by Guira Flibert, Somda Namwin Siourime, Compaoré Hamidou, Kaboré Donatien, Hama Cissé, Muandze Nzambé Jean Ulrich, Abel Tankoano, Sawadogo-Lingani Hagretou and Savadogo Aly
Original Research
Attiéké is an appreciate cassava fermented food introduced in Burkina Faso some decade ago. It has been spread out in all the country. The production is still traditional using a spontaneous way of fermentation. The present study aims to evaluate the main microorganisms groups associated with attiéké production and to identify yeast and Lactic Acid Bacteria (LAB) species according to biochemical (API 20 C AUX and API 50 CHL) and molecular (PCR) methods. Ninety-six (96) samples were collected from three (3) producers during four successive productions. LAB (1.34 up to 6.94 log CFU/g) are the main microorganisms associated to cassava fermentation to attiéké followed by yeasts (1.31 up to 6.25 log CFU/g). Thermo-tolerant Coliforms (1.56 log CFU/g) have been counted in traditional starter only while total coliforms were numbered in both traditional starter and attiéké (1.94 and 0.98 log CFU/g). Candida kruzei/incospicua, Candida norvegensis, Candida parapsilosis, Candida rugose, Candida boidinii, Candida tropicalis, Saccharomyces cerevisiae, Trichosporon ashii were identified as the main yeast species. Enterococcus spp, Lactobacillus brevis, Leuconostoc mesenroides spp mesenteroides/dextranicum, Lactococcus lactis spp lactis, Leuconostoc mesenteroides spp mesenteroides/dextranicum, Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus buchneri were identified as LAB species associated. A difference between the biochemical and the molecular identification has been observed. The technological properties of these microorganisms need to be highlight for a selection of starter culture. The pH varies from 6.05 to 4.21 and the acidity from 0.5 to 4.8. The final cyanogen content is very low. The cyanogenic potential decrease from 8.6 to 0.07, free cyanogenic acid from 1.7 to 0.064 and the no cyanogenic glucogenic from 3.84 to 0.046. For an efficient fermentation of cassava to attiéké, there is then a need to select appropriate bacterial strains with starch fermenting properties to reduce the production time with high biochemical properties.
American Journal of Food Science and Technology. 2021, 9(4), 173-184. DOI: 10.12691/ajfst-9-4-9
Pub. Date: December 01, 2021
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by Yousif Elhassaneen, Sherif Ragab, Abeer Abd El-Rahman and Safaa Arafa
Original Research
The present study was carried out to investigate the effectiveness of Catharanthus roseus extracts in modulating the hyperglycemia and oxidative stress (OS) of alloxan-induced diabetic rats. Treatment of rats with alloxan caused a significant (p≤0.05) increased in serum glucose concentration by the ratio of 273.61% compared to normal control group. Supplementation of the rat diets with 300, 400 and 500 mg/kg of ethanolic Catharanthus roseus stems extract (CRSE) and ethanolic Catharanthus roseus leaves extract (CRLE) decreased this value which recorded 184.72, 113.47 and 76.39%, and 139.86, 112.91 and 57.36%, respectively. The rate of attenuation exhibited a dose dependent increase with both extracts consumption. Also, CRLE is more effective in the attenuation process than CRSE. The same behavior was recorded for the biomarkers of OS levels in serum i.e. malonaldehyde (MDA). In contrary, significant (P≤0.05) improving in different antioxidant defense systems in both serum (glutathione fractions, GSH), and RBC's (antioxidant enzymes including glutathione peroxidase, GSH-Px, glutathione reductase, GSH-Rd and catalases, CAT) were recorded. Such biochemical changes observed in the present study were confirmed by the histopathological examination results. In conclusion, Catharanthus roseus possess a variety of beneficial activities and have the potential to impart therapeutic effect holistically in complicated disorders like diabetes and its complications.
American Journal of Food Science and Technology. 2021, 9(4), 161-172. DOI: 10.12691/ajfst-9-4-8
Pub. Date: November 05, 2021
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by Amadi E.C., Nwangwu C.C and Yusuf H.I.
