Reducing the atypical odour of dawadawa: Effect of modification of fermentation conditions and post-fermentation treatment on the development of the atypical odour of dawadawa

Amoa-Awua, Wisdom Kofi; Awusi, Bernice; Owusu, Margaret; Appiah, Victoria; Ofori, Hayford; Thorsen, Line; Jespersen, Lene

doi:10.1016/j.foodcont.2014.02.016

Cited by 10 publications

(14 citation statements)

References 16 publications

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“…However, ferments produced with starter cultures B7 and B9 demonstrated the strongest fermentation capacity, with the highest loads when used in monoculture (9.84-10.11 Log CFU/g) and in mixed culture (9.79 Log CFU/g). Similar range of bacterial counts in soumbala or similar products have been reported previously (Sawadogo/ lingani et al, 2003;Parkouda et al, 2009;Amoa-Awua et al, 2014;Ajavi et al, 2015;Guissou et al, 2020).…”

Section: Discussionsupporting

confidence: 86%

Development of starter cultures carrier for the production of high quality soumbala, a food condiment based on Parkia biglobosa seeds

CompaorÃ¹,

Tapsoba²,

Parkouda³

et al. 2020

Afr. J. Biotechnol.

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In this study, three Bacillus subtilis (B7, B9 and B3) and one Bacillus amyloliquefaciens (I8) strains previously selected as potential starter cultures were cultivated on boiled dehulled African locust bean seeds to produce ready to use ferments. These ferments were then used to produce soumbala. The microbial load changes during ferments production were evaluated. Biochemical and microbiological characteristics of the obtained soumbala were also determined using standard methods. Variable growth ability on the carrier material was observed for the tested starters with Bacillus loads ranging between 8.21 and 10.37 Log CFU/g in the ferments. The highest microbial counts were observed for ferments prepared with the starters B9 and B7. These ferments also demonstrated the strongest fermentation capacity of soumbala. The ferment-based dried soumbala had a pH and moisture ranging from 7.17 to 7.37 and 5.67 to 8.46%, respectively. On dry matter (DM) basis, it contained 1.77 to 2.11% of ashes, 41 to 43% of proteins, 37 to 40% of fat and 13 to 15% of carbohydrates. Soumbala prepared with the starter B7 showed the highest content in valine, isoleucine, leucine, phenylalanine, tyrosine and proline.

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Section: Discussionsupporting

confidence: 86%

Development of starter cultures carrier for the production of high quality soumbala, a food condiment based on Parkia biglobosa seeds

CompaorÃ¹,

Tapsoba²,

Parkouda³

et al. 2020

Afr. J. Biotechnol.

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“…Sixty of the most frequent VOCs constituting the “volatolom” of our samples of FALBS are presented in Table 1. These compounds were found in other protein‐rich products like beans, cheese, milk, shrimp, cured fish such as anchovies, fermented products such as coco beans, wine, and free AA‐rich products such as mushrooms (Aisala et al, 2019; Akanni et al, 2018; Amoa‐Awua et al, 2014; Dehaut et al, 2014; Dursun et al, 2017; Kouakou‐Kouamé et al, 2020). During cocoa bean fermentation, there is a succession of VOC families as a function of fermentation time due to microbial succession of a wide range of yeasts, lactic acid and acetic acid bacteria (Kuhnert et al, 2020; Schwan, 1998).…”

Section: Resultsmentioning

confidence: 99%

Kinetic study of some flavor and bioactive compounds during fermentation of Parkia biglobosa

