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

<i>Problem</i>: 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. <i>Objective</i>s: 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. <i>Materials and methods</i>: 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. <i>Results</i>: 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). <i>Conclusion</i>: 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.