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Sanya AKC, Linnemann AR, Madode YE, Schoustra SE, Smid EJ. The impact of processing technology on microbial community composition and functional properties of Beninese maize ogi. Int J Food Microbiol 2024; 416:110683. [PMID: 38554557 DOI: 10.1016/j.ijfoodmicro.2024.110683] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2023] [Revised: 03/12/2024] [Accepted: 03/14/2024] [Indexed: 04/01/2024]
Abstract
Traditionally fermented maize starch, called ogi, is produced to prepare akpan, a yoghurt-like street food widely consumed in Benin. Current maize ogi production practices were compared to assess the impact of different processing technologies on the characteristics of the fermented product as a basis to determine best practices. Maize starch slurry samples were collected from processors in five municipalities in southern Benin and analysed before fermentation (starch samples) and after spontaneous fermentation (ogi samples). Four technological pathways for maize starch production were distinguished based on variations in the duration of steeping the grains, which ranged from 6 to 72 h, and whether or not kneading of the wet flour before filtration was practised. Six categories of maize ogi were derived from the four technology groups based on the duration of the fermentation, which lasted from 6 to 24 h. The average pH of maize starch varied from 3.2 to 5.3, with the lowest values for the two technology groups that also had the highest lactate concentrations (9-11.8 g/L). The six maize ogi categories had a pH ranging from 3.1 to 4.0. Viable plate counts of lactic acid bacteria were similar for maize starch samples and for ogi samples, whereas yeast counts showed clear differences. Members of the genera Limosilactobacillus, Lactobacillus, Weissella, Streptococcus and Ligilactobacillus, dominated the bacterial community in maize starch, and were also dominant in maize ogi. The members of the genera dominating the fungal community in maize starch were also dominant in maize ogi, except for Aspergillus and Stenocarpella spp., which decreased in relative abundance by fermentation. The highest total free essential amino acid concentration was 61.6 mg/L in maize starch and 98.7 mg/L in ogi. The main volatile organic compounds in maize starch samples were alcohols, esters, and carboxylic acids, which also prevailed in maize ogi samples. The results indicate that the characteristics of traditional maize ogi depend on the processing technologies used to produce the maize starch before the intentional fermentation into ogi, with no clear-cut connection with the production practices due to high variations between samples from the same technology groups. This revealed the importance of a standardized maize starch production process, which would benefit controlling the starch fermentation and the characteristics of maize ogi. Further research is needed to understand the hidden fermentation during maize starch production for determination of the best practices that support the production of quality maize ogi.
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Affiliation(s)
- A K Carole Sanya
- Food Quality and Design (FQD), Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands; Laboratoire de Sciences des Aliments (LSA), Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, 03 B.P. 2819 Jericho-Cotonou, Benin
| | - Anita R Linnemann
- Food Quality and Design (FQD), Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Yann E Madode
- Laboratoire de Sciences des Aliments (LSA), Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, 03 B.P. 2819 Jericho-Cotonou, Benin
| | - Sijmen E Schoustra
- Laboratory of Genetics, Wageningen University and Research, P.O. Box 16, 6700 AA Wageningen, the Netherlands; Department of Food Science and Nutrition, School of Agricultural Sciences, University of Zambia, Lusaka, Zambia
| | - Eddy J Smid
- Food Microbiology, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands.
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Moriconi L, Vittadini E, Linnemann AR, Fogliano V, Ngadze RT. Designing sustainable weaning foods for developing countries: not only a matter of nutrients. Food Funct 2023; 14:9194-9203. [PMID: 37779469 DOI: 10.1039/d3fo02832a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/03/2023]
Abstract
Blended complementary foods from cereals and high-protein sources are used worldwide to cope with infants' malnutrition. However, the usefulness of the food matrix during traditional processes reaches suboptimal effectiveness due to cereal gelatinization and viscosity, which reduce consumption. The interplay between nutritional and physical qualities needed for weaning children presents further significant constraints. A combination of processing methods can improve and optimize the overall product quality. This paper investigated the nutritional, functional, and anti-nutritional factors of a complementary infant porridge made by combining fermented sorghum flour with germinated bottle gourd seed flour. Overall, the combination improved the functional and physical properties of the porridge suitable for children of 10 months and over. A serving of 100 g would contribute 115-145% and 23-31% of the recommended nutritional intake of protein and energy, respectively, for low breast milk energy between 6-24 months. The results demonstrate that a combination of strategies and technologies are needed to balance nutritional and physical quality.
