Microbiological Quality of "Soumbala", an African Locust Bean (Parkia biglobosa) Condiment Sold in the Markets of Abidjan, Côte d’Ivoire

Ollo, Kambiré; Abel, Boli Zamblé Bi Irié; Mathurin, Yao Konan; Pascale, Ahipo Diane Marcelle; Koffi-Névry, Rose

doi:10.9734/jamb/2020/v20i1030291

Cited by 2 publications

(5 citation statements)

References 8 publications

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“…The different commercial "soumbala" samples have acidic pH values except for those from Abobo which have a pH of 7.1. Our results corroborate those reported by [5] on the samples of "soumbala" of African locust bean seeds collected in nine communes of Abidjan. The different acidic pH of the commercial "soumbala" samples could be related to the non respect of the fermentation time of the seeds during its production.…”

Section: Comparison Of Ph and Microflora Ofsupporting

confidence: 92%

“…Their loads were only observed in commercial "soumbala" samples. These results confirm those of several authors [4][5][6][7][8][9][10][11] who found the presence of lactic acid bacteria, yeasts and moulds in "soumbala" samples from African locust bean seeds collected in markets. The high lactic acid bacteria loads in the commercial samples, while non-existent in those produced in the laboratory, could be explained either by lactic acid contamination during storage or marketing, or by the use of a different technology using cereal flours.…”

Section: Microflora Of Laboratory Produced and Commercial "Soumbalasupporting

confidence: 92%

“…The yeast and mould loads in the commercial samples could be due to exogenous contamination as these microorganisms do not seem to play a major role in the fermentation of "soumbala" [32]. Several studies [4][5] have also mentioned the presence of fungi including yeasts and moulds in "soumbala" samples in similar studies.…”

Section: Microflora Of Laboratory Produced and Commercial "Soumbalamentioning

confidence: 99%

“…In Côte d'Ivoire, the main use derived from African locust bean seeds is "soumbala". It is a food additive or fermented condiment with flavours that is widely known by various names: "soumbala" in Côte d'Ivoire, Burkina Faso and Mali [4,5], "soumbara" in Guinea Konakry [1], "nététou" in Senegal [6]), "dawadawa" in Nigeria [7], "afitin", "iru" and "sonru" in Benin [8,9]. "soumbara" is an important source of nutrients.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Wood Ash in the Preparation of “Soumbala” from Parkia biglobosa Seeds

Koné

Boli

Kedjebo

et al. 2023

JAMB

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Aims: Evaluation of the biochemical and microbiological characterization of Parkia biglobosa seeds added with wood ash during the fermentation for the preparation of "soumbala" (traditional condiment used across West Africa). Study Design: Food safety Methodology: 32 soumbala samples due to eight samples per commune were collected in the markets of Dimbokro (city in the center of Côte d'Ivoire) and three communes from Abidjan district, namely Adjamé, Abobo and Cocody. Also, 5 kg of Parkia biglobosa seeds divided into 14 samples were collected on Adjamé’s market. The loads of microorganisms (mesophilic aerobic germs, lactic acid bacteria, Bacillus, yeasts and moulds) were determined by counting after culture in agar medium. The physico-chemical composition (pH, titratable acidity and soluble sugars) of Soumbala and Parkia bigloboda seeds has been determined according to standard methods. Results: The results of physico-chemical analyses showed that the pH varied from 5.53 to 7.95 for the control and from 8.2 to 8.6 for the "soumbala" produced in the presence of ash during 72 hours of fermentation, while that of the commercial "soumbala" was between 6.4 and 7.7. The protein, reducing sugar and fat contents increase while the dry matter and total carbohydrate contents of the seeds decrease during the fermentation process. Microbiological analyzes showed that the Bacillus loads varied from 5.2 to 9.9 log (CFU/g) for the control and 4.2 to 10.9 log (CFU/g) with the addition of wood ash with a respective optimum of 60 hours, those of lactic acid bacteria varied respectively by 2.3 log (UFC/g) and 3.1 log (UFC/g) in the control and supplemented with wood ash to reach an optimal load similar of 5.5 log (CFU/g). Yeast and mold loads varied from 2 to 5.2 log (CFU/g) for the control and from 3 to 4.5 and 5.6 log (CFU/g) respectively with the addition of wood ash. Bacillus was the only microorganism with the highest load both in commercial soumbala [10.2 log (CFU/g)] and in laboratory-produced soumbala [9.7 log (CFU/g)]. Conclusion: Wood ash had a enhancing effect on the fermentation of Parkia biglobosa seeds where Bacillus are in the majority. "Soumbala" produced in the laboratory were free of lactic acid bacteria and fungi at the end of fermentation.

