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Research Article | | Peer-Reviewed

Physical, Chemical, and Microbiological Characterization of a Flour with Antioxidant and Anti-Inflammatory Properties for Patients with Sickle Cell Anemia in Togo

Ouro-bere Tchagbele*,  Kouassi Kafui Codjo,  Bouka Ekpetsi Chantal,  Paka Essodolom,  Bouraima Mouawiyatou,  Bebou Moudassirou
Published in International Journal of Nutrition and Food Sciences (Volume 14, Issue 6)
Received: 10 September 2025     Accepted: 15 October 2025     Published: 22 November 2025
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Abstract

Problem: The medical management of sickle cell disease remains a challenge since its discovery as a genetically inherited disease. Growing interest in the nutritional problems associated with the disease has led to the development of nutritional alternatives as a means of reducing its morbidity and mortality. Objectives: The aim of this study is to develop a flour with antioxidant and anti-inflammatory properties to reduce vaso-occlusive crises and improve the overall health of malnourished sickle cell patients. Materials and methods: The composition of the plant material used was designed based on a basic formulation from the nutrition division in collaboration with ITRA, consisting of corn, soybeans, and moringa. It was enriched with monkey bread, turmeric, and sesame, taking into account the recommendations of ANSES. This developed flour, flour C, consists of two subunits, flour A and flour B. The physicochemical and microbiological characteristics of this flour C were determined according to ISO standard methods. Results: The main results of the biochemical analyses gave the following values per 100 g of flour: 16.55% protein, 8.65% lipids, and 67.38% carbohydrates, with a theoretical caloric value of 413.57 kcal. The trace element content in mg/100g was as follows: iron 4.33; zinc 2.02; magnesium 2.51; sodium 5.53; potassium 9804.25; calcium 28.14; and phosphorus 315.18. Phytochemical compounds with antioxidant and anti-inflammatory properties were identified: polyphenols, flavonoids, saponoside alkaloids, and vitamin C. Microbiological analyses revealed no salmonella or staphylococcus aureus, and yeast and mold counts were below the threshold (10 CFU/g). Conclusion: The flour analyzed can meet the protein and energy needs of sickle cell patients, but also help them combat crises related to the inflammatory impact and oxidative stress associated with the disease.

Published in International Journal of Nutrition and Food Sciences (Volume 14, Issue 6)
DOI 10.11648/j.ijnfs.20251406.13
Page(s) 383-394
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This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

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Copyright © The Author(s), 2025. Published by Science Publishing Group
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Keywords

Sickle Cell Disease, Malnutrition, Flour, Antioxidant, Anti-inflammatory

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    Tchagbele, O., Codjo, K. K., Chantal, B. E., Essodolom, P., Mouawiyatou, B., et al. (2025). Physical, Chemical, and Microbiological Characterization of a Flour with Antioxidant and Anti-Inflammatory Properties for Patients with Sickle Cell Anemia in Togo. International Journal of Nutrition and Food Sciences, 14(6), 383-394. https://doi.org/10.11648/j.ijnfs.20251406.13

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    ACS Style

    Tchagbele, O.; Codjo, K. K.; Chantal, B. E.; Essodolom, P.; Mouawiyatou, B., et al. Physical, Chemical, and Microbiological Characterization of a Flour with Antioxidant and Anti-Inflammatory Properties for Patients with Sickle Cell Anemia in Togo. Int. J. Nutr. Food Sci. 2025, 14(6), 383-394. doi: 10.11648/j.ijnfs.20251406.13

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    AMA Style

    Tchagbele O, Codjo KK, Chantal BE, Essodolom P, Mouawiyatou B, et al. Physical, Chemical, and Microbiological Characterization of a Flour with Antioxidant and Anti-Inflammatory Properties for Patients with Sickle Cell Anemia in Togo. Int J Nutr Food Sci. 2025;14(6):383-394. doi: 10.11648/j.ijnfs.20251406.13

