RESUMECette étude a été menée pour déterminer les compositions biochimiques et microbiologiques de moutardes africaines (soumbara) à base de graines de néré et de soja vendues sur les marchés locaux. Pour la composition chimique, les teneurs moyennes en eau se situent entre 15,35±3,28 et 29,53±2,33%, les teneurs moyennes en cendres entre 2,81±0,06 et 4,93±0,08%, les teneurs moyennes en protéines brutes entre 28,47±3,1 et 30,90±2,16% et les teneurs moyennes en lipides entre 18,42±0,86 et 37,13±2,69%. Il a été noté que les soumbara des différentes villes diffèrent significativement par leurs teneurs en eau, en cendres et en lipides. La charge microbiologique et la composition chimique des soumbara ont été déterminées par les méthodes classiques. Pour les caractéristiques microbiologiques, la qualité évaluée selon la directive 2005/2073/CE relatives aux critères microbiologiques applicables aux denrées alimentaires a été jugée acceptable. En outre, ces travaux ont montré que la microflore associée à la fermentation des graines de Parkia biglobosa et de Glycine max, était essentiellement constituée de Bacillus, de Staphyloccocus, de streptocoques du groupe D et C, ainsi que de levures et de moisissures. Trois Bacillus ont été impliquées dans la production du soumbara à base des graines fermentées de Parkia biglobosa. Deux Bacillus ont été impliquées dans la production du soumbara à base de graines de Glycine max. La présente étude constitue une première pour l'élaboration des normes de conformités applicables aux moutardes africaines en vue d'une standardisation de leurs caractéristiques de qualité. © 2016 International Formulae Group. All rights reserved.Mots clés : Parkia biglobosa, Glycine max, valeur nutritive, fermentation, microflore, protéines, Côte d'Ivoire.C. FATOUMATA et al. / Int. J. Biol. Chem. Sci. 10(2): 506-518, 2016 507 Biochemical and microbiological characteristics of African mustards produced from fermented Parkia biglobosa seeds and fermented Glycine max, sold in Côte d'Ivoire ABSTRACTThis study was conducted to evaluate "the African mustard» produced from fermented Parkia biglobosa seeds and fermented Glycine max, in order to determine their nutritional and microbial qualities. Overall composition of these local condiments was determined. Results indicted that the water content ranged from 15.35 ± 3.28 to 29.53 ± 2.33%, ash content ranged from 2.81 ± 0.06 to 4.93 ± 0 08%, protein content ranged from 28 47 ± 3.1 to 30.90 ± 2.16% and lipid content were 18.42 ± 0.86 to 37.13 ± 2.69%. It should be noted that mustards sampling in different cities were significantly different in their water, ash and fat content. For microbial, bacterial and fungal counts were observed. Food security and quality were assessed according to EC 2005/2073 recommendation. This observation indicated microbiological safety to all samples of mustards. Study shown that, fermentative bacteria of Parkia biglobosa and Glycine max seed were Bacillus, Staphylococcus, Streptococcus C and D, as well as yeasts and molds. Three Bac...

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The tchapalo, traditional Ivorian beer, formerly produced in northern Côte d'Ivoire, has overflowed the geographical limits of its production. Its consumption is becoming more momentum in Abidjan. For a better knowledge of actors and a valorization of this beverage, this work was conducted through a survey of 385 brewers and 77 tchapalo consumers selected in 3 areas of Abidjan. Results showed that tchapalo is produced exclusively by Burkinabe women (45.5%) and the Ivorian women came from northern part of Côte d'Ivoire (53.2%), mainly women of the Lobi ethnic group (90.2%). Tchapalo production was a significant source of income for these women. The biggest consumers of tchapalo came from the Akan ethnic group which represented 52.5% of respondents. Because of its financial accessibility (300 CFA francs per liter), tchapalo is consumed by all socio-economic and professional groups, particularly foremen (41%) and laborers (31.7%). Consumers who found therapeutic principles to the tchapalo represented European Scientific Journal January 2017 edition Vol.13, No.1 ISSN: 1857 -7881 (Print) e -ISSN 1857-7431 149 54.3% of respondents. Furthermore, over 95% of respondents preferred to consume into tchapalo production area to meet friends and also to maintain fraternity links with brewers. However, 25.7% of consumers chose to consume in a specific tchapalo production area for the taste of the beverage and 25.5% due to welcome that their reserves the producer. Favorite consumption moments were afternoons and evenings.Keywords: Tchapalo, tchapalo production area, brewers, consumers, Abidjan RésuméLe tchapalo, bière traditionnelle ivoirienne, jadis produite dans le Nord de la Côte d'Ivoire, a débordé les cadres géographiques de sa production. Sa consommation prend de plus en plus de l'ampleur à Abidjan. Pour une meilleure connaissance des acteurs et une valorisation de cette boisson, le présent travail a été réalisé à travers une enquête auprès de 77 productrices et 385 consommateurs de tchapalo sélectionnés dans 3 communes d'Abidjan. Les résultats ont montré que le tchapalo est produit exclusivement par les femmes burkinabés (45,5%) et les femmes ivoiriennes du nord de la Côte d'Ivoire (53,2%), principalement les femmes de l'ethnie Lobi (90,2%). La production du tchapalo était une source de revenue non négligeable pour ces femmes. Les plus grands consommateurs de tchapalo étaient issus du groupe ethnique Akan et représentaient 52,5% des enquêtés. Du fait de son accessibilité financière (300 franc cfa le litre), le tchapalo est consommé par toutes les couches socio-économique et professionnelles, singulièrement les agents de maîtrise (41%) et les ouvriers (31,7%). Les consommateurs qui trouvaient des principes thérapeutiques au tchapalo représentaient 54,3% des enquêtés. Par ailleurs, plus de 95% des personnes interrogées préféraient consommer au tchapalodrôme pour se retrouver entre amis et entretenir également des liens de fraternités avec les brasseuses. Cependant, 25,7% des consommateurs choisissaient de consommer...

