Composition en acides aminés et en acides gras d'un aliment de complément à base des ressources alimentaires locales : cas de la Vamine en RD Congo

L’objectif de cette étude est de déterminer les teneurs en acides aminés et acides gras d’un aliment decomplément, dénommé Vamine, fabriqué à base des produits locaux disponibles et accessibles suivants:voandzou et arachides comme source protéiques; maïs et manioc. La détermination des teneurs en acides aminés essentiels donne, des taux de 115 mg de thréonine; 163,5 mg de valine; 39,25 mg de méthionine; 109,5 g de isoleucine; 232,25 mg de leucine; 84,75 mg de Tyrosine; 171 mg de phénylalanine; 149,5 mg de Histidine; 235,25 mg de lysine. Les teneurs en acides gras essentiels sont de 265 mg pour l’acide alpha linolénique et absent pour l’acide linoléique. La comparaison des concentrations des acides aminés et acides gras trouvés avec les normes FAO/OMS montre que les teneurs trouvées sont satisfaisantes et même souvent supérieures aux normes. La Vamine peut devenir un aliment de complément approprié pour la croissance des enfants en République Démocratique du Cong

Se faire une opinion sur l'huile de palme : éléments de compréhension

peer reviewedaudience: researcher, professionalInterreg IV - FW 1.1.7 - Nutrisen

Kernel quality in a local walnut (Juglans regia) population grown under different ecological conditions in Morocco

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A Review on Bacillus Cereus in Africa's Locally Produced Foods

Bacillus cereus (B. cereus) is known to be responsible for food borne infections in humans and it is attributable to several foods. However, in developing countries, particularly in Africa, the prevalence of food borne infections attributable to this bacterium is difficult to assess accurately. This is because illness cases are nearly officially not reported. This paper focuses on foods contamination by B. cereus in Africa. A large number of foods, including street, fermented and children's foods, with a high rate of B. cereus have been revealed. Some of this B. cereus produces the emetic toxin, which is capable of causing fatal infections. Although this toxin seems to be less accumulated in acidified foods as well as in foods with low pH and low water activity, concern should be raised about the frequently poor sanitary conditions around the production and vending sites in the urban areas of developing countries. These conditions can increase B. cereus multiplication and toxin production, as well as infecting cereal-based infant food formulas, which support significant cereulide levels

Mise en place de l’autocontrôle : ce que cela implique dans vos exploitations

Suite à une directive européenne, la mise en place d’un système de gestion de la sécurité des denrées alimentaires est devenue obligatoire en Belgique. Outre la création de l’Agence Fédérale pour la Sécurité de la Chaîne Alimentaire, une législation en matière d’autocontrôle de notification obligatoire et de traçabilité a été mise en place. Les agriculteurs qui transforment et commercialisent leur production sont directement concernés. Nous vous proposons de mettre en avant quelques conséquences pratiques qui en découlent et l’encadrement proposé par Gembloux en la matièr

DEVELOPMENT OF FROZEN-FRIED YAM SLICES: OPTIMIZATION OF THE PROCESSING CONDITIONS

The research performed on yam processing mainly concerns the production of crisps and flour. However, its transformation into deep-frozen French fries does not necessitate any other equipment than those used for potatoes. The industrial process of production of frozen French fries traditionally includes a pre-frying step. These steps contribute to the development of color and crispness, and the oil partially absorbed inhibits dehydration during the freezing step. The aim of this study was to optimize frying conditions of deep-frozen fried yam (Dioscorea cayenensis var Kponan) slices. The effect of pre-frying time and temperature, final frying time and temperature on the oil uptake, texture, dry matter and colour of the fried yam slices has been studied. Frying conditions optimized with Box-Behnken experimental design were short pre-frying and frying conditions at high temperature characterized by pre-frying temperature at 157-170°C during 5-9s and frying temperature at 181-188°C for 2min 15s-2min 30s; or long pre-frying and frying conditions at low temperature characterized by pre-frying temperature at 150-158°C during 10-15s and frying temperature 170-177°C for 3-3min 15s. An adiabatic system was also developed by means of an insulator in which the core temperature of fried yam slices can be maintained constant at about 55°C after 15min of cooling, facilitating texture measurements at constant temperature. The present results may help in choosing the yam slices frying condition to be applied in order to achieve the desirable fried yam slices quality, required for protection against certain diseases like obesity. These models may also provide guidance as to how to control these quality parameters by altering four key environmental factors, pre-frying temperature and time and, final frying temperature and time. This process can also be commercialized and does not necessitate any other cost for equipment than those used for potatoes French fries and might be an interesting way of added value processing for this highly perishable yam tuber

Physico-chemical characteristics of Belgian artisanal cheeses and prevalence of Listeria monocytogenes in these products

Introduction Regulation (EC) N°2073/2005 demands the absence of L. monocytogenes in 25g of cheeses theoretically allowing the growth of the bacterium. It is assumed that the bacterium cannot develop if the pH is under 4.4 or if the water activity (aw) is under 0.92. Furthermore, a combination of pH<5 and aw<0.94 could also prevent its growth (1). A study was performed among Belgian artisanal cheeses in order to investigate their physico-chemical properties, as well as the prevalence of L. monocytogenes. Materials and Methods Sixty-five Belgian artisanal cheeses were collected, respecting geographical dispersion and taking into account several parameters, including type of milk, milk heat treatment, ripening and texture. Salt, fat and dry matter content, as well as aw in the core and pH in the core and on the surface were measured for all samples. The presence of L. monocytogenes in 25g was also tested, with an enumeration in case of detection. For one highly contaminated cheese, the whole batch (10 pieces) was stored until the end of shelf-life. Enumeration was then done with 30 repetitions. Discussion Regarding physico-chemical characteristics, fresh, soft and hard cheeses, pH in the core ranged respectively from 4.5 to 4.7, from 4.7 to 6.9 and from 4.7 to 6.0. On the surface, pH of some cheeses was higher than 7, probably due to the proteolytic activity of the surface microflora. Regarding aw, values were always >0.95. Only based on these pH and aw values, all cheeses from the panel have to be considered as risky regarding L. monocytogenes. L. monocytogenes was isolated from 2 of the 65 cheeses (3.07%).The first one was a semi-hard soft cheese from raw cow milk, for which enumeration was under the LOQ. The second one was a mold-ripened soft cheese from raw goat milk. Enumeration was higher than 4 log cfu/g. This contamination is really high but not really surprising, given that this type of cheese is known for supporting the growth of the pathogen (2). At the end of shelf-life, 14 of 30 samples from this batch were still positive, with levels of contamination ranging from 2 to 6 log cfu/g. A great heterogeneity in the distribution of L. monocytogenes was observed between pieces from this batch, but also inside some pieces. For instance, 3 repetitions in one cheese gave levels of the pathogen ranging from 10 to 17 000 cfu/g

Soft Skills: how to make the young engineers aware of their new talents?

peer reviewedThe competency framework attached to the Life science engineering Master at Gembloux Agro-Bio Tech, University of Liege (Belgium) is composed of technical and scientific skills but also soft skills which are not connected to academic courses. For the training of these skills, university needs the collaboration of the professional world. Therefore, the role of our teachers evolves towards a guiding or mentoring role. They will help students to analyse their professional experiences in order to shape their professional identity, to bring to light their acquired skills. This article describes how the portfolio, used as internship’s report, will help students to gain the self-confidence about their abilities and how professors can use these reflexive analyses to evaluate the acquisition of these soft skills