

Optimization And Enhancement of a Composite Flour Based on Local Raw Materials (Tigernut and Bambara Groundnut)

2026-08-17T10:30:56+00:00

Aims: The main objective was to partially replace wheat flour (Triticum aestivum) with tigernut flour (Cyperus esculentus) and voandzou flour (Vigna subterranea) to identify the best mixture according to nutritional, physicochemical, and functional quality criteria.

Study Design: Fourteen edible flour formulations obtained from wheat, tigernut, and Bambara groundnut were analysed using an experimental design to reduce the wheat content in the final flour while maintaining its nutritional and organoleptic characteristics.

Place and Duration of Study: The study was conducted at the Laboratory of Industrial Synthesis Processes and Renewable Energies, National Polytechnic Institute of Felix HOUPHOUËT-BOIGNY, Yamoussoukro, between June 2025 and July 2026.

Methodology: A methodology based on a mixture design was adopted to statistically optimise the proportions of the three ingredients. Physicochemical and functional analyses were carried out according to standard analytical methods.

Results: The results identified an optimal formulation composed of 79.67% wheat, 12.33 % tigernut, and 8.0% Bambara groundnut. This combination was validated by close agreement between the experimental values and the predictions of the mathematical model. The chemical composition showed a moisture content of 9.77±0.03%, with water (135.82±0.08%) and oil (123.13±0.05%) absorption capacities considered favourable for food flour applications. Nutritional analysis of the composite flour indicated enrichment, with dietary fibre and protein contents estimated at 2.53±0.10% and 10.68±0.13%, respectively.

Conclusion: The incorporation of tigernut and Bambara groundnut may therefore constitute a viable nutritional and technological alternative for producing an enriched flour adapted to local needs.

Biochemical and Nutritional Evaluation of Irvingia gabonensis Flour and the Effect of its Supplementation on Growth Performance in Wistar Rats

2026-08-18T11:18:58+00:00

This study evaluated the nutritional characteristics of Irvingia gabonensis flour and assessed the effect of its dietary supplementation on growth performance and digestibility in Wistar rats. Fresh fruits of I. gabonensis were obtained from the local market in Man, Côte d’Ivoire, and processed into flour following kernel extraction, drying, and grinding. Twenty growing Wistar rats were randomly divided into four groups of five animals each. The control group received a diet comprising 100% reference pelleted feed, whereas the experimental groups received diets containing 25%, 50%, and 75% I. gabonensis flour, respectively. The feeding trial lasted 28 days, with feed and water provided ad libitum. The proximate and mineral compositions of the flour were determined, and growth performance was assessed using body weight, feed intake, faecal output, and the digestibility index. Potassium was the predominant mineral in the flour, followed by phosphorus, calcium, magnesium, sodium, and iron. On day 28, rats fed diets containing 25% and 50% flour had higher final body weights than the control group, whereas the 75% formulation resulted in a lower final body weight despite increased feed intake. The digestibility index was higher in all supplemented groups than in the control group and was highest in the 75% formulation. The findings indicate that moderate inclusion of I. gabonensis flour may support feed intake and growth performance in Wistar rats under the conditions of this study.

Development, Sensory Attributes, Physicochemical Properties and Storage Stability of Pineapple (Ananas comosus (L.) Merr.) Juice Spheres

2026-08-18T13:12:39+00:00

The spherification technique is a novel way to convert fruit juice into edible spheres. The objective of this study was to develop pineapple juice spheres using frozen reverse spherification by varying the sphere diameter from 1.5 cm to 4.5 cm and the contact time between the spheres and the sodium alginate bath from 5 to 11 min, followed by evaluation of their physicochemical, textural, sensory, and storage characteristics. Fresh juice spheres exhibited a TSS of 9.08 ± 0.06 °Brix, pH of 3.80 ± 0.01, acidity of 0.55 ± 0.12%, ascorbic acid content of 19.72 ± 0.98 mg/100 mL, total phenols of 83.60 ± 0.94 mg GAE/100 g, and antioxidant activity of 61.93 ± 0.38%. A sphere diameter of 3.5 cm and a contact time of 7 min yielded optimal spheres with the highest sensory scores. Furthermore, the juice spheres were stored under refrigeration for 9 days, during which TSS increased, while acidity and bioactive compounds declined significantly. Ascorbic acid decreased to 1.06 ± 0.26 mg/100 mL and antioxidant activity to 9.32 ± 1.98%. The overall acceptability score decreased from 8.25 ± 0.09 to 5.89 ± 0.19, with microbial growth appearing on day 9 (2.34 log CFU/mL). The study concludes that pineapple spheres are a promising functional product and should be consumed within 3 to 6 days for optimal quality.

