Esterase and protease activities of Bacillus spp. from afitin, iru and sonru; three African locust bean (Parkia biglobosa) condiments from Benin

Fifty strains of Bacillus spp. comprising Bacillus subtilis and Bacillus licheniformis previously isolated from afitin, iru and sonru were examined for esterase and protease activities. The electrophoretic profiles of fermented African locust bean protein (ALBP), using strains presenting the highest protease activities in casein agar, were analyzed by SDS-PAGE to select strains with good ability to be used as starter cultures. All the Bacillus spp. tested showed esterase activity against tributyrin with high variability among strains. Strains showing the highest esterase activities were B. subtilis, primarily isolated from iru, sonru and lastly in afitin. Only 62% (31/50) of the Bacillus strains tested showed perceptible, but highly variable protease activity in casein agar. Bacillus strains showing the highest protease activities comprised strains of B. subtilis isolated from afitin and iru and strains of B. licheniformis isolated from iru and sonru. A B. subtilis strain isolated from afitin showed high esterase as well as high protease activity. The electrophoretic profile by SDS-PAGE of ALBP fermented by the Bacillus spp. having the highest protease activities showed degradation products with a wide range of molecular size between 4 and 250 kDa. Variability of the characteristics of the Bacillus spp. tested give new opportunities for their use as starter culture for products development.Keywords: Bacillus subtilis, bacillus licheniformis, fermentation, esterase and protease activity, SDS-PAG

Research trends on the contribution of traditional food products to child nutrition in Africa’s drylands

Studies have described the diversity of traditional food resources and products (TFPs) in Africa. However, there is no study that maps the current scientific knowledge on the subject and establishes the most promising trends for their valorization in child nutrition. This review fills this gap and guides interventions to combat child malnutrition in Africa focused on local TFPs. A total of 596 scientific publications were exported from Scopus database, followed by bibliometric analysis using the biblioshiny web interface in R version 4.1.3. and by an interpretative analysis of clusters. The study revealed that the publications in our collection cover the period of 1971 to 2022 and were published in 269 journals and involved 2375 authors. Eight research clusters emerged from the mapping as trends. The most significant clusters highlighted that improving dietary diversity, providing sources of vitamin A, used as nutritious ingredients in the development of food products and incorporated into school feeding programs, are ways in which TFPs contribute to child nutrition. Knowledge gaps were identified and can be addressed through future research to fully leverage the opportunities offered by the diversity of traditional food products in Africa drylands to effectively combat child malnutrition. Keywords: Traditional food products, Child malnutrition, Nutritional contribution, Research trends, Africa dryland

Influence des bulles gazeuses et des préparations fermentatives complexes sur la viscosité des mélasses de betterave à sucre

