Caractéristiques biochimiques et microbiologiques de moutardes africaines produites à base de graines fermentées de <i>Parkia biglobosa</i> et de <i>Glycine max</i>, vendues en Côte d’Ivoire

Abstract

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...

Manufacturing Technique and Nutritive Value of Soumbara (&lt;i&gt;Parkia biglobosa&lt;/i&gt; Seeds) and Dark Seed of Korhogo (C&#244;te d’Ivoire)

“…This increase is thought to be due to the length of time the cotyledons are fermented during manufacture, as the longer the fermentation process, the higher the amount of certain nutrients in the soumbara due to the multiplication of bacterial strains [17] [18]. The protein content of this powder is similar to those reported by [19] who obtained a protein content of fermented P. biglobosa seeds from Côte d'Ivoire Open Journal of Applied Sciences between 28.47% and 28.84%. This high protein content of P. biglobosa powder could help prevent protein-energy malnutrition in children [20] [21].…”

Molecular identification and species diversity of the microbiota associated with Soumbara, a traditional fermented food commonly consumed in Cote d’Ivoire

“…The present study revealed a wide diversity of microorganisms associated with soumbara in Cote d'Ivoire, Bacillus subtilis being the major species whatever the studied region. Previously, Fatoumata et al (2016) using biochemical approach also reported that B. subtilis was the dominant microbial species in soumbara from three Ivorian regions (Korhogo, Bouaké and Abidjan). However, these authors found a weak diversity of Bacillus, only two species namely B. subtilis and B. pumilus in comparison with this study that allowed the detection of ten Bacillus species notably B.…”

Fermented Parkia biglobosa seeds as a nitrogen source supplementation for bioethanol production from cashew apple juice

“…Fermented Parkia biglobosa seeds (soumbala, afitin, dawadawa, netetu, all local West-African dialects) were used in this study as yeast nutrients due to their high protein, fat, and mineral contents (Oladunmoye, 2007;Boateng et al, 2014;Aremu et al, 2015;Makalao et al, 2015). Commonly fermented P. biglobosa seeds are produced by traditional uncontrolled fermentation of seeds and used as food condiment in African countries including Burkina Faso, Benin, Nigeria, Ghana, and Senegal among others (Oladunmoye, 2007;Boateng et al, 2014;Soetan et al, 2014;Aremu et al, 2015;Camara et al, 2016). Despite the existence of different approaches to increase the ethanol yield and productivity, the effect of some alternative nutrients on yeast fermentation activity remains unknown.…”