The methods of preparation, conservation and sale of Garba, the traditional Ivorian street meal, abundantly consumed in Côte d’Ivoire, can be exposed to various infections resulting in the poisoning of cons...The methods of preparation, conservation and sale of Garba, the traditional Ivorian street meal, abundantly consumed in Côte d’Ivoire, can be exposed to various infections resulting in the poisoning of consumers. The aim of this study was to evaluate the hygienic quality of Garba through the analysis and the determination of certain toxic chemicals. In three hundred (300) samples of Garba collected in four districts in Abidjan, toxic metals (cadmium, mercury, lead), biogenic amine (histamine) and mycotoxins (aflatoxins and ochratoxin A) were detected and quantified using official standardized methods. Different toxics analyzed were present at various levels in the Garba. The mercury, lead, cadmium and histamine levels in the Garba were respectively 0.19 mg/kg, 0.19 mg/kg, 0.03 mg/kg and 32.69 mg/kg. The detected mycotoxins included aflatoxins B1, B2, G1, G2 and ochratoxin A, with respective average proportions of 3.44 μg/kg, 1.90 μg/kg, 8.07 μg/kg, 0.56 μg/kg and 0.42 μg/kg. The mycotoxins levels in the Garba are higher than the recommended toxic levels, particularly the ones in aflatoxin B1 and G1. This suggests a sanitary risk associated with the consumption of this meal. Consequently, awareness campaigns and training of the Garba sellers in hygiene and a better regulation of this sector by the competent authorities are required.展开更多
This current study aims at determining the profile and contents of degradation compounds produced during the interaction between the frying oils and tuna fish involved in the cooking of “Garba”, a street food largel...This current study aims at determining the profile and contents of degradation compounds produced during the interaction between the frying oils and tuna fish involved in the cooking of “Garba”, a street food largely consumed in Côte d’Ivoire. For this purpose, the peroxide index and the neoformed compounds, especially trans fatty acids, acrylamid, polycyclic aromatic hydrocarbons were determined. This trial was carried out on 90 samples of frying oils and fried tuna fish collected from restaurant owners of “Garba” food in three locations in Abidjan. The samples were divided into three groups (G1, G2, and G3) according to the similarity of the practices adopted by the restorers. The results show that the peroxide values (14.95;15.01 and 11.97 meqO2/kg) of the oils respectively for G2, G3, and G1 are higher than the values fixed by the Codex Alimentarius. The trans fatty acid contents of the frying oils were 56.80%;61.01% and 55.18% respectively for G3, G2 and G1. The average acrylamide content of fried Tuna (69.43 μg/kg) is higher than the value recorded in the cooking oil (19.99 μg/kg). The average contents of the eleven HAPs determined in the oils are higher than those of the Tuna. The Benzo (a) pyrene contents of both matrices are lower than the EU standard 1881/2011 except for the G2 oil (2.66 μg/kg). Increased consumption of “Garba” may pose health risks to consumers as practices of frying Tuna generate compounds that are harmful to human health.展开更多
Many lifestyle factors can affect health, but nutrition is an important, modifiable, and powerful factor in promoting health, preventing and treating disease, and improving quality of life. Inadequate dietary intake, ...Many lifestyle factors can affect health, but nutrition is an important, modifiable, and powerful factor in promoting health, preventing and treating disease, and improving quality of life. Inadequate dietary intake, regardless of the cause, can have negative effects on human growth and development. Analysis of tuna “Garba” and rice with eggplant sauce consumed in Abidjan (Côte d’Ivoire) revealed low levels of water-soluble B vitamins. Also, the analysis of these dishes observed the presence of histidine, leucine, valine, glutamine, arginine, cysteine and alanine. The tuna “Garba” (Gab) dish showed levels in amino acids ranging from 69.8 ± 1.33 to 764 ± 2.08 mg/kg and 77.1 ± 1.95 to 754.67 ± 2.8 mg/kg in the eggplant sauce rice (Risa) dish. During 15 days of consumption of these dishes by the wistar rats, anthropometric parameters, namely body length and abdominal circumference, showed a significant increase in the rats consuming the rice eggplant sauce. The rats showed BMI, Lee’s Index and Adipocyte Index ranged from 0.27 ± 0.01 to 0.31 ± 0.01 g/cm<sup>2</sup>;0.25 ± 0.01 to 0.26 ± 0.00 cm and 1.67% ± 0.25% to 1.96% ± 0.21% respectively. The nutritional profiling of these two street foods by LIM and SAIN score presented poor profiles.展开更多
