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...
The aim of this research was to produce bread from composite flours (fermented cashew kernel/wheat), determine their physicochemical and sensory properties. The Hagberg falling number (FN) and rheological properties of wheat flour replaced with fermented cashew kernel flour at 10, 20 30 and 40% were evaluated. The physical properties and proximate composition of loaves were determined. Also sensory characteristics of breads were evaluated. Results showed that the substitution of wheat flour with fermented cashew kernel flour negatively impacted the rheological properties and increased the falling number. Thereby, composite flours obtained from wheat flour substitution with fermented cashew kernel flour at 10 and 20 percent levels were retained for bread production. The weight, volume and specific volume of loaves varied from 208 to 229 g, 433 to 657 cm 3 and 1.80 to 3.20 cm 3 /g respectively. The crude protein, fat, crude fibre, Touzou et al.; AFSJ, 12(4): 1-8, 2019; Article no.AFSJ.51647 2 moisture and ash contents of the composite breads increased significantly (P<0.05) with increase in the proportion of fermented cashew kernel flour. The carbohydrate contents were observed to decrease significantly (P<0.05) from 38.08 to 56.18% with increase in the percentage of the cashew kernel flour incorporation. Sensory evaluation of the bread samples showed that substitution level of 10% fermented cashew kernel flour produced bread that was acceptable to the consumers whereas at 20% were neither like nor dislike. Therefore, it is recommended to use a level of substitution of wheat flour with fermented cashew kernel flour not exceeding 20% for bread production. Original Research Article
Nous remercions la société Ivoirienne de Technologie Tropicale (I2T) pour le soutien financier. RESUME L'attiéké, produit de transformation du manioc le plus consommé en Côte d'Ivoire, a une courte durée de conservation. Les effets de la congélation et du séchage ont été évalués sur 20 lots de 6 kg d'échantillons d'attiéké dont 10 lots d'attiéké frais, 5 lots d'attiéké frais congelé et 5 lots d'attiéké frais séché.Un échantillon d'attiéké a été conservé au congélateur pendant 7 jours à -20 °C, tandis qu'un autre échantillon a été séché. Au huitième jour, les deux échantillons conservés ont été reconstitués. Leurs caractéristiques physico-chimiques et organoleptiques ont ensuite été déterminées et comparées à celles de l'attiéké frais. Les résultats des travaux ont montré que les deux méthodes de conservation utilisées ont entraîné une baisse des taux d'acide cyanhydrique, de cendres, de matière sèche, d'acidité totale et de pH par rapport à ceux de l'attiéké frais. L'attiéké congelé reconstitué a présenté de légères variations de pH, de cendres et de matière sèche par rapport à l'attiéké frais et fut mieux apprécié par 32% des dégustateurs contre 10% pour l'attiéké séché reconstitué. Ces résultats montrent que la congélation est la méthode de conservation qui préserve mieux les caractéristiques physico-chimiques et organoleptiques de l'attiéké.
The aim of this research was to evaluate the potential of African locust bean mustard, produced with fermented Parkia biglobosa seed and Glycine max seed, as functional food, focusing on its incorporation into the diet. These mustards contained in iron and zinc are respectively 12.16±0.63 mg/100 g and 8.38±0.3 mg/100 g in African locust bean mustard, and respectively 7 87±0.45 mg/100 g and 4.26±1.07 mg/100 g in soy mustard. Polyphenols and flavonoids were contained in large amounts. Ascorbic acid content was, respectively, 19.31 mg/100g of African locust bean mustard and 13.26 mg/100 g of soybean mustard. However, total carotenoids were 60.72±5.06 mg/100 g of African locust bean mustard and 100.86±8.45 mg/100g of soybean mustard. The lipid fraction contained unsaturated fatty acids in large amounts. Based on the results obtained, it can be said that West African mustards are excellent sources of vegetable proteins, iron, zinc, ascorbic acid, total carotenoids and oils rich in unsaturated fatty acids. These condiments may contain bioactive compounds with functional activities, but further research is needed to assess such potential.
The purpose of this paper is to investigate the effect of fermentation on the quality of cashew kernel flour for biscuit making. Fermented and unfermented cashew kernels flours produced were used to substitute wheat flour. Functional properties of flours were evaluated. Chemical and sensory characteristics of various biscuits obtained were used to compare them. Fermentation improved water absorption capacity, foaming and emulsification properties but reduced (P < 0.05) oil absorption capacity of cashew kernel flour. The analysis of nutritive values showed that fermentation increased the protein and fat contents respectively from 34.10±0.41 to 38.67±0.4 and from 28.16±0.07 to 31.02±0.18. Substitution of wheat flour by cashew kernels flours increase protein, fat, fiber and ash contents of biscuits. Biscuits from cashew kernel flour overall acceptability decreased with fermented cashew kernel flour incorporation. Negative correlation was observed between brown colour score and overall acceptability also between aroma (cashew kernel aroma and fermented cashew kernel aroma) scores and overall acceptability of biscuits. Panelists accepted regarding overall acceptability, biscuits containing 100 % unfermented cashew kernel flour and those containing 40 % of fermented cashew kernel flour. Substitution of wheat flour by unfermented cashew kernel flour and 40 % by fermented cashew kernel flour would improve nutritive values of biscuits and cashew kernel consumption locally.
