Formulation and processing of gruels made from local ingredients, thin enough to flow by gravity in enteral tube feeding.

Designing enteral foods from local ingredients for tube feeding of low-income people who cannot eat orally is needed. Two processing methods, involving the addition of amylase or malt, were used to thin a blenderized tube feeding formula based on sorghum, sesame and soybean seeds. Two composite flours, either with higher carbohydrate (F1D) or higher lipid (F2D) contents were formulated to obtain an enteral food aimed at adults. To thin the formula enough for it to flow inside the feeding tube, increasing concentrations of amylase (0.27-2.17 g/100 g DM) were added to gruels F1D (F1DE) and F2D (F2DE) prepared at 25% DM. Sorghum malt was also added to F1D (F1DM) as an alternative source of amylase. But F1DE and F1DM flow times in a 50 cm feeding tube (10 Fr) remained much longer (up to 14 s) than that of the commercial enteral food (4 s). The F1DE and F1DM osmolalities (485 and 599 mOsmol/Kg water, respectively) were higher compared to that of F1D but remained within the range specified for adult enteral food. F1D, F1DE and F1DM gruels showed pseudoplastic behavior. Their loss ratio (tan δ ), elastic (G') and loss (G'') moduli were similar, but apparent viscosity, flow time in the feeding tube and consistency index (k) showed that F1DE was thinner than F1DM. Adding an incubation step before cooking of F1DM suspension allowed further thinning of the gruel, showing it is possible to formulate an enteral food using local ingredients that flows by gravity in the feeding tube.

Contribution of leafy vegetable sauces to dietary iron, zinc, vitamin A and energy requirements in children and their mothers in Burkina Faso.

Improved leafy vegetable (LV) sauces, with amaranth, sorrel, and Ceylon spinach/spider plant leaves were formulated from traditional recipes to assess their potential use for food-to-food fortification in iron, zinc and vitamin A in the diet of young children and their mothers in Burkina Faso. Improvement was based on an increase in LV proportion and a decrease in mineral absorption inhibitors. An increase in iron content of up to 3 mg/100 g was obtained in some improved sauces in which dried fish was replaced by chicken liver, and vitamin A content was about 40 times higher than in traditional sauces. Fractional dialyzable iron was low in all sauces. Intakes of sauce were measured to assess their acceptability and no significant difference was found between traditional and improved formulations. The mean intakes of sauces were 66 ± 40 g for young children and 166 ± 65 g for their mothers. Amaranth or Ceylon spinach/spider plant sauces, consumed with the cereal based paste "tô" twice a day, would contribute 80 to 86% of children's estimated average requirement (EAR) of iron and to 90 to 170% of EAR of vitamin A but their contribution to zinc and energy needs would remain low.

A higher proportion of iron-rich leafy vegetables in a typical Burkinabe maize meal does not increase the amount of iron absorbed in young women.

Food-to-food fortification can be a promising approach to improve the low dietary iron intake and bioavailability from monotonous diets based on a small number of staple plant foods. In Burkina Faso, the common diet consists of a thick, cereal-based paste consumed with sauces composed of mainly green leaves, such as amaranth and jute leaves. Increasing the quantity of leaves in the sauces substantially increases their iron concentration. To evaluate whether increasing the quantity of leaves in sauces would provide additional bioavailable iron, an iron absorption study in 18 young women was conducted in Zurich, Switzerland. Burkinabe composite test meals consisting of the maize paste tô accompanied by an iron-improved amaranth sauce, an iron-improved jute sauce, or a traditional amaranth sauce were provided as multiple meals twice a day for 2 consecutive days. Iron absorption was measured as erythrocyte incorporation of stable iron isotopes. Mean fractional iron absorption from maize paste consumed with an iron-improved amaranth sauce (4.9%) did not differ from the same meal consumed with an iron-improved jute sauce (4.9%; P = 0.9), resulting in a similar quantity of total iron absorbed (679 vs. 578 µg; P = 0.3). Mean fractional iron absorption from maize paste accompanied by a traditional amaranth sauce (7.4%) was significantly higher than that from the other 2 meal types (P < 0.05), but the quantity of total iron absorbed was similar (591 µg; P = 0.4 and 0.7, respectively). A food-to-food fortification approach based on an increase in leafy vegetables does not provide additional bioavailable iron, presumably due to the high phenolic compound concentration of the leaves tested. Alternative measures, such as adding iron absorption enhancers to the sauces, need to be investigated to improve iron nutrition from Burkinabe maize meals.