Original Research
Microbiological quality, targeting contamination with Escherichia coli, of ready-to-eat spicy meat product, “Suya” retailed in Ogbete Main Market (Location 1) and Oye Emene Market (Location 2), in Enugu, Nigeria was evaluated. Forty-eight samples of the “suya,” in forms of beef, liver, intestine, and chicken, were homogenized and serially diluted with sterile distilled water and plated into Eosin Methylene Blue agar using Pour Plate Technique. Identification of isolates were based on cultural characteristics, Gram stain reaction and Biochemical (IMViC) test, and confirmed by molecular test using 16S rRNA gene. Result showed that E coli were isolated from all the samples. Total colony counts (TCC) of all E.coli isolates were at inoculums much greater than the known infective dose for the Enteropathogenic strains. Least TCC in the April-August 2015 test samples from Locations 1/2 were: 5.6 x102/6.0 x 102, respectively; and 4.4 ×102/3.2 x 102, respectively in Locations1/2 in the September- November 2016 test. The four highest TCC were from the cow intestine suya. In conclusion, “suya” sold to the public are contaminated, probably of faecal origin; therefore not fit for human consumption. This study also underscores the need for improved surveillance system on suya products, to enforce good food hygiene practices.
American Journal of Food Science and Technology. 2021, 9(4), 155-160. DOI: 10.12691/ajfst-9-4-7
Pub. Date: November 04, 2021
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by Mankambou Jacques Gnanwa, Lêniféré Chantal Soro, Constant Jocelyn Yapi, Hortense Sika Blei and Lucien Patrice Kouame
Original Research
The seeds of pistachio Citrullus mucosopermus Fursa much used in the diet in Côte d’Ivoire, were studied to determine their chemical composition and their nutritional potential. The biochemical parameters of the seeds of Citrullus mucosopermus Fursa characterized are dry matter, ash content, moisture content, carbohydrates, fiber, protein, amino and fatty acids. The proximate analysis of the seeds showed dry matter contents 93.6 ± 2.82 %, moisture 6.40 ± 0.14 %, ash 5.18 ± 0.06 %, carbohydrates 24.94 ± 0.18 % , fibre 9.93 ± % and crude protein 28.46 ± 0.04 %. These proteins have two of the essential amino acids with a high level of lysine whereas serine was the limiting essential amino acid. The extraction yield of the lipids (crude fat) of the seeds was 31.49 ± 0.62 %. Unsaturated fatty acids: oleic acid (1.041 ± 0.002 %), linoleic acid (0.998 ± 0.001 %) and arachidonic acid (0.881 ± 0.001) were measured. Results revealed the seeds of pistachio Citrullus mucosopermus to have great nutritional potentials with regard to their chemical composition therefore, their consumption could contribute to fulfill some food deficiencies in Côte d’Ivoire.
American Journal of Food Science and Technology. 2021, 9(4), 149-154. DOI: 10.12691/ajfst-9-4-6
Pub. Date: October 28, 2021
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by Ahemen Samuel Aondoaver, Alimi John Praie, Alimi Janet Omolola and Iluebbey Peter Oshiapi
Original Research
The physical and microstructural properties of bread are basic criteria in measuring and optimizing bread quality. This study investigated the physical and microstructural properties of composite cassava-wheat (CCW) bread produced with blend of wheat flour and low postharvest physiological deterioration (PPD) cassava flours. Wholesome four varieties of yellow-fleshed Low PPD cassava and one variety of high PPD cassava were processed into flour and composited with wheat flour. Composite breads produced were analyzed for physical and microstructural properties. Data obtained were subjected to one way analysis of variance using SPSS 25.0 and significant means were separated applying Duncan multiple range test. The CCW flours’ water absorption, swelling power, solubility index, oil absorption, bulk density, lightness (L*), redness (a*), and yellowness (b*) ranged from 13.53±0.05 - 13.73±0.05 %, 7.00±0.01 - 8.87±0.03 %, 8.27±0.01 - 9.55±0.06, 101.33±0.87 - 118.83±0.49 %, 0.55±0.01 - 0.62±0.01 g/cm3, 93.95±0.28 - 96.01±0.34, 0.36±0.01 - 0.77±0.10 and 9.94±0.17 - 11.74±0.24, respectively. Oven spring, loaf volume, loaf weight, specific volume, softness index, springiness, crumb moisture, crumb density, solid density, crumb porosity, bread crust lightness (L*), crust redness (a*), crust yellowness (b*), crumb lightness (L*), crumb redness (a*), crumb yellowness (b*), browning index, total number of cells and percentage area ranged from 0.20±0.00 - 1.25±0.07 cm, 570.80±6.62 - 917.60±6.23 cm-3, 245.33±0.43 - 255.83±0.45 g, 6.22±0.09 - 7.81±0.01 cm3/g, 11.09±0.36 - 12.69±0.40, 0.70±0.01 - 0.84±0.01, 36.59±0.47 - 39.24±1.67 %, 0.15±0.00 - 0.64±0.71 g/cm3, 1.14±0.86 - 1.94±0.09 g/cm3, 0.89±0.01 - 0.93±0.01, 46.49±0.07 - 59.55±1.77, 13.35±0.76 - 17.26±0.04, 25.52±0.05 - 35.66±0.47, 71.72±0.40 - 89.40±0.25, -0.25±0.05 - 6.96±0.45, 20.45±0.08 - 30.88±0.26, 88.94±5.15 - 98.77±0.06, 227.00±2.83 - 1000.00±11.5 and 50.95±11.11 - 68.67±3.07 cm2, respectively. Bread of desirable loaf qualities and microstructural properties comparable to 100% wheat flour bread were produced from low PPD cassava flour.
