Tiger nut (Cyperus esculentus) is an underutilized tuber and a non-conventional oil seed which are known for their biological effect. The transformation of tubers into nutritional and stable flour could be important f...Tiger nut (Cyperus esculentus) is an underutilized tuber and a non-conventional oil seed which are known for their biological effect. The transformation of tubers into nutritional and stable flour could be important for West Africa populations. Thus, roasting is a process that improves the biochemical composition of seeds. The purpose of this study was to optimize temperature and roasting time on Tiger nut’s tubers in order to produce high nutritional tiger nut flour. A response surface methodology was used to optimize the roasting process in a temperature range (130°C - 150°C) and in a duration range (20 - 35 min). The data are processed by the software Statgraphic Centurion XVI version 16.2.04. Total polyphenols and flavonoids contents, antioxidant activity, titratable acidity, browning index and Maillard reaction products absorbance were evaluated. A second-order polynomial model was established to predict optimal values, included temperature and time. The contents of polyphenols and flavonoids range respectively from 0.196 to 0.891 g GAE/100g and from 0.022 to 0.051 g CE/100g, the antioxidant activity ranges from 25.21 to 57.09%, titratable acidity varies between 0.193 and 0.472 g/100g, the browning index from 28.42 to 56.20 and the absorbances at 420 nm of Maillard Reactions Products ranged between 0.365 and 0.897. The global desirability was 90%. Roasting had significant effects (p 0.05) on titratable acidity, browning index and antioxidant activity. The optimum roasting conditions were established at the temperature of 147°C for 38 minutes. Experimental values of parameter for flour obtained in optimal condition were proximate to predict values excepted titratable acidity. The model performance is acceptable for this study. The research for the optimal roasting conditions for tiger nut reveals an appropriate temperature and time combination which could improve the biochemical composition with a more attractive color.展开更多
In this study, the effect of extraction processes on the physicochemical characteristics and antioxidant potential of baobab (Adansonia digitata L.) seed oil was evaluated. The oils were extracted, on the one hand, by...In this study, the effect of extraction processes on the physicochemical characteristics and antioxidant potential of baobab (Adansonia digitata L.) seed oil was evaluated. The oils were extracted, on the one hand, by cold pressing, and on the other hand, with three types of organic solvents (acetone, chloroform, n-hexane). The recorded results indicated that the extraction yield of baobab oil was significantly impacted by both the extraction method and the polarity of the solvent used. In addition, chloroform provides the best extraction yield (40.12 ± 0.607). However, extraction by cold pressure preserves at best the physicochemical and bioactive properties of the extracted oils. Indeed, the pressing oil contains a content of phenolic compounds (0.047 ± 0.0024 mgEAG/g of oil) and a very high radical scavenging activity (DPPH) (31.71% ± 0.61%). For the various oils extracted, the minimum and maximum values were 0.50 and 3.17 mEq?kg-1;56.26 and 99.113 mgI2?100 g-1;1.457 and 1.465;205.37 and 233.587 mgKOH/g respectively for the peroxide, iodine, refractive and saponification values. The color parameters (L*, a* and b*) of the oils also differ depending on the nature of the organic solvent used. Principal component analysis (PCA) and correlation analysis were performed on the physicochemical properties and the antioxidant potential of the extracted oils. Therefore, the results suggest the mixed use of acetone and hexane to obtain oil comparable to that extracted by cold pressing.展开更多
