Quantitative determination of chemical and biochemical parameters during « soumbala » manufacturing process in two communities of Burkina Faso

« Soumbala » is traditionally used in Burkina Faso as a food condiment in different communities. This study was conducted to evaluate « soumbala » manufacturing process on its nutritional value in two communities. During this descriptive and analytical study, samples were taken in the « Gouin » and « Moose » communities. The results show that, the humidity rate was higher in « soumbala » and waste in the « Gouin » processus, whereas in the « Moose » one, the highest humidity rate was observed after the cooking step and in peeled boiled seeds. The ash level was higher in raw seeds and after cooking step in the « Gouin » community whereas in the « Moose » community, it was higher in raw seeds and waste. The pH determination showed a progressive increase in pH values during the « soumbala » manufacturing process in the two communities. Mineral elements assays showed a slight variation in grades along the « soumbala » manufacturing process. For biochemical analysis, lipids content increased during the « soumbala » production; protein levels increased a little at the early stages of « soumbala » manufacturing process in both communities and carbohydrates contents were higher in waste in the « Moose » community, whereas in the « Gouin » community, the highest contents were found in the raw seeds. The aflatoxins determination in « soumbala » showed levels below the detection limit of the used method. These results showed that it was imperative that approved standard protocols be adopted to maintain the nutritional quality of « soumbala » wherever it is produced

Nutritional and Functional Properties of Defatted Flour, Protein Concentrates, and Isolates of Brachytrupes membranaceus (Orthoptera: Gryllidae) (Drury: 1773) and Macrotermes subhyalinus (Isoptera: Blattodea) (Rambur: 1842) from Burkina Faso

Brachytrupes membranaceus and Macrotermes subhyalinus are edible insects in Burkina Faso. Our research aimed to evaluate the nutritional composition and functional properties of the defatted flours, protein concentrates, and isolates of Brachytrupes membranaceus and Macrotermes subhyalinus. Proximate and mineral composition were determined according to AOAC methods. The amino acid and fatty acid composition were determined by high-performance liquid chromatography (HPLC) and gas chromatography, respectively. The protein concentrates and isolates were obtained by solubilization, precipitation, and lyophilization. Macrotermes subhyalinus showed the highest protein (45.75 g/100 g), iron (11.76 mg/100 g), and zinc (13.18 mg/100 g) contents. The highest isoleucine and lysine contents, the best fat absorption (10.87 g/g), and foaming capacities (49.60%) were obtained with the isolate of Brachytrupes membranaceus. Consumption of Macrotermes subhyalinus could be used to fight or correct iron and zinc deficiencies. Macrotermes subhyalinus was a source of macronutrients and micronutrients, while the protein concentrates and isolates of Brachytrupes membranaceus were endowed with functional properties (fat absorption and foaming capacities)

Polycyclic Aromatic Hydrocarbons Contamination of Flamed and Braised Chickens and Health Risk Assessment in Burkina Faso

PRD QualiSani (ARES-CCD

Assessment of heterocyclic aromatic amines contents in flamed and braised chicken in Burkina Faso.

The nutritional status of meat is tarnished by its association with the induced cooking contaminants. The aim of this study was to assess the heterocyclic aromatic amines profile and contents in processed chicken in Burkina Faso. Eight polar and apolar heterocyclic aromatic amines (HAAs) including 2-mino-3-methylimidazo[4,5-f]quinolone (IQ), 3-amino-1,4-dimethyl-5H-pyrido[4, 3-b]indole (Trp-P1), 3-amino-1-methyl-5H-pyrido[4,3-b]indole (Trp-P2), 2-mino-9H-pyrido-[2,3-b]indole (AαC), 2-amino-1-methyl-6-phenylimidazo[4, 5- ]pyridine (PhIP), 2-amino-3-methyl-9H-pyrido[2,3-b] indole (MeAαC), 2-amino-3,4,8-rimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx) and 2-amino-3,8-imethylimidazo[4,5-]quinoxaline (MeIQx) were screened by high performance liquid chromatography from 29 samples of flamed chicken and 66 samples of braised chicken collected in Ouagadougou city. Apolar HAAs and polar HAAs were respectively 12 and 3 times more abundant in flamed chickens (32.66±10 and 3.48±10.39 ng/g, respectively) than in braised chickens (2.70±9.67 and 0.92 ng/g, respectively). The maximum levels of AαC were in the same proportions in flamed (12.01 ng/g) and braised chickens (14.13 ng/g). Flamed chicken had the highest Trp-P1 content (530.31 ng/g). The 4,8-DiMeIQx was not detected in braised chicken. The AαCs were more abundant in flamed than in braised chicken. The profile and the contents of the HAAs in processed chicken are related to cooking methods. Because of the high variability observed on the obtained concentrations, investigations on the contents of precursors in raw chicken, the effect of marinating ingredients on the formation of HAAs are needed