Improving the antinutritional profiles of common beans (Phaseolus vulgaris L.) moderately impacts carotenoid bioaccessibility but not mineral solubility.

Common beans are a common staple food with valuable nutritional qualities, but their high contents in antinutritional factors (ANFs) can decrease the bioavailability of (i) fat-soluble micronutrients including carotenoids and (ii) minerals. Our objective was to select ANF-poor bean lines that would not interfere with carotenoid and mineral bioavailability. To achieve this objective, seeds of commercial and experimental Phaseolus vulgaris L. bean lines were produced for 2 years and the bean's content in ANFs (saponins, phytates, tannins, total polyphenols) was assessed. We then measured carotenoid bioaccessibility and mineral solubility (i.e. the fraction of carotenoid and mineral that transfer into the aqueous phase of the digesta and is therefore absorbable) from prepared beans using in vitro digestion. All beans contained at least 200 mg/100 g of saponins and 2.44 mg/100 g tannins. The low phytic acid (lpa) lines, lpa1 and lpa12 exhibited lower phytate levels (≈ - 80%, p = 0.007 and p = 0.02) than their control BAT-93. However, this decrease had no significant impact on mineral solubility. HP5/1 (lpa + phaseolin and lectin PHA-E free) bean line, induced an improvement in carotenoid bioaccessibility (i.e., + 38%, p = 0.02, and + 32%, p = 0.005, for phytofluene bioaccessibility in 2021 and 2022, respectively). We conclude that decrease in the phytate bean content should thus likely be associated to decreases in other ANFs such as tannins or polyphenols to lead to significant improvement of micronutrient bioaccessibility.

Nutrient intakes from complementary foods consumed by young children (aged 12-23 months) from North Wollo, northern Ethiopia: the need for agro-ecologically adapted interventions.

OBJECTIVE: To characterize current feeding practices and to evaluate the adequacy of energy and nutrient intakes of young children in subsistence farming rural households in North Wollo, Ethiopia. DESIGN: A cross-sectional study examining sociodemographic status, anthropometry, breast-feeding and complementary feeding practices using two in-home non-consecutive 24 h recalls. SETTINGS: Two rural villages in the highlands and lowlands of Gobalafto district, North Wollo. SUBJECTS: Seventy-six young children aged 12-23 months, thirty-nine from the lowlands and thirty-seven from the highlands. RESULTS: About 33% of the children, ~46% in the highlands and 24% in the lowlands (P=0.05), were stunted. Complementary diets were low in animal products, fruits and vegetables. Cereals and legumes were the major sources of energy, protein, Ca, Fe, Zn and vitamin A. Legumes with potentially toxic components (grass pea, broad beans) and low nutrient-dense beverages such as tea were frequently consumed. Intakes of energy, Ca, Zn, vitamin A and vitamin C from complementary foods were below WHO recommendations assuming average breast-milk intakes. In contrast, Fe and protein intakes and densities met WHO recommendations. Although vitamin C intakes and densities were higher (P<0.05) for the lowlands, they remained far below WHO recommendations. CONCLUSIONS: Interventions promoting the WHO guiding principles for complementary feeding practices and behaviours that take the agro-ecological contexts into account are needed here. Furthermore, specific recommendations should be formulated to discourage the consumption of grass pea, broad beans and low nutrient-dense beverages such as tea.

Rapid quantification of iron content in fish sauce and soy sauce: a promising tool for monitoring fortification programs.

