The present study aims to investigate the effect of essential oil of Pimenta racemosa on the microflora affecting the marketable quality of African mustard obtained from fermented seeds of Parkia biglobosa. Essential oil of Pimenta racemosa was extracted by hydrodistillation. Different types of African mustard were produced by the modification of the traditional processing technology and the introduction of a step of essential oil adjunction during the process. Three different essential oil concentrations (1.0, 2.0 and 3.0 µLg-1) were investigated. Microbiological analyzes were performed in order to evaluate the quality of the African mustard produced. Results obtained revealed that the essential oil has inhibition property against the growth of total flora and fungi affecting marketable quality of African mustard during eight (08) days of storage, at the concentrations tested. However, bacterial growth was continuous and exponential in control samples. This supports the antimicrobial properties of the leaves of Pimenta racemosa and its traditional use as food ingredient. It is therefore suggested that further studies be carried out to isolate, purify and identify all active compounds present in all part of this plant.
The high-water content of tomato predisposes it to spoilage by bacteria and fungi that can pose significant health threats to consumers. However, parameters such as environment and human factors influence the rate of contamination and microbial species involved. Hence, the present study aims to determine the various pathogenic bacteria and fungi associated with tomatoes sold in some markets in southern Benin. A total of 70 tomatoes were sampled, out of which 35 undamaged tomatoes and 35 spoilt tomatoes were processed for examination of bacterial and fungi contamination by standard culture technique following standard protocols. Results indicated that out of the 70 tomatoes samples analyzed, 85.71% are contaminated with enteric bacteria. Escherichia coli was the commonest bacterial contaminant. Foodborne bacteria with outbreak potentials were also detected in analyzed samples. Fungi isolated belong to genera of Aspergillus, Fusarium and Mucor. The most identified species are Aspergillus ochraceus (98.91%), Fusarium oxysporum (84.28%), Aspergillus niger (72.85%) and Aspergillus versicolor (35.71%). The presence of these foodborne pathogens raises concern on public health risks associated with the consumption of fresh tomatoes. Efforts should be made to advise farmers to avoid the use of contaminated wastewater for irrigation during cultivation, and discourage purchasing spoilt tomatoes.
The present study aims to formulate and develop functional breads from wheat and pigeon pea flour and evaluate their nutritional and sensory qualities. Indeed, different composite bread formulations have been made by partial substitution of wheat flour with pigeon pea flour in varying proportions (10%, 20% 25% 50%), and the nutritional and sensory characteristics of the different breads produced were evaluated. Results indicated that the protein content of the composite breads significantly increases (p <0.005) according to the pigeon pea flour incorporation rate. However, the evaluation of sensory characteristics indicated that only composite breads result from the incorporation rate of 10% of pigeon pea flours have organoleptic characteristics appreciated by the panel of tasters. These results therefore underline that the perception and opinion of consumers are very important parameters to be taken into account in any innovation process in the field of food technology.
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