Influence of Baobab Leaf Enrichment on the Physicochemical, Sensory and Nutritional Characteristics of Plantain/Cashew kernels Composite Flours

Vitamin and mineral deficiencies are among the major nutritional problems affecting populations, especially those with low incomes. Even in developed countries, the micronutrient deficit is not negligible since the affected population sometimes exceeds 30% (Gallan et al., 2005). Such nutritional deficiencies cause serious health concerns, specifically among vulnerable people such as children and pregnant and lactating women (FAO/WHO, 1994; FAO/WHO, 1992). Worldwide, half of pregnant women and one-third of under five children suffer from various degrees of anemia due to iron deficiency (UNACC/SCN 1997; Frossard et al., 2000). Strategies for addressing these nutritional deficiencies include pure protein supplementation and dietary approaches including the fortification of staple foods with functional foods from the traditional foods often richer in micronutrients (Gibson et al., 2000, West, 2002). Improving public health through food biofortification has thus the advantage in promoting natural resources such as highly widespread fruits and vegetables that are generally available even in developing countries.

Fruits and vegetables are products of great importance in terms of food and health. They have many natural flavors and contain nutritional and functional compounds such as carbohydrates, proteins, vitamins, minerals, dietary fiber, antioxidants and other bioactive substances (FAO/WHO, 1992; Traore et al., 2015; UNACC/SCN, 1997). These products are part of the Africa'svast reservoir of natural forest resources products exploitable for the well-being of people (Honfo et al., 2007; Magdi et al., 2004). Thus, the plant species Adansonia digitata L. (Malvaceae) locally known as ''baobab'' is among the vegetables commonly used in Africa. It is a hundred-year lifespan plant providing multiple uses for populations. Indeed, the different parts of the plant are widely used as food and medicine (Sidibe & Williams, 2002). By the season, fresh and/or dried leaves are important source of protein and minerals for families using this plant as a staple (Sidibe & Williams, 2002). Previous studies highlighted the nutritional features of this fresh leafy vegetable (Oulai et al., 2014). As every leafy vegetable, it contains higher levels of magnesium, potassium, calcium, iron and records a significant amount of protein (FAO, 2012; Oulai et al., 2014). The micronutrient richness of leafy vegetables is therefore an advantage usable for the biofortification of staple foods during specific periods and diets such as growth, breastfeeding and weaning characterized by increased needs and requiring adaptation of food contributions. The development of composite food formulas enriched with leafy vegetables is an application to meet nutritional needs. In this sense, formulations based on starchy foods enriched in vegetables such as cowpea beans and moringa leaflets have been successfully investigated by Mahan et al. (2016a). However, there are scanty data regarding the baobab leaf vegetable in improving the nutritional value of local starchy products used during weaning. Earlier reports have highlighted the nutritional limits of plantain/cashew kernels composites flours (Fofana et al., 2017). The purpose of this study is to evaluate the effects of baobab leaf enrichment on the nutritive, sensory and nutritional value of composite flours produced on plantain and cashew kernel basis for use as weaning foods.