The production of ‘Kpaye’ – a fermented condiment from Prosopis africana (Guill and Perr) Taub. Seeds

Omafuvbe, Bridget Okiemute; Abiose, S. H.; Adaraloye, O.O

doi:10.1016/s0168-1605(99)00088-4

Cited by 27 publications

(24 citation statements)

References 9 publications

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“…This observation confirms the earlier submissions of Omafuvbe et al (1999;2004). The rapid increase in the total amino acids was adduced to be responsible for this finding (Sarkar et al, 1993;Omafuvbe et al, 2002;2004).…”

Section: Resultssupporting

confidence: 92%

Microbiological and enzymatic studies during the development of an ‘Iru’ (a local Nigerian indigenous fermented condiment) like condiment from Bambara Nut [Voandzeia subterranea (L) Thours]

Fadahunsi¹,

Olubunmi²,

Duyilemi³

2010

MJM

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Fifteen isolates were obtained from a-96 h spontaneously fermented bambara nut to produce an 'Iru' like condiment. Pure cultures of the isolates were identified employing API 50CH strips and API CHL medium (API system, Montalieu, Vercieu, France). Their identities were confirmed as Bacillus subtilis, Bacillus licheniformis and Bacillus pumilus. The total microbial counts showed that the microbial load increased significantly from 3.2 x 10 5 + 0.11 cfu/g at 0 h to 9.2 x 10 7 + 0.20 cfu/g at 96 h (p < 0.05). The investigation into enzymatic activities during product development revealed that the amylase activity fluctuated, by increasing significantly from 0.33 + 0

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Section: Resultssupporting

confidence: 92%

Microbiological and enzymatic studies during the development of an ‘Iru’ (a local Nigerian indigenous fermented condiment) like condiment from Bambara Nut [Voandzeia subterranea (L) Thours]

Fadahunsi¹,

Olubunmi²,

Duyilemi³

2010

MJM

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“…In different Nigerian languages it called kiriya (Hausa), kohi (Fulani), sanchi lati (Nupe), kpaye (Tiv), ayan (Yoruba), ubwa (Igbo) and ukpehie (Igala). It is very popular for its seeds, which in fermented form, is used as a food condiment 19 . This is the only Prosopis native to intertropical Africa, occurring from Senegal to Ethiopia throughout the Sudanian and Guinean ecozones, reaching the border of the Sahelian ecozones to the north.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Anti-trypanosomal Properties of Four Extracts of Leaves, Stem and Root Barks of <i>Prosopis africana</i> in Laboratory Animals

Atawodi¹,

Ogunbusola²

2010

Biokemistri

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Qualitative phytochemical and anti-trypanosomal properties of the petroleum ether, chloroform, methanol and aqueous extracts, obtained by cold extraction from the leaves, stem bark and roots of Prosopis africana were evaluated. The methanolic and aqueous extracts of the stem bark and leaves of the plant contained alkaloids, saponins, tannins and flavonoids. Anthraquinone was present in the stem bark methanolic extract and in the methanolic and aqueous extracts of the root as well as the aqueous extract of the leaves. Resins was present in the petroleum ether and chloroform extracts of the stem bark and leaves, while tannins was detected in the methanol and aqueous extracts of the stem bark and leaves of the plant in addition to the petroleum ether and chloroform extracts of the root bark. All the solvent extracts showed strong in vitro anti-trypanosomal activity and 2 and 4 mg/ml, but in vivo only the methanolic extract of the leaves displayed the most promising anti-trypanosomal effect at 200 mg/kg dose. Hence, Prosopis africana extracts possess significant anti-trypanosomal activity to warrant bioassay-guided evaluation and identification of the active principle.

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“…In such seed products the fermentation is proteolytic; the bacilli are strong producers of proteolyc enzymes. Their predominance in these fermentations may be due to their ability to survive cooking and to initiate fermentation of both nitrogenous and carbohydrate products (Omafuvbe et al, 1999). Abundance of Bacillus spp.…”

Section: Discussionmentioning

confidence: 99%

“…African oil bean seeds (Pentaclethra macrophylla Benth); Dawadawa (Dakwa et al, 2005) made from soya bean (Glycine max), and Kpaye (Omafuvbe et al, 1999) made from African mesquite seeds (Prosopis africana) seeds. Further research into the identities of the microbiota of fermented baobab seed products is necessary, and ongoing for Tayohounta.…”

Section: Discussionmentioning

confidence: 99%

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Three Traditional Fermented Baobab Foods from Benin,Mutchayan, Dikouanyouri, andTayohounta: Preparation, Properties, and Consumption

Chadaré

Gayet

Azokpota

et al. 2010

Ecology of Food and Nutrition

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Forest food resources contribute significantly to food supply in areas where they grow. Three fermented baobab foods were studied: Dikouanyouri (from seeds, pH = 6.5); Tayohounta (from seed kernels, pH = 7), and Mutchayan (from baobab pulp and sorghum, pH = 4.2).Bacillus spp. (8.5 and 9.5 Log cfu /g) and lactic acid bacteria (8.9 and 8.4 Log cfu /g,) dominate in Dikouanyouri and Tayohounta, respectively. In Mutchayan, lactic acid bacteria (8.1 Log cfu/g) and yeasts (7.2 Log cfu/ g) predominated. The arbitrary index of protein cleavage increases from 2.3% (unfermented products) to 13.7% in Dikouanyouri and 21.3%in Tayohounta, indicating significant protein degradation. Mutchayan is the most frequently consumed product.

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The production of ‘Kpaye’ – a fermented condiment from Prosopis africana (Guill and Perr) Taub. Seeds

Cited by 27 publications

References 9 publications

Microbiological and enzymatic studies during the development of an ‘Iru’ (a local Nigerian indigenous fermented condiment) like condiment from Bambara Nut [Voandzeia subterranea (L) Thours]

Microbiological and enzymatic studies during the development of an ‘Iru’ (a local Nigerian indigenous fermented condiment) like condiment from Bambara Nut [Voandzeia subterranea (L) Thours]

Evaluation of Anti-trypanosomal Properties of Four Extracts of Leaves, Stem and Root Barks of <i>Prosopis africana</i> in Laboratory Animals

Three Traditional Fermented Baobab Foods from Benin,Mutchayan, Dikouanyouri, andTayohounta: Preparation, Properties, and Consumption

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