Metabolic profile, health promoting properties and safety of Dawadawa (a fermented condiment) from Bambara groundnut (Vigna subterranea)

Abstract: Fermentation time and temperature are vital parameters influencing the composition of fermented foods and hence their quality. As such, response surface methodology (RSM) was used to optimize fermentation conditions of Bambara groundnut (BGN) to obtain dehulled and undehulled dawadawa. The effect of the various fermentation time and temperature combinations were investigated on mycotoxin reduction. Fermentation caused significant (p 0.05) reduction in the concentrations of mycotoxins. For example, 100% reduction in aflatoxin B1 (AFB1), aflatoxin G1 (AFG1), fumonisin B1 (FB1), fumonisin B2 (FB2), ochratoxin A (OTA), T2-toxin (T2), alphazearalenol (α-ZOL) and beta-zearalenol (β-ZOL) were observed in dehulled samples. This reduction was much higher in dehulled (DD) as compared to undehulled (UDD) dawadawa. Based on the fact that pH and titratable acidity (TTA) are vital parameters in the fermentation process and final properties of fermented food products, two optimal dawadawa samples were selected based on this and subsequently investigated. These were samples obtained at 35 oC for 84 h and 35 oC for 120 h, for dehulled and undehulled dawadawa, respectively. Accordingly, these samples were adopted to streamline the study and select the optimal fermentation conditions for other phases of the research and parameters to be investigated. Dawadawa products obtained under these conditions were subsequently investigated for total phenolic content (TPC), total flavonoid content (TFC), antioxidant activities (AA) and the presence of phenolic compounds using ultrahigh performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UHPLC/Q-TOF-MS) system. A gas chromatography high resolution time-of-flight mass spectrometry (GC-HRTOF-MS) system was also used to profile other metabolites. Processing of dawadawa from BGN caused a decrease in most of the phenolic compounds including quinic acid, medioresinol, quercetin-3-O-galactoside-7-O-rhamnoside with a corresponding increase in TPC, TFC and AA as noted. The levels of phenolic compounds and antioxidant activities were higher in undehulled than dehulled dawadawa. Profiling of the metabolites in the BGN and dawadawa samples on GC-HRTOF-MS revealed modifications in the levels of the compounds recovered, with esters constituting the largest group of compounds, with prominent presence of ketones, phenols, sterols, fatty acid esters and alcohols. Investigations into the nutritional and antinutritional components of BGN and derived dawadawa samples showed a reduction in oxalate, tannin and phytic acid contents. Increases in proteins and ...D.Tech. (Food Technology

Development of a twin screw extruder

Abstract: The aim of this study was to design, construct a multi-purpose twin screw extruder and evaluate its performance. All parts of the extruder were constructed using locally available materials and was made suitable for both batch and continuous production. The extruder essentially consists of the hopper, barrel, variable screw speed and temperature control, electrical motor and replaceable dies to give different sizes and shapes in the final products. It could also handle feed materials of different rheology. Performance evaluation of the extruder was done using cocoyam flour, varying feed moisture content (FMC) and screw speed (SS). Both the FMC and SS were observed to significantly affect all performance indicators (expansion ratio, residence time, throughput and functional efficiency) of the extrusion process. The availability and efficient access to this equipment would encourage the development of locally made extruded products. Through effective utilization, it is expected that the extruder would expand the production and processing of extruded foods

Food Metabolomics: A New Frontier in Food Analysis and its Application to Understanding Fermented Foods

The emergence of food metabolomics, otherwise known as foodomics, has opened new frontiers and possibilities for scientists to characterize and simultaneously determine and obtain the comprehensive profile of the food metabolome. Qualitative and quantitative determinations of this metabolome offer insights into the underlying processes involved and details about the content of the food analytes. This had seemed technically challenging and impossible over time, but can now be done due to the advent of sophisticated analytical equipment and chemometric tools. The application of this technique offers enormous opportunities to obtain detailed information that can be correlated to various properties, functionalities and potentials in fermented foods. This chapter thus evaluated and documented studies presented in the literature on the food metabolomics study of fermented foods, with a view of appraising its prospects, applications and subsequent utilization in the study of fermented foods

Metabolite profile of Bambara groundnut (Vigna subterranea) and dawadawa (an African fermented condiment) investigation using gas chromatography high resolution time-of-flight mass spectrometry (GC-HRTOF-MS)