As a good food supply for the local people in various Senegalese regions, the forest fruits are becoming very important. They are using between foods or main condiment for dishes in many part of Africa. These fruits r...As a good food supply for the local people in various Senegalese regions, the forest fruits are becoming very important. They are using between foods or main condiment for dishes in many part of Africa. These fruits represent non negligible sources of vitamins, carbohydrates and minerals. Instead of more commercialized species such as Adansonia digitata L., Detarium senegalensis J.F.Gmel., Saba senegalensis (A.DC.) Pichon, Tamarindus indica L., this article focused on nutritional values of other fruits with little interest or neglected. These species were Ficus gnaphalocarpa, L., Cordyla pinnata (Lepr. ex A.Rich.) Milne-Redh. and Icacina senegalensis, harvested in soudano-sahelian zone;while Sarcocephalus latifolius (Sm.) E.A. Bruce belongs to Sudanese zone. The fruit pulps were isolated and freeze dried before analysis. The results showed that acidity, vitamin C and total minerals were significantly different from one fruit to another. S. latifolius with the highest acidity content (402.43 mg/100 g) and best vitamin C content if 1488 mg/100 g were found. Also as results, S. latifolius provided high protein content nearby the 20%. The caloric contributing (kcal/100 g) were 102.5, 177 and 132 respectively for F. gnaphalocarpa, C. pinnata, and S. latifolius. The ash contents were the same for all species (4.5%), indicating the richness in mineral elements. Furthermore, all species in this study were good sources of iron, copper and zinc. However, small amounts of sodium were noticed in all samples. Analysis of total sugars and their profile showed that I. senegalensis and C. pinnata were more appreciated. These results predicted the useful incomes for forest fruits in human being. Lot of medicinal virtues has been recognized from these fruits. The increase in value and the preservation of the biodiversity are necessary particularly for C. pinnata which presents a serious threat because of the strong income for wood production.展开更多
Tiger nut is a comestible tuber which offers many under products such as yoghurt. The parameters influencing the quality of yoghurt being numerous, response surface methodology was used to optimize the formulation in ...Tiger nut is a comestible tuber which offers many under products such as yoghurt. The parameters influencing the quality of yoghurt being numerous, response surface methodology was used to optimize the formulation in order to reach a low intake of milk powder. The volume of tiger nut milk, mass milk powder and sugar mass are the factors monitored while the titratable acidity (AT), pH, dry soluble extract (ESS), ash, viscosity and color are the expected responses in these tests. The data are processed with a degree of confidence p < 0.05 associated with statistical analysis by the software Statgraphic Centurion XVI version 16.2.04. The different tests show that the factors have overall significant effects (p < 0.05) on the acidity, the ashes and the Whiteness index. The linear and quadratic factors of tiger nuts milk as well as those linears of the milk powder have significant effects (p < 0.05) on the pH and the ashes. The linear factors of milk powder have significant effects on DSE, AT and pH. The optimal formulation yielded a volume of tiger nut milk equal to 3.7 L/kg, a mass of powder milk of 63.4 g and 75 g of sugar for one kilogram of yogurt. With a desirability of 75%, this model is apt to explain the results and the experimental values fit with the predicted ones and are within the norms. The proximate analysis of optimal yoghurt formulation shows that fat and proteins contents are respectively 5.67% and 2.2%. Calcium, magnesium and potassium contents are respectively 160, 40 and 180 mg in 100 g of yoghurt.展开更多
Boumkaye is a traditional fermented millet-based drink (Pennisetum glaucum L.) produced in Casamance (region in Senegal). Unknown and circumcised beverage, it has therapeutic properties due to aqueous creeper extracts...Boumkaye is a traditional fermented millet-based drink (Pennisetum glaucum L.) produced in Casamance (region in Senegal). Unknown and circumcised beverage, it has therapeutic properties due to aqueous creeper extracts from Abrus pulchellus plant and naturally present during the process. The objective of this work was to investigate the fabrication process of a millet-based beverage as an alternative source of nutrients. The diagnosis of beverage production by monitoring its physical and chemical parameters during two months of storage at room temperature was studied. The established manufacturing process, composed by a production of aqueous extracts after maceration of the Abrus pulchellus vines, a preparation of millet slurry, and a fermentation step to obtain the Boumkaye, has several features. The study of aging process showed probable lactic and alcoholic fermentations. Further, the finished Boumkaye was characterized by a high acidity (pH of 3), an alcohol content of 5 g/100g and contains an appreciable amount of polyphenols (54.46 mg/100g).展开更多
