Residual banana bulbs (RBB) were characterized and assessed as a potential starch and cellulose-based feedstock for bioethanol production. To facilitate the enzymatic digestibility, hydrothermal pretreatment was performed on RBB prior to simultaneous saccharification and fermentation (SSF) with Saccharomyces cerevisiae. Composition of RBB was similar to traditional starch and cellulose-based feedstocks with high glucan (60 g/100 gDM) and relatively low lignin content (7 g/100 gDM). Both amylase and cellulase were needed to efficiently hydrolyze RBB. The highest ethanol yield (310 kg EtOH/ton_DM_RBB, 93% of theoretical production based on total available glucose) was obtained with non-pretreated RBB. SSF can be carried out at lower RBB concentrations. Hydrothermal pretreatment affected negatively the bioethanol potential due to the loss of fermentable carbohydrates. In a case study of an African leading producer of bananas and plantains (Cameroon), the energy derived from bioethanol was 80 GWh ethanol/year and corresponded to 1.6% of the annual transportation requirement. This study shows that RBB is a promising alternative feedstock for bioethanol production.

Post-harvest losses contribute significantly to food insecurity and affect the nutritional status and health of populations. This study estimates the waste of fresh fruits in the post-harvest chain and identifies avoidable causes along the food supply chain to extrapolate good practices for the empowerment of retailers. A semi-structured questionnaire and a checklist were used in the administrative units of Yaoundé, Cameroon, from May to June 2017. Fifty fresh fruit retailers were randomly selected. Information, including socioeconomic profile, handling practices, transport, and food wastes, was analyzed. Dominant figure in the fruit market are 34-aged women. Despite significant professional experience, none of retailers received formal training. The perceived main causes of fruit waste were failure to sell, mechanical damage during transport, and storage conditions. Inappropriate packaging materials and poor hygiene were also observed, and about 40–50% of fruits did not reach the consumers’ table. Nutritional education of the general population is crucial in facing the challenge of fresh fruit waste. The analysis of critical points in the post-harvest fresh fruit chain highlights good cost-effective practices. Training and empowerment of retailers represent the main measures to decrease fruit waste, in addition to nutritional training programs for the general population recommending the daily consumption of fruits for healthy life.

Under-exploited local plant resources such as tiger nuts (Cyperus esculentus L.) have significant nutritional potential to help consumers boost their immune systems and combat nutritional deficiencies. Tiger nuts can be used to produce a less expensive plant-based yoghurt that would enable people suffering from lactose intolerance to enjoy its benefits. This study aimed to evaluate the sensory acceptability and nutrition-al properties of a yoghurt-like product made with tiger nuts pre-treated by various methods (soaking, drying, roasting, boiling, germination). Nutritional analyses were carried out using conventional methods. Quantifying bioactive and antinutrient com-pounds (tannins, phytates, oxalates and saponins) were conducted via spectropho-tometry and titration methods. A subjective sensory analysis and the organoleptic characteristics was carried out. Yoghurt samples made with tiger nuts, pretreated through roasting (RYS) showed the best sensory characteristics and overall acceptabil-ity. Drying of tiger nuts resulted in a significantly higher energy value, as did the pro-tein content (5.46%) in the germinated yoghurt and the fibre content (2.80%) in the boiled yoghurt. With regard to bioactive compounds, phenolic compounds (393.39mgEAG/100gMS) were more abondant in the yoghurt whose seeds were boiled while the content of alkaloids; (1178.08 mgEC/100gMS) were higher in the products made with roasted tiger nuts. Drying, boiling, roasting and germination were respec-tively the most effective pretreatment methods for the reduction of the amount of tan-nins, oxalate, phytate and saponin. Making yoghurt with roasting tiger nuts appear to be the best option as regards to its sensory attributes and its nutritional properties. The consumption of that yoghurt will be of great importance specifically for those suffering from lactose intolerance.