BACKGROUND: In a number of Southeast Asian countries and China, fish sauce and soy sauce produced at the industrial level are fortified with iron. Unfortunately, the food producers and regulatory agencies implementing fortification programs do not always have the capacity to monitor the programs on an ongoing basis. OBJECTIVE: To assess a new portable device for the quantitative measurement of iron content of fortified sauces that could be used to control fortification levels. METHODS: The linearity, detection limits, and inter- and intraassay variability of this device were assessed on fish sauce and soy sauce fortified with ferrous sulfate, ferrous fumarate, and sodium iron ethylenediaminetetraacetate (NaFeEDTA); the accuracy of the results was determined by comparing them with the results obtained by atomic absorption spectrophotometry. RESULTS: Measurements required a minimum incubation time of 1 hour for iron sulfate or iron fumarate and 24 hours for NaFeEDTA. Linearity of the results ranged from 2 to 10 mg iron/L for ferrous sulfate or ferrous fumarate and from 1 to 10 mg iron/L for NaFeEDTA, implying the need for proper dilution, as the iron contents of fortified sauce are usually in the range of 150 to 1,000 mg/L. Depending on incubation time, iron compounds, and sauces, the coefficient of variation (CV) of intraassay precision was between 1.5% and 7.6% and the CV of interassay precision was between 2.9% and 7.4%. Comparison with results from atomic absorption spectrophotometry showed high agreement between both methods, with R = 0.926 and R = 0.935 for incubation times of 1 hour and 24 hours, respectively. The Bland-Altman plots showed limits of agreement between the two methods of +/- 70 mg/L in the range of fortification levels tested (100 to 500 mg/L). CONCLUSIONS; This device offers a viable method for field monitoring of iron fortification of soy and fish sauces after incubation times of 1 hour for ferrous sulfate or ferrous fumarate and 24 hours for NaFeEDTA.

Current Consumption of Traditional Cowpea-Based Dishes in South Benin Contributes to at Least 30% of the Recommended Intake of Dietary Fibre, Folate, and Magnesium.

Regular consumption of legumes is recommended worldwide for its environmental and health benefits. Cowpea, the most frequently consumed pulse in West African countries, is rich in nutrients and health-promoting bioactive compounds. A one-week retrospective food frequency questionnaire was used to estimate the contribution of the cowpea-based dishes to the recommended nutrient intake (RNI), based on their consumption frequency, intake, and nutritional composition. Participants were 1217 adults (19-65 years) from three urban or rural areas in southern Benin. Out of all respondents, 98% reported that they usually consumed cowpea-based dishes. The mean consumption frequency was 0.1 to 2.4 times/week, depending on the type of cowpea-based dish. The mean amount consumed was 71 g and 58 g of seeds/adult/day in urban and rural areas respectively. The mean daily contribution of cowpea-based dishes to RNI was 15% for energy, 42% for fibre, 37% for magnesium, 30% for folate, 26% for protein, and just above 15% for zinc and potassium. Thus, such regular cowpea consumption should be maintained.

Changes in iron, zinc and chelating agents during traditional African processing of maize: Effect of iron contamination on bioaccessibility.

The effect of the different unit operations of processing traditionally used to produce four maize foods commonly consumed in Africa on the nutritional composition of the products was investigated, using Benin as a study context. The impact of the processes on lipid, fibre, phytate, iron and zinc contents varied with the process. The lowest IP6/Fe and IP6/Zn molar ratios, the indices used to assess Fe and Zn bioavailability were obtained in mawè, a fermented dough. Analysis of maize products highlighted a significant increase in iron content after milling, as a result of contamination by the equipment used. Evaluation of iron bioaccessibility by in vitro enzymatic digestion followed by dialysis revealed that the iron contamination, followed by lactic acid fermentation, led to a considerable increase in bioaccessible iron content. Extrinsic iron supplied to food products by the milling equipment could play a role in iron intake in developing countries.

Evaluation of vitamin D bioaccessibility and mineral solubility from test meals containing meat and/or cereals and/or pulses using in vitro digestion.

In this study, we evaluated vitamin D and mineral (iron, zinc, magnesium) transfer to the bolus aqueous phase during the digestion of meals with/without pulses. We performed in vitro digestions using test meals made either of i) beef and/or semolina and/or chickpeas, or of ii) potatoes supplemented or not with fibers, phytates, tannins and saponins. Chickpea presence led to a decrease in vitamin D bioaccessibility (-56%, p ≤ 0.05) and mineral solubility (-28% for iron, p ≤ 0.05) compared with meals with beef and/or semolina only. This effect was largely compensated for vitamin D by the fact that this vitamin was more stable during digestion of meals based on plant foods only than of meals with beef. Tannins were the most deleterious compounds for iron solubility, while phytates and tannins decreased vitamin D bioaccessibility. Agronomical or technical solutions to selectively decrease the amount in pulses of compounds that affect micronutrient bioavailability should be further explored.

Traditional African Dishes Prepared From Local Biofortified Varieties of Pearl Millet: Acceptability and Potential Contribution to Iron and Zinc Intakes of Burkinabe Young Children.

