Physicochemical and nutritional properties of rice as affected by parboiling steaming time at atmospheric pressure and variety

To elucidate the effect of different parboiling steaming time on the physicochemical and nutritional quality of rice, four varieties, NERICA1, NERICA7, IR841, and WITA4, were soaked at the same initial temperature (85°C) and steamed for 5, 15, 25, 35, and 45 min. NERICA7 steamed for 25 min recorded the highest head rice yield (71.9%). Nonparboiled IR841 recorded the shortest cooking time (17.0 min), while NERICA1 steamed for 35 min recorded the longest cooking time (26.1 min). NERICA1 steamed for 45 min was the hardest (63.2 N), while nonparboiled IR841 was the softest (28.7 N). NERICA7 recorded higher peak and final viscosities across all steaming times compared to the other varieties. NERICA7 steamed for 35 and 45 min recorded the lowest total starch (77.3%) and the highest protein (13.2%) content, respectively. NERICA7 steamed for 25 and 45 min recorded the highest phosphorus (0.166%), magnesium (572 mg/kg), and potassium (2290 mg/kg) content, respectively. We conclude that, depending on desired physicochemical and nutritional properties, specific varieties and steaming times can be selected to achieve those outcomes

Catalytic properties of lipase from Ficus trichopoda and Euphorbia unispina latex: Study of their typoselectivity

Objective: The search for lipase with distinct features, from plant latex is of great importance for industrial applications. The catalytic properties of lipases from Ficus trichopoda and Euphorbia unispina latex were characterized.Methodology and Results: Fresh latex from Ficus trichopoda and Euphorbia unispina were collected and dried through solar. Dried latex was taken for complete proximate analysis and their activity was analysed by thin layer chromatography. The two lipases were optimally active at pH=5 and temperature of 35°C and 50°C for Ficus trichopoda and Euphorbia unispina latex, respectively. The presence of metal ions enhances the activity of Ficus trichopoda latex, while no significant enhancement was observed in the case of Euphorbia unispina latex. Both lipases were able to hydrolyze saturated esters, and showed typo-selectivity for this group. However, the lipases are weak selective for the hydrolysis of unsaturated esters, especially for 18:2 fatty acids.Conclusions and application of finding: The enzyme from Ficus trichopoda latex was able to attack specific oil to generate free fatty acids or ester as the major product. This understanding may help in devising efficient methods to produce valuable modified oils.Keywords: Latex; Lipase activity; esterification reaction; typo-selectivity; Ficus trichopoda; Euphorbia unispin

Optimisation in vitro de l’efficacité des biopesticides dans la lutte contre les principaux ravageurs du niébé par la méthode des surfaces de réponse

La culture du niébé requiert de nos jours, une attention particulière à cause de sa sensibilité aux insectes ravageurs. La présente étude vise à déterminer, au laboratoire, les doses optimales de la combinaison des biopesticides (Topbio et virus MaviMNPV) à utiliser dans la lutte contre les principaux ravageurs du niébé notamment, Maruca vitrata, Aphis craccivora, et Megalurothrips sjostedti. A cet effet, les insectes ont été inoculés avec différentes doses des combinaisons de Topbio et du virus MaviMNPV variant respectivement de660 ml à 1000 ml et de 70 ml à 106 ml en utilisant la méthode des surfaces de réponses. La mortalité et la survie des insectes ont été évaluées et les doses optimales de la combinaison des biopesticides ont été déterminées. Les résultats ont montré que les effets linéaires et/ou quadratiques de la combinaison des biopesticides influencent significativement les taux de mortalité, d’émergence des larves et de mortalité des chrysalides. Ces taux ont varié de 63,33 à 85%, de 12,5 à 37,5%, et de 44,44 à 87,5% respectivement pour les taux de mortalité, d’émergence des larves et de mortalité des chrysalides de Maruca vitrata. Les taux de mortalité des formes adultes de Aphis craccivora, et Megalurothrips sjostedti, ont varié respectivement de 88,33 à 95% et de 85 à 95%. L’efficacité optimale des biopesticides est obtenue pour 1000 ml de Topbio et 106 ml du virus MaviMNPV avec un taux de désirabilité de 85%.Mots clés : Topbio, virus MaviMNPV, ravageurs, taux de mortalité, taux d’émergenc

Appropriate parboiling steaming time at atmospheric pressure and variety to produce rice with weak digestive properties

