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Djidjoho Joseph Hounhouigan - One of the best experts on this subject based on the ideXlab platform.
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Optimal fermentation parameters for processing high quality African locust bean Condiments
Journal of Food Science and Technology, 2019Co-Authors: Bidossessi Pélagie Agbobatinkpo, Gbètognon Marc Tossou, Laurent Adinsi, Houédougbé Noèl Akissoe, Djidjoho Joseph HounhouiganAbstract:Fermented African locust bean (ALB) Condiments are widely used to enhance the aroma and the taste of various dishes in West Africa. They are a good source of proteins. Sonru is one of the ALB Condiments processed in Benin using a traditional starter called yanyanku . The variability in sonru processing unit operations (e.g. fermentation) presumably affects the quality (microbiological, biophysical and sensorial) of the final product. This study aimed at optimizing the fermentation step of sonru based on response surface methodology including three-factors [i.e. proportion of yanyanku , fermentation duration and thickness/depth of the layer of ALB (TALB)] and three-level factorial Box Behnken design with four central point replicates. The pH, softness of fermented cotyledons, Bacillus spp. and aerobic mesophilic bacteria count of sonru were evaluated. In addition, consumer acceptability was assessed by 7-hedonic box scale and Just About Right analysis. The pH had an upward trend with the increasing of all factors, and particularly Bacillus spp. count had similar trend with the fermentation duration and TALB whereas maximal penetration force (referred as the softness) had a downward trend with the fermentation duration. The optimal fermented ALB condiment resulted from processing conditions set at 1‰ of yanyanku , 24 h of fermentation and 8.5 cm for TALB. The optimized sonru appeared to be ideal in color, softness and taste. These findings can be used to improve fermented ALB Condiments processing and better control the product quality in African countries. Further studies are needed to improve the odor of sonru .
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microbiological and chemical changes during the fermentation of african locust bean parkia biglobosa to produce afitin iru and sonru three traditional Condiments produced in benin
International Journal of Food Microbiology, 2006Co-Authors: Paulin Azokpota, Djidjoho Joseph Hounhouigan, Mathurin Coffi NagoAbstract:Abstract African locust bean ( Parkia biglobosa ) was processed to produce afitin , iru and sonru , three different types of condiment from Benin. Whereas the fermentation of African locust bean to produce afitin is carried out for 24 h without using any additive, the fermentation for iru and sonru production takes place for 48 h with adding respectively “ iku-iru ” and “ yanyanku ” two traditional malvacene bean-based ( Hibiscus sabdariffa ) additives. The main microorganisms involved in the fermentation of the three Condiments were Bacillus spp., although Staphylococcus spp. was found in lower number. The use of additive seems to enhance the initial Bacillus counts in iru and sonru , but also a slightly higher Staphylococcus count was observed. The number of staphylococci did not exceed 10 2 cfu/g and it was below the detection level at the end of the fermentation (24 h) in afitin ; it reached a level of about 10 6 cfu/g at 12–18 h in iru and sonru followed by a decrease to about 5 × 10 4 cfu/g after 48 h of fermentation. The final pH and total basic volatile nitrogen content of iru and sonru are higher than those of afitin . Proximate composition changes are similar in both fermenting iru and sonru , but different in afitin , the latter showing a slight decrease of proteins of about 5% whereas for iru and sonru they increased to about 6%. Ash, crude fat and fibre contents also increased during the fermentation in the three products whereas total carbohydrates decreased significantly. Due to their long fermentation time, iru and sonru are very soft products as they are preferred by some consumers whereas afitin is preferred with cotyledons having less soft texture.
Mathurin Coffi Nago - One of the best experts on this subject based on the ideXlab platform.
