BATCH FERMENTATION PROCESS OF SORGHUM WORT MODELING BY ARTIFICIAL NEURAL NETWORK

The production of tchapalo (traditional beer) remains uncontrolled and artisanal. For the improvement of the product quality, we need to know more about the traditional process and beer characteristics. The fermentation process is one of the most critical steps, which determines the quality of the beer. In this study, artificial neural network, precisely multi layer perceptron was used for modeling batch fermentation process of sorghum wort. The artificial neural network showed its ability to predict the ph, temperature, substrate, biomass, carbon dioxide (CO2) and alcohol (ethanol) evolution during batch fermentation of sorghum wort. All the correlation coefficients between the observed and predicted values for the artificial neural network were higher than 0.96. Thus, artificial neural network can be used to determine fermentation deviations during production of tchapalo and also to monitor and improve its quality

Cultivars and Sampling Regions Influence on Cassava Roots and Their Fermented Flours Characteristics

Abstract: This study was carried out to check the influence of some factors (cultivars and sampling regions) on the physicochemical characteristics of two energizing products: cassava roots and derivative fermented flours. Cassava roots of three local cultivars were drawn from ten different regions of Cote d'Ivoire (Ivory Coast) and processed into fermented flours. These both products characteristics were significantly (P<0.05) affected by cultivars and sampling regions. The effects of the interaction cultivarsregions were also shown to be significant. These factors induced differences about physicochemical characteristics between the studied products

BATCH FERMENTATION PROCESS OF SORGHUM WORT MODELING BY ARTIFICIAL NEURAL NETWORK

The production of tchapalo (traditional beer) remains uncontrolled and artisanal. For the improvement of the product quality, we need to know more about the traditional process and beer characteristics. The fermentation process is one of the most critical steps, which determines the quality of the beer. In this study, artificial neural network, precisely multi layer perceptron was used for modeling batch fermentation process of sorghum wort. The artificial neural network showed its ability to predict the ph, temperature, substrate, biomass, carbon dioxide (CO2) and alcohol (ethanol) evolution during batch fermentation of sorghum wort. All the correlation coefficients between the observed and predicted values for the artificial neural network were higher than 0.96. Thus, artificial neural network can be used to determine fermentation deviations during production of tchapalo and also to monitor and improve its quality

Effets Des Technologies Membranaires Sur Les Caracteristiques Physicochimiques Des Extraits De Fruits De La Passion (Passiflora Edulis)

The passion fruit or grenadilla is usually consumed in the form of juice and its pleasant intensive aroma and flavor make it an attractive element for the food industry. The objective of the present work is to determine the effects of membrane technologies such as tangential microfiltration and reverse osmosis on the physicochemical characteristics of passion fruit extracts. The characteristics of the various extracts were determined according to conventional methods. In addition, statistical methods were applied to the data collected in order to determine the effects of membrane technologies. The results showed a yield of 89.33% for the extraction of the microfiltered juice and a volume reduction factor of 16.75 for the concentrate. In addition, the microfiltration-concentration process significantly (p <0.05) influenced the physicochemical parameters of the extracts produced. Thus, tangential microfiltration made it possible to clarify the crude extract by changing from a turbidity of 89.23 ± 1.71 to 0.72 ± 0.02 NTU. It has also resulted in a significant decrease in pH and flavonoids contents. Principal component analysis confirmed the existence of differences between the extracts produced despite the various correlations between their characteristics. It revealed that the JB and CMFT extracts are characterized by their high pH and low density. On the other hand, the COI extract is characterized by its brix degree, viscosity, conductivity and high vitamin C content. In addition, reverse osmosis has the advantage of concentrating the compounds of interest of clarified juice with a concentration factor ranging from 2.15 to 9.39

Caractérisation physicochimique de trois espèces de champignons sauvages comestibles couramment rencontrées dans la région du Haut-Sassandra (Côte d’Ivoire)

