This work reviewed the maternal and child folate status and the strategies used to tackle health disorders related to folate deficiencies in Africa. Published surveys conducted between 2005 and 2018 were considered. Criteria for establishing folate deficiency are variable (folate intake or serum folate concentrations). Folate deficiencies were frequent among the 11 countries with available data, prevalence of folate adequacy was very low and coverage of strategies used to fight deficiencies is limited. To overcome folate deficiencies, fortification of staple foods is an option, but finding ways to make new folate-rich food available for the poorest is a must.

Chemical changes during the fermentation of baobab seeds for production of Maari, a food condiment used in West Africa, were studied. Results showed a wide variety of free amino acids including essential amino acids in the unfermented seeds. Fermentation led to an increase in the concentration of total free amino acids from 16.03 nmol/mg in unfermented seeds to 113.24 nmol/mg after 60 hours of fermentation followed by a decrease thereafter. Fluctuations in the concentrations of each compound were observed during the fermentation period. Differences were also observed in the final products from different production sites with the Gorgadji sample showing the highest content in free amino acids. The output of the oil extraction was 11.5–25.8%. A total of seven fatty acids were identified, with oleic acid being quantitatively the major fatty acid. The results showed a much higher concentration of unsaturated fatty acids than saturated fatty acids. The preponderant fatty acids were oleic, linoleic, palmitic, and stearic acids. These four fatty acids constitute approximately 90% of the composition of Maari. The transformations of amino acids and fatty acids revealed during the fermentation of the seeds during this study will contribute to understanding its contribution to the nutrition of its consumers

The aim of the study was to evaluate the acceptability of composite breads based on local cereal (millet and sorghum) formulations. Bread preparations based on 50% wheat flour and 50% local cereal flour were made in the presence of exopolysaccharide (Eps) production stimulated by a strain of Weissella confusa A16 in the fermented dough. Seven formulations were done in two baking sets and were submitted to sensory evaluations which consisted of tests on sensory profile, hedonic analysis and ranking. Results showed that the presence of Eps improved the acceptability of breads made with local cereal flours. The white color of the crumb of breads made with 100% wheat flour was the most appreciated by consumers. The less local flour is used in the bread preparation, the better the bread is appreciated. Nevertheless, formulations containing whole grains were the least appreciated, partly because of the hardness of the breads. Interestingly, more than 50% of consumers found the taste pleasant for breads made with 50% millet flour.