Kikanda, a Congolese Traditional Plant-based Meat: Microscopic Features, Phytochemical Profile, and Antioxidant Activity

Abstract

Kikanda is a traditional plant-based food consumed in the Katanga Province of the Democratic Republic of Congo (DRC). It is prepared from the powdered tubers of wild-harvested terrestrial orchids (Orchidaceae) with groundnuts (Arachis hypogaea L.), sodium bicarbonate, and aromatic spices. Despite its longstanding cultural and nutritional significance, no prior study has investigated the phytochemical profile and antioxidant capacity of Kikanda or the microscopic features of powders of orchid tubers used in its preparation. This study investigated the phytochemical composition, microscopic characteristics, and in vitro antioxidant activity of Kikanda and its orchid tuber ingredients. Microscopic examinations of orchid tuber powders revealed diagnostic botanical features useful for the identification and authentication of orchid tubers. TLC phytochemical screening identified polyphenols and flavonoids in the various components of Kikanda. All extracts demonstrated significant ABTS and DPPH radical-scavenging activities, with IC₅₀ values ranging from 5.57 to 42.17 µg/mL. Orchid tuber extract exhibited the strongest ABTS scavenging activity (IC₅₀ = 5.57 ± 0.77 µg/mL), while Kikanda extract also showed substantial antioxidant potential (ABTS IC₅₀ = 37.84 ± 1.6 µg/mL). This study is the first to report the antioxidant activity of Kikanda and the microscopic characteristics of powdered orchid tubers used in its preparation. Further in vivo and toxicological studies are necessary to validate Kikanda’s potential as a nutritional and functional food.