Technology and physico-chemical characteristics of Bikalga, alkaline fermented seeds of Hibiscus sabdariffa

Bikalga is a product of traditional alkaline fermentation of Hibiscus sabdariffa used as food condiment in African countries including Burkina Faso. Its production process was studied at different productionsites of Burkina Faso where the different steps of the technology were recorded, specific diagram of production of each production site was established and a general flow diagram proposed. The changesin pH throughout the fermentation was measured and the proximate composition of unfermented and fermented seeds was determined. The presence of minerals in both unfermented and fermented seedswas also determined by spectrophotometry. The production of Bikalga involves many steps with the most important being cleaning, cooking (with addition of alkalinizing ash leachate), fermentations, steaming and drying. During the process, pH increased with cooking and fermentation (pH 8 - 9), then decreased mainly with steaming and drying (pH 6 in some cases). The studied raw seeds were composed of 28.69 ± 1.15% of crude proteins, 21.93 ± 0.74% of crude lipids, 26.39 ± 1.03 % ofcarbohydrates and the fermented seed showed 26.47 ± 1.5 for proteins 23.19 ± 1.25 for crude lipids and 13.7 ± 0.62 for carbohydrates. An increase of moisture and ash content as well as total titratable and fatacidity occurred with the fermentation. Variable minerals were detected in the seeds with an outstanding increase (in some cases) of potassium and a pronounced increase of sulphur, sodium and calcium in the final product

Optimization of Aqueous Extraction of Anthocyanins from Hibiscus sabdariffa L. Calyces for Food Application

Aqueous extracts of Hibiscus sabdariffa calyces are worldwide used for the production of several products such as polyphenolic-antioxidant containing beverages. However, optima conditions for extraction of polyphenolics such as anthocyanins from this plant species were unknown. For this, the influence of particle size and calyx/water ratio on the anthocyanins extraction and biochemical composition during extraction were investigated using bright red and dark red Hibiscus sabdariffa calyces.Results showed that the pH of the bright red calyces was 2.24 ± 0.01 corresponding to 12.66 ± 0.15 g/100g dry weight (DW) titratable acidity equivalent of malic acid. The pH of the dark red calyces was 2.15 ± 0.01 corresponding to 15.44 ± 0.15 g/100g DW titratable acidity equivalent malic acid. Total sugars content was 3.24±0.04 and 3.13±0.06 g/100g DW for bright red and dark red, respectively. Proteins content ranged from 4.56 ± 0.04 to 6.96 ± 0.17 g/100g DW. The level of the total phenols ranged from 3.82 ± 0.33 to 5.22 ± 0.08 g/100g DW. Average anthocyanins content was 2.61 ± 0.11 and 2.98 ± 0.02 g/100g DW for dark red and bright red calyces, respectively. Calyces were found to show an antioxidant capacity of up to 300 µmolTrolox equivalent/100g. For all calyx/water ratios, the anthocyanins content increased with extraction time till 60 min and remained almost stable thereafter.The optimization of the aqueous extraction was obtained at the ratio 1/10 (calyx/water) for the production of roselle concentrated extract, using calyces size less than 250 µm,at 30°C, for one hour percolation. Keywords: Hibiscus sabdariffa L, anthocyanins water, calyx/water ratio, particle size, optimization, extraction

Disponibilite, modes et frequence de consommation des legumes traditionnels Africains dans quatre localites du burkina faso a diverses activites de maraichage : Ouagadougou, Koubri, Loumbila, Kongoussi

