Consumption Perspectives of Traditional Cooked Corn-Based Dough 'Akpan' Wrapped in Marantochloa Cuspidata, Marantochloa Purpurea, and Marantochloa Mannii Leaves Collected in Togo: Nutritional Added Value and Potential Risks

    December 2025 in “ American journal of microbiological research ”
    Mamy Eklou, Kodjo Djidjolé ETSE, Komlan Edjèdu SODJINOU, Moubarak MOUMOUNI, Benziwa Nathalie Johnson, Bayi Reine Dossou, Yaovi AMEYAPOH, Raoufou RADJI, Akossiwoa M-L QUASHIE
    TLDR Using these leaves to wrap corn-based foods in Togo is safe and boosts nutrition and preservation.
    The study examines the use of Marantochloa cuspidata, Marantochloa purpurea, and Marantochloa mannii leaves for packaging traditional corn-based dough "Akpan" in Togo, highlighting their nutritional and phytochemical benefits. These leaves exhibit antioxidant properties, with M. purpurea showing the highest DPPH inhibition at 58.50%, and contain bioactive compounds like tannins and terpenes that provide antimicrobial and anti-inflammatory benefits. The leaves are non-toxic to human cells and help preserve the food's quality by protecting vitamins and lipids. This practice could reduce plastic use, enhance food safety, and promote economic and ecological benefits in Togo, although further animal testing is recommended to fully assess toxicity.
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