Consumption Perspectives of Traditional Cooked Corn-based Dough “Akpan” Wrapped in Marantochloa cuspidata, Marantochloa purpurea and Marantochloa mannii Leaves Collected in Togo: Nutritional Added Value and Potential Risks

Mamy EKLOU^1, , Kodjo Djidjolé ETSE², Komlan Edjèdu SODJINOU², Moubarak MOUMOUNI², Benziwa Nathalie JOHNSON², Bayi Reine DOSSOU³, Yaovi AMEYAPOH¹, Raoufou RADJI² and Akossiwoa M-L QUASHIE²

¹Laboratory of Microbiology and Food Quality Control (LAMICODA), University of Lomé 01 BP 1515 Lomé-Togo

²Physiology-Horticulture-Biotechnology Team (PHOBIOT), Forestry Research Laboratory (LRF) -Climate Change Research Center (CRCC), University of Lomé 01 BP 1515 Lomé-Togo

³Higher School of Biological and Food Techniques (ESTBA), University of Lomé 01 BP 1515 Lomé-Togo

Cite this paper:
Mamy EKLOU, Kodjo Djidjolé ETSE, Komlan Edjèdu SODJINOU, Moubarak MOUMOUNI, Benziwa Nathalie JOHNSON, Bayi Reine DOSSOU, Yaovi AMEYAPOH, Raoufou RADJI and Akossiwoa M-L QUASHIE. Consumption Perspectives of Traditional Cooked Corn-based Dough “Akpan” Wrapped in Marantochloa cuspidata, Marantochloa purpurea and Marantochloa mannii Leaves Collected in Togo: Nutritional Added Value and Potential Risks. American Journal of Microbiological Research. 2025; 13(6):143-148. doi: 10.12691/ajmr-13-6-4

Abstract

The nutritional and phytochemical benefits that can be obtained from packaging corn-based foods using Marantochloa species are poorly documented scientifically. This paper therefore aims to determine the edibility and nutritional potential of M. cuspidata, M. purpurea, and M. mannii in the packaging of these foods in Greater Lomé. The properties of the leaves were analyzed using aqueous extraction. Their toxicity was assessed using human blood mononuclear cells (PBMC). The antioxidant potential of the leaves was assessed using DPPH (2,2-diphenyl-1-picrylhydrazyl). Total phenols were determined by spectrophotometry using the Folin-Ciocalteu colorimetric method. The toxicity of the three species is identical to that of the average tolerated negative control standard and significantly lower than that of the 100% DMSO positive control. All the aqueous extracts showed with DPPH inhibition percentages of 58.50 ± 3.31 for M. purpurea, 40.94 ± 28 for M. mannii, and 14.90 ± 8.17 for M. cuspidata, respectively. In addition to the insignificant presence of phenol, bioactive metabolites such as tannins, terpenes, phytosterols, and cardiac glycosides were identified. These results therefore show that the leaves studied have antimicrobial and anti-inflammatory properties. They help preserve the texture, color, and smell of packaged food, as well as its vitamin and lipid content. It is therefore necessary to promote the domestication of these species for the health, economic, and ecological well-being of the Togolese capital.

Keywords:
Corn-based foods Marantochloa leaves Food wrapping Nutritional properties Bioactive components Species domestication

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