Biofortification is among the food-based strategies, recently implemented and still in development, to fight micronutrient deficiencies. Three cereal-based traditional dishes of Sub-Saharan Africa (tô paste, pancakes, and gruel) prepared from one local (Gampela), or two biofortified (GB 8735 and Tabi) varieties of millet were assessed for their (i) acceptability by local consumers, (ii) iron and zinc absorption predicted by phytate-to-mineral molar ratios and (iii) contribution to the iron and zinc requirements of young children. Tasters preferred the color, texture, and taste of dishes prepared with the local variety, whether or not the grains were decorticated. Hedonic and preference tests showed no significant difference between the two biofortified varieties, but the cooks reported different behaviors during processing. Biofortified millet contained up to two times more iron than the local variety, reaching 6.5 mg iron/100 g dry matter. Iron and zinc contents remained higher in biofortified varieties even after decortication. Iron content in the dishes was highly variable, depending on iron loss and potential contamination during processing. The phytate-to-mineral molar ratios of all dishes indicated low iron absorption, independent of the millet variety, but improved zinc absorption in dishes prepared with biofortified varieties. The contribution of a dish prepared with one of the two biofortified millet varieties to the recommended iron and zinc intakes for 6-11-month-old children was estimated to be about 5 and 7%, respectively, compared to 2 and 4% for the same dish prepared with local millet. For 12-23-month-old children, the contribution to the recommended intakes was estimated to be about 14 and 12% with biofortified millet, respectively, and about 6 and 7% with local millet. The use of biofortified millet varieties could be complementary to food diversification strategies to increase iron and zinc intakes. As in Ouagadougou, cereals are eaten in different forms by young children several times per day, iron and zinc intakes could be improved in the long term by using the biofortified varieties of pearl millet.

Effects of cooking and food matrix on estimated mineral bioavailability in Mloukhiya, a Mediterranean dish based on jute leaves and meat.

Traditional Mediterranean plant-based dishes could allow tackling malnutrition while preserving the cultural heritage. To determine the effect of the cooking method on mineral bioavailability, the content in minerals and chelators of Mloukhiya, a Mediterranean dish based on jute leaves (Corchorus olitorius) that contains also meat, was monitored during the whole cooking process. Mineral bioaccessibility was assessed by measuring in vitro dialyzability. Model equation was also used to estimate mineral bioavailability. Comparison of Mloukhiya samples collected at different cooking time points showed that the dish total mineral content did not change despite the exchanges between sauce and meat during cooking. However, iron bioavailability decreased, because 58% of heme iron was degraded after 5h of cooking and non-heme iron showed poor bioaccessibility (1.2%), mainly due to its high content of phenolic compounds. The bioaccessibility of other minerals (zinc, calcium, magnesium and potassium) was high, indicating that the food matrix had no or little effect. The mineral bioavailability values predicted by using mathematical models were of the same order of magnitude as the bioaccessibility values.

Adequacy of Some Locally Produced Complementary Foods Marketed in Benin, Burkina Faso, Ghana, and Senegal.

Adequate complementary foods are needed to help reduce the high prevalence of stunting in children in many Low and Middle Income Countries (LMICs). We assessed the availability, affordability, and nutrient adequacy of imported and locally produced processed cereal-based blends (PCBBs), marketed as complementary food for young children in Benin, Burkina Faso, Ghana, and Senegal. In total, 19 local producers and 275 points of sale in the four countries were surveyed to evaluate the quantities and accessibility of PCBBs. In addition, 32 PCBBs were analysed for their nutritional composition and packaging information. The results showed that only 7 out of 32 PCBBs could be classified as nutritionally satisfactory. Access to the products was insufficient in all surveyed settings. At the points of sale, the PCBB market was dominated by imported products, even though two out of four imported PCBBs were not nutritionally satisfactory. Imported PCBBs were two to three times more expensive than locally produced PCBBs. Labelling of the PCBBs was inadequate in many aspects. Technical support should be offered to local PCBB producers to ensure the adequate formulation and supply of an appropriate vitamin and mineral premix. The development of national specific regulations on PCBB composition and labelling is strongly recommended in these countries.

Enzymatic degradation of phytate, polyphenols and dietary fibers in Ethiopian injera flours: effect on iron bioaccessibility.

