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

Isolation and molecular identification of yeast strains from “Rabilé” a starter of local fermented drink

“Rabilé” is dried yeast harvested from Sorghum beer, used as a traditional starter culture but more especially as ingredient in sauce and food cooking in Burkina Faso. The present study aimed to isolate and identify indigenous yeast flora of “Rabilé”. Standard microbiological process was carried out to value and isolate yeast in different samples of “Rabilé” coming from four localities of Burkina Faso. Phenotypical method and molecular method (PCR and RFLP) were used for yeast  strains characterization and identification. The results showed that yeast counts ranged from 9.49 to 10.35 log cfu/g of “Rabilé”. A total of twenty yeast strains were isolated. Based on phenotypical characters three genera were detected: Candida (40%), Saccharomyces (35%) and Rhodotorula (25%). Molecular identification revealed two specific strains among yeasts isolated as S. cerevisiae with a frequency of 35% and R. mucilaginosa with a frequency of 25%. This data highlights the diversity of indigenous yeast flora of “Rabilé”.Key words: Rabilé, yeast, polymerase chain reaction (PCR), restriction fragment length polymorphism (RFLP), traditional starter culture

Optimisation de la production de biométhane à partir des déchets organiques municipaux

La gestion des déchets municipaux est devenue une préoccupation majeure dans les pays en développement, due au manque de politique et de stratégie adaptées. L’étude réalisée a porté sur la valorisation biotechnologique de la fraction biodégradable des déchets au Burkina Faso. Une analyse physico-chimique des déchets échantillonnés dans trois (3) centres de précollecte de déchets municipaux de Ouagadougou a été réalisée. L’influence du type d’inoculum (eaux usées, bouse bovine, flux de broyat de termites et une mixture de ces 3 inocula) et de la charge en substrat (déchets organiques) a été évaluée au cours d’essais de fermentation méthanique. Les résultats obtenus ont montré que les déchets organiques municipaux constituent un substrat de prédilection pour la méthanisation avec un ratio C/N de 31,65. Les essais de fermentation ont permis de noter que la bouse bovine comme inoculum avec une charge en déchets municipaux de 2% donnait la meilleure production de biométhane (297,65 l CH4 / Kg MSV). Il ressort de cette étude que les déchets municipaux peuvent être traités par la voie de la biométhanisation car présentant un potentiel de bioconversion intéressant.© 2015 International Formulae Group. All rights reserved.Mots clés: Déchets organiques, digestion anaérobie, biométhane, environnement, Burkina FasoEnglish Title: Optimization of biomethane production from municipal solid organic wastesEnglish AbstractMunicipal solid organic wastes management became a major preoccupation. The achieved study focuses the biotechnological valorization of the biodegradable fraction of solid organic wastes in Burkina Faso.  Physicochemical characterization analysis of solid wastes sampled in 03 Ouagadougou’s centers of municipal wastes deposits was achieved. The influence of inoculum source (wastewater, bovine dung, termites’ homogenate and mixture) and substrate concentration (municipal solid waste) were evaluated during biomethane production tests. Results showed that organic fraction of solid wastes represent a source of predilection for methanization with 31.65 C/N cow. Fermentation tests showed that bovine dung used as inoculum in 2% of municipal solid waste gave the highest rate of biomethane production (297.65 l CH4 / Kg vs). The results demonstrate that municipal wastes can be valorized by biomethanization way because presenting interesting bioconversion potential.© 2015 International Formulae Group. All rights reserved.Keywords: Organic wastes, anaerobic digestion, biomethane, environment, Burkina Fas

Contribution à la biométhanisation de la biomasse végétale: cas des résidus de légumes au Burkina Faso

La matière organique constitue une source de bioénergie par la voie de la digestion anaérobie. Le but de cette étude est de déterminer les paramètres physico-chimiques et les effets de l’inoculation ainsi que de la température sur la biométhanisation des résidus de légumes. Des échantillons de résidus de légumes collectés dans des localités différentes (restaurants universitaires et marchés de légumes) à Ouagadougou ont servi de substrat. L’étude des paramètres physico-chimiques a été réalisé à l’aide des méthodes standard (AOAC, APHA) et le biogaz produit a été analysé par chromatographie en phase gazeuse. Le pH, la matière sèche, la matière sèche volatile, les cendres, le carbone organique, les protéines, les lipides et les carbohydrates totaux ont été respectivement de 5,87; 11,78%; 80,46%; 1,3%; 46,68%; 10,02%; 9,95%; 60,67%. La composition en minéraux exprimée en mg/g de matière sèche était de 12,69 (Ca2+) ; 19,44 (Ka+) ; 11,05 (Na+) ; 1,608 (N) ; 3,92 (p) ; 0,97 (SO4 2-). L’effet de l’inoculum a été mis en évidence par une production nulle de CH4 à partir d’un temoin non inoculé. La température optimale de production de biométhane a été de 44 °C avec un rendement de 238 ml CH4/g de MS.© 2016 International Formulae Group. All rights reserved.Mots clés: Déchets, légume, valorisation, biogaz, Burkina FasoEnglish Title: Contribution to the biometanation of plant biomass: case of vegetable residues in Burkina FasoEnglish AbstractOrganic material is a source of bioenergy through anaerobic digestion. The purpose of this study is to determine the physico-chemical parameters and the effects of inoculation as well as temperature on biomethanation of vegetable wastes. Samples of vegetable residues collected in different localities (canteens  and vegetable markets) in Ouagadougou were used as substrate. The study of physico-chemical parameters was performed using standard methods (AOAC, APHA) and biogas produced was analyzed by gas chromatography. pH, solids , volatile solids , ash, organic carbon , proteins , lipids and total carbohydrates were respectively 5.87 ; 11.78% ; 80.46 % ; 1.3% ; 46.68 % ; 10.02% ; 9.95% ; 60.67 %. The mineral composition expressed as mg/g dry matter was 12.69 (Ca2+); 19.44 (K+) ; 11.05 (Na+); 1.608 (N); 3.92 (p); 0.97 (SO42-). Inoculum effect was evidenced by no production of CH4 using an uninoculated control. The optimum temperature for biogas production was 44 °C in a yield of 238 ml CH4/g DM.© 2016 International Formulae Group. All rights reserved.Keywords: Waste, vegetables, valorization, Biogas, Burkina Fas