To make yam (Dioscorea spp) more useful as low-cost, nutritive weaning food, it has been developed a scheme for processing it into infant flours with a long shelf-life. An attempt was allow to highlight how manufacturing process and the incorporation of soybean (Glycine max), baobab pulp (Andasonia digitata), locust pulp or seeds (Parkia biglobosa) and Cerathoteca sesamoides leaves, modifies nutritive value of formulated infant foods prepared from fermented yam. Nutrient bioavailabilities of the formulations thus prepared were evaluated. In addition, antinutrient content in infant flours has been investigated. The results obtained show that, there is improvement in the nutrient quality of the formulated complementary foods containing malted millet, MCS and MNB. In general infant flours formulated retained an acceptable level on antinutrients content.
L’aulacodiculture est une option privilégiée à la fourniture de protéines animales. Cette étude a été menée dans le but de déterminer l’effet d’un aliment granulé sur les caractéristiques organoleptiques et biochimiques de leur viande. Ainsi, un lot d’aulacodes a été nourri au granulé tandis que l’autre nourri au fourrage avec complément alimentaire (aliment classique). Après un abattage normal, les membres antérieurs et postérieurs des animaux ont été prélevés. La viande des membres postérieurs a été retenue pour l’analyse organoleptique (couleur, texture, jutosité, flaveur, tendreté) par 12 panelistes en trois répétitions. La viande des membres antérieurs a servi à la détermination de la matière sèche, des protéines brutes, de la matière grasse et des cendres brutes. Ces travaux montrent que la viande d’aulacode est juteuse, tendre avec une texture grossière et une flaveur prononcée quel que soit le type d’aliment. Le profil sensoriel montre une différence tant au niveau de la couleur qu’au niveau de la jutosité et de la texture. Quant aux paramètres biochimiques, aucune différence significative n’a été observée (p ≥ 0,05). Il convient de retenir que la viande d’aulacodes nourris au granulé a été plus appréciée tant pour la couleur, la texture, la jutosité que pour la flaveur. Mots clés : Aulacodes, viandes, granulé, fourrage, Côte d’Ivoire. English Title: Some organoleptic characteristics and nutritional values and nutritionals values of meat of Thryonomys swinderianus, (Temminck, 1827) raised in captivity and fed with two types of foodGrasscutter farming seems to be a preferred option for the supply of proteins formerly derived from hunting. This study aimed at determining the effect of a granulated food on the organoleptic and biochemical qualities of grasscutter meat. Thus, three grasscutters were randomly selected from a batch of animals fed with a granulated food and the other three from the batch fed with the conventional food. After normal slaughter, the fore and hind limbs were removed. The meat of the posterior limbs was selected for organoleptic analysis by a panel of 12 consumers in three repetitions. The meat from upper limbs was used to evaluate the biochemical parameters such as dry matter, crude protein, fat and raw ash. Results showed that the meat of the grasscutter was juicy, tender with a coarse texture and a pronounced flavor whatever the type of food. The sensory profile showed a significant difference in color, juiciness, and texture of meat. With respect to biochemical parameters, no significant difference was observed (p ≥ 0.05). The type of food had no effect on biochemical parameters of grasscutter meat. However, the organoleptic parameters influenced significantly the level of appreciation of grasscutter meat. Keywords: Grasscutter, meat, granulated food, forage, Côte d’Ivoire.
Rice (Oryza sativa) is the most consumed food in the world and represents an important diet element in Côte d'Ivoire. Composition data on rice varieties produced and consumed in Côte d’Ivoire are not available rendering it difficult to evaluate their nutritional importance in consumers. The purpose of the present study was to determine whole grains’ biochemical composition of three local pigmented varieties and evaluate the effect of boiling on this composition. The moisture, ashes, carbohydrates, lipids, proteins and polyphenols rates were determined using standard methods on raw and cooked whole grain samples from studied varieties. Results showed that the nutrient characteristics of raw rice are superior to those of cooked rice. The boiling treatment used to cook the rice induced starch and fibre hydrolysis into simple carbohydrates, and reduced rates of all nutrients. This first study focused on Côte d’Ivoire locally produced rice varieties open the road for further investigations that will nourish the food composition tables for the main types of raw and cooked foods consumed in West Africa.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.