Effect of Dietary Intake of Fermented Seeds of Parkia biglobosa (Jacq) Benth (African Locust Bean) on Hypertension in Bogou and Goumou-kope Areas of Togo

Ognatan, K; Adi, K; Lamboni, Courdjo; Damorou, J-M; Aklikokou, KA; Gbéassor, Messanvi; Guilland, J-C

doi:10.4314/tjpr.v10i5.9

Cited by 15 publications

(11 citation statements)

References 22 publications

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“…Food fermentation as an enterprise is particularly useful in the economy and socio-cultural lives of many communities. The nutritional and socio-economic values, health benefits and functional attributes of fermented foods have been widely documented [62][63][64][65][66][67][68][69][70][71][72][73]. Many of the substrates used for producing fermented foods contain naturally occurring toxins and anti-nutrients and only become edible following detoxification through fermentation.…”

Section: Significance Of Food Fermentation To Rural Communities and Ementioning

confidence: 99%

Current Status of Alkaline Fermented Foods and Seasoning Agents of Africa

Ugwuanyi¹,

Okpara²

2020

New Advances on Fermentation Processes

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Fermented foods and seasoning agents play central roles in the food and nutrition security of nations across the world, but particularly so in Africa, Asia, South America and Oceania. As several people across the world gravitate back to "eating natural," there is a new emphasis on these fermented foods and seasoning agents which are also critical cultural foods in countries and societies where they are important. The result is the growth in demand for these products beyond what the traditional kitchen technologies is able to cope with. In Africa, many of the seasoning agents are products of alkaline fermentation of legume seeds, pulses and in some cases animal proteins and sea foods. There is an upswing in the popularity of these seasoning agents and around them, new cottage industries are growing, as against the kitchen technology that sustained them through the ages. This chapter will explore the state of biotechnological developments around these foods and seasoning agents and point the way to good manufacturing practice and industrial development and the need to grow this value chain that has helped to sustain societies through ages.

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Section: Significance Of Food Fermentation To Rural Communities and Ementioning

confidence: 99%

Current Status of Alkaline Fermented Foods and Seasoning Agents of Africa

Ugwuanyi¹,

Okpara²

2020

New Advances on Fermentation Processes

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“…Seeds, bark, roots and flowers of P. biglobosa are used to treat more than 80 diseases and ailments in West Africa (Ouedraogo, 1995;Nacoulma-Ouedraogo, 1996;Dedehou et al, 2016). Fermented seeds, called "soumbala" or "dawadawa" are used as condiment, which is also well-known for its ability to decrease hypertension (Ognatan et al, 2011). The sweet pulp of pods is a source of energy and nutrients (rich in glucids, proteins, carotenoids, vitamins A, B, C, and oligo-elements), and is important as nutritional and mineral supplement (Omojola et al, 2011;Dahouenon-Ahoussi et al, 2012;Ijarotimi and Keshinro, 2012).…”

Section: Introductionmentioning

confidence: 99%

Genetic conservation in Parkia biglobosa (Fabaceae: Mimosoideae) - what do we know?

et al. 2017

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The medicinal and food tree species Parkia biglobosa (Fabaceae: Mimosoideae) is widespread in the Sudanian savannahs of sub-Saharan Africa, where it has a strong socio-cultural and economic importance. Populations of this species are highly threatened in large parts of its range due to overexploitation and environmental degradation. In the light of climatic changes, safeguarding the genetic diversity of the species is crucial to foster adaptation and to support its long-term survival. Genetic insight is also relevant to guide sustainable harvesting. This paper has the objective to review information on the species’ geographic distribution, reproductive biology, genetic characteristics and existing conservation practices, and to identify knowledge gaps to orientate future conservation and research focus. The literature review revealed that the species is mainly outcrossed and is pollinated by a diversity of vectors, including bats that allow long-pollen dispersal. When bats are absent, pollination is mainly carried out by honey bees and stingless bees and in such case pollen-mediated gene flow is relatively restricted. Data of a large-scale genetic study based on allozyme markers showing a moderate genetic differentiation among populations were reanalyzed using an inverse distance weighted interpolation function. Three distinctive regions of diversity based on allelic richness and expected heterozygosity were identified. Finally, we discuss future challenges for genetic conservation by emphasizing the need to use both neutral and adaptive markers in future research.

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“…Antihypertensive (Assane et al, 1993;Ajaiyeoba, 2000Ajaiyeoba, ), analgesic, antiinflammatory (kouadia et al, 2000, antidiabetic, antidiarrhoeal (Agunu et al, 2005;Odetola et al, 2006) activities of different extracts from P. biglobosa seeds and trees have been reported. Ognatan et al (2011), reported a low incidence of hypertension cases in a community where this condiment is heavily consumed in Togo, within the African continent.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of antioxidant and hypolipidaemic effects of fermented Parkia biglobosa (Jacq) seeds in tyloxapol-induced hyperlipidaemic rats

Ayo-Lawal¹,

Osoniyi²,

Famurewa³

et al. 2014

Afr. J. Food Sci.

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Globally, fermented foods form an intricate part of the staple diet of people. This study investigated the hypolipidaemic potential of fermented seeds of Parkia biglobosa (African locust bean/iru), a popular condiment by supplementing (20% w/w) in animal feed. Animals (n=5) in six treatment groups received; standard rat diet (control); iru-supplemented feed; standard rat feed with tyloxapol administered at the end of the experimental period (tyloxapol control); iru supplemented feed and triton at the end of the experimental period; standard feed with administration of fluvastatin sodium (40 and 80 mg/kg body weight) accordingly. Hyperlipidaemia was induced and ascertained by single intraperitoneal injection of 250 mg/kg triton WR 1339 (tyloxapol) constituted in normal saline. It was administered after six weeks experimental period to respective groups. The results revealed that addition of the fermented condiment into animals' feed mitigated increased lipid levels [total cholesterol (TC) and Low-density lipoproteincholesterol (LDL-C); triglyceride (TG)] triggered by injection of tyloxapol. On the other hand, iru caused a significant decrease in plasma and liver total cholesterol (TC), triglyceride (TG), LDL-C (p< 0.05) and increased high-density lipoprotein-cholesterol (HDL)-C levels (p< 0.05). The condiment showed a competitive hypotriglyceridaemic and greater hypocholesterolemic activity in the plasma when compared with fluvastatin at both concentrations. The condiment showed reasonable activities for the entire in vitro antioxidant assays done. Histopathologic examination revealed its hepatoprotective capability. Regular consumption of this condiment may represent a good dietary alternative for control of hyperlipidaemia and associated conditions.

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Effect of Dietary Intake of Fermented Seeds of Parkia biglobosa (Jacq) Benth (African Locust Bean) on Hypertension in Bogou and Goumou-kope Areas of Togo

Abstract: . Conclusion:The results of the present study demonstrate that fermented seeds of Parkia biglobosa exert an anti-hypertension effect.

Cited by 15 publications

References 22 publications

Current Status of Alkaline Fermented Foods and Seasoning Agents of Africa

Current Status of Alkaline Fermented Foods and Seasoning Agents of Africa

Genetic conservation in Parkia biglobosa (Fabaceae: Mimosoideae) - what do we know?

Evaluation of antioxidant and hypolipidaemic effects of fermented Parkia biglobosa (Jacq) seeds in tyloxapol-induced hyperlipidaemic rats

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