Household Food Security and Maternal and Child Dietary Diversity among Pregnant and Lactating Women in Ngozi Province, Burundi

2026-08-20T12:56:14+00:00

Introduction: Household food insecurity and poor dietary diversity contribute to maternal and child undernutrition in low-income settings.

Aim: This study assessed household food security status and examined its association with maternal and child dietary diversity among pregnant and lactating women in Ngozi Province, Burundi.

Methods: A community-based cross-sectional study was conducted among 1,620 pregnant and lactating women with children aged 6–23 months. Participants were selected through multi-stage cluster sampling. Household food security was assessed using the Household Food Insecurity Access Scale, while maternal and child dietary diversity were assessed using the Minimum Dietary Diversity for Women and Minimum Dietary Diversity for Children indicators. Multivariable logistic regression was used to identify predictors of household food insecurity and dietary diversity outcomes.

Results: Food insecurity affected 94% of households, with 87% experiencing moderate or severe food insecurity. Adequate dietary diversity was achieved by only 9.2% of women and 2.4% of children. Larger household size and agriculture-based livelihoods were associated with higher odds of food insecurity, whereas smaller households had lower risk. Maternal dietary diversity was associated with maternal education and formal employment but not with household food security. Child dietary diversity was associated with household food security, household size, and maternal marital status.

Conclusions: Household food insecurity and inadequate dietary diversity are widespread in Ngozi Province. Integrated strategies addressing livelihoods, maternal empowerment, nutrition education, and child feeding practices are needed.

Sensory and Nutritional Quality of Nile Tilapia (Oreochromis niloticus), Brazilian Strain, Fed Industrial and Locally Formulated Diets in Côte d’Ivoire

2026-08-22T13:14:56+00:00

Background: An improved Brazilian strain of tilapia was introduced in Côte d’Ivoire to enhance aquaculture production, but its nutritional and sensory quality has been studied much less than its growth performance and productivity.

Aim: The study aims to assess the sensory and nutritional quality of the flesh of the Brazilian strain of Oreochromis niloticus reared with industrial and locally formulated feeds in Côte d’Ivoire.

Place and Duration of Study: The study was conducted at the Research Station on Inland Fisheries and Aquaculture, in Bouaké and Daloa, Côte d’Ivoire, during 2024.

Methodology: Fish were assigned to three dietary treatments (industrial pellets, local block feed, and local powdered feed), with three replicates over a 5-month period. Sensory evaluation involved 60 adult consumers and used a 9-point hedonic scale. Physicochemical and nutritional analyses included pH, ash, moisture, dry matter, lipid, protein, vitamin A, and β-carotene.

Results: Flesh quality varied according to locality and feed type. Pellet-fed fish had higher moisture and lower dry matter. Protein content was highest in fish fed the local block diet (19.15 ± 0.78 g/100 g) and lowest in pellet-fed fish (17.89 ± 0.31 g/100 g). In Bouaké, vitamin A was highest in fish fed powdered feed (12.56 ± 0.10 µg/100 g). Fish fed the block diet had the highest ash content (6.30 ± 0.42%). Overall acceptability ranged from 6.36 to 6.77 in Bouaké and from 6.94 to 7.42 in Daloa.

Conclusion: These findings suggest that the Brazilian strain of tilapia is well accepted by consumers and that locally formulated feeds can be used without adversely affecting the sensory and nutritional quality of this fish produced in Côte d’Ivoire.