Microbiota of Tayohounta, a fermented baobab flavour food of Benin

The present work provides data on the microbial composition of Tayohounta, a product of natural fermentation of baobab seed kernels. Samples were collected from 3 different small scale producers from Benin at the end of the fermentation process. Microorganisms were enumerated and identified using phenotypic and molecular approaches. Tayohounta was also investigated using culture independent techniques, direct DNA extraction, polymerase chain reaction - denaturing gradient gel electrophoresis (PCR-DGGE) and cloning. Isolated microorganisms were tested for their functionality in baobab seed kernels fermentation. Total viable counts were around 9 log cfu/g representing mainly Bacillus spp., whereas lactic acid bacteria (LAB) (8 log cfu/g), yeasts and moulds represent a smaller part of the total flora in all Tayohounta samples. Sequencing of clones of polymerase chain reaction (PCR) products of bacterial DNA directly extracted from Tayohounta revealed large differences between the products made by different producers. In all products, Bacillus licheniformis, B. pumilus, B. subtilis, B. thermoamylovorans and Lactobacillus fermentum were present. Other microorganisms (B. thuringiensis, Brevibacterium borstelensis, Enterococcus casseliflavus, E. durans, Lb. agilis, Pediococcus pentosaceus, Streptococcus equinus and Weissella confusa) were present occasionally. In experimental pure culture fermentations, B. subtilis showed little effect on pH, but degraded protein and caused a typical pungent smell typical of Tayohounta

Boiled yam end-user preferences and implications for trait evaluation

Open Access Article; Published online: 06 July 2020This study aimed to establish the quality characteristics of raw and boiled yam by involving stakeholders along the food chain using a methodology that includes a state of knowledge review, focus group discussion and individual interviews, participatory processing diagnosis with processors and consumer testing. Predictive characteristics of yam for producing a high‐ and low‐quality boiled yam were related to morphological or physicochemical characteristics: peeled yam discoloration and mucilage content being negatively appreciated while the ease of peeling, viscous state of cooking water and the ease of breaking yam into pieces positively valued. High‐quality boiled yam should be white or yellowish, sticky to the fingers, nonfibrous, easy to chew, crumbly/friable, with a sweet taste and a good smell. The overall liking of boiled yam is greatly penalised by a too dark colour, hard to the touch, no sweet taste and no friability while eating

Impact of brewing process operations on phytate, phenolic compounds and in vitro solubility of iron and zinc in opaque sorghum beer

Opaque sorghum beer is a significant component of the diet of millions of poor people in rural Africa. This study reports the effect of traditional brewing operations on its level of micronutrients, especially iron and zinc. The example of a West African sorghum beer, tchoukoutou, in Northern Benin was studied. The beer was characterized and the impact of process unit operations on phytate, phenolic compounds, and Zn and Fe in vitro solubility was evaluated. The major microorganisms involved in the beer fermentation were Saccharomyces cerevisiae and heterofermentative lactobacilli. The manufacturing process reduces the phytate content by nearly 95%, particularly during germination, mashing-boiling and fermentation. The level of reactive phenolic groups increased as a result of germination and fermentation as well as from a shift in dry matter composition. Simultaneously with these modifications, an increase of Fe solubility was observed, and a correlation between phytate and Fe solubility (R2=0.85) was established. No clear correlation could be established between the Zn solubility and the phytate content of the products. During beer manufacturing, significant losses of minerals occur particularly during soaking and mashing/filtration; thus the quantity of minerals available to consumers is restricted. Improvements aiming to minimize such losses are highly desirabl

Household production of sorghum beer in Benin: technological and socio-economic aspects

