Non-Sensory Perception and Sensory Appeal of , , Traditionally Cooked Seeds, and Tempeh According to Burkinabe Consumers.

The lack of adequate knowledge of the culinary and sensory properties of most indigenous and wild foods hampers their promotion in human diets and the market. In the present study, 80 Burkinabe volunteers evaluated the sensory appeal and attributes of three selected seed species (, or , and ) and their food formulae (traditionally cooked, harvested as green and fresh legumes, and fermented as tempeh) using the nine-point hedonic scale and check-all-that-apply questionnaire. They found that the traditionally cooked , or , and derived tempeh had good sensory appeal (scoring between 5 and 7) and subtle alkaline and nutty tastes.

Multicountry study of SARS-CoV-2 and associated risk factors among healthcare workers in Côte d'Ivoire, Burkina Faso and South Africa.

Background: Reports on severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) spread across Africa have varied, including among healthcare workers (HCWs). This study assessed the comparative SARS-CoV-2 burden and associated risk factors among HCWs in three African countries.

Methods: A multicentre study was conducted at regional healthcare facilities in Côte d'Ivoire (CIV), Burkina Faso (BF) and South Africa (SA) from February to May 2021.

Effect of processing methods on the nutritional content of three traditional vegetables leaves: Amaranth, black nightshade and jute mallow.

The study assessed changes in nutritional content of some commonly consumed traditional vegetables subjected to postharvest processes. Amaranth ( L.), black nightshade ( Mill.