Assessing the Microbiological Level and the Incidence of Water-soaking on the Proximate Composition of two Cultivars of Cowpea (Vigna unguiculata L.) Grains Grown in Côte d’Ivoire

Koffi-Névry, Rose; Koussémon, Marina; Alloue-Boraud, W. A. M.; Kouassi, K

doi:10.9734/bmrj/2013/2511

Cited by 7 publications

(4 citation statements)

References 19 publications

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“…The domination of Aspergillus spp is of food safety prime importance because, they are highly toxigenic. The isolation of mycotoxigenic fungi and the predominance of the genus Aspergillus in food agree with the work done by [17] and [18]. The genus Penicillium was also isolated with 22.2% of the samples contaminated.…”

Section: Resultssupporting

confidence: 88%

Mycological and Mycotoxicological Producing Potential of Isolates from Fermented Melon Seeds [Citrullus lanatus (Thumb) Matsun ‘Egusi kirikiri’]

Opara,

Alabere

2024

SAJRM

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This study identified and examined fungal presumed producing mycotoxins in fermented melon seed condiment (ogiri). The samples were cultured on Potato Dextrose Agar and Sabouraud Dextrose agar to identify fungi. The detection of mycotoxins in the fermented melon seeds samples was carried out by the use of Coconut Agar Media (CAM), by which the fungal isolates were cultured and plates incubated for 3-7days at 280C. The mycobiota of fermented melon seed revealed of many species belonging to the Aspergillus spp, Penicillium spp, Cladosporium spp, and Rhizopus oryzae. Among all the fungi identified in the study, Aspergillus spp has the highest prevalence rate (44.4%) while Penicillium spp, and Rhizopus oryzae have same value (22.2%).the lowest is Cladosporium spp with (11.1%) and its presence can be attributed to decaying of the samples. The results obtained show that some of the fungal isolates had the ability to produce mycotoxins. From the mycotoxin screening, only six (6) species (Aspergillus spp, and Penicillium spp) were positive (+), Cladosporium spp, and Rhizopus oryzae were negative (-). Mycotoxin contamination level varied in different market locations in which Swali Market had the highest level of mycotoxin (50%) followed by Opolo Market (33.3%) and Tombia Market (16.7%). Mycotoxigenic producing fungi and mycotoxin levels in fermented melon seed samples are public health concern. Meanwhile, the occurrence of the pathogenic fungi (Aspergillus, Penicillium, and Rhizopus) in fermented melon seed can affect its shelf life and can also cause severe health challenges.

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Section: Resultssupporting

confidence: 88%

Mycological and Mycotoxicological Producing Potential of Isolates from Fermented Melon Seeds [Citrullus lanatus (Thumb) Matsun ‘Egusi kirikiri’]

Opara,

Alabere

2024

SAJRM

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“…This current study showed a relatively higher ash content in all the formulated samples than previously reported by Adisetu et al [43] who also worked with OFSP complementary foods. The inconsistency in the ash content across OFSP complimentary foods studies may be attributed to differences in maceration and dehulling time which have strong implications for the minerals' solubility [3].…”

Section: Resultsmentioning

confidence: 99%

“…It was reported to preserve the health benefits and enhances the nutritive values of complementary food products [2]. Koffi-Nevry et al [3] reported that soaking induces antinutritional losses through diffusion. Thus, soaking represents a technological process for the removal of soluble compounds and may attract application as an alternative to decrease the antinutritional contents of foods [4].…”

Section: Introductionmentioning

confidence: 99%

Production of a Complementary Food: Influence of Cowpea Soaking Time on the Nutritional, Antinutritional, and Antioxidant Properties of the Cassava-Cowpea-Orange-Fleshed Potato Blends

Olaniran

Okonkwo

Osemwegie

et al. 2020

International Journal of Food Science

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Soaking and incorporation of legumes for fortification are essential to a complementary food production process. Cassava, orange-fleshed potato, and cowpeas are sustainably cheap, locally available, and underutilized for food biofortification. This study investigated the effect of cowpea soaking time (3, 6, and 9 h) on different composition ratios of cassava, cowpea, and orange-fleshed sweet potato (CCP) blends (50 : 40 : 10 (EC), 50 : 30 : 20 (FC), 50 : 20 : 30 (GC), and 50 : 50 : 0 (HC)). Each blend was assayed for pH, antinutrient, antioxidant, and proximate contents. Results obtained showed that the CCP blends were significantly influenced by the length of cowpea soaking. Moisture and fiber content decreased significantly ( P ≤ 0.05 ) with increased steeping time (3 to 9 h) for the cassava-cowpea-OFSP blends. The blends were significantly different ( P ≤ 0.05 ) in terms of their protein, fiber, fat, ash, and carbohydrate contents. The moisture content of the EC blend was significantly different from only FC and HC blends, respectively. Six (6) hours of soaking showed no significant difference in the nutritional composition of the flour samples compared with 9 hours. The soaking length optimizes the health and nutrient-promoting factors in the various blend samples while also reaffirming cowpeas as a viable biofortification option for use in complementary food production.

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“…Brazil is the third largest producer of corn with 84 million tons of corn grain produced in the 2014/15 growing season (CONAB 2016). However, the sanitary quality of grains creates barriers to export and poses serious risks to human health (Koffi-Nevry et al 2013). In recent years, there is a growing public and private demand for high quality and safe grains for food and feed.…”

mentioning

confidence: 99%

Symptomatological aspects associated with fungal incidence and fumonisin levels in corn kernels

Lanza

Zambolim

Costa

et al. 2017

Trop. plant pathol.

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Toxigenic fungi that infect corn grains are among the major problems in Brazil as they are associated with toxicological implications for both humans and animals. Mechanical-physical methods have been used to separate contaminated grains in lots of corn kernels based on the symptoms caused by fungi. The objective of this study was to assess whether the presence or the type of symptoms were associated with fungal incidence and total fumonisin levels in corn kernel samples from the field. Kernels of two hybrids were separated visually into three groups: 1) asymptomatic or symptomatic exhibiting 2) kernel rot or 3) kernel streak symptoms. A high frequency of Fusarium spp. was observed in asymptomatic (69.5%) and kernel rot (69.9%). Stenocarpella sp. and Penicillium sp. were found in kernel rot (16.0%) and kernel streak (44.1%), respectively. High fumonisin levels (7.24 μg.g-1), above the maximum tolerated limit, were detected only in kernel rot. No association between fumonisin levels and the frequency of Fusarium spp. in kernels was found.

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Assessing the Microbiological Level and the Incidence of Water-soaking on the Proximate Composition of two Cultivars of Cowpea (Vigna unguiculata L.) Grains Grown in Côte d’Ivoire

Cited by 7 publications

References 19 publications

Mycological and Mycotoxicological Producing Potential of Isolates from Fermented Melon Seeds [Citrullus lanatus (Thumb) Matsun ‘Egusi kirikiri’]

Mycological and Mycotoxicological Producing Potential of Isolates from Fermented Melon Seeds [Citrullus lanatus (Thumb) Matsun ‘Egusi kirikiri’]

Production of a Complementary Food: Influence of Cowpea Soaking Time on the Nutritional, Antinutritional, and Antioxidant Properties of the Cassava-Cowpea-Orange-Fleshed Potato Blends

Symptomatological aspects associated with fungal incidence and fumonisin levels in corn kernels

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