Objective: The present study aims to constitute a database necessary for the efficient valorisation of the local cultivated edible mushrooms in the Ivorian diet. This work consisted in evaluating the biochemical characteristics and microbiology analysis of cultivated Pleurotus ostreatus species sold and used in rural and urban people food.
Methodology: Standard methods proposed by AOAC made this study possible to determine the biochemical parameters such as dry matter, ash, pH, moisture, protein and lipid content. The microbiological analyses enabled the enumerations of yeasts and molds, fecal coliforms, aerobic mesophilic germs, detection and enumeration of Escherichia coli and Salmonella were performed.
Results: The results showed that the cultivated Pleurotus ostreatus is a food, rich in protein (16.37 ± 0.6 % dw), crude fibre (24.85 ± 0.08 dw) and in ash (11.00 ± 1.33 % dw). On the other hand, this mushroom is relatively low in lipids (4.16 ± 0.13% dw) and reducing sugars (1.04 ± 0.07 % dw) with a low moisture content (6.40 ± 1.13 % dw). These results also revelated the absence of Salmonella and Escherichia coli in the flour.
Conclusion: Local cultivated Pleurotus ostreatus mushroom is an undeniable source of protein and crude fibre. Thus it would be used as a substitute for meat diet, allow a good functioning of the immune system and the good development of bones. It also show satisfactory microbiological criteria. Thus Pleurotus ostreatus mushroom is a safety food for ivorian.
β-galactosidases are a class of enzyme widely used as biocatalysts in the food, dairy, and fermentation industries. However, due to their biological origin, enhancement of these enzymes is generally necessary. The effect of temperature upon enzymes is a mandatory stage in rational enzyme engineering. The present work was devoted to Rhynchophorus palmarum Linn. β-galactosidase (Rpbgal) as part of the investigation of insect-derived enzymes for biotechnological applications. The thermal behaviour of Rpbgal has been studied in the temperature range 303-353 K by measuring enzymatic activities in presence of oNPG as substrate. Equilibrium model which gives complete and quantitative description of the effect of temperature on enzyme activity has been used to analyze experimental data. A satisfactorily agreement between the calculated results and the experimental data was obtained. The thermodynamic parameters provided by this model were given. Results showed that Rpbgal is relatively stable and active at 323 K. Temperatures over 330 K produce a significant decrease in the enzyme activity. In the temperature range 331 - 339 K, Rpbgal showed the best thermal stability compared to a commercial β-galactosidase from Aspergillus oryzae.
The objective of the present study was to evaluate some physicochemical and some antinutritional factors characteristics of sprouted seeds of white bean (Phaseolus vulgaris L.) with a view to their valorization in the Ivorian diet. The contents of dry matter, ash, reducing sugars, total sugars, fat, increased significantly under the effect of the germination of bean seeds. In addition, the mineral contents (Calcium, Magnesium, Iron, Sodium, Potassium) of sprouted bean samples are statistically different from those of ungerminated beans. Then, it was found that germination resulted in a significant increase in the contents of vitamins (A, B1, C, D and E). However, a significant decrease in the anti-nutritive compounds such alkaloid, oxalates, phytates and tannins was observed in the sprouted bean seeds. The mean values range from 45.00 ± 3.54 to 16.25 ± 1.28; from 68.29 ± 0.71 to 21.32 ± 0.18; from 81.72 ± 2.48 to 38.14 ± 1.76 and from 51.58 ± 0.26 to 19.35 ± 0.53 per cent respectively. Thus, germination is an effective processing method for increasing vitamins and mineral bioavailability, and for reducing significantly anti-nutritve compounds after the bean seeds germinate.
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