Extraction methods and food uses of a natural red colorant from dye sorghum

BACKGROUND: The interest in stable natural colorants for food applications continues to grow. A red pigment extracted from the leaf sheaths of a sorghum variety (Sorghum bicolor) with a high content of apigeninidin is widely used as a biocolorant in processed foods in West Africa. This study compared the colour and anthocyanin composition from traditional extraction methods to determine options for improvement and use of the red biocolorant from dye sorghum in the food sector. RESULTS: Sorghum biocolorant was commonly applied in fermented and heated foods. Traditional extraction methods predominantly differed in two aspects, namely the use of an alkaline rock salt (locally known as kanwu) and the temperature of the extraction water. Cool extraction using the alkaline ingredient was more efficient than hot alkaline and hot aqueous extractions in extracting anthocyanins. The apigeninidin content was three times higher in the cool and hot alkaline extracts than in the aqueous extract. CONCLUSION: Cool and hot alkaline extractions at pH8-9 were the most efficient methods for extracting apigeninidin from dye sorghum leaf sheaths. Broader use of the sorghum biocolorant in foods requires further research on its effects on nutrient bioavailability and antioxidant activity

An intercontinental analysis of food safety culture in view of food safety governance and national values

Taking food safety culture into account is a promising way to improve food safety performance in the food industry. Food safety culture (FS-culture) research is expanding from an organisational perspective to include characteristics of the internal and external company environment. In this study, the prevailing food safety culture in 17 food companies from four countries on three continents (Africa, Asia and Europe) was assessed in view of food safety governance and national values. The internal environment characteristics, i.e. food safety vision, food safety program and food production system vulnerability, were also assessed. Statistical analysis revealed little variation in FS-culture scores between the companies within the same country. Overall the FS-culture for Greek and Zambian companies was scored proactive, while for Chinese and Tanzanian companies an active score was achieved. Both the internal and external company environment seemed to influence the prevailing FS-culture. Cluster analysis showed that Tanzanian and Zambian companies exhibited similarities in the implementation of food safety programs, and in their national values and food safety governance as compared to Greece and China. Food safety governance was reflected in the food safety programs and supportiveness of the organisation to food safety and hygiene. All cultural dimensions were correlated with risk perceptions, with masculinity and long-term orientation also significantly correlated with the enabling conditions and attitude. Understanding how national values and food safety governance approaches differently influence food safety culture is expected to enable formulation of best approaches tailored for companies operating in countries with different company environments, to improve food safety performance.</p

Diversity in Secondary Metabolites Including Mycotoxins from Strains of <i>Aspergillus </i>Section <i>Nigri </i>Isolated from Raw Cashew Nuts from Benin, West Africa

<p>In a previous study, raw cashew kernels were assayed for the fungal contamination focusin on strains belonging to the genus Aspergillus and on aflatoxins producers. These sample showed high contamination with Aspergillus section Nigri species and absence o aflatoxins. To investigate the diversity of secondary metabolites, including mycotoxins, th species of A. section Nigri may produce and thus threaten to contaminate the raw cashe kernels, 150 strains were isolated from cashew samples and assayed for their productio of secondary metabolites using liquid chromatography high resolution mass spectrometr (LC-HRMS). Seven species of black Aspergilli were isolated based on morphological an chemical identification: A.Tubingensis (44%), A. niger (32%), A. brasiliensis (10%), A. carbonariu (8.7%), A. luchuensis (2.7%), A. aculeatus (2%) and A. aculeatinus (0.7%). Fro these, 45 metabolites and their isomers were identified. Aurasperone and pyranonigrin A produced by all species excluding A. aculeatus and A. aculeatinus, were most prevalen and were encountered in 146 (97.3%) and 145 (95.7%) isolates, respectively. Three mycotoxin groups were detected: fumonisins (B2 and B4) (2.7%) ochratoxin A (13.3%), an secalonic acids (2%), indicating that these mycotoxins could occur in raw cashew nuts Thirty strains of black Aspergilli were randomly sampled for verification of species identit based on sequences of β-Tubulin and calmodulin genes. Among them, 27 isolates wer positive to the primers used and 11 were identified as A. niger, 7 as A.Tubingensis, 6 as A carbonarius, 2 as A. luchuensis and 1 as A. welwitschiae confirming the species names a based on morphology and chemical features. These strains clustered in 5 clades in A. sectio Nigri. Chemical profile clustering also showed also 5 groups confirming the speciespecific metabolites production.</p

