Local food processing and associated hygienic quality in greater Lomé, Togo: Traditional cooked corn-based dough akpan wrapped in M. cuspidata, M. mannii and M. purpurea species leaves
Paper Details
Local food processing and associated hygienic quality in greater Lomé, Togo: Traditional cooked corn-based dough akpan wrapped in M. cuspidata, M. mannii and M. purpurea species leaves
Abstract
Marantochloa cuspidata, Marantochloa mannii, and Marantochloa purpurea are plant species widely used in the packaging of dough made from non-fermented corn flour. However, the hygiene conditions surrounding the production and packaging processes for the dough made from these leaves involve several risks that only scientific analysis can determine. Experimental observations were therefore made on the packaged doughs to observe weight loss over a period of 10 days. At the same time, the presence of mesophilic aerobic flora, total coliforms, Escherichia coli, sulfite-reducing anaerobes, Salmonella sp. and Staphylococcus aureus was studied. The following analysis standards were used as references: NF EN ISO 4833-1; NF EN ISO 4832; NF EN ISO 16649-2; NF EN ISO 15213; NF EN ISO 6579-1; NF EN ISO 6888-1. Weight losses ranging from 9.52% to 10.06% were observed at one site and from 12.5% to 14.99% at the second site. Pseudomycelium, septate mycelium, and terminal chlamydospores were observed, as well as E. coli-type coliforms. In addition, neurospora molds were identified. At first glance, these results pose a public health problem, consumer exposure to risks of gastrointestinal illness of varying severity and allergies. The carbohydrate quality of the dough, as well as its texture, smell, and color, are degraded by the appearance of the neurospora molds observed. As these food losses have economic and ecological consequences, it is important to implement more innovative packaging processes for “akpan” in Greater Lomé in terms of hygiene so that consumers and producers can benefit from the phytochemical properties of the species observed.
Alum EU, Tufail T, Uti DE, Aja PM, Offor CE, Ibiam UA, Ukaidi CUA. 2025. Utilizing indigenous flora in East Africa for breast cancer treatment: an overview. Anti-Cancer Agents in Medicinal Chemistry 25(2), 99–113.
Arshad MT, Hassan S, Shehzadi R, Sani MA, Ikram A, Maqsood S, Ahmad A, Hussain MF, Abdullah Z. 2025. Emerging trends in sustainable packaging of food products: an updated review. Journal of Natural Fibers 22(1), 2505608.
Bahuchet S. 2023. Panorama historique sur les plantes alimentaires à féculents en Afrique centrale. Revue d’ethnoécologie 23.
Barone AS, Matheus JRV, De Souza TSP, Moreira RFA. 2021. Green-based active packaging: opportunities beyond COVID-19, food applications, and perspectives in circular economy—a brief review. Comprehensive Reviews in Food Science and Food Safety 20(5), 4881–4905.
Brito-Junior L, Brito HC, Simões MM, Farias JHA, Santos B, Marques FMC, Medeiros MAA, Alves MS, Pereira CT. 2025. Prevalence of Escherichia coli isolates in meat products: a systematic review. Brazilian Journal of Biology 85, e292127. https://www.scielo.br/j/bjb/a/s3SJLSH4QqSBHY8rc6cV3tc/
Chinda CI. 2025. Urbanization and cultural practices in Isiokpo and Elele, 1960–1970. International Journal of Development and Public Policy 5(1), 17–40.
Duarte CM, Apostolaki ET, Serrano O, Steckbauer A. 2025. Conserving seagrass ecosystems to meet global biodiversity and climate goals. Nature Reviews Biodiversity 1, 1–16.
Ekici G, Dümen E. 2019. Escherichia coli and food safety. In: The universe of Escherichia coli. IntechOpen. https://doi.org/10.5772/intechopen.82375
Ekpa O, Palacios-Rojas N, Kruseman G, Fogliano V. 2019. Sub-Saharan African maize-based foods: processing practices, challenges and opportunities. Food Reviews International 35(7), 609–639.
Emami N, Miatto A, Gheewala S, Soonsawad N, Nguyen TC, Chiu ASF, Gue IH, Martinico-Perez MF, Vilaysouk X. 2025. Measuring progress toward a circular economy of the ASEAN Community. Journal of Industrial Ecology 29(1), 129–144.
Erdaw MM. 2023. Contribution, prospects and trends of livestock production in sub-Saharan Africa: a review. International Journal of Agricultural Sustainability 21(1), 2247776.
Ezeudu OB, Agunwamba JC, Ezeudu TS, Ugochukwu UC. 2021. Natural leaf-type as food packaging material for traditional food in Nigeria: sustainability aspects and theoretical circular economy solutions. Environmental Science and Pollution Research 28(7), 8833–8843. https://link.springer.com/article/10.1007/s11356-020-11268-z
Fossou JPM, Adjovi YCS, Ahehehinnou HUM. 2024. Food safety in West Africa: using food wrapping leaves as an alternative in the fight against aflatoxins. Bulletin de la Recherche Agronomique du Bénin 34(4), 67–78.