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volatile compounds profile and sensory evaluation of beninese Condiments produced by inocula of bacillus subtilis
Journal of the Science of Food and Agriculture, 2010Co-Authors: Paulin Azokpota, Joseph D Hounhouigan, Nana Takyiwa Annan, Theophile Odjo, Mathurin Coffi Nago, Mogens JakobsenAbstract:BACKGROUND: Three Beninese food Condiments (ABS124h, IBS248h and SBS348h) were produced by controlled fermentation of African locust beans using inocula of pure cultures of Bacillus subtilis, BS1, BS2 and BS3, respectively. Quantitative and qualitative assessments of the volatile compounds in the Condiments produced have been performed using the Likens–Nickerson simultaneous distillation–extraction method and GC–MS analysis, followed by a sensory evaluation in comparison with the spontaneously fermented Condiments. RESULTS: A total of 94 volatile compounds have been found including 53 compounds identified in relatively high concentrations and were subdivided into seven main groups with the predominance of four major groups: pyrazines, aldehydes, ketones and alcohols. Compared to the spontaneously fermented Condiments, volatile compounds identified in controlled fermented Condiments have been found in high number and in concentrations which varied according to the inoculum of B. subtilis used. The Condiments produced with starter cultures scored significantly (P < 0.05) higher for odour than the spontaneously fermented Condiments. But the overall acceptability (7/10) of the two types of Condiments was similar. CONCLUSION: The investigated B. subtilis, BS1, BS2 and BS3 can be considered as potential starter cultures for the fermentation of African locust beans to produce good quality of Beninese food Condiments. Copyright © 2009 Society of Chemical Industry
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diversity of volatile compounds of afitin iru and sonru three fermented food Condiments from benin
World Journal of Microbiology & Biotechnology, 2008Co-Authors: Paulin Azokpota, Joseph D Hounhouigan, Mathurin Coffi Nago, Nana T Annan, Mogens JakobsenAbstract:Volatile compounds in afitin, iru and sonru, three traditional food Condiments produced in Benin by natural fermentation of the African locust bean (Parkia biglobosa) were identified and quantified, using the Likens-Nickerson simultaneous distillation-extraction method and GC-MS analysis. A total of 13 chemical groups of volatile compounds were identified and classified in six major groups: pyrazines, aldehydes, ketones, alcohols, esters and benzene derivatives. From these groups, 2,5–dimethylpyrazine, tetramethylpyrazine, 3-methylbutanal, 2-decanone, 3,5-dimethylphenylmethanol, ethyl linoleate and chlorobenzene were found in higher amounts in the three Condiments. Afitin was characterized by high concentration of 2-decanone, whereas 2,5-dimethylpyrazine, tetramethylpyrazine, 3-methylbutanal and ethyl linoleate were found particularly in higher concentration, both in iru and sonru.
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microbiological and chemical changes during the fermentation of african locust bean parkia biglobosa to produce afitin iru and sonru three traditional Condiments produced in benin
International Journal of Food Microbiology, 2006Co-Authors: Paulin Azokpota, Djidjoho Joseph Hounhouigan, Mathurin Coffi NagoAbstract:Abstract African locust bean ( Parkia biglobosa ) was processed to produce afitin , iru and sonru , three different types of condiment from Benin. Whereas the fermentation of African locust bean to produce afitin is carried out for 24 h without using any additive, the fermentation for iru and sonru production takes place for 48 h with adding respectively “ iku-iru ” and “ yanyanku ” two traditional malvacene bean-based ( Hibiscus sabdariffa ) additives. The main microorganisms involved in the fermentation of the three Condiments were Bacillus spp., although Staphylococcus spp. was found in lower number. The use of additive seems to enhance the initial Bacillus counts in iru and sonru , but also a slightly higher Staphylococcus count was observed. The number of staphylococci did not exceed 10 2 cfu/g and it was below the detection level at the end of the fermentation (24 h) in afitin ; it reached a level of about 10 6 cfu/g at 12–18 h in iru and sonru followed by a decrease to about 5 × 10 4 cfu/g after 48 h of fermentation. The final pH and total basic volatile nitrogen content of iru and sonru are higher than those of afitin . Proximate composition changes are similar in both fermenting iru and sonru , but different in afitin , the latter showing a slight decrease of proteins of about 5% whereas for iru and sonru they increased to about 6%. Ash, crude fat and fibre contents also increased during the fermentation in the three products whereas total carbohydrates decreased significantly. Due to their long fermentation time, iru and sonru are very soft products as they are preferred by some consumers whereas afitin is preferred with cotyledons having less soft texture.
