Morphological variability of the baobab tree (Adansonia digitata L.) in Mali.Abstract -Introduction. Baobab (Adansonia digitata L.) is a typical agricultural landscape tree in semi-arid areas of Africa. It is a tree used daily by the local population. The diversity of its services and products suggests an assessment of its morphological variability to achieve a better understanding of its potential. This article seeks to identify morphological descriptors of baobab in relation to the agro-ecological diversity of Mali. Materials and methods. Eight provenances distributed over the whole geographical distribution area in Mali were evaluated for foliar, fruit and seed traits. The coefficient of variation was used to evaluate the variation. The data was analyzed by variance analysis and multivariate analysis. Results. Significant variability was observed according to the provenance, and the foliar, fruit and seed descriptors. The discriminating morphological descriptors for baobab in Mali are the fruit length and width, the fruit peduncle length, the leaf length and width, and the number of lobes. Mali / Adansonia digitata / fruits / leaves / site factors / production locationVariabilité morphologique du baobab (Adansonia digitata L.) au Mali.Résumé -Introduction. Le baobab (Adansonia digitata L.) est un arbre caracté-ristique du paysage agricole dans les zones semi-arides d'Afrique. Il est utilisé quotidiennement par la population locale africaine. La diversité des services et des produits du baobab suggère d'effectuer une évaluation de sa variabilité morphologique afin d'avoir une meilleure connaissance de son potentiel. Notre article a cherché à identifier des descripteurs morphologiques discriminants chez le baobab en relation avec la diversité agro-écologique du Mali. Matériel et méthodes. Notre évaluation a concerné huit provenances de baobab reparties sur l'ensemble de son aire de distribution géographique au Mali. Elle a porté sur les caractères foliaires, fruitiers et sur ceux liés aux graines. Le coefficient de variation a été utilisé pour évaluer la variabilité. Les données ont été analysées par analyse de variance et analyse multi-variée. Résultats. Une importante variabilité a été observée selon les provenances et les descripteurs utilisés. Les descripteurs morphologiques discriminants pour les baobabs que nous avons échantillonnés ont été la longueur et la largeur des fruits, la longueur du pédoncule des fruits, la longueur, la largeur et le nombre de lobes des feuilles.Mali / Adansonia digitata / fruits / feuille / facteur lié au site / localisation des productions 1 Inst. Econ. Rural., BP 16, Sikasso, Mali, amadoumkouyate@yahoo.fr

The baobab (Adansonia digitata) occupies an important place in the diet of local populations in Mali. This work aimed to conduct an ethnobotanical survey in two regions of Mali: Ségou (municipality of Cinzana) and Mopti (municipalities of Bankass and Kopropin) in order to determine the forms of use of baobab organs. The survey was conducted using a semi-structured questionnaire and direct interviews. The results showed that all parts of the baobab were used, with the leaves (100%) and the fruit pulp (98.30%) as the most consumed. In addition, the barks (68.30%), the branches, and the trunks (60%) were also widely used for socio-economic and therapeutic needs. All the edible organs were consumed in the sauce. The pulp was mainly consumed in the form of cream (96.70%), porridge (43.30%), and juice and syrup (10%). Despite their nutritional values, the seeds were little used (8.30%) and transformed into soap, oil "soumbala" and "datou" (forms of local spices). The taste (30-66.70%) and the color (1.70-38.30%) were the main criteria used to assess the quality of edible organs. The sun drying (100%) was the main method of preservation. Due to the bad storage conditions, the populations are facing problems of termite and worm infestation (20%). These results indicate the need to develop improved technologies to better preserve the nutritional quality of baobab products.

RESUME  Les feuilles de baobab constituent l’un des organes les plus consommées par les populations locales pour satisfaire les besoins alimentaires et thérapeutiques. L’objectif de cette étude était de déterminer l’effet des techniques de récolte des feuilles (coupe totale et partielle) sur leurs caractéristiques nutritionnelles et organoleptiques. Les caractéristiques physico-chimiques des feuilles et celles organoleptiques des sauces à base de ces feuilles ont été déterminées suivant les méthodes standardisées. Les feuilles issues de la coupe partielle avec une teneur de 4,60±0,63 g/100g MS étaient plus riches (p-value<0,05) en matières grasses que celles issues de la pratique paysanne (coupe totale). De même, elles ont présenté les teneurs les plus élevées en calcium (2140,00±108,17 mg/100g), potassium (833,33±47,26 mg/100g) et β-carotène (1,06±0,15 mg/100g). Si les techniques de coupe n’ont pas eu d’influence sur la viscosité des sauces des feuilles de baobab, les dégustateurs ont mieux apprécié les sauces à base des feuilles issues de la pratique paysanne (25,83%). Ces données montrent que les techniques de récolte ont une influence sur la qualité nutritionnelle des feuilles de baobab et leurs caractéristiques organoleptiques. Pour lutter efficacement contre les carences en micronutriments qui sévissent au Mali surtout chez les enfants, les données de cette étude montrent la coupe partielle est plus bénéfique que la coupe totale.Mots clés : Feuilles de baobab, types de coupe, qualité nutritionnelle.Effect of the types of cut on the physicochemical and organoleptic characteristics of baobab leavesABSTRACT Baobab leaves are one of the most consumed organs by the local populations in order to satisfy food and therapeutic needs. The objective of this study was to determine the effect of leaf harvesting techniques (total and partial cutting) on their nutritional and organoleptic characteristics. The physico-chemical parameters of the leaves and the organoleptic characteristics of the sauces made with these leaves were determined according to the standard methods. The leaves from the partial cut with a content of 4.60±0.63 g/100g DM were richer (p-value<0.05) in fat than those from the farming practice (total cut) with 3.37±0.42 g/100g. Similarly, they had the highest contents of calcium (2140.00±108.17 mg/100g), potassium (833.33±47.26 mg/100g) and β-carotene (1.06±0.15 mg/100g). While harvesting techniques had no influence on the viscosity of the sauce made from baobab leaves, the tasters well appreciated those from the farmer's practice (25.83%). These data show that harvesting techniques have an influence on the nutritional quality of baobab leaves and their organoleptic characteristics. In order to fight effectively against micronutrient deficiencies that are alarming in Mali, especially among children, the data from this study show that the partial cutting is more benefit than the total one.Key words: Baobab, cutting types, nutritional quality.

This study aims to establish if there is some sensory variability among fonio landraces. Fonio, the oldest indigenous and very tasty cereal growing in West Africa, is usually consumed as a couscous. Group interviews of consumers were conducted in Bamako, Mali to identify the main quality criteria of a cooked grain. Fonio grain must be swollen, not sticky with a soft consistency, pale and containing low impurities. Sensory properties of 20 fonio landraces from Mali, Guinea and Burkina Faso were established using a descriptive sensory analysis. Five sensory descriptors were chosen among the quality criteria. Each landrace was tasted and scored in triplicate by a group of 18 trained panellists. Principal component analysis and hierarchical cluster analysis were used. The 20 landraces clustered into four sensory classes. Sensory criteria of variability were first visual characteristics (colour and impurities) and then the consistency of cooked grains. Landraces from Guinea and Mali were variable for both visual and textural characteristics; those from Burkina Faso appeared to be more homogenous. The sensory variability of fonio offers to processors, who intend to promote this tiny cereal both in the sub-region and beyond, the possibility to choose adapted landraces to develop new products.