Quality of Farmers’ Varieties of Sorghum and Derived Foods as Perceived by Consumers in Benin

Kayodé, A.P.P.; Adégbidi, Anselme; Hounhouigan, Joseph D.; Linnemann, A.R.; Nout, M.J.R.

doi:10.1080/03670240500187302

Cited by 60 publications

(19 citation statements)

References 18 publications

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“…In sub-Saharan African countries, traditional fermented beverages such as ikigage [4], tchoukoutou [5], dolo [6], pito [7], bili bili [8] and merissa [9] are prepared from sorghum and/or millet malts. The fermentation of these beverages is uncontrolled and the microorganisms that intervene come from the raw materials, equipment and local environments or from residues of previous fermentation batch.…”

Section: Introductionmentioning

confidence: 99%

Production of Traditional Sorghum Beer “Ikigage” Using Saccharomyces cerevisae, Lactobacillus fermentum and Issatckenkia orientalis as Starter Cultures

Lyumugabe

Uyisenga²,

Songa

et al. 2014

FNS

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This study was carried out to evaluate the potential of the use of predominant yeast strains (Sacharomyces cerevisiae and Issatkenkia orientalis) and lactic acid bacteria (Lactobacillus fermentum) of Rwandese traditional sorghum beer "ikigage" as starter cultures to improve ikigage beer. The results show that L. fermentum has an influence on taste sour of ikigage beer and contributes also to generating ethyl acetate, ethyl lactate and higher alcohols such as 3-methylbutan-1-ol, 2-methylbutan-1-ol and 2-methylpropan-1-ol of this beer. I. orientalis contributed to the production of ethyl butyrate, ethyl caprylate, isobutyl butyrate and their corresponding acids, and to the generation of phenyl alcohols in ikigage beer. The association of S. cerevisiae with I. orientalis and L. fermentum produced ikigage beer with taste, aroma and mouth feel more similar to ikigage beers brewed locally by peasants. It is recommended to use S. cerevisiae in association with L. fermentum and I. orientalis as stater cultures to produce ikigage beer having the uniform organoleptic characteristics and a high ethanol content. This method also reduces the risk of contamination of the brew with food sanitary indicator and pathogenic microorganisms and will increase the chance of preservation of ikigage beer.

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Section: Introductionmentioning

confidence: 99%

Production of Traditional Sorghum Beer “Ikigage” Using Saccharomyces cerevisae, Lactobacillus fermentum and Issatckenkia orientalis as Starter Cultures

Lyumugabe

Uyisenga²,

Songa

et al. 2014

FNS

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“…[2][3][4][5]. In Africa, sorghum is used to produce various kinds of traditional beers named sorghum beers or opaque beers and known as ikagage in Rwanda [6], pito or burukutu in Nigeria and Ghana [7], dolo in Burkina Faso [8], amgba in Cameroon [6], doro or chibuku in Zimbabwe [9], tchoukoutou or tchakpalo in Togo and Benin [10,11] and tchapalo in Côte d'Ivoire [12].…”

Section: Introductionmentioning

confidence: 99%

Biochemical and Microbiological Changes during the Ivorian Sorghum Beer Deterioration at Different Storage Temperatures

et al. 2017

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Abstract:In order to extend shelf life of traditional sorghum beers, it is of importance to evaluate their spoilage characteristics. Therefore, the microbiological, biochemical, and sensory changes of the Ivorian sorghum beer tchapalo during storage at ambient temperature (28 to 30 • C) for four days and at 4 • C for six days were assessed. The aerobic mesophilic bacteria and the yeast counts remained stable during the storage time. However, variations were observed in the lactic acid bacteria and acetic acid bacteria counts. The deteriorating tchapalo acidity did not show significant variations. In contrast, the total soluble solids decreased at ambient temperature and remained stable at 4 • C. Lactic acid was a major compound during storage, and acetic acid was found at a detectable level of 1.26 mg/mL after the third day at ambient temperature. The ethanol contents increased significantly at ambient temperature after two days and then decreased but showed a fair decrease at 4 • C. Evaluating the beer's appearance, odor, and taste, a panel considered the beers to be spoiled after two days when stored at 28 to 30 • C and after three days when stored at 4 • C.

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“…However, only particular sorghum varieties (e.g., red grain) are principally used to generate sorghum beers. These beers are known ikigage in Rwanda [326], tchoukoutou in Benin and Togo [327], dolo in Burkina Faso [328], pito or burkutu in Nigeria and Ghana [329,330], amgba in Cameroon [331,332], doro or chibuku in Zimbabwe [333], merissa in Sudan [334], mtamain Tanzania [335], bili bili in Chad [336], and Kaffir in South Africa. Classical sorghum beer producing processes basically include malting, drying, milling, souring, boiling, mashing, and alcoholic fermentation; but differences may happen based on the geographic localization [337].…”

Section: African Traditional Beers Brewed With Sorghum Maltmentioning

confidence: 99%

Green synthesis of metal and metal oxide nanoparticles from plant leaf extracts and their applications: A review