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  • @article{10.11648/j.ijnfs.20251406.13,
  author = {Ouro-bere Tchagbele and Kouassi Kafui Codjo and Bouka Ekpetsi Chantal and Paka Essodolom and Bouraima Mouawiyatou and Bebou Moudassirou},
  title = {Physical, Chemical, and Microbiological Characterization of a Flour with Antioxidant and Anti-Inflammatory Properties for Patients with Sickle Cell Anemia in Togo
},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {14},
  number = {6},
  pages = {383-394},
  doi = {10.11648/j.ijnfs.20251406.13},
  url = {https://doi.org/10.11648/j.ijnfs.20251406.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20251406.13},
  abstract = {Problem: The medical management of sickle cell disease remains a challenge since its discovery as a genetically inherited disease. Growing interest in the nutritional problems associated with the disease has led to the development of nutritional alternatives as a means of reducing its morbidity and mortality. Objectives: The aim of this study is to develop a flour with antioxidant and anti-inflammatory properties to reduce vaso-occlusive crises and improve the overall health of malnourished sickle cell patients. Materials and methods: The composition of the plant material used was designed based on a basic formulation from the nutrition division in collaboration with ITRA, consisting of corn, soybeans, and moringa. It was enriched with monkey bread, turmeric, and sesame, taking into account the recommendations of ANSES. This developed flour, flour C, consists of two subunits, flour A and flour B. The physicochemical and microbiological characteristics of this flour C were determined according to ISO standard methods. Results: The main results of the biochemical analyses gave the following values per 100 g of flour: 16.55% protein, 8.65% lipids, and 67.38% carbohydrates, with a theoretical caloric value of 413.57 kcal. The trace element content in mg/100g was as follows: iron 4.33; zinc 2.02; magnesium 2.51; sodium 5.53; potassium 9804.25; calcium 28.14; and phosphorus 315.18. Phytochemical compounds with antioxidant and anti-inflammatory properties were identified: polyphenols, flavonoids, saponoside alkaloids, and vitamin C. Microbiological analyses revealed no salmonella or staphylococcus aureus, and yeast and mold counts were below the threshold (10 CFU/g). Conclusion: The flour analyzed can meet the protein and energy needs of sickle cell patients, but also help them combat crises related to the inflammatory impact and oxidative stress associated with the disease.
},
 year = {2025}
}

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  • TY  - JOUR
T1  - Physical, Chemical, and Microbiological Characterization of a Flour with Antioxidant and Anti-Inflammatory Properties for Patients with Sickle Cell Anemia in Togo

AU  - Ouro-bere Tchagbele
AU  - Kouassi Kafui Codjo
AU  - Bouka Ekpetsi Chantal
AU  - Paka Essodolom
AU  - Bouraima Mouawiyatou
AU  - Bebou Moudassirou
Y1  - 2025/11/22
PY  - 2025
N1  - https://doi.org/10.11648/j.ijnfs.20251406.13
DO  - 10.11648/j.ijnfs.20251406.13
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 383
EP  - 394
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20251406.13
AB  - Problem: The medical management of sickle cell disease remains a challenge since its discovery as a genetically inherited disease. Growing interest in the nutritional problems associated with the disease has led to the development of nutritional alternatives as a means of reducing its morbidity and mortality. Objectives: The aim of this study is to develop a flour with antioxidant and anti-inflammatory properties to reduce vaso-occlusive crises and improve the overall health of malnourished sickle cell patients. Materials and methods: The composition of the plant material used was designed based on a basic formulation from the nutrition division in collaboration with ITRA, consisting of corn, soybeans, and moringa. It was enriched with monkey bread, turmeric, and sesame, taking into account the recommendations of ANSES. This developed flour, flour C, consists of two subunits, flour A and flour B. The physicochemical and microbiological characteristics of this flour C were determined according to ISO standard methods. Results: The main results of the biochemical analyses gave the following values per 100 g of flour: 16.55% protein, 8.65% lipids, and 67.38% carbohydrates, with a theoretical caloric value of 413.57 kcal. The trace element content in mg/100g was as follows: iron 4.33; zinc 2.02; magnesium 2.51; sodium 5.53; potassium 9804.25; calcium 28.14; and phosphorus 315.18. Phytochemical compounds with antioxidant and anti-inflammatory properties were identified: polyphenols, flavonoids, saponoside alkaloids, and vitamin C. Microbiological analyses revealed no salmonella or staphylococcus aureus, and yeast and mold counts were below the threshold (10 CFU/g). Conclusion: The flour analyzed can meet the protein and energy needs of sickle cell patients, but also help them combat crises related to the inflammatory impact and oxidative stress associated with the disease.

VL  - 14
IS  - 6
ER  -

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