Indigenous food ingredients for complementary food formulations to combat infant malnutrition in Benin : a review

This paper reviews indigenous Beninese food resources as potential ingredients for complementary infant foods with the aim to develop affordable formulations for low-income households in each agro-ecological zone of the country. Potential ingredients were selected on their documented nutritional value. The selected foods encompass 347 food resources, namely 297 plant products from home gardens or collected from natural vegetation and 50 animals, either domesticated or from the wild. The compiled data reveal that the distribution of the available food resources was unbalanced between agro-ecological zones. Only a few animal ingredients are obtainable in northern Benin. Most resources are seasonal, but their availability may be extended. A high variation was observed in energy and nutrient contents. Antinutritional factors were identified in some resources, but processing techniques were reported to reduce their presence in meals. In general, ingredients from local tree foods (Adansonia digitata, Parkia biglobosa) were adequate as sources of nutrients for complementary infant foods. Based on this review, local foods for the development of complementary food formulas for Beninese infants and children may be selected for each agro-ecological zone. The approach used is exemplary for other sub-Saharan African countries in need of complementary infant foods

An intercontinental analysis of food safety culture in view of food safety governance and national values

Taking food safety culture into account is a promising way to improve food safety performance in the food industry. Food safety culture (FS-culture) research is expanding from an organisational perspective to include characteristics of the internal and external company environment. In this study, the prevailing food safety culture in 17 food companies from four countries on three continents (Africa, Asia and Europe) was assessed in view of food safety governance and national values. The internal environment characteristics, i.e. food safety vision, food safety program and food production system vulnerability, were also assessed. Statistical analysis revealed little variation in FS-culture scores between the companies within the same country. Overall the FS- culture for Greek and Zambian companies was scored proactive, while for Chinese and Tanzanian companies an active score was achieved. Both the internal and external company environment seemed to influence the pre- vailing FS-culture. Cluster analysis showed that Tanzanian and Zambian companies exhibited similarities in the implementation of food safety programs, and in their national values and food safety governance as compared to Greece and China. Food safety governance was reflected in the food safety programs and supportiveness of the organisation to food safety and hygiene. All cultural dimensions were correlated with risk perceptions, with masculinity and long-term orientation also significantly correlated with the enabling conditions and attitude. Understanding how national values and food safety governance approaches differently influence food safety culture is expected to enable formulation of best approaches tailored for companies operating in countries with different company environments, to improve food safety performance

Bambara groundnut (Vigna subterranea (L.) Verdc.) flour: A functional ingredient to favour the use of an unexploited sustainable protein source.

Variability in dehulling efficiency, colour, chemical composition and selected functional properties of raw and pre-treated bambara groundnut (Vigna subterranea (L.) Verdc.) (BG) flour from red and black-eye varieties were studied. Functional properties were water and oil absorption, gelation, pasting, emulsification and foaming capacity. Pre-treatment of seeds (i.e. soaking, roasting and combined soaking and roasting) improved dehulling efficiency of BG varieties. Protein content of flour ranged from 15.6-19.6%, starch from 47.8-52.0% and sucrose from 1.9-5%. An improvement was observed for protein and ash content of pre-treated flour compared to raw flour. Heat treatments increased onset gelatinization temperature of flour. Black-eye BG flours that had higher starch content, also had better gelation capacity than red BG flours. All pre-treatment methods decreased flour emulsification capacity and stability. Dry-roasting caused a greater decline than other methods, whereas soaking had little effect on emulsion stability. Further, soaking increased foaming capacity, whilst a decline was observed in roasted flour. All pre-treatment methods increased oil absorption capacity of both BG flour varieties. Overall, soaked and combined soaked and roasted flour is recommended for BG flour to be incorporated in food products

Prevailing food safety culture in companies operating in a transition economy - Does product riskiness matter?