Native of West Africa, Saba senegalensis belongs to the family of Apocynaceae, and is a wild plant that is mainly exploited in the diet. It grows mainly along riverbanks, in wooded savannah areas in humid areas, in ga...Native of West Africa, Saba senegalensis belongs to the family of Apocynaceae, and is a wild plant that is mainly exploited in the diet. It grows mainly along riverbanks, in wooded savannah areas in humid areas, in gallery forests and in rocky ravines and hills. Saba senegalensis is a large woody liana with white latex, dark gray bark, can reach more than 40 m high and a trunk that can measure up to 47 cm in diameter. The fruit is a globose shell, 7 to 10 cm long, 6 to 8 cm wide. The leaves are opposite, elliptical, dark green in color, about 8 to 15 cm long and 4 to 6 cm wide. This fruit is characterized by its richness in antioxidant molecules especially vitamin C (480 mg/100 g) and total polyphenols (945.83 mg/100 g). The fruit contents 41.43 until 80% water with a low pH (2.24). In Senegal, the fruit is eaten as it or transformed into puree, nectar, syrup, canned etc. It is a plant that has enormous therapeutic virtues, from the fruit to the roots through the leaves, bark, and latex. Despite its high nutritional potential, its many therapeutic virtues and its economic potential, Saba senegalensis remains under-exploited. Further researches on the nutritional and therapeutic properties deserve to be conducted.展开更多
Cassava (Manihot esculenta Crantz) is a starchy staple food that previous researches have showed to contain cyanogenic compounds, precursors of hydrocyanic acid, undoubtedly toxic for humans. With the aim to determine...Cassava (Manihot esculenta Crantz) is a starchy staple food that previous researches have showed to contain cyanogenic compounds, precursors of hydrocyanic acid, undoubtedly toxic for humans. With the aim to determine food security in cassava, this study developed a simple, fast and less expensive step for quantifying cyanide ions by using micro-diffusion with modified Conway cells. After an enzymatic degradation, the cyanide ions were quantified by electrochemical procedures. The validation of this method is estimated. The concentration of cyanide ions at different part of the samples was determined. The results showed high toxicity in some fresh Senegalese consumed cassava varieties (>100 mg HCN·kg﹣1). However, in the processed cassava products, less than 10 mg HCN·kg﹣1 was found in the different varieties studied except for the chips where the levels of CN﹣ contents were important (>49 mg HCN·kg﹣1).展开更多
文摘Tiger nut (Cyperus esculentus) is an underutilized tuber and a non-conventional oil seed which are known for their biological effect. The transformation of tubers into nutritional and stable flour could be important for West Africa populations. Thus, roasting is a process that improves the biochemical composition of seeds. The purpose of this study was to optimize temperature and roasting time on Tiger nut’s tubers in order to produce high nutritional tiger nut flour. A response surface methodology was used to optimize the roasting process in a temperature range (130°C - 150°C) and in a duration range (20 - 35 min). The data are processed by the software Statgraphic Centurion XVI version 16.2.04. Total polyphenols and flavonoids contents, antioxidant activity, titratable acidity, browning index and Maillard reaction products absorbance were evaluated. A second-order polynomial model was established to predict optimal values, included temperature and time. The contents of polyphenols and flavonoids range respectively from 0.196 to 0.891 g GAE/100g and from 0.022 to 0.051 g CE/100g, the antioxidant activity ranges from 25.21 to 57.09%, titratable acidity varies between 0.193 and 0.472 g/100g, the browning index from 28.42 to 56.20 and the absorbances at 420 nm of Maillard Reactions Products ranged between 0.365 and 0.897. The global desirability was 90%. Roasting had significant effects (p 0.05) on titratable acidity, browning index and antioxidant activity. The optimum roasting conditions were established at the temperature of 147°C for 38 minutes. Experimental values of parameter for flour obtained in optimal condition were proximate to predict values excepted titratable acidity. The model performance is acceptable for this study. The research for the optimal roasting conditions for tiger nut reveals an appropriate temperature and time combination which could improve the biochemical composition with a more attractive color.