The effect of removing phytate (IP6), iron-binding polyphenols, and dietary fibers on iron bioaccessibility in wheat-red sorghum (WrS) and teff-white sorghum (TwS) flour blends used in Ethiopia to make injera, a fermented pancake, was evaluated through the application of exogenous enzymes. Phytase treatment led to >90% reduction in IP6 and to an IP6:Fe molar ratio <1, but iron bioaccessibility was not improved (P > 0.05). Phytase + xylanase + cellulase (P + X + C) treatment increased iron bioaccessibility in TwS (non-detectableto1.6%) and WrS (1.9-3.2%), whereas phytase + polyphenol oxidase (P + PPO) treatment only showed improvement in the TwS blend. P + X + C + PPO treatment of the WrS blend increased the soluble non-dialysable iron fraction (6.7%) more than P + PPO treatment (3.9%). Although responses to enzyme treatments and iron bioaccessibility were matrix dependent, a positive effect of dietary fiber hydrolysis with X + C was obtained, irrespective of the blend. Dietary fibers had a negative effect on iron bioaccessibility independent of phytates.

Influence of flour blend composition on fermentation kinetics and phytate hydrolysis of sourdough used to make injera.

The influence of cereal blends, teff-white sorghum (TwS), barley-wheat (BW) and wheat-red sorghum (WrS), on fermentation kinetics during traditional fermentation of dough to prepare injera, an Ethiopian traditional fermented pancake, was investigated in samples collected in households. Barley malt was used with BW and WrS flours. WrS- and BW-injera sourdough fermentations were characterised by a transient accumulation of glucose and maltose and a two-step fermentation process: lactic acid fermentation and alcoholic fermentation with ethanol as the main end product. Only transient accumulation of glucose was observed in TwS-injera, and equimolar concentrations of lactic acid and ethanol were produced simultaneously. Final α-galactoside concentrations were low in all sourdoughs. Phytic acid (IP6) was completely hydrolyzed in WrS and BW-injeras probably due to the combined action of endogenous malt and microbial phytases. Only 28% IP6 hydrolysis was observed in TwS injera. Ways to improve IP6 hydrolysis in TwS-injera need to be investigated.

Iron contamination during in-field milling of millet and sorghum.

Nutritionally, contaminant iron in foods may lead to overestimation of the satisfaction of iron requirement while iron deficiencies remain a widespread health problem. Iron contamination was measured in millet and sorghum grains after decortication and in-field milling using different equipments in Burkina Faso. Total iron content did not change significantly after decortication, probably due to a balance between losses resulting from the removal of iron-rich peripheral parts and contamination. Total iron contents increased significantly after mechanical milling irrespective of whether iron or corundum grindstones were used. Contamination was highly variable, ranging from 3 to 6 mg iron/100 g DM, and was mainly due to wear of the milling equipment. After in vitro digestion of traditional cereal dishes prepared with iron-contaminated or uncontaminated flours, the contaminant iron was found mainly in the insoluble fraction. Only in sorghum was a small proportion (4%) bioaccessible, showing that contaminant iron has poor nutritional interest.

Anthropometric and micronutrient status of school-children in an urban West Africa setting: a cross-sectional study in Dakar (Senegal).

BACKGROUND: Urban areas in West Africa are not immune to undernutrition with recent urbanization and high food prices being important factors. School children often have a poor nutritional status, potentially affecting their health and schooling performance. Yet, generally school children do not benefit from nutrition programs. The objective of the study was to assess the anthropometric and micronutrient status of children from state schools in the Dakar area. METHODS: School children (n = 604) aged from 5 to 17 y (52.5% girls, 47.5% ≥ 10 y) were selected through a two-stage random cluster sample of children attending urban primary state schools in the Dakar area (30 schools × 20 children). The prevalence of stunting (height-for-age<-2 z-scores) and thinness (BMI-for-age<-2 z-scores, WHO 2006, and three grades of thinness corresponding to BMI of 18.5, 17.0 and 16.0 kg/m2 in adults) were calculated from weight and height. Hemoglobin, plasma concentrations of ferritin (FER), transferrin receptors (TfR), retinol binding protein (RBP), and zinc, and urinary iodine concentrations were measured. Correction factors were used for FER and RBP in subjects with inflammation determined with C-reactive protein and α1-acid-glycoprotein. RESULTS: 4.9% of children were stunted, 18.4% were thin, 5.6% had severe thinness (BMI-for-age<-3 z-scores). Only one child had a BMI-for-age>2 z-scores. Prevalence of anemia, iron deficiency and iron deficiency anemia was 14.4%, 39.1% and 10.6% respectively. 3.0% had vitamin A deficiency, 35.9% a marginal vitamin A status, and 25.9% zinc deficiency. Urinary iodine was <50 µg/L in 7.3% of children and ≥ 200 µg/L in 22.3%. The prevalence of marginal vitamin A, zinc deficiency, high TfR was significantly higher in boys than in girls (P<0.05). Height-for-age and retinol were significantly lower in participants ≥ 10 y and <10 y respectively. CONCLUSION: Undernutrition, especially thinness, iron and zinc deficiencies in school children in the Dakar area requires special targeted nutrition interventions.