Shafey

2020

Green Processing and Synthesis

508

161

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AbstractMetal nanoparticles (MNPs) and metal oxide nanoparticles (MONPs) are used in numerous fields. The new nano-based entities are being strongly generated and incorporated into everyday personal care products, cosmetics, medicines, drug delivery, and clothing to impact industrial and manufacturing sectors, which means that nanomaterials commercialization and nano-assisted device will continuously grow. They can be prepared by many methods such as green synthesis and the conventional chemical synthesis methods. Green synthesis includes infinite accession to produce MNPs and MONPs with demanding properties. The structure–function relationships between nanomaterials and key information for life cycle evaluation lead to the production of high execution nanoscale materials that are gentle and environmentally friendly. Majority of plants have features as sustainable and renewable suppliers compared with microbes and enzymes, as they have the ability to pick up almost 75% of the light energy and transform it into chemical energy, contain chemicals like antioxidants and sugars, and play fundamental roles in the manufacture of nanoparticles. Plants considered the main factory for the green synthesis of MNPs and MONPs, and until now, different plant species have been used to study this, but the determined conditions should be taken into consideration to execute this preparation. In this study, we focus on the biosynthesis procedures to synthesize MNPs and MONPs, including comparison between green synthesis and the classical chemistry methods as well as the several new orientation of green synthesis of nanoparticles from different plant parts, especially plant leaf extracts. Plants with reducing compounds is the preferred choice for the synthesis of noble metals – metal ions can be reduced to the corresponding metals in the absence of any other chemicals under microwave irradiation conditions using benign solvent, water. Noble metals such as gold (Au), silver (Ag), platinum (Pt), and palladium (Pd) and other metals such as copper (Cu) and nickel (Ni), which are characterized by their optical, electronic, mechanical, magnetic, and chemical properties, leading to different technological applications. Plants with numerous reducing agents are suitable candidates for the manufacture of noble MNPs. The main purpose of this research is to give a background on green nanotechnology prospective evolution, pertinent concerns appeared related to the green synthesis of metal and metal oxide from plant extracts, nanoparticle formation mechanism, and the importance of flavonoids, vitamin B2, ascorbic acid (vitamin C), and phenolic compounds in the MNP and MONP production. The traditional sorghum beers are produced in many countries in Africa, but diversity in the production process may depend on the geographic localization. These beers are very rich in calories; B-group vitamins including thiamine, folic acid, riboflavin, and nicotinic acid; and essential amino acids such as lysine. However, the Western beers are more attractive than the traditional sorghum beers. The traditional sorghum beers have poor hygienic quality, organoleptic variations, and shorter shelf life compared with the Western beers. Many research studies on traditional sorghum beers have been carried out and documented in several African countries, especially the microbiological and biochemical properties, the technologies used in the manufacture processes, and synthetic characteristics of African traditional sorghum beers (ikigage, merissa, doro, dolo, pito, amgba, and tchoukoutou). The excellent resources for the production of greener biomaterials are plants and considerable advances have been achieved in many fields such as biotechnology and gene transfer. The manufactured biological nanomaterials have a great application in the pharmaceutical industry such as novel pharmaceuticals preparation, drug delivery personification procedures, and production of functional nanodevices.

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Quality of Farmers’ Varieties of Sorghum and Derived Foods as Perceived by Consumers in Benin

Cited by 60 publications

References 18 publications

Production of Traditional Sorghum Beer “<i>Ikigage</i>” Using <i>Saccharomyces cerevisae</i>,<i> Lactobacillus fermentum</i> and<i> Issatckenkia orientalis</i> as Starter Cultures

Production of Traditional Sorghum Beer “<i>Ikigage</i>” Using <i>Saccharomyces cerevisae</i>,<i> Lactobacillus fermentum</i> and<i> Issatckenkia orientalis</i> as Starter Cultures

Biochemical and Microbiological Changes during the Ivorian Sorghum Beer Deterioration at Different Storage Temperatures

Green synthesis of metal and metal oxide nanoparticles from plant leaf extracts and their applications: A review

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Quality of Farmers’ Varieties of Sorghum and Derived Foods as Perceived by Consumers in Benin

Cited by 60 publications

References 18 publications

Production of Traditional Sorghum Beer “&lt;i&gt;Ikigage&lt;/i&gt;” Using &lt;i&gt;Saccharomyces cerevisae&lt;/i&gt;,&lt;i&gt; Lactobacillus fermentum&lt;/i&gt; and&lt;i&gt; Issatckenkia orientalis&lt;/i&gt; as Starter Cultures

Production of Traditional Sorghum Beer “&lt;i&gt;Ikigage&lt;/i&gt;” Using &lt;i&gt;Saccharomyces cerevisae&lt;/i&gt;,&lt;i&gt; Lactobacillus fermentum&lt;/i&gt; and&lt;i&gt; Issatckenkia orientalis&lt;/i&gt; as Starter Cultures

Biochemical and Microbiological Changes during the Ivorian Sorghum Beer Deterioration at Different Storage Temperatures

Green synthesis of metal and metal oxide nanoparticles from plant leaf extracts and their applications: A review

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Production of Traditional Sorghum Beer “<i>Ikigage</i>” Using <i>Saccharomyces cerevisae</i>,<i> Lactobacillus fermentum</i> and<i> Issatckenkia orientalis</i> as Starter Cultures

Production of Traditional Sorghum Beer “<i>Ikigage</i>” Using <i>Saccharomyces cerevisae</i>,<i> Lactobacillus fermentum</i> and<i> Issatckenkia orientalis</i> as Starter Cultures