Consumers with diabetes mellitus have shown interest in products with low postprandial glucose. To produce rice for this group of consumers, the effect of parboiling steaming time (0, 5, 15, 25, 35, and 45 min) and variety (NERICA1, NERICA7, WITA4, and IR841) on resistant, damaged starch fractions and glycemic response in rats was investigated. Resistant and damaged starch fractions were influenced by variety and steaming time but this was not the case for glycemic index. Nonparboiled NERICA7 and NERICA7 steamed for 25 min recorded the highest (10.07%) and lowest (2.49%) resistant starch fraction, respectively. Resistant starch correlated negatively with protein and sodium and positively with lipids. Damaged starch was high for WITA4 steamed for 45 min (26.80%) and low for nonparboiled NERICA1 (6.59%). Damaged starch correlated positively with lipid content and negatively with ash and total starch content. NERICA7 steamed for 35 min recorded the lowest postprandial glucose level 30 min after feeding (0.16 g/L), while WITA4 steamed for 15, 25, and 35 min and nonparboiled NERICA7 recorded higher levels (0.76, 0.91, 0.84, and 0.76 g/L, respectively). NERICA7 steamed for 35 min recorded both low glycemic and weak digestive properties because the glycemic index was lowest 120 min and increased steadily up to 180 min after feeding. We conclude that the digestive properties of rice depend both on the intrinsic properties of the variety and the parboiling steaming time

Caractérisation phénotypique et génétique du riz africain (Oryza glaberrima Steud) phenotypic and genetic characterization of african rice (oryza glaberrima steud)

The agronomic interest of African rice and the morphological similarities with other species, arouse the necessity to characterize African rice for recovery and conservation. The present study aims primarily to characterize phenotypically and genetically African rice for better exploitation in aid of rice producers and consumers. Indeed, the phenotypic characteristics of the rice accessions examined have been determined in two agronomics systems (upland and irrigated) carried out about 235 accessions of African rice; and afterwards, genetic characterization using a specific marker has been carried. At the end of the analyzes, with regard to the phenotypic characters, 22 O.sativa or interspecific accessions differing morphologically on several descriptors were identified. Genetically, out of 19 profiles revealed on a 935-bp band, 14 confirmed the phenotypic results. This study shows that 221 out of 235 accessions are O. glaberrima rice. These results show that the accessions of different species analyzed were confused during the collection. They also seems to validate the possibility of hybridization between the two rice species in peasant environment. The accessions characterized strengthen the conservation effort of African rice. This collection can be used for future studies, particularly with perspective to selection and running African rice with the possibility to establish a genetic model to facilitate the transfer of useful genes from O.glaberrima to O.sativa, while controlling the reproductive barrier. Thus, it will be easy to better exploit the genetic diversity of the African species of cultivated rice

Perceptions variétales et usages médicinaux de Irvingia gabonensis par les populations autochtones de deux départements au sud du Bénin

Objectif : Irvingia gabonensis (pomme sauvage) est une espèce présente au Bénin tout comme dans d’autres régions de l’Afrique de l’Ouest et du Centre.. La présente étude porte sur les perceptions variétales, l’importance socio-économique et culturelle de Irvingia gabonensis dans le Couffo et le Plateau, deux départements au sud du Bénin. L’objectif est de montrer les différentes perceptions variétales ainsi que les différents usages médicinaux que les populations autochtones de ces départements font de cette espèceMéthodologie et résultats : L’étude a été réalisée sur un échantillon de 131 personnes possédant des arbres de Irvingia gabonensis. Le logiciel sphinx 2 a servi à analyser les données. Les enquêtes ont révélé d’une part qu’il existait deux variétés du fruit de Irvingia gabonensis et d’autre part que la commercialisation de ses fruits générait d’importantes devises pour les producteurs dans ces régions. Outre l’intérêt économique que génère le fruit, il est à noter que pour l’obtention de l’amande, plus de 64% des enquêtés utilisent la pulpe comme engrais organique ce qui accroitrait la productivité des culturesConclusion et application des résultats : Il existe dans les deux départements, deux variétés Irvingia gabonensis. Les organes de cette plante sont aussi utilisés en pharmacopée traditionnelle. Ils sont utilisés dans la cicatrisation des plaies, dans le traitement des maux de ventre, du paludisme, de l’anémie, des oedèmes etdes plaies intestinales. La décoction aqueuse est la forme pharmaceutique la plus citée.Mots clés : Irvingia gabonensis, perception variétale, médecine traditionnelle, BéninVarietal perceptions and medicinal uses of Irvingia gabonensis by indigenous populations in two departments in southern BeninObjective : Irvingia gabonensis (bush mango) is a species present in Benin as well as in other parts of West and Central Africa. The present study discusses to varietal perceptions, the socio-economic and socio-cultural importance of Irvingia gabonensis in two departments of southern Benin.Methodology and results: The study was conducted on 131 tree holders of Irvingia gabonensis in four municipalities to each of the two departments  prospected. The investigations revealed, that there are two varieties of Irvingia gabonensis fruits and there marketing generates important devises to holders. In addition to the economic interest generated by the fruit, it should be noted that in order to obtain the kernel, more than 64% of the respondents use the pulp as an organic fertilizer which would increase the productivity of the crops.Conclusion and application of results: Two variety exist in this two  departments. The organs of this plant are also used in traditional medicine. They are used in wound healing of the uterus after delivery, in the treatment of stomachaches, malaria, anemia, edema and intestinal wounds. The aqueous decoction is the most cited pharmaceutical form.Keywords: Irvingia gabonensis, varietal perception, traditional medicine, Beni