Metabolite profile provides an overview and avenue for the detection of a vast number of metabolites in food sample at a particular time. Gas chromatography high resolution time-of-flight mass spectrometry (GC-HRTOF-MS) is one of such techniques that can be utilized for profiling known and unknown compounds in a food sample. In this study, the metabolite profiles of Bambara groundnut and dawadawa (unhulled and dehulled) were investigated using GC-HRTOF-MS. The presence of varying groups of metabolites, including aldehydes, sterols, ketones, alcohols, nitrogen-containing compounds, furans, pyridines, acids, vitamins, fatty acids, sulphur-related compounds, esters, terpenes and terpenoids were reported. Bambara groundnut fermented into derived dawadawa products induced either an increase or decrease as well as the formation of some metabolites. The major compounds (with their peak area percentages) identified in Bambara groundnut were furfuryl ether (9.31%), bis (2- (dimethylamino)ethyl) ether (7.95%), 2-monopalmitin (7.88%), hexadecanoic acid, methyl ester (6.98%), 9,12- octadecadienoic acid (Z,Z) and 2-hydroxy-1-(hydroxymethyl)ethyl ester (5.82%). For dehulled dawadawa, the significant compounds were palmitic acid, ethyl ester (17.7%), lauric acid, ethyl ester (10.2%), carbonic acid, 2- dimethylaminoethyl 2-methoxyethyl ester (7.3%), 9,12-octadecadienoic acid (Z,Z)-, 2-hydroxy-1-(hydroxymethyl) ethyl ester (5.13%) and maltol (4%), while for undehulled dawadawa, it was indoline, 2-(hydroxydiphenylmethyl) (26.1%), benzoic acid, 4-amino-4-hydroximino-2,2,6,6-tetramethyl-1-piperidinyl ester (8.2%), 2-undecen-4-ol (4.7%), 2-methylbutyl propanoate (4.7%) and €e-tocopherol (4.3%). These observed metabolites reported herein provides an overview of the metabolites in these investigated foods, some of which could be related to nutrition, bioactivity as well as sensory properties. It is important to emphasize that based on some of the metabolites detected, it could be suggested that Bambara groundnut and derived dawadawa might serve as functional foods that are beneficial to health.The National Research Foundation (NRF) of South Africa and the NRF of South Africa National Equipment Programme.http://www.cell.com/heliyonam2022Consumer ScienceFood Scienc

Fermented Pulse-Based Food Products in Developing Nations as Functional Foods and Ingredients

Pulses play a significant and diverse role in the agricultural systems and diets of underprivileged populations worldwide. They are ideal produce for reducing poverty, improving human health and nutrition, and enhancing resilience of the ecosystem. Fermentation is a processing technique that has been used for decades to transform food produce with improved health, functional, and nutraceutical benefits. In tandem with the United Nations’ (UN’s) sustainable development goal Number 3, fermented food products from pulses with health benefits align with this initiative to end hunger, achieve food security, and improve nutrition. In solidarity with the celebration of International Year of Pulses 2016 (IYP2016) and considering the relative neglect of pulses as compared with other food groups, this chapter would be vital in positioning pulses and fermented products from them as readily available functional foods. With increased interest in fermentation, fermented pulse-based foods have been identified as excellent sources of bioactive and functional foods. Thus, fermented pulse-based products present a viable alternative, relatively available, affordable, and cheap source of foods with properties beyond that of basic nutrition

Optimization of fermentation conditions for ting production using response surface methodology

Abstract: This study investigated the effect of fermentation conditions (time and temperature) of sorghum on the composition of ting, using the Doehlert design of response surface methodology (RSM). Fermentation temperature and time were optimized and pH, titratable acidity (TTA), total viable bacteria count (TBC), total lactic acid bacteria count (TLABC), total fungal and yeast count (TFYC), tannin content (TNC), total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities (AA) were determined. Experimental and predicted values obtained were similar, with statistical indices indicating the validity of the models generated (R2 between 93.45 and 99.71%, AAD values close to 0, Bf and Af values close to 1). Numerical multi-response optimization of parameters suggested optimal fermentation conditions to be 34 8C for 24 hr. Physicochemical characterization of ting samples using scanning electron microscopy (SEM), X-ray diffraction (XRD), and Fourier Transform Infrared Spectroscopy (FTIR) showed slight changes in morphology, similarity in diffraction patterns and presence of different functional groups, respectively. Results of this study could provide information for the commercialization of quality ting. Practical applications Response surface methodology was used to study the influence of fermentation conditions on the quality of ting and optimal fermentation conditions were obtained at 34 8C for 24 hr. The findings in this study will be useful for ting processors to obtain a product with maximal beneficial composition and traits

Mitigation of Acrylamide in Foods: An African Perspective

Acrylamide (ACR) is a possible human carcinogen, with neurotoxic properties. It is a heat-generated food toxicant particularly found in carbohydrate-rich foods. Its occurrence is of global concern and constitutes a major challenge to food safety, due to its presence in several thermally processed foods worldwide. Since its discovery, ACR has been recognized as one of the most widely investigated heat-induced food contaminant, and several reports on its formation and occurrence since its discovery have been reported. However, information on the extent of ACR occurrence in foods consumed in different parts of Africa is rather too limited. This is particularly a concern considering that most carbohydrate-based foods, subjected to varying degrees of thermal processing, are consumed as staple diets almost on daily basis in the continent. As such, African populations may be exposed to high levels of ACR daily. Thus, this chapter covers the formation, occurrence and health impact of ACR in foods. It further summarizes previous studies looking at ACR reduction and mitigation strategies, especially those that may be applicable in the continent. Adequate sensitization of the populace about the prevention of ACR as a food contaminant is essential to ensure the safety of heat-processed carbohydrate-rich foods in the continent