文摘In this study, the effect of extraction processes on the physicochemical characteristics and antioxidant potential of baobab (Adansonia digitata L.) seed oil was evaluated. The oils were extracted, on the one hand, by cold pressing, and on the other hand, with three types of organic solvents (acetone, chloroform, n-hexane). The recorded results indicated that the extraction yield of baobab oil was significantly impacted by both the extraction method and the polarity of the solvent used. In addition, chloroform provides the best extraction yield (40.12 ± 0.607). However, extraction by cold pressure preserves at best the physicochemical and bioactive properties of the extracted oils. Indeed, the pressing oil contains a content of phenolic compounds (0.047 ± 0.0024 mgEAG/g of oil) and a very high radical scavenging activity (DPPH) (31.71% ± 0.61%). For the various oils extracted, the minimum and maximum values were 0.50 and 3.17 mEq?kg-1;56.26 and 99.113 mgI2?100 g-1;1.457 and 1.465;205.37 and 233.587 mgKOH/g respectively for the peroxide, iodine, refractive and saponification values. The color parameters (L*, a* and b*) of the oils also differ depending on the nature of the organic solvent used. Principal component analysis (PCA) and correlation analysis were performed on the physicochemical properties and the antioxidant potential of the extracted oils. Therefore, the results suggest the mixed use of acetone and hexane to obtain oil comparable to that extracted by cold pressing.
文摘As a good food supply for the local people in various Senegalese regions, the forest fruits are becoming very important. They are using between foods or main condiment for dishes in many part of Africa. These fruits represent non negligible sources of vitamins, carbohydrates and minerals. Instead of more commercialized species such as Adansonia digitata L., Detarium senegalensis J.F.Gmel., Saba senegalensis (A.DC.) Pichon, Tamarindus indica L., this article focused on nutritional values of other fruits with little interest or neglected. These species were Ficus gnaphalocarpa, L., Cordyla pinnata (Lepr. ex A.Rich.) Milne-Redh. and Icacina senegalensis, harvested in soudano-sahelian zone;while Sarcocephalus latifolius (Sm.) E.A. Bruce belongs to Sudanese zone. The fruit pulps were isolated and freeze dried before analysis. The results showed that acidity, vitamin C and total minerals were significantly different from one fruit to another. S. latifolius with the highest acidity content (402.43 mg/100 g) and best vitamin C content if 1488 mg/100 g were found. Also as results, S. latifolius provided high protein content nearby the 20%. The caloric contributing (kcal/100 g) were 102.5, 177 and 132 respectively for F. gnaphalocarpa, C. pinnata, and S. latifolius. The ash contents were the same for all species (4.5%), indicating the richness in mineral elements. Furthermore, all species in this study were good sources of iron, copper and zinc. However, small amounts of sodium were noticed in all samples. Analysis of total sugars and their profile showed that I. senegalensis and C. pinnata were more appreciated. These results predicted the useful incomes for forest fruits in human being. Lot of medicinal virtues has been recognized from these fruits. The increase in value and the preservation of the biodiversity are necessary particularly for C. pinnata which presents a serious threat because of the strong income for wood production.