Influence of Agro-Ecological Areas on the Antioxidant Capacity of Onion Varieties Grown in Burkina Faso

Colored onion bulb is an important source of antioxidants. Some ecological factors can significantly influence the content and quality of these substances. The aim of the present study is to determine the antioxidant and total polyphenol content of fresh bulbs of five (05) varieties of onion (Galmi Violet, Damani Violet, Prema, Safari and a Local variety-LV) grown in Burkina Faso, and to evaluate also the influence of agro-ecological parameters on the antioxidant content of the most cultivated variety (Galmi violet) of them. Samples of onion bulb for analysis were collected in the six agro-ecological areas of Burkina Faso under the same cultivation conditions. Antioxidant activities were evaluated using the method of Ferric Reducing Antioxidant Power. The evaluation of the total polyphenol contents was carried out using the Folin-Ciocalteu method. The results showed that antioxidant activities for the 5 varieties tested vary between 0.125 ± 0.001 and 0.149 ± 0.004 mg TE / g, and total polyphenol contents from 0.172 ± 0.011 to 0.272 ± 0.003 mg EAG/g. Results on the assessment of the effect of ecology on the antioxidant content of Galmi violet variety revealed significant variations in antioxidant content from 0.144 ± 0.002 to 0.155 ± 0.001 mg TE / g, and total polyphenols from 0.208 ± 0.014 to 0.292 ± 0.012 mg EAG / g depending on the ecological cultivation area

Influences of Storage Conditions, Cultivation and Culinary Practices, On the Antioxidant Capacity of Red Bulbs of Some Onion Varieties Grown in Burkina Faso

Red onion bulb is a vegetable containing micronutrients with antioxidant properties. However, certain factors can have an impact on the content of these compounds. The present research evaluate the effects of parameters such as cultural practices, storage conditions and culinary practices, on the antioxidants content of red onion bulb of some varieties grown in Burkina Faso. The identification of the factors was carried out through field surveys, and their effects on the antioxidants content were assessed and appreciated through especially specific related bibliographic and laboratory test data. The results showed that84.78% of farmers use chemical fertilizers and all of them use chemical pesticides on onion crop. They don’t use premises or equipment suitable for storage. About dishes,7.61% of cooks, peel, cut and wash onion bulb before steam cooking, boiling water cooking or oil frying them at high temperature during 30 minutes to 3 hours. Some cooks use to braise onion bulb scales as ingredients for different dishes such as barbecue. Only 02,72% of cooks grind the onion bulbs with a pestle, before using the crushed as such on barbecue, or slow cooking it in different sauces. Research results show that these culinary practices contribute declining significantly the final intake of antioxidant for the consumer's body

Screening of microorganisms producing polygalacturonase (PG) in microbiota of fermented cassava

peer reviewe

Acetobacter senegalensis isolated from mango fruits : its polyphasic characterization and adaptation to protect against stressors in the industrial production of vinegar : a review

It has been more than a decade since Acetobacter senegalensis was isolated, identified and described as a thermotolerant strain of acetic acid bacteria. It was isolated from mango fruits in Senegal and used for industrial vinegar production in developing countries, mainly in sub-Saharan Africa. The strain was tested during several spirit vinegar fermentation processes at relatively high temperatures in accordance with African acclimation. The upstream fermentation process had significant stress factors, which are highlighted in this review so that the fermentation process can be better controlled. Due to its high industrial potential, this strain was extensively investigated by diverse industrial microbiologists worldwide; they concentrated on its microbiological, physiological and genomic features. A research group based in Belgium proposed an important project for the investigation of the whole-genome sequence of A. senegalensis. It would use a 454-pyrosequencing technique to determine and corroborate features that could give this strain significant diverse bio-industrial applications. For instance, its application in cocoa bean fermentation has made it a more suitable acetic acid bacterium for the making of chocolate than Acetobacter pasteurianus. Therefore, in this paper, we present a review that summarizes the current research on A. senegalensis at its microbial and genomic levels and also its specific bio-industrial applications, which can provide economic opportunities for African agribusiness. This review summarizes the physiological and genomic characteristics of Acetobacter senegalensis, a thermotolerant strain isolated from mango fruits and intended to be used in industrial vinegar fermentation processes. It also explores other bio-industrial applications such as cocoa fermentation. Vinegar fermentation is usually performed with mesophilic strains in temperate regions of the world. Developing countries, such as Senegal, import vinegar or make 'fake' vinegar by diluting acetic acid obtained from petrochemicals. The use of a thermotolerant Acetobacter senegalensis strain as a solid functional starter culture, as well as the design of a new adapted bioreactor, has significantly contributed to food security and the creation of small- to medium-sized enterprises that produce mango vinegar in West Africa