This study aimed to evaluate the effect of the fermentation on the nutrient and antinutrient composition of Senegalia macrostachya and Parkia biglobosa seeds. For condiments production, the raw seeds were cleaned, cooked, drained, washed, cooked, drained and fermented. Results show that the pH increased (from 6.09 to 7.76 and from 6.99 to 7.92) from the onset of the fermentation till 48 h during fermentation of Senegalia macrostachya and Parkia biglobosa seeds respectively. Biochemical analyses revealed a slight increase in water content, ashes, lipids, minerals and a decrease in total carbohydrate for the two products. The fermentation of Senegalia macrostachya and Parkia biglobosa seeds reduced the initial phytates content by 38.21% and 41.37% respectively. Fermented seeds of Senegalia macrostachya are rich in protein (59.59 ± 0.74 g/100g DM), potassium and magnesium (1076.74 ± 37.49 mg/100g DM and 111.63 ± 06 mg/100g DM respectively) with an appreciable iron content (26.27 ± 0.06 mg/100g DM). Given its nutritional composition, fermented seeds of Senegalia macrostachya could be used as an alternative to soumbala in areas where it is not available.

Tomato (Lycopersicon esculentum Mill) is quantitatively the highest vegetable consumed in Burkina Faso. The objective of this study was to evaluate the physico-chemical, nutritional characteristics, and sanitary quality of the tomato variety Mongal F1 from different production sites. Twenty-eight (28) samples of Mongal F1 fresh tomatoes were collected from 28 producers at three different localities of Ouahigouya, Loumbila and Ouagadougou. The physico-chemical and nutritional characteristics were determined by standardized methods and the traces metallic elements by atomic absorption spectrophotometry. The results revealed a degree brix varying from 4.07˚ to 5.50˚ and a pH ranging from 3.71 to 4.08 corresponding to a total acidity of 0.39% to 0.55% citric acid equivalents. The moisture content, the ash content, the total carbohydrates content, the reducing carbohydrates content, the lipids content and the protein content were ranged from 95.09% to 96.17%, 9.25% to 10.60%, 47.00% to 53.43%, 30.03% to 41.21%, 3.04% to 7.71% and 17.09% to 25.03% respectively. The results of the trace metals showed a high accumulation of total cadmium from 0.11 to 0.22 ppm, of total lead of 1.15 to 1.27 ppm and arsenic total of 0.19 to 0.20 ppm. The results proved that environmental conditions influence the quality of the tomato Mongal F1. Detection of trace elements in the tomato fruits suggests that a better production practices are needed.

Nowadays, organic foods are recognized for having a better nutritional quality than those from conventional agriculture, which explains the growing demand for organic vegetables. For the present research, three tomato cultivars, Mongal F1, Roma VF and F1 Cobra 26 were grown using conventional and organic methods, to assess the impact of cultivation practices and drying method on the micronutrient content of these cultivars. Samples were compared for micronutrient content of lycopene, β-carotene, flavonoids, vitamin C and total content of phenolic compounds using the FRAP and DPPH methods. The results show a high antioxidant activity (5901.338 mmol TE/100g and 6020.545 mmol TE/100g) and a high content of total polyphenols (1595.046 mg EAG/100g DM) for organic growing. The average contents of flavonoids (121.572 mg/100g DM and 129.053 mg/100g DM), β-carotene (39.618 mg/100g DM and 39.751 mg/100g DM), lycopene (169.739 mg/100g DM and 168.894 mg/100g DM) and vitamin C (301.995 mg/100g and 268.252 mg/100g DM) in tomatoes from organic and conventional cultivation show no statistically significant difference. After drying, results report an increase of 188.88% of Flavonoids content (from 62.413 ± 47.285 for mashed tomato to 180.304 ± 72.152 for dried Tomato); a decrease of 34.60%, 27.18% and 47.95% respectively for β-carotene content (from 47.388 ± 1.615 mg /100g DM for mashed tomato to 30.988 ± 0.767 mg /100g DM for dried tomato), lycopene content (from 188.085 ± 7.100 mg/100g DM for mashed tomato to 136.955 ± 2.810mg/100g DM for tomato dried) and vitamin C content (from 385.686 ± 37.825 mg/100g for mashed tomato to 200.743 ± 14.181mg/100g DM for dried tomato). There is variability in the micronutrient content depending on the variety of tomato, the cultivation practice and the processing technique used. Organic cultivation practice improves the micronutrient content. Using gas dryers for drying has the most detrimental effects on the micronutrient content.

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