Physical, chemical and microbiological characteristics of lafun produced in Beninn

Lafun is an African traditional fermented food product prepared from cassava. Whereas Nigerian lafun has been studied, characteristics of Beninese lafun are still unknown. This research was carried out to identify the characteristics of two types of lafun, Chigan lafun and ordinary lafun produced in Benin. The distinctive characteristics of Chigan lafun (the preferred type) were its lower solubility and fibre content and its higher hot paste viscosities compared to ordinary lafun. Whatever the type, lafun was found to be a dried and white product with a highly variable pH (4.5-8.8). Both types were rich in carbohydrates (76.0% of starch and 3.3% of crude fibres), poor in proteins (1.0%) and containing fat (0.4%) and ash (1.2%). The swelling power of the lafun flour (expressed by the quantity of water absorbed by 1 g of flour) was 28.9 g water/g for the both types. Lafun has a variable microbial load which levels ranged from 10 4 to 108 cfu/g and made up of Bacillus spp. (104-108 cfu/g), lactic acid bacteria (103-107 cfu/g), Enterobacteriaceae (103-107 cfu/g) and yeasts (102-107 cfu/g)

Towards the development of sweet potato-based couscous for human consumption in Benin

Sweet potato processing and consumption patterns are very limited in Benin. The present study aimed to suggest a new utilization of the crop as food. Roots from a white flesh variety were processed into flour and later into couscous. This couscous was steam-cooked following the same procedure as a wheat-based couscous purchased in market. The foods obtained were submitted to panellists’ appreciation. Although significant differences were observed between wheat-based couscous and sweet potato-based couscous regarding the colour and the flavour, the mean score obtained by the later couscous showed that the product was acceptable to good sensory quality. Keywords: Sweet potato, couscous, sensory quality.African Journal of Biotechnology, Vol 13(43) 4165-416

Genome sequence of Pichia kudriavzevii M12, a potential producer of bioethanol and phytase

A draft genome sequence of Pichia kudriavzevii M12 is presented here. The genome reveals the presence of genes encoding enzymes involved in xylose utilization and the pentose phosphate pathway for bioethanol production. Strain M12 is also a potential producer of phytases, enzymes useful in food processing and agriculture