Paulin Azokpota - One of the best experts on this subject based on the ideXlab platform.
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volatile compounds profile and sensory evaluation of beninese Condiments produced by inocula of bacillus subtilis
Journal of the Science of Food and Agriculture, 2010Co-Authors: Paulin Azokpota, Joseph D Hounhouigan, Nana Takyiwa Annan, Theophile Odjo, Mathurin Coffi Nago, Mogens JakobsenAbstract:BACKGROUND: Three Beninese food Condiments (ABS124h, IBS248h and SBS348h) were produced by controlled fermentation of African locust beans using inocula of pure cultures of Bacillus subtilis, BS1, BS2 and BS3, respectively. Quantitative and qualitative assessments of the volatile compounds in the Condiments produced have been performed using the Likens–Nickerson simultaneous distillation–extraction method and GC–MS analysis, followed by a sensory evaluation in comparison with the spontaneously fermented Condiments. RESULTS: A total of 94 volatile compounds have been found including 53 compounds identified in relatively high concentrations and were subdivided into seven main groups with the predominance of four major groups: pyrazines, aldehydes, ketones and alcohols. Compared to the spontaneously fermented Condiments, volatile compounds identified in controlled fermented Condiments have been found in high number and in concentrations which varied according to the inoculum of B. subtilis used. The Condiments produced with starter cultures scored significantly (P < 0.05) higher for odour than the spontaneously fermented Condiments. But the overall acceptability (7/10) of the two types of Condiments was similar. CONCLUSION: The investigated B. subtilis, BS1, BS2 and BS3 can be considered as potential starter cultures for the fermentation of African locust beans to produce good quality of Beninese food Condiments. Copyright © 2009 Society of Chemical Industry
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the microbiology of alkaline fermentation of indigenous seeds used as food Condiments in africa and asia
Critical Reviews in Microbiology, 2009Co-Authors: Charles Parkouda, Paulin Azokpota, Joseph D Hounhouigan, Dennis Sandris Nielsen, Labia Ivette Irene Ouoba, Wisdom Kofi Amoaawua, Line Thorsen, Jan Skov Jensen, Kwaku Tanodebrah, Brehima DiawaraAbstract:Alkaline-fermented food Condiments play an important role in the diets of many people in developing and a few developed countries. The rise in pH during production of these foods is due to the ability of the dominant microorganisms, Bacillus spp., to hydrolyze proteins into amino acids and ammonia. Studies have been undertaken which have investigated a number of these products like dawadawa, ugba, bikalga, kinema, natto, and thua-nao. In this review, current knowledge about the principal microbiological activities and biochemical modifications which occur during the processing of the alkaline Condiments including nutritional, antimicrobial, and probiotic aspects are discussed. The current use of molecular biology methods in microbiological research has allowed unambiguous and more reliable identification of microorganisms involved in these fermentations generating sufficient knowledge for the selection of potential starter cultures for controlled and better production procedures for alkaline-fermented seeds Condiments.
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diversity of volatile compounds of afitin iru and sonru three fermented food Condiments from benin
World Journal of Microbiology & Biotechnology, 2008Co-Authors: Paulin Azokpota, Joseph D Hounhouigan, Mathurin Coffi Nago, Nana T Annan, Mogens JakobsenAbstract:Volatile compounds in afitin, iru and sonru, three traditional food Condiments produced in Benin by natural fermentation of the African locust bean (Parkia biglobosa) were identified and quantified, using the Likens-Nickerson simultaneous distillation-extraction method and GC-MS analysis. A total of 13 chemical groups of volatile compounds were identified and classified in six major groups: pyrazines, aldehydes, ketones, alcohols, esters and benzene derivatives. From these groups, 2,5–dimethylpyrazine, tetramethylpyrazine, 3-methylbutanal, 2-decanone, 3,5-dimethylphenylmethanol, ethyl linoleate and chlorobenzene were found in higher amounts in the three Condiments. Afitin was characterized by high concentration of 2-decanone, whereas 2,5-dimethylpyrazine, tetramethylpyrazine, 3-methylbutanal and ethyl linoleate were found particularly in higher concentration, both in iru and sonru.