Les légumes traditionnels constituent une source importante de nutriments pour les ménages des pays en développement. La présente étude s’est intéressée à la diversité, à la  disponibilité, et  aux modes de consommation des légumes traditionnels africains dans des localités à  diverses activités de maraîchage au Burkina Faso. Des enquêtes de consommation alimentaire ont été réalisées auprès de 400 ménages dans quatre localités: Ouagadougou, Loumbila, Koubri et Kongoussi. Quatre principaux légumes sont retrouvés en toute saison dans les différentes localités : l’oseille (Hibiscus sabdariffa), la corète (Corchorus olitorius), l’amarante (Amaranthus cruentus) et le gombo (Abelmoschus callei). A Kongoussi d’autres légumes tels que les feuilles de morelle noire (Solanum scabrum) et de vernonia (Vernonia amygdalina) sont disponibles toute l’année. La fréquence de consommation est d’une fois par semaine pour plus de 50 % des ménages dans les zones à faible activité de maraichage, Ouagadougou, Loumbila et Koubri. A Kongoussi, plus de 45 % des ménages consomment plus d’une fois par semaine le gombo (Abelmoschus callei), les feuilles de corète (Corchorus olitorius), les feuilles d’oseille (Hibiscus sabdariffa) et les feuilles de haricot (Vigna unguiculata). Le marché est la source d’approvisionnement pour 71 % des ménages enquêtés. La saison, l’origine socio-culturelle et les habitudes alimentaires sont les principaux facteurs influant le choix des légumes. L’état frais est la principale forme de préférence des légumes. Pour l’utilisation des légumes dans les ménages, 74,25 % des ménages lavent 02 à 03 fois et découpent finement juste au moment de les préparer. Trois principaux modes de consommation ont été évoqués : la sauce, la soupe et le ragoût. La sauce est le principal mode de consommation et pour la cuisson 97,25 % procèdent par ébullition. Près de 62,50 % ; 53,33 % ; 45,22 % des ménages respectivement à Koubri, Loumbila et Ouagadougou procèdent par blanchiment et rejettent le liquide résiduel. A Ouagadougou et à Kongoussi, respectivement 66,67 % et 33,65 % des ménages pratiquant le blanchiment sont des non natifs. L’importance nutritive et l’effet antioxydant des légumes a été confirmée par près de 87% des répondants. L’étude a permis de conclure que l’activité de maraichage influe positivement sur la disponibilité, la diversité et la fréquence de consommation des légumes dans les ménages. Cependant des séances de sensibilisation sur les traitements post récoltes et les procédés de transformation des légumes sont nécessaires pour en tirer un meilleur profit au plan nutritionnel.Mots clés : légumes, maraîchage, diversité, traitement, blanchiment, cuisson, saison,consommatio

Caractéristiques physicochimiques de quelques matières premières utilisées dans la formulation des aliments pour volaille au Burkina Faso

Objectifs : Connaitre la composition physicochimique des matières premières les plus utilisées dans la formulation des aliments pour volaille.Méthodologie et Résultats : Une étude prospective a permis de répertorier les matières alimentaires les plus utilisées pour l’alimentation de volaille au Burkina Faso. Les principaux constituants ont été déterminés par les méthodes AOAC. Les acides aminés et les minéraux ont été déterminés respectivement par la chromatographie et la spectrométrie à flamme. Les résultats ont montré des proportions massiques (g/100g MS) comprises entre 9,17±0,13 et 59,9±0,27 pour les protéines, 2,24±0,10 et 15,56±0,03 pour les lipides,4,16±0,04 et 73,8±0,07 pour les carbohydrates totaux, entre 6,04±0,13 et 14,53±0,07 pour la cellulose, 0,01±0,00 et 34,03±0,07 pour le calcium, 0,02±0,07 et 18,01±0,00 pour le phosphore. Les teneurs enméthionine, lysine, thréonine étaient respectivement comprises entre 0,19±0,02 et 1,49±0,03 ; 0,25±0,06 et 2,38±0,03, et 0,30±0,03 et 2,32±0,03.Conclusion et application des résultats: Il ressort de cette étude que la farine de poisson présente les teneurs les plus élevées en protéine (59,9± 0,27 g/100g), calcium (6,42± 0,04 g/100g) et phosphore (3,88± 0,06 g/100g). Le soja est le plus riche en matière grasse (17,98± 0,10 g/100g) et le maïs jaune est le plus riche en glucide (73,8± 0,07 g/100g). Ces données produites peuvent servir à l’établissement de tables de composition des matières premières locales utilisables dans l’alimentation de volaille et leur vulgarisationauprès des aviculteurs leur permettra de mieux s’orienter dans le choix des ingrédients de hautes valeurs nutritionnelles et de réduire le coût de la formulation. Objectives: To know the physicochemical composition of the raw materials mostly used in the formulation of poultry feed.Methodology and Results: A prospective study was carried out to identify the most commonly used feed materials for poultry feed in Burkina Faso. The main constituents were determined by AOAC methods. Amino acids and minerals were determined respectively by chromatography and flame spectrometry. Results showed mass proportions (g / 100g DM) between 9.17 ± 0.13 and 59.9 ± 0.27 for proteins, 2.24 ± 0.10 and 15.56 ± 0.03 for lipids, 4.16 ± 0.04 and 73.8 ± 0.07 for total carbohydrates, 6.04 ± 0.13 and 14.53 ± 0.07 for cellulose, 0.01 ± 0.00 and 34.03 ± 0.07 for calcium, 0.02 ± 0.07 and 18.01 ± 0.00 for phosphorus. Content in essential amino acids such as methionine, lysine, and threonine ranged between 0.19 ± 0.02 and 1.49 ± 0.03, 0.25 ± 0.06 and 2.38 ± 0.03, and 0.30 ± 0.03 and 2.32 ± 0.03, respectively.Conclusion and application of results: It emerges from this study that fishmeal has the highest contents of protein (59.9 ± 0.27 g/100g), calcium (6.42 ± 0.04 g/100g) and phosphorus (3.88 ± 0.06 g/100g). Soy is the richest in fat (17.98 ± 0.10 g/100g) and yellow corn is the richest in carbohydrate (73.8 ± 0.07 g/100g). These data produced can be used to establish composition tables for local raw materials that can be used in poultry feed and their popularization with poultry farmers will allow them to better orient themselves in the choice of ingredients with high nutritional values and reduce the cost of formulation

