Quality Evaluation of Dried Fermented Locust Bean and Soybean Condiments

Tersoo-Abiem, Evelyn Mnguchivir; Sule, Stephen; Iwuamadi, Izuchukwu; Awulu, Esther Obiye

doi:10.24018/ejfood.2021.3.2.261

Cited by 4 publications

(1 citation statement)

References 7 publications

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“…Local African condiments, particularly those from Nigeria, have been shown to contain all of the natural nutritional components required in a food seasoning. Ogiri [8], bambara nut [9], and dried fermented locust bean and soyabean [10] condiments, for example, have high protein and fat content.…”

Section: Introductionmentioning

confidence: 99%

Comparative Study on the Fatty Acid Profile of Three Local Food Condiments (Dawadawa, Ogiri Igbo and Ogiri Okpei) Sold in Aba, Abia State, Nigeria

Chinenye¹,

Ifeanyi²,

Maryrose³

et al. 2022

AJAC

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In today's society, the risk of cardiovascular disease is steadily rising. The fatty acid composition of three local fermented food condiments (dawadawa, ogiri igbo, and ogiri okpei) purchased from different markets in Aba, Nigeria, was studied using gas chromatography mass spectrometry (GCMS) in order to look for alternative natural fermented food condiments that are absorbed in the body without having many health implications. The fatty acid profiles revealed the presence of caproic acid in all condiments, with dawadawa (0.916%), ogiri igbo (0.767%) and ogiri okpei (6.167%). Linoelaidic acid was observed to be present in the dadwadawa (1.608%) and ogiri igbo (7.050%) condiments only, while oleic acid was present only in ogiri okpei (0.901%). Both ogiri igbo (2.939%) and ogiri okpei (1.419%) showed the presence of palmitoleic acid, while isovaleic acid was also observed to be present in both dawadawa (2.298%) and ogiri igbo (12.307%) condiments. Butanoic acid (35.779%), palmitic acid (4%) and 4-Methyloctanoic fatty acid (1.491%) were found only in the ogiri igbo condiments. The three native condiments were devoid of linoleic acid (omega-6 group) and alpha-linolenic acid (omega-3 group). The lipid profile of the three condiments differed significantly, with the ogiri igbo having a higher fatty acid content than the dawadawa and ogiri okpei.

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Section: Introductionmentioning

confidence: 99%

Comparative Study on the Fatty Acid Profile of Three Local Food Condiments (Dawadawa, Ogiri Igbo and Ogiri Okpei) Sold in Aba, Abia State, Nigeria

Chinenye¹,

Ifeanyi²,

Maryrose³

et al. 2022

AJAC

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B‐vitamins and heat processed fermented starchy and vegetable foods in sub‐Saharan Africa: A review

Padonou,

Houngbédji,

Hounhouigan

et al. 2023

Journal of Food Science

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Micronutrient deficiency still occurs in sub‐Saharan Africa (SSA) despite the availability of several food resources, particularly fermented foods and vegetables, with high nutritional potential. Fermentation enhances the quality of food in several aspects. Organoleptically, certain taste, aroma, and textures are developed. Health and safety are improved by inhibiting the growth of several foodborne pathogens and removing harmful toxic compounds. Furthermore, nutrition is enhanced by improving micronutrient contents and bioavailability from the food, especially vitamin B content. However, during processing and before final consumption, many fermented foods are heat treated (drying, pasteurization, cooking, etc.) to make the food digestible and safe for consumption. Heat treatment improves the bioavailability of B‐vitamins in some foods. In other foods, heating decreases the nutritional value because some B‐vitamins are degraded. In SSA, cooked starchy foods are often associated with vegetables in household meals. This paper reviews studies that have focused fermented starchy foods and vegetable foods in SSA with the potential to provide B‐vitamins to consumers. The review also describes the process of the preparation of these foods for final consumption, and techniques that can prevent or lessen B‐vitamin loss, or enrich B‐vitamins prior to consumption.

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Lighting and orientation-lighting fire equipment: Trends and prospects

Hai¹

2023

Int. j. adv. appl. sci.

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The purpose of the article is to carry out an analysis of modern fire-fighting equipment and lighting accessories based on a review of scientific journals and technical passports of lighting equipment. A comparative analysis of fire-fighting helmets in the aspect of comparison of lighting accessories has been carried out in the article; factors that should be considered when choosing lighting equipment have been determined. A comparative analysis of qualitative and technical characteristics of fire-fighting lanterns and their positive and negative sides have been carried out based on these factors. The characteristics of auxiliary lighting equipment have been described. The materials of the study included works published during the last eleven years which made it possible to present the latest finding on the study subject and to draw the relevant for future studies conclusions. The results of the study allowed outlining the significance of the lighting and orientation of light fire equipment in eliminating fires and rescuing victims (both civilians and fire service personnel). The main functional and technical advantages and disadvantages of the widely used equipment are highlighted in the study.

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Quality Evaluation of Dried Fermented Locust Bean and Soybean Condiments

Cited by 4 publications

References 7 publications

Comparative Study on the Fatty Acid Profile of Three Local Food Condiments (Dawadawa, Ogiri Igbo and Ogiri Okpei) Sold in Aba, Abia State, Nigeria

Comparative Study on the Fatty Acid Profile of Three Local Food Condiments (Dawadawa, Ogiri Igbo and Ogiri Okpei) Sold in Aba, Abia State, Nigeria

B‐vitamins and heat processed fermented starchy and vegetable foods in sub‐Saharan Africa: A review

Lighting and orientation-lighting fire equipment: Trends and prospects

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