Cereals, pulses and legumes are the most consumed foods in Sub-Saharan Africa. Cowpea, Vigna unguiculata (L.) walp is one known of these legumes as a good source of proteins, some minerals, and fibers. However, the presence of anti-nutritional factors (ANFs) including phytates, alpha-galactosides such as raffinose and stachyose, and tannins reduce significantly the micronutrients and also create some problems of acceptability in using cowpea and other legumes. This review article rep the current knowledges on key aspects of technologies used to reduce ANFs. Some of them proposed one either pathway or combining many techniques such as soaking, sprouting, fermentation, extrusion cooking and steam pre-cooking in order to reduce these ANFs. In fact, steam pre-cooking seems to be the most promising among established processes because of its potential to reduce ANFs up to 96%. Nevertheless, soaking can reduce ANFs up to 45% with higher reductions by adding sodium bicarbonate. Sprouting however can record more significant reductions of 33 to 72% of tannins, 96% of phytates, 92% of stachyose and 67% of raffinose. With regard to fermentation, a reduction rate in ANFs exceeding 50% was found. The extrusion technic reduces up to 55.83% at 140 ° C and 20% humidity while the steam pre-cooking resulted reductions of up to 52.60% at 110 ° C for 25 minutes. In this regard, it is critical to investigate mechanisms that would improve these reductions and furthermore, investigate all strategies used to increase bioavailability of nutrients under specific technological condition.
RESUME Les aflatoxines sont des toxines produites principalement par les moisissures du genre Aspergillus (Aspergillus flavus et Aspergillus parasiticus).Les molécules les plus abondantes de la famille des aflatoxines sont l'AFB1, l'AFB2, l'AFG1 et l'AFG2. C'est dans les pays africains, d'Asie du Sud et d'Amérique du Sud, où le climat est chaud et humide, que la contamination des céréales par l'aflatoxine est plus fréquente. Dans la plus part des pays africains, près de la moitié de la production céréalière a une teneur en aflatoxine supérieure aux standards internationaux. L'estimation de la quantité d'aflatoxine dans le maïs en 2016 a donné des intervalles de [1,06-852,2ppm] au Sénégal, de [8,0-1081ppm] en Tanzanie, avec un taux d'échantillons dépassant la limite maximale qui varie entre 2-85% de 622 échantillons. Au niveau africain la contamination des céréales par cette toxine a des conséquences économiques, alimentaires et surtout sanitaires. Pour lutter contre la présence de l'aflatoxine dans des céréales en Afrique des méthodes chimiques, physiques et biologiques sont employées, bien qu'elles soient limitées. © 2016 International Formulae Group. All rights reserved.Mot clés : Aflatoxine, Contamination, Céréale, Lutte, Prévalence, Afrique. African crops contamination by aflatoxin: review of existing methods of control ABSTRACTAflatoxins are toxins produced mainly by Aspergillus (Aspergillus flavus and Aspergillus parasiticus). The most abundant molecules of aflatoxins family are AFB1, AFB2, AFG1 and AFG2. It is in African countries, South Asia and South America, where the climate is hot and humid, that contamination of crops with aflatoxin is more common. In most African countries, nearly half of crops production has higher aflatoxin content compared to international standards. The estimate of the quantity of aflatoxin in crops on the year 2016 E. DIEME et al. / Int. J. Biol. Chem. Sci. 10(5): 2285-2299, 2016 2286 has yielded intervals [1. 06-852.2ppb] in Senegal, [8.0-1081ppb] in Tanzania, with a sample rate exceeding the maximum limit that varies between 2-85% of 622 samples. The level of grain aflatoxin contamination in Africa has economic and food consequences; and especially impact the human health. To fight against the contamination of Africa crops by aflatoxin, physical, chemical and biological methods are employed with obvious limits.
Plante herbacée annuelle, à plusieurs propriétés, le sésame (Sesamum Indicum L.) a été introduit au Sénégal pour une rotation et une diversification des cultures afin d'augmenter la productivité et les revenus des populations rurales et contribuer à la sécurité alimentaire. Afin d'améliorer les conditions de culture du sésame, des recherches ont été entreprises sur cette plante oléagineuse. L'objectif de cette étude était de faire une revue de la composition, l'état de la recherche et les utilisations du sésame au Sénégal. Les recherches bibliographiques ont permis de montrer quelques acquis au plan de la recherche. C'est le cas de la connaissance des conditions pédoclimatiques et les techniques de culture de cette plantation au Sénégal. Les paramètres agro-morphologiques de la plante et l'amélioration variétale par les phénomènes de mutation ou de mycorhization ont également été étudiés. Les futurs programmes de recherche devraient mettre l'accent sur la composition biochimique, nutritionnelle et minérale, ainsi que sur son utilisation et sa biotransformation, de même que sur les aspects de défense des cultures et phytosanitaires de ces produits dérivés.
