Local Food and Nutritional Health: A Study of Kotafon and Adja Culinary Praticies in Lokossa Municipality in Southwestern Bénin

Abstract

The study aimed to enhance the value of local dishes from the Kotafon and Adja ethnic groups, with a view to improving the nutritional health of the population. Therefore, a survey was carried out among the Kotafon and Adja ethnic groups in the commune of Lokossa, in order to list the local dishes of these ethnic groups, and then evaluate their biochemical composition. The main results revealed a repertoire of 106 local foods, 45 of which were specific to the Kotafon and Adja ethnic groups. The nutritional value of six (6) of the most widely consumed dishes was assessed by measuring proteins, carbohydrates, lipids and dietary fiber, while vitamins (A, B1, B6, B12, C, D, E, K) and minerals (calcium, zinc, iron) were estimated using the FAO 2018 food composition table. These Yôyôê, Sin wé, Tonkloui, Vataa, Wôgo and Abotogoué dishes are rich in macronutrients (proteins, carbohydrates, lipids), micronutrients (vitamins, minerals) and energy. Yôyôê (cowpea-based) is particularly rich in energy, lipids and vitamins A and E. Sin wé (made from moringa leaves) is rich in calcium, iron and vitamins B12, C and D. Tonkloui (made from corn) is rich in protein, carbohydrates and fiber.  The study shows that consumption of these local dishes can help combat malnutrition, and that their use in everyday food and school canteens will be promoted to improve food security and public health.