The use of lactic acid bacteria starter culture in the production of<em> Nunu</em>, a spontaneously fermented milk product in Ghana

Nunu, a spontaneously fermented yoghurt-like product, is produced and consumed in parts of West Africa. A total of 373 predominant lactic acid bacteria (LAB) previously isolated and identified from Nunu product were assessed in vitro for their technological properties (acidification, exopolysaccharides production, lipolysis, proteolysis and antimicrobial activities). Following the determination of technological properties, Lactobacillus fermentum 22-16, Lactobacillus plantarum 8-2, Lactobacillus helveticus 22-7, and Leuconostoc mesenteroides 14-11 were used as single and combined starter cultures for Nunu fermentation. Starter culture fermented Nunu samples were assessed for amino acids profile and rate of acidification and were subsequently evaluated for consumer acceptability. For acidification properties, 82%, 59%, 34%, and 20% of strains belonging to Lactobacillus helveticus, L. plantarum, L. fermentum, and Leu. mesenteriodes, respectively, demonstrated fast acidification properties. High proteolytic activity (>100 to 150 μg/mL) was observed for 50% Leu. mesenteroides, 40% L. fermentum, 41% L. helveticus, 27% L. plantarum, and 10% Ent. faecium species. In starter culture fermented Nunu samples, all amino acids determined were detected in Nunu fermented with single starters of L. plantarum and L. helveticus and combined starter of L. fermntum and L. helveticus. Consumer sensory analysis showed varying degrees of acceptability for Nunu fermented with the different starter cultures

Qualité des grains et aptitude à la transformation : cas des variétés de Sorghum bicolor, Pennisetumg laucum et Zea mays en usage en Afrique de l’Ouest