Millet (Pennisetum glaucum) is a rich source of nutrients compared to other cereal crops. However, its use is limited by the presence of antinutritional factors including phytates that reduce the availability of minerals. Thus, several treatment methods have been used to reduce these antinutritional factors. However, our study investigated the effect of parboiling on the phytate concentrations of two varieties of millet GB 87-35 and ICRI-TABI in Senegal. Theses two varieties of pearl millet contain 981.82 and 928.71 mg / 100g of phytates, respectively and were comparable to other cereals. The results revealed that for the GB 87-35 millet variety, phytate content varied from 795.88 mg / 100g for unparboiled and decorticated millet to 531.28; 511,614 and 483.60 mg / 100 g, respectively for parboiled and decorticated millets at 60 and 70 and 80 °C. As for the ICRITABI variety, the phytate concentrations are 791.40 mg / 100g for unparboiled and decorticated millet, 656.58 mg / 100g for parboiled and decorticated millet at 60 °C; 567.08 mg / 100g for parboiled and decorticated millet at 70 °C and 526.48 mg / 100 g for parboiled and decorticated millet at 80 °C. Thus, parboiling including hot soaking, steaming and drying before milling resulted in a decrease in the phytate content of two varieties of millet and 80 °C would be the best soaking temperature for a significant (p < 0.05) reduction phytate concentrations. Parboiling can become one of the efficace methods of technological treatment used to reduce phytates in millet grains.
Turbidity maintenance, high antioxidant activity and attractive red color are important attributes of good tomato juice. Acidification was found effective in pectin esterase (PE) inactivation and turbidity maintenance. However, no information related to the changes of antioxidant properties after enzyme inactivation by acidification has been reported. In this article, acidification of cold break tomato juice to pH 2 or 3 was conducted after extraction. The changes of antioxidant properties (content and activity) and their correlation with PE activity and color in the juice were studied. Results indicated that acidification enhanced the viscosity of tomato juice by decreasing its PE activity. Significant increases of the main antioxidant contents (lycopene, polyphenols and vitamin C) and antioxidant activities (1,1‐diphenyl‐2‐picrylhydrazyl scavenging, ferrous ion chelating ability [FICA] and reducing power), as well as red color, were also found. In addition, the acidified cold break tomato juice exhibited better FICA and reducing power than butylated hydroxyanisole andα‐tocopherol. This finding reveals the possibility of producing tomato juice with high antioxidant capacities by acidification. PRACTICAL APPLICATIONS The consumers' demand for healthy products with high quality toward fresh and health has increased remarkably these years. Tomato is one of the most popular vegetable juices, and its important quality aspects are color, stability and antioxidant capacity. Pectin esterase is the principal agent responsible for tomato juice stability. In addition, the goal of tomato juice processors is to optimize processing conditions by prevention of heat and oxidative damages on antioxidant components. Our results indicated that acidification may stabilize tomato juice and improve its color characteristics and main nutritional factors. Therefore, the acidification treatment could be used as a tool for providing the attractive color and enhancing the nutritional value and health‐promoting properties of cold break tomato juice.
Huit variétés de sésame (EF153, EF147, LC162, LC164, HB168, 32-15, 38-1-7 et Birkan) qui, selon le Centre d’Étude Régional pour l’Amélioration de l’Adaptation à la Sécheresse (CERAAS), sont les mieux appréciées sur le plan agro-morphologique, ont fait l’objet de cette étude. Les teneurs en protéines, en matières grasses et en éléments minéraux de chacune d’elles ont été déterminées. L’étude des éléments minéraux a porté sur le calcium, le phosphore, le magnésium, le fer et le zinc. Les résultats ont montré que, pour les huit variétés de sésame étudiées, les teneurs en protéines varient de 22,59 % à 29,37 % tandis que celles en matières grasses s’établissent dans une fourchette de 48,65 % à 52,45 %. L’étude montre aussi que toutes les variétés sont riches en éléments minéraux. Cependant, le calcium demeure l’élément le plus important dans toutes les variétés étudiées, suivi du phosphore, du magnésium, du fer et du zinc. Les meilleures teneurs minérales obtenues, pour tous les minéraux étudiés, sont avec la variété 38-1-7 : magnésium 455,04 mg/100 g ; phosphore 711,17 mg/100 g ; calcium 973,22 mg/100 g de ; fer 10,86 mg/100 g et le zinc 7,88 mg/100 g. L’étude statistique des teneurs en protéines, en matières grasses et en composition minérale des variétés a permis d’identifier trois variétés plus appréciées, mais aussi d’indiquer leurs domaines potentiels d’utilisation. Ainsi, les variétés LC162 et 38-1-7 pourraient être utilisées respectivement comme additifs en protéines et en éléments minéraux dans les aliments destinés aux enfants. Quant à la variété EF147, elle pourrait être recommandée pour la consommation d’huile.
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