Hounsou M, Dabade DS, Goetz B, Hounhouigan MH, Honfo FG, Albrecht A, Dresch LC, Kreyenschmidt J. 2022. Development and use of food packaging from plant leaves in developing countries. Journal of Consumer Protection and Food Safety 17(4), 315–339.
Kalina S, Kapilan R, Wickramasinghe I. 2024. Potential use of plant leaves and sheath as food packaging materials in tackling plastic pollution: a review. Ceylon Journal of Science 53(1).
Kamda AGS, Anjeh P, Asoba G, Chiakeh SN, Nebale E, Baldi F, Metugue S, Ebong F. 2024. Learning from tradition: consumer attitudes and perceptions of leaf and plastic food wrapping and packaging in Kumba, Southwest Cameroon. Challenges 16(1), 4.
Kora AJ. 2019. Leaves as dining plates, food wraps and food packing material: importance of renewable resources in Indian culture. Bulletin of the National Research Centre 43(1), 205. https://doi.org/10.1186/s42269-019-0231-6
Kuo AJ, Riley R, Mondo SJ, Haridas S, Salamov A, Korzeniewski F, Simmons BA, Baker SE, Andersen MR, Grigoriev IV. 2017. Genomics of the first 100 Aspergilli. Abstract from the 29th Fungal Genetics Conference, Pacific Grove, California, United States.
Ndudi W, Edo GI, Samuel PO, Jikah AN, Opiti RA, Ainyanbhor IE, Essaghah AEA, Ekokotu HA, Oghroro EAE. 2024. Traditional fermented foods of Nigeria: microbiological safety and health benefits. Journal of Food Measurement and Characterization 18(6), 4246–4271.
Ogwu MC, Ogunsola OA. 2024. Physicochemical methods of food preservation to ensure food safety and quality. In: Food safety and quality in the global south, 263–298. Springer.
Owolabi IO, Akinmosin BO, Kupoluyi AO, Olatunde OOO, Petchkongkaew A, Coker OJ, Ademola OM, Ajayi FF, Olukomaiya OO. 2023. Packaging and packaging technology for indigenous fermented foods in the tropics: challenges and opportunities. Indigenous Fermented Foods for the Tropics, 563–575.
Poynter D. 2019. Plastic Sucks!: How You Can Reduce Single-Use Plastic and Save Our Planet. New York, NY: Feiwel & Friends / Macmillan Publishers. ISBN 978-1-250-25619-5.
Schirone M, Paparella A. 2025. Innovative strategies for preventing Escherichia coli contamination: challenges and recent advances in food safety. Global Journal of Infectious Diseases and Immune Therapies 7(159), 1–12. https://doi.org/10.36266/GJIDIT/159
Seref N, Cufaoglu G. 2025. Food packaging and chemical migration: a food safety perspective. Journal of Food Science 90(5), e70265.
Taale E, Ouadja B, Kadanga AK. 2025. Microbiological quality and food poisoning risks of artisanal dairy products from the cantons of Pya and Yadè, Togo. African Journal of Food Science 19(7), ACCE6E773486.
Tang C, Pashkevich K. 2024. Exploring ecological value and innovative transformation of traditional packaging. Advances in Packaging Materials and Sustainable Design, Springer, 243–258. https://doi.org/10.1007/978-3-031-60904-6_22
Tapsoba LDS, Kiemde SMA, Lamond BF. 2022. On the potential of packaging for reducing fruit and vegetable losses in Sub-Saharan Africa. Foods 11(7), 952.
Taylor JRN, De Kock HL, Makule E, Adebowale OJ, Hamaker BR. 2022. Opportunities and challenges for wholegrain staple foods in sub-Saharan Africa. Journal of Cereal Science 104, 103438. https://doi.org/10.1016/j.jcs.2022.103438
Tirpude R, Singh S. 2025. A comprehensive study of use of plant leaves in product packaging. Journal of Packaging Technology and Research, 1–10. https://doi.org/10.1007/s41783-025-00184-7
Tura DC, Belachew T, Tamiru D. 2025. Nutritional enrichment of traditional complementary foods using underutilized nutritious plant foods in sub-Saharan Africa: their nutritional potential and health benefits: A scoping review. Applied Food Research, 100726. https://doi.org/10.1016/j.afres.2025.100726
Mamy Eklou, Komlan Edjèdu Sodjinou, Kodjo Djidjolé Etse, Awidèma Adjolo, Benziwa Nathalie Johnson, Bayi Reine Dossou, Yaovi Ameyapoh, Raoufou Radji, Akossiwoa M-L Quashie, 2025. Local food processing and associated hygienic quality in greater Lomé, Togo: Traditional cooked corn-based dough akpan wrapped in M. cuspidata, M. mannii and M. purpurea species leaves. Int. J. Biosci., 27(6), 114-126.
Copyright © 2025 by the Authors. This article is an open access article and distributed under the terms and conditions of the Creative Commons Attribution 4.0 (CC BY 4.0) license.