Objectif : Cette étude a été menée afin de constituer une base de données nécessaire à la valorisation de façon efficiente des champignons  comestibles locaux dans l’alimentation ivoirienne. Ce travail a consisté à évaluer les caractéristiques biochimiques de Psathyrella tuberculata, Termitomyces letestui et Volvariella volvacea, trois espèces de champignons sauvages couramment rencontrées et consommées en Côte d’Ivoire.Méthodologie et résultats : Pour réaliser cette étude, une analyse  physicochimique de chaque espèce de champignons comestibles prélevés a été réalisée. Les résultats de l’analyse physicochimique ont révélé que les trois espèces de champignons comestibles sont aliments énergétiques (281,26 ± 34,84 kcal/100 g), riches en protéines (15,86 ± 0,22 %), en glucides (45,45 ± 7,46 %) et en cendres (20,59 ± 6,77 %). Par contre, elles sont relativement pauvres en lipides (4,00 ± 0,76 %) et en sucres réducteurs (3,63 ± 1,44 %). Par ailleurs, ces champignons contiennent des polyphénols (6,84 ± 0,02), assurent une activité antioxydante très importante (18,10 ± 5,66 %) et ont une forte humidité (14,09 ± 1,66 %). Des différences ont été observées entre les paramètres physicochimiques les trois espèces de champignons comestibles analysées. L’espèce  Volvariella volvacea qui a enregistré la teneur en cendres (27,873 ± 0,616 %) la plus élevée pourrait être utilisée dans la fortification des aliments.Conclusion et application des résultats : Ces résultats montrent que l’espèce Psathyrella tuberculata, l’espèce Termitomyces letestui et l’espèce Volvariella volvacea  constituent des sources protéiques et  glucidiques potentielles dans l’alimentation des ivoiriens. Cependant, les valeurs de l’humidité relativement élevées incitent à accorder de l’intérêt aux différentes  méthodes traditionnelles de conservation.Mots-clés : Champignons comestibles, Psathyrella tuberculata, Termitomyces letestui Volvariella volvacea, analyse physicochimique

Quantitative Assessment of the Risk Associated to Bacillus cereus Group for the Attieke Consumer in Daloa City (Côte d’Ivoire)

Aims: Attieke is a fermented cassava product. It may be contaminated by species of Bacillus cereus group, responsible for food poisoning. The objective of this study was to assess the risk associated with B. cereus group for the attieke consumer in Daloa city (Côte d’Ivoire). Place and Duration of Study: Department of Formation and Research in chemistry and food sciences, Laboratory of Industrial Process Synthesis and Environment, Felix Houphouet-Boigny National Polytechnic Institute, between April and November 2017. Methodology: First, an investigation procedure was followed. In this method, 386 persons were interviewed in order to determine the general pattern of attieke consumption and potential symptoms related to its suse. Then, physicochemical and microbiological analyses were carried out on thirty attieke samples collected in eight suburbs of Daloa city following standard methods. A probabilistic approach was followed to assess the risk related to attieke consumption quantitatively. Finally, the risk of ingesting the infectious dose of 1010 B. cereus cells was estimated by Monte Carlo simulation using both load distribution and consumption one. Data collected were subjected to statistical analyses. Results: Physicochemical characterisation showed that the pH value, acidity and moisture content of attieke were 4.74 ± 0.76, 49.08 ± 28.93 meq.g/100 g and 51.46 ± 1.72%, respectively. These characteristics are within the recommended standards for attieke. The enumeration of B. cereus group gave loads ranging from 103 to 107 CFU/g. Besides, all the attieke samples were contaminated by these germs. A proportion of 50% of samples had poor quality. It appears that the risk exists and is 0.13% i.e., 130 cases per 100,000 inhabitants. Conclusion: Attieke was contaminated by bacteria belonging to B. cereus group. Its consumption represents a risk of food poisoning. This risk is estimated to be 130 cases per 100,000 inhabitants