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microbiological and chemical changes during the fermentation of african locust bean parkia biglobosa to produce afitin iru and sonru three traditional Condiments produced in benin
International Journal of Food Microbiology, 2006Co-Authors: Paulin Azokpota, Djidjoho Joseph Hounhouigan, Mathurin Coffi NagoAbstract:Abstract African locust bean ( Parkia biglobosa ) was processed to produce afitin , iru and sonru , three different types of condiment from Benin. Whereas the fermentation of African locust bean to produce afitin is carried out for 24 h without using any additive, the fermentation for iru and sonru production takes place for 48 h with adding respectively “ iku-iru ” and “ yanyanku ” two traditional malvacene bean-based ( Hibiscus sabdariffa ) additives. The main microorganisms involved in the fermentation of the three Condiments were Bacillus spp., although Staphylococcus spp. was found in lower number. The use of additive seems to enhance the initial Bacillus counts in iru and sonru , but also a slightly higher Staphylococcus count was observed. The number of staphylococci did not exceed 10 2 cfu/g and it was below the detection level at the end of the fermentation (24 h) in afitin ; it reached a level of about 10 6 cfu/g at 12–18 h in iru and sonru followed by a decrease to about 5 × 10 4 cfu/g after 48 h of fermentation. The final pH and total basic volatile nitrogen content of iru and sonru are higher than those of afitin . Proximate composition changes are similar in both fermenting iru and sonru , but different in afitin , the latter showing a slight decrease of proteins of about 5% whereas for iru and sonru they increased to about 6%. Ash, crude fat and fibre contents also increased during the fermentation in the three products whereas total carbohydrates decreased significantly. Due to their long fermentation time, iru and sonru are very soft products as they are preferred by some consumers whereas afitin is preferred with cotyledons having less soft texture.
Gerardo Zamora - One of the best experts on this subject based on the ideXlab platform.
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fortification of Condiments with micronutrients in public health from proof of concept to scaling up
Annals of the New York Academy of Sciences, 2016Co-Authors: Maria Nieves Garciacasal, Juan Pablo Penarosas, Mireille Mclean, Luz Maria Deregil, Gerardo ZamoraAbstract:: Fortification of Condiments or seasonings may be useful for delivering micronutrients if they are consumed consistently by most of the population, as occurs in many countries. The World Health Organization, in collaboration with the Micronutrient Initiative and the Sackler Institute for Nutrition Science at the New York Academy of Sciences, convened a technical consultation on "Fortification of Condiments and Seasonings with Vitamins and Minerals in Public Health: from Proof of Concept to Scaling Up" to review the role of Condiments and seasonings in improving micronutrient status, as constituents of regular diets and patterns of production and consumption worldwide. The consultation covered aspects related to implementation, monitoring, evaluation, and legal frameworks of fortification programs, as well as food safety and policy coherence for condiment fortification in the context of other public health strategies. This paper introduces the background and rationale of the technical consultation, synopsizes the presentations, and provides a summary of the main considerations proposed by the working groups.
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large scale fortification of Condiments and seasonings as a public health strategy equity considerations for implementation
Annals of the New York Academy of Sciences, 2016Co-Authors: Gerardo Zamora, Monica C Floresurrutia, Analucia MayenAbstract:Fortification of staple foods with vitamins and minerals is an effective approach to increase micronutrient intake and improve nutritional status. The specific use of Condiments and seasonings as vehicles in large-scale fortification programs is a relatively new public health strategy. This paper underscores equity considerations for the implementation of large-scale fortification of Condiments and seasonings as a public health strategy by examining nonexhaustive examples of programmatic experiences and pilot projects in various settings. An overview of conceptual elements in implementation research and equity is presented, followed by an examination of equity considerations for five implementation strategies: (1) enhancing the capabilities of the public sector, (2) improving the performance of implementing agencies, (3) strengthening the capabilities and performance of frontline workers, (3) empowering communities and individuals, and (4) supporting multiple stakeholders engaged in improving health. Finally, specific considerations related to intersectoral action are considered. Large-scale fortification of Condiments and seasonings cannot be a standalone strategy and needs to be implemented with concurrent and coordinated public health strategies, which should be informed by a health equity lens.