This study evaluated the sorghum brewing microenterprises in Benin with emphasis on the beer quality, the social significance of the product as well as the income generated. Tchoukoutou, the Benin opaque sorghum beer, has important social functions as it fosters the cooperative spirit and remains an ancestral beverage widely used for traditional ceremonies. The manufacturing process consists of malting (soaking, germination and sun drying), brewing (mashing, boiling, filtration) and fermentation. The beer is sour with a pH of 3.2 and contains a relatively high but variable level of solids and crude protein. Most of the consumers appreciate an opaque, sour and pink-coloured beer. The consumers related many of the beer properties to health effects. Participants can link the perceived qualities of the beer to the grain¿s functional properties, and this leads to the classification of the farmers¿ sorghum as varieties of top, medium and low quality for brewing. The profits from tchoukoutou production range from 2365 to 17 212 fcfa per month (1 euro = 656 fcfa) for the producers, depending on beer yield and quantity of raw grain transformed. The generated income is used for household needs and part of it is invested in children¿s educatio

Quality of farmers' varieties of sorghum and derived foods as perceived by consumers in Benin

Culinary and sensory characteristics of sorghum crops and derived foods in northern Benin were investigated using rapid appraisal and quantitative survey methods. Three food categories were identified: pastes, porridges, and beverages. In the main town, all of these are encountered. In other areas, sorghum is mostly consumed as either paste or beverages. The major sensory quality attributes are related to texture, color, and taste. Brown or red sorghum types are generally used, because of food habits, beliefs, and appearance. We distinguished more than 100 farmers¿ varieties and classified them according to their suitability for the preparation of different sorghum- based food

Indigenous knowledge and processing of Adansonia digitata L. food products in Benin

Indigenous knowledge related to baobab food products was investigated in Benin among 253 food processors from 15 ethnic groups. Descriptive statistics and correspondence analysis (CA) were used for data analysis. The following food categories were identified: dough, gruel, drinks (from pulp); sauces (from leaves, seeds and kernels), and flavouring agents (from kernels). CA showed that the food use of baobab parts varies among ethnic groups. Most ethnic groups have similar opinions about the difficulty of certain processing operations, in particular seed decortication, grinding and sieving operations for product recovery. Storage and preservation problems were mentioned for kernels and pulp

Baobab food products: a review on their composition and nutritional value

Several authors have published about baobab food products. Data on macronutrients, micronutrients, amino acids, and fatty acids were collected from literature for pulp, leaves, seeds, and kernels of the baobab tree. The results show that baobab pulp is particularly rich in vitamin C; consumption of 40 g covers 84 to more than 100% of the Recommended Daily Intake (RDI) of pregnant women (19-30 years). The leaves are particularly rich in calcium (307 to 2640 mg/100 g dw), and they are known to contain good quality proteins with a chemical score of 0.81. The whole seeds and the kernels have a relatively high lipid content, 11.6 to 33.3 g/100 g dw and 18.9 to 34.7 g/100 g dw, respectively. The pulp and leaves exhibit antioxidant properties with a higher activity in the pulp than in the leaves. Reported nutrient contents of different baobab parts show a large variation, which may have arisen from various factors. Three recommendations are given for future research: 1. More attention should be given to accuracy and precision of analytical methods, 2. Research about digestibility and bioavailability of baobab products is needed, 3. The effect of storage and processing on the nutritional value of baobab products needs to be assesse

Genetic and Environmental Impact on Iron, Zinc, and Phytate in Food Sorghum Grown in Benin

Seventy-six farmers' varieties of sorghum from Benin were distinguished by amplified fragment length polymorphism (AFLP) and clustered into 45 distinct genotypes. The genotype clusters were evaluated for their Fe, Zn, and phytate concentrations to assess the impact of genetic and environmental effects on the composition of the grains and to identify farmers' varieties with high potential Fe and Zn availability. The Fe concentration of the grains ranged from 30 to 113 mg/kg with an average of 58 mg/kg. The Zn concentration ranged from 11 to 44 mg/kg with an average of 25 mg/kg. The phytate concentration of the grain ranged from 0.4 to 3.5% with a mean of 1.2%. The grain-Fe and grain-Zn did not show consistent linkage to genetic variation, but varied significantly across field locations, suggesting a predominant environmental impact. The phytate concentration of the grains appeared to be environmentally as well as genetically determined. No varieties provide adequate Zn to meet nutritional requirements of sorghum consumers. The most promising varieties for Fe supply were tokogbessenou, mahi swan, biodahu, saï maï, mare dobi, sakarabokuru, and chabicouma, as they showed a [phytate]/[Fe] ratio o