Le kawal, un condiment a base de feuilles fermentees de senna obtusifolia: technologies et valeurs nutritionnelles

Lawane, Abakar Idriss; Guira, F; Tapsoba, F; Zongo, C; Hissein, O Abdoullahi; Tidjani, A; Savadogo, Aly

doi:10.18697/ajfand.85.17435

Cited by 3 publications

(1 citation statement)

References 18 publications

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“…Fermented foods, whether they are consumed after cooking or not, are a staple part of the diet of people in the developing country [11]. This is because these foods are priced within the reach of low-income populations.…”

Section: Discussionmentioning

confidence: 99%

Hygienic Quality of Mbala-pinda, a Fermented Food Formulated from Local Products of Congo

Ryssie,

Michel,

Aimé

et al. 2023

EJNFS

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This study is part of the framework for the food safety of locally consumed products in Congo. The aim was to study the hygienic quality of Mbala-pinda, a food made from fermented cassava paste and peanut paste, formulated with maize, taro, and plantain banana. To this end, five (5) types of Mbala-pinda were developed in the laboratory by modifying the traditional process and then analyzed by enumeration of total aerobic mesophilic flora, total and fecal coliforms, Staphylococcus aureus, yeasts and molds using the serial dilution technique. (NF.V 08-051-Feb. (1999), AFNOR V 08 013 and directive 2005/2073/EC). The presence of Salmonella and Shigella was also checked on specific SS medium after enrichment of the cultures. The results showed a microbial load in FMAT of 3.5. 10-3, 3.1. 10-4 and 1.5. 10-3 CFU/g respectively for samples E1, E2 and E5. This microbial load is below the threshold set by Directive 106 While samples E3 and E4 have zero FMAT load. All Mbala-pinda samples were free of bacteria from the total and faecal coliform groups, Staphylococcus aureus species, yeasts and molds, as well as Salmonella and Shigella. Thus, the formulated Mbala-pinda has a satisfactory hygienic quality. It is therefore important to promote this food by popularizing it among the population.

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Section: Discussionmentioning

confidence: 99%

Hygienic Quality of Mbala-pinda, a Fermented Food Formulated from Local Products of Congo

Ryssie,

Michel,

Aimé

et al. 2023

EJNFS

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Valorization of African indigenous leafy vegetables: The role of phyllosphere microbiota

Misci

Taskin²,

Vaccari³

et al. 2022

Food Research International

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Molecular Characterization and Technological Properties of Lactic Acid Bacteria, <i>Bacillus</i> and Yeast of Probiotic Interest Isolated from Fermented Porridges

Kagambèga¹,

Somda²,

Cissé³

et al. 2022

ABB

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Cereal-based porridges are among fermented foods with a composite microbiota. The objective of this work is to characterize the microbiota of porridge. Samples of porridge were collected in Ouagadougou and analyzed according to standard methods in microbiology. The presumed strains obtained were characterized by polymerase chain reaction (PCR). Technological abilities were estimated by tests for resistance to acid pH, bile, antibiotics and antimicrobial, proteolytic and lipolytic activities. All presumptive Bacillus, lactic acid bacteria and yeast were characterized by PCR. Four (BC1a; BC9b; BC2a and BC1b) strains were confirmed to Bacillus by PCR, 6 strains to Lactobacillus and only to Saccharomyces cerevisiae. All strains were sensitive to two antibiotics gentamycin and imipenem. In contrast, all strains were resistant to oxacillin, amoxicillin-clavulanic acid, streptomycin, penicillin and ticarcillin. Strains tested were resistant to bile but in terms of pH this resistance was relative. Potential probiotic strains have been shown to be effective in inhibiting pathogens. Proteolytic and lipolytic activities were positive on all strains. The characterization of strains, although concerned with a nonexhaustive list of primers, has made it possible to confirm the strains that may be of good quality probiotics if a quantitative study is carried out on technological aptitudes.

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Le kawal, un condiment a base de feuilles fermentees de senna obtusifolia: technologies et valeurs nutritionnelles

Cited by 3 publications

References 18 publications

Hygienic Quality of Mbala-pinda, a Fermented Food Formulated from Local Products of Congo

Hygienic Quality of Mbala-pinda, a Fermented Food Formulated from Local Products of Congo

Valorization of African indigenous leafy vegetables: The role of phyllosphere microbiota

Molecular Characterization and Technological Properties of Lactic Acid Bacteria, <i>Bacillus</i> and Yeast of Probiotic Interest Isolated from Fermented Porridges

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Le kawal, un condiment a base de feuilles fermentees de senna obtusifolia: technologies et valeurs nutritionnelles

Cited by 3 publications

References 18 publications

Hygienic Quality of Mbala-pinda, a Fermented Food Formulated from Local Products of Congo

Hygienic Quality of Mbala-pinda, a Fermented Food Formulated from Local Products of Congo

Valorization of African indigenous leafy vegetables: The role of phyllosphere microbiota

Molecular Characterization and Technological Properties of Lactic Acid Bacteria, &lt;i&gt;Bacillus&lt;/i&gt; and Yeast of Probiotic Interest Isolated from Fermented Porridges

Contact Info

Product

Resources

About

Molecular Characterization and Technological Properties of Lactic Acid Bacteria, <i>Bacillus</i> and Yeast of Probiotic Interest Isolated from Fermented Porridges