The chemical composition, main physicochemical properties, and nutritional value of seed flour and seed oil of Lannea kerstingii were studied. The results indicated that seeds contained 3.61% moisture, 57.85% fat, 26.39% protein, 10.07% carbohydrates, and 2.08% ash. Potassium was the predominant mineral, followed by magnesium and calcium. The essential amino acids were at higher levels than the estimated amino acid requirements of FAO/WHO/UNU except for lysine. Fatty acid composition showed that oleic acid was the major fatty acid, followed by palmitic, linoleic, and stearic acids. Physicochemical properties of the seed oil were melting point, 19.67°C; refractive index (25°C), 1.47; iodine value, 60.72/100 g of oil; peroxide value, 0.99 meq. O2/kg of oil; p-anisidine value, 0.08; total oxidation (TOTOX) value, 2.06; oxidative stability index (120°C), 52.53 h; free fatty acids, 0.39%; acid value, 0.64 mg of KOH/g of oil; saponification value, 189.73. Total amount of tocopherols, carotenoids, and sterols was 578.60, 4.60, and 929.50 mg/kg of oil, respectively. γ-Tocopherol (82%), lutein (80%), and β-sitosterol (93%) were the most abundant forms of tocopherols, carotenoids, and sterols, respectively. Seeds of L. kerstingii constitute an alternative source of stable vegetable oil and protein for nutritional and industrial applications.

BackgroundInsects play an important role as a diet supplement in Burkina Faso, but the preferred insect species vary according to the phytogeographical zone, ethnic groups, and gender. The present study aims at documenting indigenous knowledge on edible insects in Burkina Faso.MethodsA structured ethno-sociological survey was conducted with 360 informants in nine villages located in two phytogeographical zones of Burkina Faso. Identification of the insects was done according to the classification of Scholtz. Chi-square tests and principal component analysis were performed to test for significant differences in edible insect species preferences among phytogeographical zones, villages, ethnic groups, and gender.ResultsEdible insects were available at different times of the year. They were collected by hand picking, digging in the soil, and luring them into water traps. The edible insects collected were consumed fried, roasted, or grilled. All species were indifferently consumed by children, women, and men without regard to their ages. A total of seven edible insect species belonging to five orders were cited in the Sudanian zone of Burkina Faso. Macrotermes subhyalinus (Rambur), Cirina butyrospermi (Vuillet, 1911), Kraussaria angulifera (Krauss, 1877), Gryllus campestris (Linnaeus, 1758), and Carbula marginella (Thunberg) (35.66–8.47% of the citations) were most cited whereas Rhynchophorus phoenicis (Fabricius, 1801) and Oryctes sp. (3.41–0.27%) were least cited. Cirina butyrospermi was most cited in the South Sudanian zone, whereas Macrotermes subhyalinus and Kraussaria angulifera were most cited in the North Sudanian zone but were cited in all nine villages. Cirina butyrospermi was preferred by Bobo, Guin, Sambla, Senoufo, and Turka ethnic groups whereas Macrotermes subhyalinus was preferred by Fulani, Mossi, and Toussian ethnic groups. Oryctes sp. was cited only by the Toussian.ConclusionA diversity of edible insects was consumed in both the South and North Sudanian zone of Burkina Faso with significant differences in species preferences according to phytogeographical zones, villages, ethnic groups, and gender.

Combretum collinum, Combretum micranthum, Combretum nigricans, and Combretum niorense are abundant unconventional seed oils of the African savannah. In this study, the proximate, mineral, amino acid, fatty acid, and triacylglycerol compositions of the four seed oils were quantified, and the oxidative and physicochemical properties were investigated. The amino acid, fatty acid, and triacylglycerol compositions were determined by using high performance liquid chromatography (HPLC) and gas chromatography respectively. Carbohydrates (57.35%–64.20%) followed by crude oils (20.07%–22.60%), proteins (11.95%–15.86%), and ashes (3.78%–6.19%) were the main constituents of the four seed species. The highest ash, crude fat, and protein contents were found in C. collinum, C. nigricans, and C. niorense, respectively. All four seed species were rich in Ca, K and Mg, and poor in methionine, cysteine, and lysine. The four seed oils had high saponification values (198.46–202.71 mgKOH/g), low acidity (1.12–2.26 mg of KOH/g of oil), and peroxide values (1.19–1.98 mEqO2/kg of oil). The seed oils of C. micranthum and C. collinum exhibited the highest thermal oxidative stability (8.10 and 9.79 h at 160°C). Oleic (40.49%–56.69%), palmitic (15.17%–24.27%) and linoleic (9.49%–14.50%) acids were the predominant fatty acids of the four seed oils. The results showed that the four seed species and seed oils had good chemical composition and physicochemical properties making them suitable for food and non‐food application.

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The nutritional status of meat is tarnished by its association with the induced cooking contaminants. The aim of this study was to assess the heterocyclic aromatic amines profile and contents in processed chicken in Burkina Faso. Eight polar and apolar heterocyclic aromatic amines (HAAs) including 2-mino-3-methylimidazo[4,5-f]quinolone (IQ), 3-amino-1,4-dimethyl-5H-pyrido[4, 3-b]indole (Trp-P1), 3-amino-1-methyl-5H-pyrido[4,3-b]indole (Trp-P2), 2-mino-9H-pyrido-[2,3-b]indole (AαC), 2-amino-1-methyl-6-phenylimidazo[4, 5– ]pyridine (PhIP), 2-amino-3-methyl-9H-pyrido[2,3-b] indole (MeAαC), 2-amino-3,4,8-rimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx) and 2-amino-3,8-imethylimidazo[4,5–]quinoxaline (MeIQx) were screened by high performance liquid chromatography from 29 samples of flamed chicken and 66 samples of braised chicken collected in Ouagadougou city. Apolar HAAs and polar HAAs were respectively 12 and 3 times more abundant in flamed chickens (32.66±10 and 3.48±10.39 ng/g, respectively) than in braised chickens (2.70±9.67 and 0.92 ng/g, respectively). The maximum levels of AαC were in the same proportions in flamed (12.01 ng/g) and braised chickens (14.13 ng/g). Flamed chicken had the highest Trp-P1 content (530.31 ng/g). The 4,8-DiMeIQx was not detected in braised chicken. The AαCs were more abundant in flamed than in braised chicken. The profile and the contents of the HAAs in processed chicken are related to cooking methods. Because of the high variability observed on the obtained concentrations, investigations on the contents of precursors in raw chicken, the effect of marinating ingredients on the formation of HAAs are needed.