La mélasse est le coproduit de la fabrication du sucre de canne ou de betterave et dont la composition varie en fonction des conditions climatiques de production de la matière première et du processus de fabrication mis en place par la sucrerie. Elle se présente sous la forme d’un liquide épais, homogène, de couleur marron. Sa forte viscosité limite sa fluidité et son transport dans les tuyauteries et l’abaissement de cette viscosité par réchauffage engendre des coûts élevés d’énergie. L’objectif de cette étude est la mise en oeuvre d’une méthodologie efficace permettant de diminuer la viscosité de la mélasse par l’usage des solutions liquéfiantes (ferments) sans toutefois augmenter la température. Cette diminution évitera à l’usine de dépenser énormément d’énergie pour baisser sa viscosité et faciliter sa fluidité dans les tuyauteries. Les travaux ont été réalisés en utilisant cinq (5) différentes préparations fermentatives liquides de masse volumique 1,2 g/ cm³ fabriquées dans une firme Danoise Novo-Nordisk et qui sont destinées à la transformation des produits céréaliers pour la production des boissons. Il s’agit notamment de : Ultraflo-L, Cereflo- 200L, Thermamyl-120L, Fungamyl-800L et Ceremix- 6 XL. A travers cette recherche, il a été utilisé une mélasse, de pureté 55% laquelle, dans 100 kg de matière sèche retient 55 kg de saccharose et 45 kg de matières organiques et non organiques. Cette mélasse a été ensuite intensivement mélangée à l’aide d’un malaxeur mécanique, et périodiquement par intervalle d’un quart d’heure, des échantillons ont été prélevés et dont la masse volumique a été mesurée. Il ressort des expériences que les masses volumiques de ces échantillons diminuent respectivement en passant de 1,360 à 1,320 ; 1,250 et 1,200 g/ cm³. A la température constante de 60 °C, maintenue à l’aide d’un ultra thermostat, la viscosité des échantillons a été mesurée. Les résultats obtenus ont montré que les viscosités finales de la mélasse de concentration 60% ont varié dans l’amplitude 10,5 à 15,3 m.Pa.s. Pour une thermo stabilité de la mêlasse avec un pH neutre des préparations fermentatives comme l’ultraflo- L et le cereflo -200L permettent de diminuer la viscosité de la mêlasse de 20-35%.© 2016 International Formulae Group. All rights reserved.Mots clés: Mélasses, betterave, viscosité, température, fermentsEnglish Title: Influence of gaz bubbles and complex fermentative preparation on the viscosity of the sugar beet molassesEnglish AbstractMolasses is the product of the manufacture of sugar cane or beet whose composition changes depending on the climatic conditions of de production of the raw materials and of the process of manufacture set up by the sugar refinery. It comes as a thick, homogenous, and brown liquid. Its fluidity is limited by its strong viscosity,  hence the high cost of energy needed for its conveyance in the pipes, caused by the diminution of that viscosity through reheating. The aim of this study is the implementation of an efficient methodology allowing to lowering the viscosity of the molasses by the use of liquefying solutions without, however, increasing the temperature. This diminution will enable the factory not to use a lot of energy to lower the viscosity so as to ease fluidity in the pipes. The works have been carried out by using five (5) different liquid fermentative preparations of 1.2 g/cm³ relative density made in a Danish Novo-Nordisk firm intended to the transformation of cereal products for the production of drinks. It is basically about: Ultraflo-L; Cereflo- 200L; Thermamyl- 120L; Ffungamyl-800L and Ceremix-6XL. In carrying out this scientific research, we have used the molasses of beet, of 55% purity, which in 100 g of dried matters retain 55 kg of sucrose and 45 kg of organic and inorganic matters. This molasses has been then intensively mixed with a mechanic mixer, and periodically, at 15mn intervals, samples have been taken the relative density of which has been measured. It follows from our experiences that the relative densities of theses samples diminishes respectively , passing from 1.360 to 1.320; 1.250 and 1.200 g/cm³. Densities of these samples taken respectively reduce from 1,360; 1,320; 1,250; 1,200 g/cm3. At constant temperature of 60 °C, Kept by an Ultra thermostat, the viscosity of samples have been measured. The results have shown that final viscosities of molasses of 60% concentration have varied from 10.5 to 15.3 m. Pa in terms of amplitude. Thus, the thermo stability of the molasses with a neutral pH and a weak dose of fermentative preparations, like the Ultraflo-L and Cereflo-200L, allow the reduction of the viscosity of molasses to 20-35%.© 2016 International Formulae Group. All rights reserved.Keywords: Molasses, beet, viscosity, temperature, ferment

Évaluation Comparative De La Qualité Nutritionnelle Et Sanitaire Du Lait De Différentes Races De Vaches De Quelques Zones D’élevage Du Bénin