文摘The methods of preparation, conservation and sale of Garba, the traditional Ivorian street meal, abundantly consumed in Côte d’Ivoire, can be exposed to various infections resulting in the poisoning of consumers. The aim of this study was to evaluate the hygienic quality of Garba through the analysis and the determination of certain toxic chemicals. In three hundred (300) samples of Garba collected in four districts in Abidjan, toxic metals (cadmium, mercury, lead), biogenic amine (histamine) and mycotoxins (aflatoxins and ochratoxin A) were detected and quantified using official standardized methods. Different toxics analyzed were present at various levels in the Garba. The mercury, lead, cadmium and histamine levels in the Garba were respectively 0.19 mg/kg, 0.19 mg/kg, 0.03 mg/kg and 32.69 mg/kg. The detected mycotoxins included aflatoxins B1, B2, G1, G2 and ochratoxin A, with respective average proportions of 3.44 μg/kg, 1.90 μg/kg, 8.07 μg/kg, 0.56 μg/kg and 0.42 μg/kg. The mycotoxins levels in the Garba are higher than the recommended toxic levels, particularly the ones in aflatoxin B1 and G1. This suggests a sanitary risk associated with the consumption of this meal. Consequently, awareness campaigns and training of the Garba sellers in hygiene and a better regulation of this sector by the competent authorities are required.
文摘This current study aims at determining the profile and contents of degradation compounds produced during the interaction between the frying oils and tuna fish involved in the cooking of “Garba”, a street food largely consumed in Côte d’Ivoire. For this purpose, the peroxide index and the neoformed compounds, especially trans fatty acids, acrylamid, polycyclic aromatic hydrocarbons were determined. This trial was carried out on 90 samples of frying oils and fried tuna fish collected from restaurant owners of “Garba” food in three locations in Abidjan. The samples were divided into three groups (G1, G2, and G3) according to the similarity of the practices adopted by the restorers. The results show that the peroxide values (14.95;15.01 and 11.97 meqO2/kg) of the oils respectively for G2, G3, and G1 are higher than the values fixed by the Codex Alimentarius. The trans fatty acid contents of the frying oils were 56.80%;61.01% and 55.18% respectively for G3, G2 and G1. The average acrylamide content of fried Tuna (69.43 μg/kg) is higher than the value recorded in the cooking oil (19.99 μg/kg). The average contents of the eleven HAPs determined in the oils are higher than those of the Tuna. The Benzo (a) pyrene contents of both matrices are lower than the EU standard 1881/2011 except for the G2 oil (2.66 μg/kg). Increased consumption of “Garba” may pose health risks to consumers as practices of frying Tuna generate compounds that are harmful to human health.
文摘Many lifestyle factors can affect health, but nutrition is an important, modifiable, and powerful factor in promoting health, preventing and treating disease, and improving quality of life. Inadequate dietary intake, regardless of the cause, can have negative effects on human growth and development. Analysis of tuna “Garba” and rice with eggplant sauce consumed in Abidjan (Côte d’Ivoire) revealed low levels of water-soluble B vitamins. Also, the analysis of these dishes observed the presence of histidine, leucine, valine, glutamine, arginine, cysteine and alanine. The tuna “Garba” (Gab) dish showed levels in amino acids ranging from 69.8 ± 1.33 to 764 ± 2.08 mg/kg and 77.1 ± 1.95 to 754.67 ± 2.8 mg/kg in the eggplant sauce rice (Risa) dish. During 15 days of consumption of these dishes by the wistar rats, anthropometric parameters, namely body length and abdominal circumference, showed a significant increase in the rats consuming the rice eggplant sauce. The rats showed BMI, Lee’s Index and Adipocyte Index ranged from 0.27 ± 0.01 to 0.31 ± 0.01 g/cm<sup>2</sup>;0.25 ± 0.01 to 0.26 ± 0.00 cm and 1.67% ± 0.25% to 1.96% ± 0.21% respectively. The nutritional profiling of these two street foods by LIM and SAIN score presented poor profiles.
