Nutritional Characterization of Traditional Foods Based on Millet, Sorghum and Cowpea from the North-Central Region of Burkina Faso  

作　　者：Rasmata Dabo Fatoumata Hama-Ba Serge Samandoulgou Aly Savadogo Rasmata Dabo;Fatoumata Hama-Ba;Serge Samandoulgou;Aly Savadogo(Food Technology Department, Institute for Research in Applied Sciences and Technologies, National Center for Scientific and Technological Research, Ouagadougou, Burkina Faso;Laboratory of Biochemistry and Applied Immunology, Training and Research Unit in Life and Earth Sciences, Joseph Ki-Zerbo University, Ouagadougou, Burkina Faso)

机构地区：[1]Food Technology Department, Institute for Research in Applied Sciences and Technologies, National Center for Scientific and Technological Research, Ouagadougou, Burkina Faso [2]Laboratory of Biochemistry and Applied Immunology, Training and Research Unit in Life and Earth Sciences, Joseph Ki-Zerbo University, Ouagadougou, Burkina Faso

出　　处：《Food and Nutrition Sciences》2024年第8期681-694,共14页食品与营养科学（英文）

摘　　要：The food and nutrition situation in Burkina Faso, like most developing countries in sub-Saharan Africa, is marked by growing food vulnerability. The majority of local dishes are being abandoned in favor of a minority of imported cereal dishes and other ultra-processed foods. This minority of cereal foods is blamed for stunted growth in children, while ultra-processed foods are linked to chronic diseases such as hypertension, certain types of diabetes and cancer. Knowledge of the nutritional value of local foods is needed to determine their nutritional quality. The aim of this study was to determine the nutritional values of local dishes based on millet, sorghum and cowpea in the Centre-North region. The methodology consisted of making an inventory of millet-, sorghum- and cowpea-based dishes using focus groups made up of women and men from three age groups comprising young people, adults and the elderly in the communes of Lebda and Boussouma. The dishes were reproduced, and standard biochemical methods were used for nutritional characterization. A total of 34 dishes were inventoried, including 16 millet/sorghum-based dishes, 8 cowpea-based dishes and 10 dishes composed of millet/sorghum and cowpea or leaves. The mean protein, carbohydrate, ash and iron contents per 100 g DM of the three types of dishes were significantly different (p ≤ 0.05), ranging respectively from 13.61 to 22.63 g, 70.76 to 80.88 g, 1.87 to 5.96 g and 7.67 to 12.06 mg. Those for lipid, energy and zinc were not significantly different, ranging from 5.51 to 6.56 g, from 427 to 433 Kcal and from 2.98 to 3.32 mg respectively. Cowpea-based and mixed dishes cover the nutritional requirements for protein, carbohydrates, iron, zinc and energy recommended for children and adults. The consumption of mixed dishes and cowpea-based dishes could be promoted by nutritional policy to reduce stunting and recommended to obese, hypertensive and diabetic people as part of their diet.The food and nutrition situation in Burkina Faso, like most developing countries in sub-Saharan Africa, is marked by growing food vulnerability. The majority of local dishes are being abandoned in favor of a minority of imported cereal dishes and other ultra-processed foods. This minority of cereal foods is blamed for stunted growth in children, while ultra-processed foods are linked to chronic diseases such as hypertension, certain types of diabetes and cancer. Knowledge of the nutritional value of local foods is needed to determine their nutritional quality. The aim of this study was to determine the nutritional values of local dishes based on millet, sorghum and cowpea in the Centre-North region. The methodology consisted of making an inventory of millet-, sorghum- and cowpea-based dishes using focus groups made up of women and men from three age groups comprising young people, adults and the elderly in the communes of Lebda and Boussouma. The dishes were reproduced, and standard biochemical methods were used for nutritional characterization. A total of 34 dishes were inventoried, including 16 millet/sorghum-based dishes, 8 cowpea-based dishes and 10 dishes composed of millet/sorghum and cowpea or leaves. The mean protein, carbohydrate, ash and iron contents per 100 g DM of the three types of dishes were significantly different (p ≤ 0.05), ranging respectively from 13.61 to 22.63 g, 70.76 to 80.88 g, 1.87 to 5.96 g and 7.67 to 12.06 mg. Those for lipid, energy and zinc were not significantly different, ranging from 5.51 to 6.56 g, from 427 to 433 Kcal and from 2.98 to 3.32 mg respectively. Cowpea-based and mixed dishes cover the nutritional requirements for protein, carbohydrates, iron, zinc and energy recommended for children and adults. The consumption of mixed dishes and cowpea-based dishes could be promoted by nutritional policy to reduce stunting and recommended to obese, hypertensive and diabetic people as part of their diet.

关 键 词：CEREALS Legumes FOOD NUTRITIONAL Burkina Faso 

分 类 号：R58[医药卫生—内分泌]