Characteristics of traditionally processed shea kernels and butter

The traditional production of shea butter requires a heat treatment of the nuts. This study compared the end products derived by two commonly used heat treatments, namely smoking and boiling followed by sun-drying. Neither treatment influenced the moisture content of the kernels (8–10%), but the boiling treatment resulted in more free fatty acids (FFA) (6%) and a higher fat content (41%) of kernels. A sensory panel preferred shea butter from boiled kernels because of its soft texture and intense smell. This butter also had the highest values for moisture content (2%), unsaponifiable matter (7%), tocopherol compounds (125 mg g-1), peroxide value (8 meq O2 kg-1), iodine value (53 mg I2 100 g-1) and FFA (2%). Minor variations were noticed in the fatty acid profile. Aside from the use of butter from both boiled and smoked kernels in cosmetics, the butter from smoked kernels will be more suitable for food purposes

Indigenous Knowledge of Shea Processing and Quality Perception of Shea Products in Benin

A survey among 246 people belonging to 14 ethnic groups and living in 5 different parklands in Benin revealed different practices to process shea kernels (namely boiling followed sun drying and smoking) and extract shea butter. A relation between parklands, gathering period, and sun-drying conditions was established. Moisture content and appearance of kernels were the selection criteria for users of shea kernels; color was the main characteristic to buy butter. Constraints to be solved are long processing times, lack of milling equipment and high water requirements. Best practices for smoking, sun drying, and roasting operations need to be established for further improvement

Characteristics of traditionally processed shea kernels and butter

The traditional production of shea butter requires a heat treatment of the nuts. This study compared the end products derived by two commonly used heat treatments, namely smoking and boiling followed by sun-drying. Neither treatment influenced the moisture content of the kernels (8–10%), but the boiling treatment resulted in more free fatty acids (FFA) (6%) and a higher fat content (41%) of kernels. A sensory panel preferred shea butter from boiled kernels because of its soft texture and intense smell. This butter also had the highest values for moisture content (2%), unsaponifiable matter (7%), tocopherol compounds (125 mg g-1), peroxide value (8 meq O2 kg-1), iodine value (53 mg I2 100 g-1) and FFA (2%). Minor variations were noticed in the fatty acid profile. Aside from the use of butter from both boiled and smoked kernels in cosmetics, the butter from smoked kernels will be more suitable for food purposes

Effect of processing method on physico-chemical and functional properties of two fonio (Digitaria exilis) landraces

In West Africa, landraces or local varieties of fonio are processed into many products by women using small processing units and marketed locally as well as exported to Europe and the United States. The objective of this study was to evaluate the effect of processing methods, namely parboiling, precooking and roasting on the physico-chemical and functional properties of two mainly preferred fonio landraces (Iporhouwan and Namba) by consumers. Results showed that the physico-chemical characteristics and most functional properties were significantly (P < 0.0001) affected by the processing methods. The lowest brightness (L*) values were obtained for parboiled fonio for the two landraces. However, parboiled fonio presented the best biochemical composition as compared to the dehusked, milled, precooked and roasted fonio samples. The protein contents of parboiled fonio samples were 6.06 % and 7.24 % for Iporhouwan and Namba landraces respectively. The values of peak viscosity, trough viscosity, breakdown, final viscosity and setback, were significantly higher for dehusked and milled fonio than for precooked, parboiled and roasted fonio with respect to both landraces. The milled fonio showed highest peak viscosity (2,668.5 cP) which was similar for the both tested landraces