No abstract

No abstract

The effect of solar and electric drying on physicochemical composition of onion (Allium cepa L) has been studied to reduce the post-harvest losses of onion bulbs. The physicochemical and biochemical composition of three varieties of onion (White of galmi, Violet of galmi and Goudami) were also investigated using the Fourier transform infrared (FT-IR) spectroscopy (4000-400 cm-1) and scanning electron microscopy (SEM). Protein, sugar, lipid, moisture, ash, vitamin C, and color parameters were assayed on fresh and dried onion powders. The results showed that water was the main constituent of the fresh onion bulbs (87%). They were also rich in available sugars ranging from 19 g to 59 g/100 g and proteins 4 g to 11 g/100 g of dry matter (DM). Moreover, Ca, K, P, and Mg were found to be the major minerals of the onion powders. In general, the drying process influenced significantly (P<0.05) all the parameters, especially vitamin C that decreased considerably during the process with 90.55%, 78.71% and 72.50% for White of galmi, Goudami and Violet of galmi respectively. The FT-IR spectra showed major peaks were at the wavelength of 1024 cm-1. This could be due to vibrational frequency of ACH2OH groups of carbohydrates for the three studied varieties and for the two types of drying. Finally, a nonsignificant correlation was observed between drying methods and varieties of onion powders.

No abstract

No abstract

No abstract

Background: Plants from the genus Nymphaea L. have been used for decades to treat various diseases, including dysentery, diarrhea, uterine cancer, gonorrhea, inflammation conditions, among others. The present study aims to critically analyze comprehensive literature on ethnopharmacological uses, phytochemistry, pharmacology, and toxicity of Nymphaea L. Methods: The available information on Nymphaea L. was obtained from textbooks, theses, as well as published articles through libraries, and electronic databases. Results: More than 150 compounds, including flavonoids, phenolics, alkaloids, miscellaneous compounds, etc. were identified from Nymphaea L. extracts and pure molecules from Nymphaea L. exhibited a wide range of pharmacological activities, including antimicrobial, anti-inflammatory, anticancer, immunomodulatory, hepatoprotective, antioxidant, cytotoxic, among others. Conclusion: Referring to in vitro and in vivo studies, Nymphaea sp. are very promising medicinal plants, however, more in vivo experiments, cytotoxicity tests, and detailed mechanisms of action of their extracts, and compounds are recommended to confirm their ethnomedicinal claims into scientific rationale-based information.

The aim of this work is to produce chicken sausage, hence, increasing the added value of chicken. The physicochemical and sensorial qualities were evaluated. Microbial quality was investigated during a period of one month under vacuum storage conditions at 4°C. From the results, it appears that the physicochemical parameters of chicken meat before processing and chicken sausage showed a significant (p<0.05) difference. The chicken sausage compared to the chicken meat, presents good physicochemical characteristics (an acidic pH of about 5.1, a lowered water content of 67.33 ± 0.76 % to 60.00 ± 0.87% and a relatively high water retention capacity from 28.85 ± 1.46% to 69.24 ± 0.52%) for its better preservation. The microbiological quality of chicken sausage was studied over a period of four weeks under one storage condition (4°C) and showed that the chicken sausage is fairly safe for consumers compared to the recommended levels (absence of salmonella, a total mesophilic aerobic flora of 2.6.10 3 ± 3.8.10 2 CFU/g of product, a rate of Staphylococcus aureus, Escherichia coli respectively 2.05.10 1 ±3.2 and 6.8±3.2 CFU/g of product) after four weeks chilling storage. The chicken garlic sausage was the best sample appreciated by consumers organoleptically with a percentage of 77.02%. Therefore, processing of chickens in chicken sausage can be a technological center to explore.Keyswords: Chicken, sausage, added value, physicochemical, microbial I-IntroductionThe current world population is estimated at 7.2 billion and is expected to reach 9.2 billion people in 2050, an increase of 34% compared to today (Barthes and Jean-Christophe, 2015). This growth will be much more in poor and developing countries. Food demand will therefore continue to increase due to both population growth and rising incomes (Christopher, 2013). Today, the increasing number of hungry people is a global phenomenon that spares no place on the planet. FAO (2015) estimates showed that the number of people suffering from chronic hunger in the world is about 795 million. The challenge at the moment is to ensure food security for millions of hungry people and also to double food production to feed this population. Internationally, it is increasingly recognized that agricultural development is essential if we want to reverse this trend and make significant lasting progress for several million people out of poverty and food insecurity (FAO, 2009). Thus, food production must increase by 70% and the annual meat production in this percentage must increase by more than 200 million tons to 470 million tons (FAO, 2016). However, increase meat production is not enough to ensure an adequate supply of populations in animal protein. To ensure a continuous and regular supply of meat demand per habitant, technological processing and preservation of these food must be set up by industries in order not only to avoid post-harvest losses, but also to give them added value (USAID, 2013). The transformation allows the continuous supply of processed products consume...