Application of gas chromatography mass spectrometry (GC-MS)-based metabolomics for the study of fermented cereal and legume foods:a review

A new era of cutting-edge technologies and advancements in analytical platforms and omics sciences is disruptively bringing a paradigm shift in fundamental and translational research. Metabolomics is one of the omics strategies that yields big data and has gained popularity in a wide spectrum of applications. Among various analytical platforms used in metabolomics, gas chromatography mass spectrometry (GC-MS) allows the measurement of thermally stable (volatiles and semi-volatiles) metabolites, with an advantage of spectral reproducibility. Cereal and legume-based fermented foods are part of the food culture in various countries throughout the world. Thus, this review provides an overview of recent applications of GC-MS-based metabolomics in the food fermentation field, specifically cereal and legume-based fermented foods. This emerging use of metabolomics in food fermentation studies illustrates the potentials of this omics science to elucidate metabolome landscapes of fermented foods. Such insights would advance our predictive understanding of fermentation processes and molecular descriptions of resultant food products; a necessary step for improvements and sustainability in food industry. Furthermore, the review echoes the current need of collaborative efforts in the scientific community (in this field) to harness and maximise the potentials of metabolomics in food fermentation studies

Effect of fermentation and malting on the nutritional, physico-chemical and sensory properties of pearl millet (Pennisetum glaucum) flour and pearl millet-based biscuits

M.Tech. (Food Technology)Abstract: Millet is extensively grown in sub Saharan Africa (SSA) where it is used as food for an estimated 400 million people. Pearl millet (Pennisetum glaucum) constitutes 40% of the world’s millet production. Although, pearl millet is cultivated worldwide, it is grossly underutilized, with limited food uses. Its food uses have been confined only to traditional consumers especially to areas of their cultivation. This is mainly due to non-availability of consumer friendly and ready-to-use food products. Considering the prospects, nutritional value and health benefits of this cereal grain, there is need to explore the potentials embedded in it. Through the desirable modification of pearl millet using fermentation and malting and the subsequent delivery of acceptable ready-to-eat (RTE) foods. Fermentation is one of the oldest methods used to process and improve the nutritional qualities of cereals. Particularly in developing countries, where refrigeration is not always available, the fermentation process is widely used and of crucial importance. Fermentation prolongs the shelf-life of foods and has been reported to increase the protein content and digestibility of millet. Furthermore, fermentation improves the nutritive value, bioavailability of minerals and decreases the concentration of ant-nutritional factors such as phytic acid. Malting of grains on the other hand causes increased activities of endogenous hydrolytic enzymes, through which there is an improvement in nutritional quality acceptability of foods. This study was thus aimed at investigating the effects of malting and fermenting pearl millet on physico-chemical, nutritional and sensory properties of pearl millet flours and resultant biscuits. Pearl millet grains were fermented and malted to produce flours, after which these flours including the native one (milled pearl millet grains) were further processed into a 100% pearl millet-based biscuit. The results from the study indicated that fermentation and malting significantly (p 0.05) increased the oil absorption capacity (OAC), water absorption capacity (WAC) and swelling capacity (SC) with a consequent significant (p 0.05) decrease in bulk density. X-ray diffraction (XRD) patterns revealed slight increase in the crystallinity of the fermented and malted samples, while the baked biscuits had a relatively reduced crystallinity. The Fourier Transform Infrared (FTIR) spectra showed changes and increase in the intensity of prominent bands (O–H, C – H, C=O, C–N), while a modification from an irregular-compact structure to a regular-loose cellular..

Nutritional Compositions of Optimally Processed Umqombothi (a South African Indigenous Beer)

Umqombothi (a South African indigenous beer) is an important dietary beverage for many undernourished, low-income consumers in rural, semi-urban and urban areas. Umqombothi was brewed using optimal conditions earlier obtained and compared to the customary beer brew (CB) and mixed raw ingredients (RI). The products were evaluated for proximate compositions, minerals, amino acids, B-group vitamins, and sugar compounds. The optimised beer brew (OPB) was relatively higher in energy (165 kcal), crude protein (8.6%), and ash content (1.0%). The CB had the highest concentration of sodium (299.8 mg/kg), magnesium (1170.5 mg/kg), potassium (2993.8 mg/kg), and phosphorus (2100.7 mg/kg). Glutamic acid was the highest detected amino acid, with concentrations of 1.5 g/100 g, 1.5 g/100 g, and 1.6 g/100 g in the RI, CB, and OPB, respectively. The OPB contained a higher concentration of the two forms of vitamin B3, nicotinamide (0.2 µg/g) and nicotinic acid (0.7 µg/g) in comparison to the CB. The concentration of the antioxidant, mannitol, was 0.4 mg/g, 0.2 mg/g, and 2.0 mg/g in the RI, CB, and OPB respectively. Overall, OPB displayed a desirable nutritional profile compared to the CB