Fermentation by amylolytic lactic acid bacteria and consequences for starch digestibility of plantain, breadfruit, and sweet potato flours.

UNLABELLED: The potential of tropical starchy plants such as plantain (Musa paradisiaca), breadfruit (Artocarpus communis), and sweet potato (Ipomoea batatas) for the development of new fermented foods was investigated by exploiting the capacity of some lactic acid bacteria to hydrolyze starch. The amylolytic lactic acid bacteria (ALAB) Lactobacillus plantarum A6 and Lactobacillus fermentum Ogi E1 were able to change the consistency of thick sticky gelatinized slurries of these starchy fruits and tubers into semiliquid to liquid products. Consequently, a decrease in apparent viscosity and an increase in Bostwick flow were observed. These changes and the production of maltooligosaccharides confirmed starch hydrolysis. Sucrose in sweet potato was not fermented by strain A6 and poorly fermented by strain Ogi E1, suggesting possible inhibition of sucrose fermentation. In all 3 starchy plants, rapidly digestible starch (RDS) was higher than slowly digestible starch (SDS) and resistant starch (RS) represented between 17% and 30% dry matter (DM). The digestibility of plantain was not affected by fermentation, whereas the RDS content of breadfruit and sweet potato decreased and the RS content increased after fermentation. PRACTICAL APPLICATION: The characteristics resulting from different combinations of gluten free starchy plants (plantain, breadfruit, sweet potato) and amylolytic lactic acid bacteria (ALAB) offer opportunities to develop new functional fermented beverages, mainly for breadfruit and sweet potato, after further investigation of their formulation, sensory attributes, nutritional, and prebiotic characteristics.

Consumption pattern, biochemical composition and nutritional value of fermented pearl millet gruels in Burkina Faso.

Ben-kida and ben-saalga are popular pearl-millet-based fermented gruels in Burkina Faso. A survey of 318 households in Ouagadougou (Burkina Faso) showed that they are often used as complementary food for young children. Pearl millet and gruels, sampled in 48 production units, were analysed for proximate composition, factors reducing nutrient bioavailability (phytate, insoluble fibres and iron-binding phenolic compounds), alpha-galactosides, sugars, total lactic acid and d-lactic acid, zinc and iron contents. The effects of processing of pearl millet into fermented gruel are discussed. Both positive effects (e.g. a decrease in factors reducing nutrient bioavailability or alpha-galactosides) and undesirable effects (e.g. considerable lipid, protein, iron and zinc losses) were observed. Lactic acid was produced during processing and d(-)-lactate was detected in all samples. The gruels had very low energy density, even after addition of sugar, and low lipid, protein and mineral contents, well below recommendations for complementary foods.

Influence of the technological know-how of producers on the biochemical characteristics of red sorghum malt from small scale production units in Ouagadougou (Burkina Faso).

The process of red sorghum malt production was monitored three times in five production units (PU) selected upon their ability to produce malt flours having a high capacity to fluidify high-energy-density gruels. Raw, germinated and degermed seeds were analysed for macronutrient, soluble sugars, phytate and cyanide contents and alpha-amylase activity. Know-how differences between producers lay mainly in the duration and type of equipment used for steeping and germination. Moreover, three PUs applied a maturation step before sun-drying and one PU added ashes to steeped seeds before germination. No significant difference was detected in the proximate composition of malts from the five PUs. For all PUs, traditional malting increased the protein content and decreased the lipid and ash contents, while the fibre content was not affected. Significant increases in sugar contents and in alpha-amylase activity were observed but in variable proportions from one PU to another. The phytate content decreased significantly in all PUs. The cyanide content increased in all PUs but more drastically or less drastically according to the PU. Finally, degerming lowered the cyanide content to an acceptable level for human consumption. The between-PU variability may be due either to the nature and origin of the raw seeds or to technological know-how differences between producers. Further investigations are needed to optimize and standardize the malting process with a view to maximizing alpha-amylase and phytase activities and minimizing the variability of their biochemical characteristics.