Food safety outbreaks are recurrent events, which regularly cost human lives. Food safety goes beyond food safety management systems; an organisation's prevailing food safety culture, and its internal and external environment must also be considered. This study introduces a research framework to analyse crucial food safety culture elements, and characteristics of the internal (i.e. food safety program, product riskiness, and vulnerability of food production system) and the external company environment (i.e. national values and food safety governance characteristics). We hypothesised that companies producing high-risk products are more likely to demonstrate a proactive food safety culture. We used the framework to assess nine companies producing low, medium, and high-risk products in Zimbabwe, as a case of a transition economy. Results showed no direct relationship between product riskiness and food safety culture, which negated our hypothesis. Other variables explored in this study could have moderated the relationship. We found that the vulnerability (i.e. susceptibility to microbial contamination) of the food production system could be associated with an organisation's food safety culture. Moreover, the external environment could have shaped the prevailing food safety culture. In particular, food safety governance and national values seem to be reflected in the way food safety was prioritised, food safety programs were designed and implemented, the prevailing food safety culture, and the observed food safety behaviour. Further research could investigate the role of the external environment in an organisation's food safety culture by evaluating companies in countries operating with different food safety governance approaches and national values

Hard-to-cook phenomenon in bambara groundnut (Vigna subterranea (L.) Verdc.) processing : Options to improve its role in providing food security

Indigenous legume crops are pivotal in providing proteins and food security to sub-Saharan African rural communities, but most of these crops are underutilized because of the so-called hard-to-cook (HTC) phenomenon in combination with inadequate processing techniques. This review studies the case of bambara groundnut, which is third in importance after groundnut and cowpea and especially adapted to semi-arid areas. Published data on the HTC phenomenon implicate microstructural and compositional changes as factors leading to its development. Useful and sustainable techniques to process HTC legumes in developing countries include cooking with alkaline salts, milling, roasting, fermentation, and malting. Improvement of these processing techniques in relation to nutrient bioaccessibility, safety, and consumer acceptance of the products is urgently needed. Recommendations are to lessen the problems of food security in sub-Saharan African countries through, amongst other means, the optimization of bambara groundnut processing methods.</p

Degree of maturity and dry-heat processing affect visual quality and volatile profile of roasted immature rice grains

Foods from unripe cereals, such as pepeta, i.e., a flakes prepared in Tanzania from immature rice, are popular. However, factors determining sensory quality of these immature rice flakes are inadequately characterised. In this study, grain size, colour, and volatile compounds of immature rice destined for pepeta production were investigated at different maturity stages (i.e., dough-grain, mature-grain, fully-ripe, and over-ripe) and processing conditions (i.e., roasting at 80, 100 and 120 °C, with and without prior to water-soaking for 12 h at room temperature). The highest brightness, lowest redness and yellowness values in pepeta resulted from the pounding process. About 53 volatile compounds were identified in Lawama and TXD306 variety; their concentrations decreased as grain matured except for Lawama at the mature-grain stage. Odour-active compounds such as 2-isopropyl-5-methyl-1-heptanol, butyl acetate, and butyl propionate were formed upon processing into pepeta, whereas abundant 2-pentyl-furan and 2-methoxy-4-vinyl phenol significantly increased with roasting temperature. No characteristic volatile pattern was observed to differentiate pepeta from other processed rice products. Soaking before roasting had no significant (p < 0.05) effect on grain size, colour, or volatile compounds. Degree of maturity and roasting temperature both had impact on colour and volatile compounds, and subsequent sensory quality of the pepeta product