In this study, a comparative assessment of the nutritional quality and the safety of milk from cow breeds Girolando, Borgou, Borgou-Gir, and Lagunaire produced in Benin was carried out in the public breeding centers of Kpinnou, Bétécoucou, Okparaand in private farms in Adjohoun, respectively. Milk from the breed Borgou-Gir had the highest concentrations of macronutrients (protein and lactose) and minerals (magnesium: 197.556 ± 0.001 ppm, calcium: 2056.32 ± 0.000 ppm, and zinc: 5.522 ± 0.000 ppm). Analyzed milk samples were free of tuberculosis and brucellosis germs, and no mastitis prevalence was detected in milking cows. However, some milk samples had lead levels exceeding the maximum limit of 0.02 ppm prescribed by the Codex Alimentarius standard. In addition, milk from the breeds Borgou and Borgou-Gir contained pesticide residue levels, namely chlorpyrifos (0.12 ± 0.020 ppm) and cypermethrin (0.03 ± 0.020 ppm) higher than the Codex Alimentarius standard (0.01 ppm). Milk samples from Adjohoun and Kpinnou had an aflatoxin M1 level of 0.3 ± 0.000 ppb and 0,010 ppb ± 0.24, respectively and were not in agreement with the Codex Alimentarius standard (0, 05 ppb). Although rich in nutrients, analyzed cow’s milk may present health risks to consumers due to chemical contaminants

Prévalence, résistance aux antibiotiques et profile des gènes de virulence de Escherichia coli partagée entre les aliments et d'autres sources. une revue systématique

peer reviewedBackground and Aim: Foodborne diseases caused by Escherichia coli are prevalent globally. Treatment is challenging due to antibiotic resistance in bacteria, except for foodborne infections due to Shiga toxin-producing E. coli, for which treatment is symptomatic. Several studies have been conducted in Africa on antibiotic resistance of E. coli isolated from several sources. The prevalence and distribution of resistant pathogenic E. coli isolated from food, human, and animal sources and environmental samples and their virulence gene profiles were systematically reviewed. Materials and Methods: Bibliographic searches were performed using four databases. Research articles published between 2000 and 2022 on antibiotic susceptibility and virulence gene profile of E. coli isolated from food and other sources were selected. Results: In total, 64 articles were selected from 14 African countries: 45% of the studies were conducted on food, 34% on animal samples, 21% on human disease surveillance, and 13% on environmental samples. According to these studies, E. coli is resistant to ~50 antimicrobial agents, multidrug-resistant, and can transmit at least 37 types of virulence genes. Polymerase chain reaction was used to characterize E. coli and determine virulence genes. Conclusion: A significant variation in epidemiological data was noticed within countries, authors, and sources (settings). These results can be used as an updated database for monitoring E. coli resistance in Africa. More studies using state-of-theart equipment are needed to determine all resistance and virulence genes in pathogenic E. coli isolated in Africa

Towards adequate food environment in Benin public primary schools, the challenge of food supply and hygiene practices: a case study of three municipalities

Background and aim: School food environment is a component of food system which provides the opportunity to implement interventions that lead to better nutrition. This study aimed to describe two of the five components of food environment notably food supply and food safety through hygiene practices in schools inside Cotonou, Abomey-Calavi and Sèmè-Kpodji, in Benin country. Methods: Twelve schools were randomly selected from a sampling frame of all public primary schools with canteens and that have space for school gardens and closer to the market garden sites. In the selected schools, we assessed the diversity of the Food Supply using Food Group Score (FGS) and Hygiene practices using the Summary Hygiene Index (SHI). Data were mainly collected using semi-structured questionnaire administered to foods cookers/ vendors and by observation within schools. Fifteen food groups were considered to determine the FGS and 15 for SHI. Wilcoxon test was used to compare scores among urban and peri-urban areas. Results: Food supply appeared to be limited in 9 schools (FGS< 8) over the 12 with no significant difference between periurban and urban zone (p-value = 0.72). The most represented food group which was available in all schools are cereals, legumes, nuts, seeds, followed by sweet foods and drink while others groups (source of vitamin A and micronutrients) are poorly represented. It appears in all schools a low variability of food within each group. Basically, 8 schools out of 12 have a SHI lower than the median score (08) and the urban zone has a SHI (SHI = 9.5 ± 1.29) higher than peri-urban (SHI = 6.5 ± 1.18) with p-value = 0.015. Conclusions: The food supply is not very diversified in public primary schools and hygiene practices need to be improved for a healthy food environment around schools

Diversity, Physicochemical and Technological Characterization of Elite Cassava ( Manihot esculenta