American Journal of Food Science and Technology. 2021, 9(4), 142-148. DOI: 10.12691/ajfst-9-4-5
Pub. Date: October 26, 2021
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by Namariq Dhahir, Jean Feugang, Katherine Witrick, Hasan Shamimul and Amer AbuGhazaleh
Original Research
The objective of this study was to investigate the efficacy of different thermal pasteurization methods on (1) the survival of the total aerobic bacteria, E. coli O157: H7, in camel milk, and (2) the camel milk components such as the fatty acid profile, lipid peroxidation, protein fractions, and the composition of volatile compounds. Samples of camel milk (N=9) were pasteurized at 65°C/30 min (PAST-1), 72°C/5 min (PAST-2), and 80°C/15 min (PAST-3). The survival of E. coli O157: H7 was evaluated using the traditional plate count agar (PCA) method while the total aerobic bacteria were enumerated using the petrifilm aerobic count plates (ACP). Complete elimination (P<0.05) of the total aerobic bacteria were achieved using PAST-1 and PAST-3 methods but not PAST-2 (3.4 log10 CFU/ml reduction). All pasteurization methods had a significant (P<0.05) bactericidal effect on E. coli O157: H7 resulting in a 6 log10 CFU/ml reduction. There were no significant (P>0.05) differences in the fatty acid profile including the cis-9, trans-11 conjugated linoleic acid (CLA), and trans-10, cis-12 CLA, and the lipid peroxidation products between raw and pasteurized milk samples. The milk protein profile was marginally altered by PAST-2 and PAST-3 treatments but not PAST-1. Thirty-four volatile compounds (VCs) were detected in the raw milk samples compared to 29 VCs in the pasteurized milk samples. Pasteurization treatments altered the concentrations of some milk VCs, increasing the Heptanal, Tridecanal, and Undecanal while decreasing the 2-Decanal and 2-Undecanal. This study shows that PAST-1 and PAST-3 treatments are more effective than PAST-2 at inactivating total aerobic bacteria. Additionally, the absence of significant changes in milk compositions indicates that PAST-1 and PAST-3 could be applied without affecting the nutritional value of camel milk.
American Journal of Food Science and Technology. 2021, 9(4), 134-141. DOI: 10.12691/ajfst-9-4-4
Pub. Date: October 22, 2021
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by Ndiaye Khady, Kane Cheikhou, Ayessou Nicolas, Cisse Mady and Diop Codou Mar
Original Research
The high nutritional value of Hibiscus sabdariffa L calyxes is now known almost worldwide. The multiple benefits of Hibiscus juice on human health explain the new consumer demands on the preservation techniques of the nutritional qualities of Hibiscus juice. The instability of anthocyanins, the molecules responsible for the red colouring of Hibiscus sabdariffa calyxes, remains a problem despite the numerous stabilisation techniques on the subject. Platinum electrode oxygen reduction is a new athermal technique using a two-compartment electrolysis cell separated by a cationic membrane. The fruit juice is stabilised by the passage of the reduction current for a specified time. Cyclic voltammetry was used to characterise the electroactive element, the reduction peak, which is dissolved oxygen. The electroreduced Hibiscus juice was then stored at 37°C for 30 days with an untreated control. After one month of storage, determination of the anthocyanin concentration of the electroreduced extracts and the control made it possible to retain the 30mn/-6mA couple presenting a significant difference compared to the control for the stabilisation of the juices. Bubbling with nitrogen gas not only justified the negative impact of dissolved oxygen in the Hibiscus sabdariffa juice but also confirmed that oxygen is the electroactive element in the extract. The result obtained on bubbling also reveals that it is necessary to bubble for 2 hours to obtain an anthocyanin concentration of 279.21 mg/l after storage at 37°C for 30 days, whereas 282.66 mg/l is obtained for the same extract treated electrochemically (30mn/-6mA) and stored under the same conditions; both concentrations are significantly different from the control 263.37 mg/l. The electrochemical treatment with the time/intensity couple of 30min/-6mA for 500ml of Hibiscus sabdariffa juice on platinum/ECS electrode allowed to keep more than 10% of anthocyanins at 25°C and 37°C after 30 days of storage, significant compared to the control.
