Kikanda, a Congolese traditional plant-based meat: Microscopic features, phytochemistry, and antioxidant activity

Background Kikanda is a traditional plant-based meat consumed in the Katanga province of the Democratic Republic of Congo (DRC), prepared from the powdered tubers of wild terrestrial orchids (Orchideae) combined with groundnuts ( Arachis hypogaea L.), sodium bicarbonate, and common aromatic spices. Despite its longstanding cultural and nutritional significance, no prior study has investigated the antioxidant capacity of Kikanda and of orchid tubers used in the Congolese formulation, and no research has determined the microscopic histological features of powders from these botanicals for authentication. Methods The histological features of orchid tuber powders used in the preparation of Kikanda were determined using microscopic analysis with Steimetz reagent. Phytochemical fingerprints of Kikanda and its individual ingredients were determined by thin-layer chromatography (TLC) followed by revelation reagents for polyphenols and flavonoids. The in vitro antioxidant capacity of Kikanda and orchid tuber extracts was evaluated using ABTS and DPPH free radical scavenging assays. Results Microscopic examination revealed specific diagnostic botanical features, including polyhedral starch grains, raphides, sclereid fibres, multicellular non-glandular trichomes, spiral vessel fragments, and parenchyma fragments. TLC phytochemical screening identified polyphenols and flavonoids across all Kikanda ingredients. All extracts displayed ABTS and DPPH radical-scavenging activities, with IC ₅₀ values ranging from 5.57 to 42.17 µg/mL for the ABTS assay; orchid tuber extract and Kikanda extract were the most active, with ABTS IC ₅₀ values of 5.57 ± 0.77 and 37.84 ± 1.6 µg/mL, respectively. Conclusions To the best of our knowledge, this is the first study to report the microscopic features of powdered orchid tubers used in Kikanda and to evaluate the in vitro antioxidant potency of Kikanda and its components, contributing to the scientific valorization of this traditional Congolese plant-based meat. Further in vivo studies are needed to demonstrate the full nutritional and health benefits of Kikanda as a functional food with a potential role in preventing oxidative stress-related diseases.