Ricinodendron heudelotii, Vitex doniana, and Cleome gynandra are three indigenous species of Benin/West Africa. This review focuses on the physicochemical characteristics of their seeds and the nutritional and functional properties of their oils. In this systematic review, scientific articles and reports were used to collect information. The minima, maxima, and mean values were considered and converted into a dry basis and/or the same units by using the international system of units when needed to allow comparison. Seeds of Ricinodendron, Vitex and Cleome fat contents were 51.83 g/100 g dw, 28.55 g/100 g dw and 27.35 g/100 g dw, respectively. The three seed oils contained 58.54% to 87% mono and polyunsaturated fatty acids. Ricinodendron seed oil contained a conjugated polyunsaturated fatty acid α‐eleostearic acid (49.3%–51.1%). Data varied from one author to another due to the methods used. R. heudelotii seeds oil is traditionally used for the treatment of several diseases. Its oil showed phytochemical and antimicrobial properties suggesting its possible use in pharmaceutical industries. Ricinodendron and Vitex seed oil should not be used for cooking at high temperatures or frying because of their high and medium levels of unsaturation.

The increasing implication of plantain flour in various food formulations calls for the need to evaluate the effects of ripening stage, packaging materials, and storage duration on its proximal composition and functional properties. For this study, plantain flours were produced from the cultivar Alloga at unripe and semiripe stage 3. They were stored both in transparent polyethylene bags and in an opaque aluminum foil. Physicochemical analyses and functional characterization of the plantain flour were performed on samples taken prior to storage and on monthly basis for 6 months during storage. Ash and carbohydrate contents decreased while the yellowness and redness increased with ripening. Pasting viscosity drastically decreased with ripening. During storage, significant differences in color and among most functional characteristics were observed as a consequence of both storage duration and packaging materials. Based on this research, flour from semiripe plantain could be recommended for use in formulations requiring low viscosity. Besides, it is suggested to store plantain flours in opaque containers to reduce the variability in its properties, thus maintaining its original quality.

Plantains (Musa spp) are among the most important cultivated horticultural crops in West Africa. Various varieties and cultivars are produced in Benin. This study aimed at evaluating the physical characteristics and some proximate composition of some plantain cultivars consumed in Benin. Physical parameters including weight of the bunch, number of hands and fingers, weight of hands and finger, pulp percentage and flour yield were assessed using five cultivars of plantain (Aloga, Aloga 2M, Gnivlan, Kpahissi, Orishele) and one cooking banana (Pelipita). In addition, color parameters, dry matter as well as total minerals contents were assessed for the pulp of the various cultivars. It came out that Kpahissi cultivars had heavier bunches and a lot of hands than the other cultivars while Aloga 2M had the highest weight of hands and fingers. Finger number varied from 2 to 12 among the six cultivars. The pulp percentage ranged from 51.3 to 70.71%. Kpahissi pulp was brighter but less yellow and red than the other pulps cultivars. Significant differences were observed in dry matter and total minerals contents of pulps with highest values for Pelipita pulp. This study provides baseline information on plantain diversity in terms of their physical characteristics in Benin. Results can be helpful in the choice of plantain bunches during purchasing.

Akpan is a Beninese yogurt‐like product whose quality and usability depend on fermented maize starch (FMS), a traditionally produced substrate characterized by inconsistent quality and limited shelf life. This study aimed to optimize the fermentation and drying conditions of maize starch to produce a stable FMS flour capable of yielding akpan with properties comparable to commercial akpan. A Box–Behnken response surface design was used to assess the effects of fermentation duration (24–72 h), drying temperature (45°C–65°C), and drying duration (4–6 h) on physicochemical and pasting characteristics of the flour, as well as the textural properties of akpan. Two commercial akpan samples were analyzed as benchmarks. Fermentation duration primarily influenced viscosity, while drying temperature significantly affected starch retrogradation and syneresis. Titratable acidity increased with both fermentation duration and drying temperature, while pH and lactic acid content remained relatively stable. Optimal conditions (60–72 h fermentation and ~55°C drying) produced FMS flour yielding akpan with titratable acidity (0.25–0.34 g/100 g), firmness (~14 g), and syneresis (< 18%), comparable to commercial products. Notably, pasting properties of FMS flour did not predict akpan viscosity, highlighting the importance of partial cooking conditions. These findings provide a basis for standardizing akpan production and improving its scalability and market potential.