Esse

Guehi

Lebrun

et al. 2022

Food Processing Preservation

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Seeds of Parkia biglobosa, also called African locust bean seeds (ALBSs), are used to produce a condiment by subjecting them to cooking, alkaline fermentation, and drying. The objective of this work was to monitor the evolution of the composition of ALBS during spontaneous fermentation. Results showed that the seeds at initial time contained mainly proteins (45%) and lipids (36%). During fermentation, the conversion of this initial composition took place to produce ammonium, free amino acids, and short‐chain fatty acids (SCFAs) that accounted for 2%, 10%, and 1.5% dry basis, respectively, which explains the typical flavor of fermented ALBS. This release was also concomitant with biogenic amine production. Along with ammonium and SCFA release, pyrazines were the major volatile organic compounds. Composition modulation was well represented by a Verhulst equation in which the dynamic could be modified by the initial composition of the seed, the pre‐cooking step, and the fermentation conditions (temperature and aeration). Practical applications For nutritional and sustainability reasons, re‐integration of vegetable in general and legumes, in particular in our diet, is a current trend. However, only dish that are appealing to consumers are concretely adopted. Fermentation of legumes is interesting in more than one way. It does not involve heat, so thermolabile molecules can be preserved and the financial and energetic costs are low. Biological interesting molecules are produced from the metabolism of microorganisms, and among them, volatile organic compounds that contribute to enhance the flavor of legume dishes. Soumbala is a meal and/or condiment obtained from the fermentation of African locust bean (Parkia biglobosa) seeds (ALBSs), a legume widely spread in west Africa. The final typical sensory properties are known to be due to the alkaline fermentation step by Bacillus species. This paper presents the kinetics of release of various compounds during spontaneous fermentation that may impact the sensory and nutritional properties of the final product. More precisely, the dynamic of the production of free amino acids, free fatty acids, volatile compounds, and biogenic amines are presented and discussed to give insights into the succession of important reactions to control the sensory and nutritional qualities of fermented ALBS (FALBS). This paper shows that further research are necessary to better understand and control the quality of not only FALBS but also similar protein‐rich legumes to modulate the quality of the final products.

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“…Fermentation of ALBS is made to develop the sensory properties of the final condiment and particularly its aroma. More precisely, final seeds are characterised by a strong flavour of ammonia also described as strong and pungent (Ouoba et al ., 2005; Amoa‐Awua et al ., 2014). In appearance, they are brown because of polyphenol oxidation during processing.…”

Section: Introductionmentioning

confidence: 99%

“…The operation unit most studied in literature is fermentation (Ouoba et al ., 2003a; Ouoba et al ., 2003b; Azokpota et al ., 2006a) while pre‐fermentation steps are very poorly described and their consequence on the biochemistry of seeds, not studied. Indeed, fermentation is assumed to be the operation that gives the typical organoleptic properties of final product (Ouoba et al ., 2005; Azokpota et al ., 2006a; Amoa‐Awua et al ., 2014). The microflora associated to the fermentation of ALBS is essentially composed of sporulated germs of the genus Bacillus .…”

Section: Introductionmentioning

confidence: 99%

“…This alkaline fermentation is mainly responsible of the typical aroma of fermented ALBS (Omafuvbe et al, 2004;Ouoba et al, 2005). Pyrazines were also found in the fermented ALBS aroma compounds probably due to Maillard reactions that may occur during pre or post fermentation steps (Esenwah & Ikenebomeh, 2008;Amoa-Awua et al, 2014). It was also shown that during fermentation, consumption of protein from Bacillus lead to free amino acids release at high quantity 1rst cooking, 24 h, 100°C, seeds/water (1/3) (Odunfa, 1985).…”

Section: Introductionmentioning

confidence: 99%

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Fate of proteic and lipidic compounds during production of a traditional legume condiment (Soumbala) made from African Locust Bean (Parkia biglobosa) seeds

Esse

Guehi

Grabulos

et al. 2020

Int J of Food Sci Tech

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Reducing the atypical odour of dawadawa: Effect of modification of fermentation conditions and post-fermentation treatment on the development of the atypical odour of dawadawa

Cited by 10 publications

References 16 publications

Development of starter cultures carrier for the production of high quality soumbala, a food condiment based on Parkia biglobosa seeds

Development of starter cultures carrier for the production of high quality soumbala, a food condiment based on Parkia biglobosa seeds

Kinetic study of some flavor and bioactive compounds during fermentation of Parkia biglobosa

Fate of proteic and lipidic compounds during production of a traditional legume condiment (Soumbala) made from African Locust Bean (Parkia biglobosa) seeds

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