Pork meat is consumed in several forms base on the mode of cooking in Côte d'Ivoire. It is most often braised, grilled or cooked in soup. The aim of this study was to assess the importance of pork meat consumption in the diet of the Ivorian population. It also tried to assess the risks that consumers of this meat may incur in order to provide solutions through the implementation of good hygiene and manufacturing practices at the sites where this meat is sold. Thus, a consumption survey was conducted in the municipalities of Adjamé, Abobo and Yopougon. The enumeration of germs such as mesophilic aerobic germs, Staphylococcu s aureus, Salmonella and coliforms was carried out too. It appeared that out of the three hundred (300) interviewees were all familiar with pork meat and 99% consumed it. The majority of consumers was masculine and 98% had Ivorian nationality. Among consumers, 52% had had at least one discomfort after eating pork. Symptoms of these ailments were vomiting, diarrhea and stomach aches. In addition, microbiological analyses of commercial forms of pork meat have revealed pathogenic germs such as Staphylococcusaureus , coliforms and mesophilic aerobic germs. Loads of mesophilic aerobic germs, Staphylococcus aureus and fecal coliforms ranged respectively from (1.2 ± 0.07)10 10 to (1.3 ± 0.6)10 11 CFU/g; from (2 ± 0.7)10 5 to (3.1 ± 0.7)10 6 CFU/g and from (1.1 ± 0.6)10 4 to (1.7 ± 0.91)10 5 CFU/g. All samples contained microbial loads above the European Community (EC) Standards No 2073/2005 for ready-to-eat pork meat. Pork meat then poses a health risk to consumers.

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This study investigated the effects of dietary supplementation of indigenous phytase producing live yeast cultures on growth performance, phytate degradation and blood biochemical parameters of weanling rabbits. Fifty-six rabbits (28 males and 28 females) were allotted randomly into four groups containing a control and three groups administrated each with the yeasts Saccharomyces cerevisiae ADR1B1, Hanseniaspora jakobsenii ADR3E1, Hanseniaspora guilliermondii RD31 during 8 weeks. The results showed that the administration of the three yeast strains accelerated the weight gain and improved rabbits growth performance in comparison to the control group, but did not affect the serum biochemical and hematological parameters. The highest weight gain (1715.95 ± 236 g), and phytate degradation rate (73.82% ± 0.92%) and the lowest biochemical parameters (triglycerides, cholesterol, HDL and LDL) were observed on rabbits fed with the yeast Hanseniaspora jakobsenii ADR3E1. This indigenous yeast species, which is used for the first time in animal feeding provided the best beneficial effects in rabbit breeding.Therefore, based on this finding, Hanseniaspora jakobsenii ADR3E1 can be recommended to supplement rabbit diets for growth performance and profitability enhancement.

Objectives: The present study aims to exploit antimicrobial potentialities of the essential oil of Lippia multiflora in preserving smoked mackerel fish.

This study aimed to investigate the yeast diversity in adjuevan fermented at the laboratory scale according to salt concentration following both traditional fermentation methods. Thus, the fish species Galeoides decadactylus was fermented with salt added at 10 %, 15 %, 20 %, 25 % and 30 % (w/w) for five days. Yeast identification using PCR-DDGE method reveled seven species which were Pichia fermentans, Candida zeylanoides, Candida sp, Hanseniaspora osmophila, Kluyveromyces sp; Torulaspora delbrueckii and Kluyveromyces marxianus. These species varied according to fermentation method used and salt concentration added with Pichia fermentans and Hanseniaspora osmophila as dominant strains. These results showed also that Kluyveromyces marxianus and Torulaspora delbrueckii were more tolerant to sodium chloride than the others. This work confirmed that yeasts were involved and participated in adjuevan production. Therefore, these yeasts should be tested for their functionality during the fermentation, and some might be useful as starter culture to produce better quality fermented fish adjuevan.