American Journal of Food Science and Technology. 2021, 9(4), 125-133. DOI: 10.12691/ajfst-9-4-3
Pub. Date: October 09, 2021
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by Jeanne d’Arc Wendmintiri Kabré, Fatoumata Hama-Ba, Aïcha Yamkaye Sawadogo, Hama Cissé, Yves Traoré and Aly Savadogo
Review Article
Beng-tigré is a variety of Vigna radiata, a legume of the Fabaceae’s family newly introduced in Burkina Faso for its resilience to the effects of climate change, its high nutritional value and its potential to reduce the prevalence of chronic diseases in the population. The objective of this study was to raise awareness of the nutritional and therapeutic qualities of Beng-tigré seeds among the Burkinabe population. A legume that matures between 55 and 70 days, Beng-tigré has a high nutritional value influenced by processing methods such as germination, fermentation and cooking time. Well consumed in Asia for its high protein (23.50g), fibre (16.80g), and carbohydrate (62.75g) content, as well as its high vitamin and mineral content, Beng-tigré is used as a supplement in the preparation of weaning foods and contributes to the fight against malnutrition in infants and young children. Rich in polyphenols, polysaccharides and peptides, Beng-tigré is a functional food that can contribute to the prevention and management of certain degenerative diseases. Several in vitro studies and studies on laboratory animals have shown the anti-cancer, anti-diabetic and anti-hypertensive effect of Beng-tigré. It also acts as a prebiotic to maintain the homeostasis and functions of the intestinal microbiota. A functional food with multiple virtues, Beng-tigré can be of great use in preventive medicine in developing countries where chronic non-communicable diseases are rampant. Further studies are needed at the local level to better understand the synergistic effects of the multiple components of Beng-tigré and to ensure therapeutic convenience for the population.
American Journal of Food Science and Technology. 2021, 9(4), 113-124. DOI: 10.12691/ajfst-9-4-2
Pub. Date: September 16, 2021
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by Assohoun-Djeni Nanouman Marina Christelle, Kouassi Kouassi Clément, Kouassi Kra Athanase, Yao Akissi Nicole and Koffi-Nevry Rose
Original Research
The millet flour sale is a very common activity in the markets of Daloa city. Despite its great consumption and its many uses by the Ivorian populations, this millet flour is produced in an artisanal or semi-artisanal way in an uncontrolled environment. This leads to various microbial contaminations thus impacting this flour quality. Our study aimed to assess the microbial contamination of millet flour sold in public markets in Daloa city. A production survey was carried out in order to obtain information on the personal hygiene of the saleswomen as well as the sale conditions. During this study, some physico-chemical and microbiological parameters of 45 flour samples (9 samples per market) were analyzed. The results revealed that the millet flour sale is exclusively carried out by young women (54.5%). In the majority of cases, these women are illiterate (72%) and have inadequate personal hygiene (55%) and an unacceptable sales environment (79%). The millet flour samples are highly contaminated and have a poor microbiological quality. In addition, certain pathogenic species such as coagulase positive Staphylococcus aureus, Escherichia coli and Bacillus cereus have been identified in the flour sold in the Daloa markets. Additionally, pH and humidity varied from sample to sample and from market to market. The presence of these germs would reflect a lack of good millet manufacturing practices, which would represent a danger for consumers. The millet flour sold in the markets would represent a danger for the population consuming millet flour in Daloa city.
American Journal of Food Science and Technology. 2021, 9(4), 105-112. DOI: 10.12691/ajfst-9-4-1
Pub. Date: September 16, 2021
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