Summary:
- This article discusses the traditional food processing and hygiene practices of a corn-based dough called "akpan" in the Greater Lome region of Togo, West Africa.
- The researchers investigated the use of different Marantaceae plant species (M. cuspidata, M. mannii, and M. purpurea) as wrapping materials for the akpan dough, and analyzed the hygienic quality of the final product.
- The findings suggest that the use of these local plant species as wrapping materials can help maintain the microbiological quality of the traditional akpan dough, providing valuable insights into sustainable food processing techniques in the region.