Background: In the face of the numerous nutrition and public health problems experienced in many parts of the world, particularly in the poorest regions, food formulation is an excellent means of enhancing the nutritional value of foodstuffs and preventing certain pathologies. Aim of the Study: This study was conducted to determine the biochemical and phytochemical composition and nutritional value of the formulations of Neré soumbara and Moringa oleifera leaves. Materials and Methods: The different formulations were produced from powder from Néré (Parkia Biglobosa) and powder from leaves of Moringa oleifera. Results: The results obtained revealed that the formulations made from Néré soumbara and Moringa oleifera leaves have a very appreciable nutritional potential. Thus the content of fat, protein, fiber, iron, and calcium was between 3.49 and 37.95%; 31.67 and 36.56%; 10.32 and 13.54%; 11.37 and 172.56% and 1123.31 and 1586.73%, respectively. The content of total flavonoids, condensed tannins, and total polyphenols was respectively between 4.66 and 37.22 mg/g EQ ; between 3.20 and 7.17 mgEC/gMS; and between 53.42 and 102.14 mgEAG/MS. In addition, all the formulations showed high antioxidant activity, with values between 82.44% and 83.36%. Microbiological analysis during storage at ambient temperature revealed that the formulations were of acceptable quality according to Directive 2005/2073/EC on microbiological criteria for foodstuffs. Furthermore, statistical analyses showed significant differences (P<0.05) between the formulations. Conclusion: From all the formulations analyzed, S20M80 and S30M70 had the highest levels of nutrients and phytochemicals.

To fight malnutrition, which is a public health problem in the world, it is to use local foods as a cost-effective strategy to improve health. The aim of this study was to characterize taro (Colocasia esculenta) leaves for their valorization in human food. Sampling took place in the city of Abidjan (Côte d'Ivoire) and the collection of fresh taro (Colocasia esculenta) leaf samples was done in 10 fields in the commune of Abobo, 6 fields in Akeikoi and 4 fields in N'dotré, in October 2020. Three samples were taken in each field. To do so, physicochemical, nutritional and microbiological analyses of dried fresh leaves and dried cooked leaves were performed. The analysis of the biochemical composition allowed to characterize the taro leaves. Thus, the results showed that the crude protein and fat contents of the fresh dried taro leaves were respectively 4.95 ± 0.005% and 0.07 ± 0.001% against 3.75 ± 0.001% and 0.06 ± 0.001% for the boiled and dried taro leaves. The total carbohydrate content was 93.97± 0.02% for the dried cooked leaves and 91.24 ± 0.04% for the fresh dried leaves. The iron concentration for the dried fresh leaves (3.33 ± 0.57 mg) was higher than that for the boiled and dried leaves (1.33 ± 0.57 mg). Zinc content ranged from 385.66 ± 5.13 mg for fresh dried leaves to 196.66 ± 5.77 mg for boiled and dried taro leaves. Magnesium was present in taro leaves with higher contents in fresh dried leaves (45.66 ± 1.52 mg) than in cooked dried leaves (38.66 ± 1.52 mg). In addition, the presence of mesophilic aerobic germs, notably Staphylococcus aureus and Bacillus sporulates, was observed in the dried cooked leaves. It appears that the cooked taro leaves consumed in Abidjan have a good nutritional potential but could present a health hazard at the microbiological level for the consumer.