La qualité des grains de vingt-deux variétés, dont sept de sorgho (Sorghum bicolor), sept de mil (Pennisetumg laucum) et huit de maïs (Zea mays) est étudiée par des méthodes standard. L’évaluation physicochimique montre que le poids de 1000 grains est le paramètre le plus discriminatoire comparativement à la forme, les dimensions, la couleur et l’endosperme des grains. Sur le plan du profil nutritionnel, la variété de maïs FBMS1 est la plus intéressante par ses teneurs élevées en protéines (15,5%), en lipides (13%) et en cendres (2,5%). Dix variétés, soit cinq de mil (IKMP5, IKMV8201, SOSATC88, GB8735, Tabi), deux de maïs (Wari, Espoir), trois de sorgho (Tiéblé, Sariaso14, ICSV1049) présentent un profil nutritionnel moyen. Par contre, onze variétés, soit deux de mil (IKMP1, Gampèla), cinq de maïs (Bondofa, SR21, Barka, FBC6, Massongo) et quatre de sorgho (Fibmigou, Kapelga, Sariaso11, Framida) montrent un faible profil nutritionnel. Néanmoins, Kapelga, Fibmigou et IKMP1 se distinguent par leurs teneurs intéressantes en protéines ou en fer. Au plan technologique, l’évaluation de la vitrosité et de la dureté des grains indique que seulement trois variétés de mil (SOSATC88, GB8735, Gampèla) et une variété de sorgho (Framida) sont à grains farineux, donc peu aptes au décorticage.© 2015 International Formulae Group. All rights reserved.Mots clés: Sorgho, mil, maïs, composition, propriété physicochimique, propriété techEnglish Title: Grains quality and food processing aptitude: case of varieties of Sorghum bicolor, Pennisetum glaucum and Zea mays from West AfricaEnglish AbstractGrain quality of twenty two varieties, including seven sorghum (Sorghum bicolor), seven millet (Pennisetumg laucum) and eight maize (Zea mays)is studied by standard method. The evaluation of physicochemical characteristics shows that the 1000-grain weight is the most discriminatory comparatively to the grain and endosperm form and color, and the grain size. With respect to nutritional profile, maize variety FBMS1 is  the most interesting due to its high contents in protein (15.5%), fat (13%), and ash (2.5%). A total of ten (10) varieties, including five of millet (IKMP5, IKMV8201, SOSATC88, GB8735, Tabi), two of maize (Wari, Espoir) and three of sorghum (Tiéblé, Sariaso14, ICSV1049) show medium nutritional profile. On the contrary, eleven varieties out of which, two of millet (IKMP1, Gampèla), five of maize (Bondofa, SR21, Barka, FBC6, Massongo) and four of sorghum (Fibmigou, Kapelga, Sariaso11,Framida) show a low nutritional profile. Nevertheless, Kapelga, Fibmigou and IKMP1 are standing out due to their interesting levels of protein or iron. With the respect to the technology, the result of vitreousness and hardness of the kernels indicate that only three varieties of millet (SOSATC88, GB8735, Gampèla) and one variety of sorghum (Framida) are floury kernels, so just suit for dehulling.© 2015 International Formulae Group. All rights reserved.Keywords: Sorghum, pearlmillet, maize, composition, physico-chemical properties, technological propertie

Nutrient composition of Parkia biglobosa pulp, raw and fermented seeds: a systematic review

There is increasing evidence that nutrient differences observed among crop varieties or animal breeds belonging to the same species are sometimes greater than differences between species. Parkia biglobosa is an important tree species that provides edible products and income to rural households in West Africa. To better understand intra-species nutrient variability of P. biglobosa edible products, a review on the nutrient content of its pulp and seeds (raw and fermented) was conducted. Google scholar and the keywords “P. biglobosa” AND “nutrition” were used to screen the available literature from 1980 onwards, and the Zotero software was used to manage references. A step-wise assessment of titles, abstracts and full papers, led to a selection of 69 papers from which data were retrieved following FAO INFOODS guidelines. After data harmonization and quality checks, 42 papers were retained and used to extract data to populate a nutrient database. Despite an apparent abundance of nutrient analyses focused on P. biglobosa’s edible products, the quality of data available was poor and very few authors presented additional information, such as soil characteristics, climate, maturity at harvest, etc. that could influence the nutritional content of the products. Many data gaps remain. The present study will stimulate further investigations into nutrient composition of P. biglobosa products and ultimately will contribute to selecting nutritionally “+” trees for multiplication and/or domestication of the species

Volatile compounds of maari, a fermented product from baobab (Adansonia digitata L.) seeds

The volatile compounds associated with baobab seeds fermentation for Maari production were extracted and analysed by Likens-Nickerson simultaneous steam distillation-extraction method and gas chromatography-mass spectrometry (GC-MS), respectively. Furthermore, the titratable acidity, tannin content and proximate composition were evaluated. A total of 96 compounds were identified with esters, acids, alcohols and ketones being quantitatively the major groups. Fermentation led to an increase in the concentration of total volatile compounds from 121.6 in unfermented cooked seeds to 809.1 mg kg-1 in the fermented product. Drying resulted in a significant loss of up to 80.7% of the total volatiles.Key words: Volatile compounds, maari, baobab, fermentation