Cassava is one of the staple food crops contributing significantly to food and nutrition security in Benin. This study aimed to assess the diversity of the elite cassava cultivars of Bantè district, determine the physicochemical properties of the most preferred ones as well as the sensory attributes of their major derived products (gari and tapioca), and compare them with the farmers’ and processors’ perception on their technological qualities. The ethnobotanical investigation revealed existence of 40 cultivars including 9 elites that were further classified into three groups based on agronomics and technological and culinary properties. Clustered together, cultivars Idilèrou, Monlèkangan, and Odohoungbo characterized by low fiber content, high yield of gari and tapioca, and good in-ground postmaturity storage were the most preferred ones. Their physicochemical analysis revealed good rate of dry matters (39.8% to 41.13%), starch (24.47% to 25.5%) and total sugars (39.46% to 41.13%), low fiber (0.80% to 1.02%), and cyanide (50 mg/kg) contents. The sensory analysis of their gari and tapioca revealed very well appreciated (taste, color, and texture) products by the consumers. The confirmation by scientific analysis of the farmers’ perception on qualities of the most preferred cultivars indicated that they have good knowledge of their materials

Preservation practices and safety of fresh shrimp (Penaeus notialis) sold in Beninese markets

peer reviewedAbstractThe microbiological characteristics of fresh shrimps during storage in ice (FSPI) (1–4.5 °C) and at ambient temperature (FSKAT) (27.5–29.5 °C) was evaluated in Beninese selling market conditions to assess hygiene and shrimp safety in artisanal preservation practices. Furthermore, samples of FSPI and FSKAT sold at the retail markets were collected and analyzed using bacteriological and physicochemical methods. The acceptable limits for aerobic mesophilic bacteria (AMB) [7.0 Log10 (CFU/g)] and trimethylamine (TMA) (5 mg/100 g) were exceeded after 12 days (FSPI) and 9 h (FSKAT). Most market samples (75% FSPI, 92% FSKAT) were non-compliant with the acceptable limit for AMB. The maximal limits specified were exceeded regarding Enterobacteriaceae, E. coli, and Salmonella, up to 75%, 92%, and 42%, respectively (FSKAT) and 33%, 67%, and 75% (FSPI). About 33% (FSPI) and 58% (FSKAT) samples were non-compliant with the TMA limit. All the samples were within the acceptable limits of histamine and tyramine. However, training stakeholders in good handling and hygienic practices is necessary

State of the art of breeding, milking, and milk processing for the production of curdled milk and Wagashi Gassirè in Benin: Practices favoring the contamination of its dairy products

peer reviewedIntroduction: This study aimed to identify the factors favoring the contamination of raw cow's milk, curdled milk, and Wagashi Gassirè cheese during their production and preservation in order to develop strategies to improve their quality. Methods: A cross-sectional survey of 401 randomly selected stakeholders encompassing all levels of the dairy production chain in the Nikki and Dassa-Zoumé communes of Benin was conducted. The data obtained were analyzed using the SAS software for the calculation of frequencies and the R software for classifying the stakeholders based on the hygiene practices they adopted during the production and conservation of raw cow's milk, curdled milk, and Wagashi Gassirè. Results and discussion: The study identified three types of dairy farmers based on how they medically treated their cattle and implemented hygiene practices, including farmers who (1) relied on themselves or received help from veterinarians trained in animal husbandry and milking to monitor the animals on their farms; (2) relied only on veterinarians; and (3) relied only on themselves. The majority of these dairy farmers felt that hygienic milking practices were very restrictive and difficult to implement. In addition, three groups of Wagashi Gassirè producers were identified: (1) producers trained in good hygiene practices who did not boil or sundry the cheese; (2) producers lacking the infrastructure to protect from weather exposure who used all parts of Calotropis procera for colored Wagashi Gassirè production; and (3) producers who did not often filter the milk and boiled the Wagashi Gassirè in bags before immersion in simple water or whey. The sanitary quality of milk and milk products is influenced by the diverse handling practices employed by producers. These practices must be considered according to the types of farmers and processors when suggesting improved intervention policies.WALA