Concentrations and Health Risk Assessment of Metallic Trace Elements in Ready-to-Eat Braised and Flamed Chickens in Burkina Faso

QUALISANI (PRD ARES-CCD

Assessment of heterocyclic aromatic amines contents in flamed and braised chicken in Burkina Faso.

peer reviewedThe nutritional status of meat is tarnished by its association with the induced cooking contaminants. The aim of this study was to assess the heterocyclic aromatic amines profile and contents in processed chicken in Burkina Faso. Eight polar and apolar heterocyclic aromatic amines (HAAs) including 2-mino-3-methylimidazo[4,5-f]quinolone (IQ), 3-amino-1,4-dimethyl-5H-pyrido[4, 3-b]indole (Trp-P1), 3-amino-1-methyl-5H-pyrido[4,3-b]indole (Trp-P2), 2-mino-9H-pyrido-[2,3-b]indole (AαC), 2-amino-1-methyl-6-phenylimidazo[4, 5- ]pyridine (PhIP), 2-amino-3-methyl-9H-pyrido[2,3-b] indole (MeAαC), 2-amino-3,4,8-rimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx) and 2-amino-3,8-imethylimidazo[4,5-]quinoxaline (MeIQx) were screened by high performance liquid chromatography from 29 samples of flamed chicken and 66 samples of braised chicken collected in Ouagadougou city. Apolar HAAs and polar HAAs were respectively 12 and 3 times more abundant in flamed chickens (32.66±10 and 3.48±10.39 ng/g, respectively) than in braised chickens (2.70±9.67 and 0.92 ng/g, respectively). The maximum levels of AαC were in the same proportions in flamed (12.01 ng/g) and braised chickens (14.13 ng/g). Flamed chicken had the highest Trp-P1 content (530.31 ng/g). The 4,8-DiMeIQx was not detected in braised chicken. The AαCs were more abundant in flamed than in braised chicken. The profile and the contents of the HAAs in processed chicken are related to cooking methods. Because of the high variability observed on the obtained concentrations, investigations on the contents of precursors in raw chicken, the effect of marinating ingredients on the formation of HAAs are needed.Qualisan

Littératures francophones

Au moment où on s’interroge sur le sort des langues dans une perspective de mondialisation, il est important de réfléchir aux conditions d’existence des littératures de langue française, à leurs interrelations, mais aussi à leur manière de coexister avec des littératures mieux établies et plus anciennes, comme la littérature française. Les littératures francophones ont en commun d’être de jeunes littératures et leurs écrivains, placés dans des situations de « contacts de culture », de se situer « à la croisée des langues ». La notion de palimpseste y prend une importance particulière, renvoyant à la place de ces littératures sur l’échiquier mondial et aux modèles dont dispose l’écrivain pour rendre compte de sa situation. Dans quelle mesure l’hybridité à laquelle doivent faire face les écrivains francophones donne-t-elle lieu à des « poétiques forcées », selon l’expression de Glissant, ou à l’invention de nouvelles formes du dire littéraire ? Quelles esthétiques sont ainsi mises en jeu ? À partir d’exemples tirés des littératures québécoise, belge, antillaise et africaine, cet ouvrage examine les formes et les enjeux du pastiche, de la parodie et de la réécriture dans des textes emblématiques de la scène littéraire contemporaine, qu’ils contribuent à éclairer. Couverture : Romare Bearden, Conjur Woman (1964, photomontage, 37x28,5 cm) © ADAGP, Paris 2013At a time when questions are being asked about the fate of languages in the context of globalisation, thought needs to be given to the conditions of existence of Francophone literatures and how they interrelate, as well as how they coexist with better established and older literatures, such as French literature. Francophone literatures share the common trait of being young literatures whose writers, placed in “culture contact” situations, find themselves at the “crossroads of languages”. The idea of a palimpsest takes on particular importance, referring to the position of these literatures on the global stage and the models available to the writer to express his/her situation. To what extent does the hybridity which francophone writers must face lead to “forced poetics”, in the words of Glissant, or the invention of new forms of literary expression? What aesthetics are therefore involved? Using examples drawn from Quebecois, Belgian, Caribbean and African literature, this volume examines the forms and challenges of pastiche, parody and rewriting in the iconic texts of the contemporary literary scene, which they help to explain. Cover: Romare Bearden, Conjur Woman (1964, photomontage, 37x28,5 cm) © ADAGP, Paris 201