Luis A Mejia - One of the best experts on this subject based on the ideXlab platform.
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performance factors influencing efficacy and effectiveness of iron fortification programs of Condiments for improving anemia prevalence and iron status in populations a systematic review
Nutrients, 2020Co-Authors: Anna W Waller, Juan E Andrade, Luis A MejiaAbstract:Iron fortification of staple foods is a common practice around the world to reduce the prevalence of iron-deficiency anemia. More recently, fortified Condiments, including salts, sauces, and powders, have been tested in various efficacy trials. However, there is limited information on how nutritional, environmental, and experimental factors affect their efficacy and effectiveness. The purpose of the present work was to systematically review performance factors affecting the efficacy of condiment fortification trials. Three databases were searched using a standardized keyword search and included based on four-point inclusion criteria. Studies were evaluated against a quality assessment tool and effect sizes were calculated. Studies were ranked as low or high performing, based on whether or not they significantly improved iron-deficiency outcomes (hemoglobin, anemia prevalence, and ferritin levels). Of the 955 retrieved studies, 23 were included—of which, nine performed poorly, eight performed highly, and six were classified as neither because they did not meet the criteria of assessing the three iron outcomes. Results showed that unsuccessful trials did not consider environmental factors such as parasitic infections, nutritional factors such as micronutrient deficiencies other than iron, consumer acceptability of the product or experimental factors such as monitoring and adherence to the trials. Two common performing factors identified among those studies performing highly vs. those that did not were the control of sensory changes and monitoring of consumption compliance (i.e., dose delivery). The present work can be used as decision-making support for nutrition policy makers when determining the appropriate implementation of condiment fortification programs.
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industrial processing of Condiments and seasonings and its implications for micronutrient fortification
Annals of the New York Academy of Sciences, 2015Co-Authors: Elvira Gonzalez De Mejia, Yolanda Aguileragutierrez, Maria A Martincabrejas, Luis A MejiaAbstract:Opportunities exist for micronutrient fortification of Condiments and seasonings to combat vitamin or mineral deficiencies. This paper reviews the available technologies for industrial processing of Condiments and seasonings and their fortification with micronutrients. The industrial processes to manufacture commonly consumed Condiments and seasonings, such as soy sauce, bouillon cubes, fish sauce, spices, and other relevant products, are described. The impact of processing on fortification is evaluated, considering both the type of vehicle and the fortificant used. The analyzed technologies represent effective strategies for mineral fortification, particularly with iodine and iron. However, fortification with vitamins has been more challenging, owing to sensory changes of the finished product and a poor stability of the fortificant when using certain vehicles. Therefore, more studies are needed in this area in collaboration with governments, the food industry, and vitamin suppliers. Despite the technical difficulties encountered, the current processing technologies for the production of Condiments and seasonings can be adapted and refined to allow their successful fortification with micronutrients.
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the global regulatory landscape regarding micronutrient fortification of Condiments and seasonings
Annals of the New York Academy of Sciences, 2015Co-Authors: Luis A Mejia, Allyson M BowerAbstract:Fortification of staple foods has been a successful strategy for combatting micronutrient deficiency. Recently, fortification of Condiments and seasonings has been considered as a new approach to mitigate micronutrient deficiencies worldwide. The regulatory environment of already existing programs must be examined to assess their safety, efficacy, and sustainability as this strategy expands globally. The objective of this review is to summarize the global regulatory landscape for the fortification of Condiments and seasonings. Presently, legislation regarding the fortification of Condiments and seasonings is primarily voluntary and limited to a few nations in Asia. The only dietary vehicles addressed are salt, soy sauce, and fish sauce, and the micronutrients addressed are iron and iodine. A marketing-driven introduction of fortified seasoning powders with iron, and indirectly with iodine, is also gaining popularity in Africa, Central America, and Caribbean countries. It is recommended that legislation regarding food fortification be mandatory in nature and follow established CODEX and World Trade Organization principles as well as World Health Organization/Food and Agriculture Organization of the United Nations fortification guidelines to ensure that these programs are safe, effective, and sustainable.