文摘Tiger nut is a comestible tuber which offers many under products such as yoghurt. The parameters influencing the quality of yoghurt being numerous, response surface methodology was used to optimize the formulation in order to reach a low intake of milk powder. The volume of tiger nut milk, mass milk powder and sugar mass are the factors monitored while the titratable acidity (AT), pH, dry soluble extract (ESS), ash, viscosity and color are the expected responses in these tests. The data are processed with a degree of confidence p < 0.05 associated with statistical analysis by the software Statgraphic Centurion XVI version 16.2.04. The different tests show that the factors have overall significant effects (p < 0.05) on the acidity, the ashes and the Whiteness index. The linear and quadratic factors of tiger nuts milk as well as those linears of the milk powder have significant effects (p < 0.05) on the pH and the ashes. The linear factors of milk powder have significant effects on DSE, AT and pH. The optimal formulation yielded a volume of tiger nut milk equal to 3.7 L/kg, a mass of powder milk of 63.4 g and 75 g of sugar for one kilogram of yogurt. With a desirability of 75%, this model is apt to explain the results and the experimental values fit with the predicted ones and are within the norms. The proximate analysis of optimal yoghurt formulation shows that fat and proteins contents are respectively 5.67% and 2.2%. Calcium, magnesium and potassium contents are respectively 160, 40 and 180 mg in 100 g of yoghurt.
文摘Boumkaye is a traditional fermented millet-based drink (Pennisetum glaucum L.) produced in Casamance (region in Senegal). Unknown and circumcised beverage, it has therapeutic properties due to aqueous creeper extracts from Abrus pulchellus plant and naturally present during the process. The objective of this work was to investigate the fabrication process of a millet-based beverage as an alternative source of nutrients. The diagnosis of beverage production by monitoring its physical and chemical parameters during two months of storage at room temperature was studied. The established manufacturing process, composed by a production of aqueous extracts after maceration of the Abrus pulchellus vines, a preparation of millet slurry, and a fermentation step to obtain the Boumkaye, has several features. The study of aging process showed probable lactic and alcoholic fermentations. Further, the finished Boumkaye was characterized by a high acidity (pH of 3), an alcohol content of 5 g/100g and contains an appreciable amount of polyphenols (54.46 mg/100g).
文摘Native of West Africa, Saba senegalensis belongs to the family of Apocynaceae, and is a wild plant that is mainly exploited in the diet. It grows mainly along riverbanks, in wooded savannah areas in humid areas, in gallery forests and in rocky ravines and hills. Saba senegalensis is a large woody liana with white latex, dark gray bark, can reach more than 40 m high and a trunk that can measure up to 47 cm in diameter. The fruit is a globose shell, 7 to 10 cm long, 6 to 8 cm wide. The leaves are opposite, elliptical, dark green in color, about 8 to 15 cm long and 4 to 6 cm wide. This fruit is characterized by its richness in antioxidant molecules especially vitamin C (480 mg/100 g) and total polyphenols (945.83 mg/100 g). The fruit contents 41.43 until 80% water with a low pH (2.24). In Senegal, the fruit is eaten as it or transformed into puree, nectar, syrup, canned etc. It is a plant that has enormous therapeutic virtues, from the fruit to the roots through the leaves, bark, and latex. Despite its high nutritional potential, its many therapeutic virtues and its economic potential, Saba senegalensis remains under-exploited. Further researches on the nutritional and therapeutic properties deserve to be conducted.
文摘Cassava (Manihot esculenta Crantz) is a starchy staple food that previous researches have showed to contain cyanogenic compounds, precursors of hydrocyanic acid, undoubtedly toxic for humans. With the aim to determine food security in cassava, this study developed a simple, fast and less expensive step for quantifying cyanide ions by using micro-diffusion with modified Conway cells. After an enzymatic degradation, the cyanide ions were quantified by electrochemical procedures. The validation of this method is estimated. The concentration of cyanide ions at different part of the samples was determined. The results showed high toxicity in some fresh Senegalese consumed cassava varieties (>100 mg HCN·kg﹣1). However, in the processed cassava products, less than 10 mg HCN·kg﹣1 was found in the different varieties studied except for the chips where the levels of CN﹣ contents were important (>49 mg HCN·kg﹣1).
