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

This study investigates the nutritional and phytochemical benefits of using Marantochloa cuspidata, M. purpurea, and M. mannii leaves for packaging corn-based foods in Greater Lomé, Togo. The leaves were analyzed for their antioxidant potential, toxicity, and bioactive metabolites. The toxicity levels of the leaves were comparable to a negative control and lower than a positive control, indicating safety for use. Antioxidant activity was highest in M. purpurea (58.50%), followed by M. mannii (40.94%) and M. cuspidata (14.90%). Despite low phenol content, the leaves contain beneficial metabolites like tannins and terpenes, contributing antimicrobial and anti-inflammatory properties. These findings suggest that these leaves can enhance the preservation of food quality and nutritional content, supporting their domestication for health, economic, and ecological benefits in Togo.