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Section: Comparison Of Ph and Microflora Ofsupporting

confidence: 92%

Section: Microflora Of Laboratory Produced and Commercial "Soumbalasupporting

confidence: 92%

Section: Microflora Of Laboratory Produced and Commercial "Soumbalamentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of Wood Ash in the Preparation of “Soumbala” from Parkia biglobosa Seeds

Koné

Boli

Kedjebo

et al. 2023

JAMB

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“…Significantly high moisture content in fermented condiments in this study is in agreement with previously reported studies [34], [35] resulting from absorption of moisture during boiling, fermentation, and hydrolytic breakdown of the seed component. Observed crude protein content in this study was in agreement with the previous reports indicating proteolysis of the legume seeds amino by secretion of protease enzyme by fermenting microorganisms during the fermentation of these condiments [36]. Variations in carbohydrate contents in sampled fermented condiments resulted in conversion of complex oligosaccharides into simple utilizable sugars by biochemical activities of microbiota in the samples [37].…”

Section: Proximate Analysis Of Fermented Condimentssupporting

confidence: 91%

Genotyping of Probiotic Lactobacilli in Nigerian Fermented Condiments for Improved Food Safety

Obafemi

Oluseyi²,

Akinduti³

2022

Open Access Maced J Med Sci

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BACKGROUND: Plant-based naturally fermented condiments usually result in poor quality products with various bacteria and fungi contaminants. Previous reports suggested the use of starter cultures from previously fermented condiments in fermentation processes to ensure health-promoting benefits, improved quality, shelf life, and organoleptic properties for the achievement of healthy nutrition, safe, and quality food. AIM: This study aimed to genotype potential lactobacilli from locally fermented condiments for improved food safety. METHODS: The lactobacilli colonies isolated from fermented condiments purchased from food markets in Southwest Nigeria were profiled for probiotic activities, hemolytic activities, antibiotics susceptibility, and inhibitory activities against food pathogens. Interesting probiotic lactobacilli were identified using 16S rRNA gene sequencing and evaluated for phylogenetic relatedness with other globally reported probiotic lactobacilli. RESULTS: Lactobacillus species which expressed significant probiotics, γ-hemolysis, anti-spoilage, and anti-listerial activities (P < 0.05) with tolerable safety profiles were identified as Lactiplantibacillus plajomi YD001 (MW280136), Lactiplantibacillus plantarum YD002 (MW280139), L. plantarum YD003 (MW280137), and Lacticaseibacillus paracasei YD004 (MW280138) possessed 50.75, 50.61, 50.75, and 52.54 mol% DNA G+C contents, respectively. The species clustered into different phylogroups with high clonal relatedness with other potential lactobacilli meta-data (≥96.80%) obtained from the public repository. CONCLUSION: Obtained genotyped Lactobacillus species are potential starter cultures for improved fermentation processes, control of food pathogens, and spoilage organisms.

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Microbiological Quality of "Soumbala", an African Locust Bean (Parkia biglobosa) Condiment Sold in the Markets of Abidjan, Côte d’Ivoire

Cited by 2 publications

References 8 publications

Effect of Wood Ash in the Preparation of “Soumbala” from Parkia biglobosa Seeds

Effect of Wood Ash in the Preparation of “Soumbala” from Parkia biglobosa Seeds

Genotyping of Probiotic Lactobacilli in Nigerian Fermented Condiments for Improved Food Safety

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