Evolution of the Chemical Composition during the Fabrication of the Different Types of Gabou, a Traditional Onion-Based Spice Commonly Used in Niger

Rabiou, Maman Moustapha; Yaou, Chaibou; Lewamy, Mamadou; Sadou, Hassimi

doi:10.4172/2157-7110.1000748

Cited by 4 publications

(12 citation statements)

References 10 publications

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“…Concerning the ash, protein and total fiber contents of the Gabou produced in the laboratory, they were slightly lower than those of dried vegetative parts of the onion. However, they corroborate those of Gabou traditionally produced (Rabiou et al, 2018b). Among the three Gabou studied, the green leaves Gabou had the highest nutrient contents, except for the carbohydrate content, whereas the bulbs Gabou had the lowest contents.…”

Section: Discussionsupporting

confidence: 78%

“…It varied from 2.80 to 3.97%. These values were also lower than those of Gabou traditionally obtained (Rabiou et al, 2018b). The Gabou prepared in the laboratory had lipid contents slightly higher than those of dried vegetative parts of the onion.…”

Section: Discussionmentioning

confidence: 55%

“…The physicochemical properties of foods are noticeably changed during the roasting process. Many published works have investigated the effect of roasting conditions on the properties of several products (Eke-Ejiofor & Onyeso, 2019;Rabiou et al, 2018b;Marzocchi, 2017). The results of the proximate composition showed that the moisture content of Gabou was lower than that of various dried vegetative parts of the onion and the minimum recommended moisture content of 4% for dried onion (Rozis and Guinebault, 1995).…”

Section: Discussionmentioning

confidence: 99%

“…the preparation of sauces (Rabiou et al, 2018a;Rabiou, Yaou, Lewamy, & Sadou, 2018b). However, the sensory quality of Gabou varies from one producer to another.…”

mentioning

confidence: 99%

“…In our research project, first, we surveyed onion production conditions in the study area (Rabiou et al, 2018a). Then, we determined the chemical composition of different types of Gabou as well as their raw materials obtained from renowned Gabou producers (Rabiou et al, 2018b). During the present study, we identified the different traditional Gabou manufacturing processes in the study areas and, under the conditions of the laboratory; we researched the good combination of roasting time and temperature that gives a Gabou of best sensory quality.…”

mentioning

confidence: 99%

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Determination of Optimal Roasting Conditions for the Production of Gabou

Rabiou¹,

Yaou²,

Lewamy³

et al. 2019

JFR

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Gabou is a traditional onion-based spice commonly used in Niger. It is prepared in a handcrafted way by roasting of dried onion. This study was conducted to determine the optimal roasting conditions. The traditional processes of Gabou manufacturing were identified through a survey and studied. Gabou were produced at different roasting temperatures and times in presence of the oil quantities in the laboratory. Then sensory analyses were conducted to select the Gabou of best sensory characteristics. The chemical composition of the selected Gabou and their raw materials was determined. The result of the investigation showed that flower stems, green leaves and onion bulbs were used in the production of Gabou. The optimal roasting conditions were obtained at 120°C for 8 min for bulbs Gabou, 120°C for 5 min for green leaves Gabou and 130°C for 11 min for flower stems Gabou in the presence of 1 ml, 2 ml and 0 ml palm oil per 30 g, respectively. Roasting conditions that led to the production of Gabou of good sensory characteristics did not have a significant negative influence (p<0.05) on proximate and mineral composition. On the contrary, they have significantly reduced the moisture content which contributes to the reduction of Gabou shelf life.

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Section: Discussionsupporting

confidence: 78%

Section: Discussionmentioning

confidence: 55%

Section: Discussionmentioning

confidence: 99%

“…the preparation of sauces (Rabiou et al, 2018a;Rabiou, Yaou, Lewamy, & Sadou, 2018b). However, the sensory quality of Gabou varies from one producer to another.…”

mentioning

confidence: 99%

mentioning

confidence: 99%

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Determination of Optimal Roasting Conditions for the Production of Gabou

Rabiou¹,

Yaou²,

Lewamy³

et al. 2019

JFR

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Effect of the Roasting Conditions on the Secondary Metabolites, Phenolic Compounds and Antiradical Activity of Gabou

Rabiou¹,

Koudoro²,

DOSSA³

et al. 2019

AFSE

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Gabou is a traditional seasoning derived of onion commonly used in Niger. It is obtained by roasting the different organs of Allium cepa. The secondary metabolites, total phenolic content and antiradical activity of the different onion organs were determined and compared to those of their roasted products (Gabou). The results obtained showed the presence of flavonoids and reducing compounds in the samples analyzed. Depending on the type of Gabou, leucoanthocyanins, mucilages, saponosids, anthraquinons, sterols and terpens were detected or not detected. The levels of total phenols and total flavonoids ranged from 65.6 to 78.6 mg EAG/100g and 61.1 to 65.2 mg EQ/100g respectively. The antiradical activity ranged from 24.3 to 94.4 mg EAA/100g. Roasting caused a significant increase (p<0.05) in antiradical activity and a no significant increase (p>0.05) in total flavonoid and phenol levels.

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Proximate and minerals composition of Agaricus subsaharianus L.A.Parra, Hama and De Kesel and Macrocybe lobayensis (Heim) Peg. and Lodge two wild edible mushrooms used in Niger

Zakari CHAIBOU OUSMANE,

Habibou HAMA HAMADOU,

Dahiratou IBRAHIM DOKA

et al. 2024

World J. Adv. Res. Rev.

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Mushrooms are widely consumed because of their nutritional virtues. The objective of this study was to determine the proximate and mineral composition of Macrocybe lobayensis and Agaricus subsaharianus two wild edible mushrooms used in Niger. The proximate and mineral composition were determined on dry weight basis using standard method. The results of proximate analysis showed that the moisture content was in the range of 9.08 and 10.03%, that of ash in the range of 10.46 and 08.48%. They are rich in protein (20.66 and 28.09%) and carbohydrates (57.55 and 54.42%), poor in fat (2.45 and 3.28%). In addition, their consumption would provide energy between 267.99 and 342.36 kcal/100g. For the chemical characterization of the ash, the results showed sodium contents ranging from 69.67mg/100g to 72.09mg/100, Calcium 35.67mg/100g to 39.18mg/100g, Iron 6.25mg/100g to 6.43mg/100g, Potassium 330.45mg/100g to 439.67mg/100g, Magnesium 41.83mg/100g to 365.61mg/100g, Copper 2.41mg/100g to 2.70mg/100g, Zinc 3.02mg/100g to 3,05mg/100g and Phosphorus 1298.35mg/100g to 1792.17mg/100g. These nutrients varied widely among the mushrooms species. According to the result A. subsaharianus and M. lobayensis can be good sources of protein for the rural populations in Niger who face nutritional diseases.

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Evolution of the Chemical Composition during the Fabrication of the Different Types of Gabou, a Traditional Onion-Based Spice Commonly Used in Niger

Abstract: Processing & Technology J o u rnal of F o o d P ro cessi n g & T ec hnolo g y

Cited by 4 publications

References 10 publications

Determination of Optimal Roasting Conditions for the Production of Gabou

Determination of Optimal Roasting Conditions for the Production of Gabou

Effect of the Roasting Conditions on the Secondary Metabolites, Phenolic Compounds and Antiradical Activity of Gabou

Proximate and minerals composition of Agaricus subsaharianus L.A.Parra, Hama and De Kesel and Macrocybe lobayensis (Heim) Peg. and Lodge two wild edible mushrooms used in Niger

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