Volatile compounds produced by Bacillus species alkaline fermentation of bambara groundnut (Vigna subterranean (L.) Verdc) into a dawadawa-type African food condiment using headspace solid-phase microextraction and GC × GC–TOFMS

Abstract

Volatile compounds produced by Bacillus species alkaline fermentation of bambara groundnut (Vignasubterranean (L.) Verdc) into a dawadawa-type African food condiment using headspace solid-phase microextraction and GC × GC-TOFMS, The reports on the volatile compounds of a dawadawa-type African food condiment produced from the alkaline fermentation of bambara groundnut (Vigna subterranea (L.) Verdc.) using Bacillus starter cultures are limited. Volatile compounds were isolated from dawadawa-type condiments using headspace solid phase microextraction and analysed by comprehensive gas chromatography coupled to time of flight mass spectrometry. Acids, aldehydes and alcohols accounted for over 70% of the volatile compounds produced in the Bacillus fermented samples. B. subtilis subsp. subtilis SFBA3 produced the highest content of acids (4969.60 µg kg ) was highest for Bacillus amyloliquefaciens SFBA2. Maximum 2-methyl butanoic acid and 3-methyl butanoic acid concentrations, indicative of typical dawadawa aroma, were produced by B. subtilis subsp. subtilis SFBA3. ARTICLE HISTORY

Metabolite profile of Bambara groundnut (Vigna subterranea) and dawadawa (an African fermented condiment) investigation using gas chromatography high resolution time-of-flight mass spectrometry (GC-HRTOF-MS)

“…It was observed that in dl-7-azatryptophan, the peak area of UHD (1.22%) was higher than that of DD (0.28%), while UHD has the highest percentage peak area in all the vitamins reported. Furans are heterocyclic compounds, known to possess sweet, roasted, burnt, caramel and sugar notes as previously reported in dawadawa ( Akanni et al., 2018a ; Azokpota et al., 2008 ).…”

“…Esters were the principal compounds reported in this study. Other similar studies on fermented condiments contradict this observation, with pyrazines being the major constituent in sonru , afitin , iru ( Azokpota et al., 2008 ), acids the dominant group in castor oil bean fermented condiment ( Ojinnaka and Ojimelukwe, 2013 ), aldehydes in locust bean daddawa , soybean and melon seed ogiri ( Onyenekwe et al., 2012 ), while aldehydes, acids and ketones were reported to dominate dawadawa from BGN using Bacillus species ( Akanni et al., 2018a ). Nevertheless, esters are major metabolite groups common to several fermented condiments in Africa and are mostly formed during fermentation by esterification of alcohols with fatty acids ( Fan and Qian, 2005 ).…”

“…In African and Asian countries, several alkaline fermented food condiments, such as dawadawa, thua-nao , iru , natto and soumbala, are mostly produced from legumes and from Bambara groundnut ( Fadahunsi and Olubunmi, 2009 ; Parkouda et al., 2009 ; Ademiluyi and Oboh, 2011 ; Akanni et al., 2018a ; Muhammad et al., 2018 ). These fermented condiments are processed mostly through natural fermentation; however, this is not always the case, as some undergo controlled fermentation.…”

“…While few authors have studied the composition of dawadawa ( Akanni et al., 2018a ; Onyenekwe et al., 2012 ; Adebiyi et al., 2019 ), there is still no study providing a comparison of the metabolite profile of two types of dawadawa (dehulled and unhulled) from Bambara groundnut (BGN) obtained through natural fermentation. Thus, this study was aimed to profile metabolites in BGN and dawadawa (dehulled and unhulled) using GC-HRTOF-MS, envisaging that the metabolites would be beneficial to consumers of these products.…”

A comparative study of volatile flavor components in four types of zaoyu using comprehensive two‐dimensional gas chromatography in combination with time‐of‐flight mass spectrometry

“…In this context, it had not only excellent resolution for all compounds but also maintained desirable sensitivity. Two columns of different polar stationary phases are connected in series to perform orthogonal separation (Akanni et al, 2018;Shellie et al, 2001). A first-dimensional column separates the detected sample components, focused by a modulator, and then pulsed into a second-dimensional column for a second separation operation (Adahchour & Brinkman, 2008;Setyaningsih et al, 2019).…”