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Affiliation(s)
- Luigi Moriconi
- School of Biosciences and Veterinary Medicine, Università degli Studi di Camerino, Camerino (MC), Italy
| | - Elena Vittadini
- School of Biosciences and Veterinary Medicine, Università degli Studi di Camerino, Camerino (MC), Italy
| | - Anita R Linnemann
- Food Quality and Design group, Wageningen University and Research, Wageningen, The Netherlands.
| | - Vincenzo Fogliano
- Food Quality and Design group, Wageningen University and Research, Wageningen, The Netherlands.
| | - Ruth T Ngadze
- Food Quality and Design group, Wageningen University and Research, Wageningen, The Netherlands.
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Carole Sanya AK, Madode YE, Schoustra SE, Smid EJ, Linnemann AR. Technological variations, microbial diversity and quality characteristics of maize ogi used for akpan production in Benin. Food Res Int 2023; 170:113038. [PMID: 37316091 DOI: 10.1016/j.foodres.2023.113038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2023] [Revised: 05/14/2023] [Accepted: 05/22/2023] [Indexed: 06/16/2023]
Abstract
Fermented maize starch, called ogi in Benin, is used for preparing akpan, a traditional yoghurt-like food that contributes to the food and nutrition security of its consumers. Current ogi processing technologies used by two socio-cultural groups of Benin, namely the Fon and the Goun, and aspects of the quality of the fermented starches were studied to assess the current state-of-the-art, explore changes in key product characteristics over time and identify priorities for follow-up research to increase product quality and shelf life. A survey on processing technologies was conducted in five municipalities in south Benin and samples of maize starch were collected, which were analysed after the fermentation required to obtain ogi. Four processing technologies were identified, two from the Goun (G1, G2) and two from the Fon (F1, F2). The main difference between the four processing technologies was the steeping procedure used for the maize grains. The pH of the ogi samples ranged between 3.1 and 4.2, with the highest values for G1 samples, which also contained relatively higher concentrations of sucrose (0.05-0.3 g/L) than F1 samples (0.02-0.08 g/L), and lower citrate and lactate concentrations (0.2-0.3 and 5.6-16.9 g/L, respectively) than F2 samples (0.4-0.5 and 14-27.7 g/L, respectively). Fon samples collected in Abomey were particularly rich in volatile organic compounds and free essential amino acids. Members of the genera Lactobacillus (8.6-69.3%), Limosilactobacillus (5.4-79.1%), Streptococcus (0.6-59.3%) and Weissella (2.6-51.2%) dominated the bacterial microbiota of ogi with a significant abundance of Lactobacillus spp. in Goun samples. Sordariomycetes (10.6-81.9%) and Saccharomycetes (6.2-81.4%) dominated the fungal microbiota. The yeast community of ogi samples mainly consisted of the genera Diutina, Pichia, Kluyveromyces, Lachancea and unclassified members of the Dipodascaceae family. Hierarchical clustering of metabolic data showed similarities between samples from different technologies at a default threshold of 0.05. No obvious trend in the composition of the samples' microbial communities reflected the clusters observed for the metabolic characteristics. The results indicate that beyond the general impact of the use of Fon or Goun technologies on fermented maize starch, the individual contribution of processing practices warrants study, under controlled conditions, to determine the drivers of difference or similarity between maize ogi samples to further contribute to improving product quality and shelf life.
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Affiliation(s)
- A K Carole Sanya
- Food Quality and Design (FQD), Wageningen University and Research, The Netherlands, 6700 HB Wageningen, the Netherlands; Laboratoire des Sciences des Aliments (LSA), Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Calavi, Benin.
| | - Yann E Madode
- Laboratoire des Sciences des Aliments (LSA), Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Calavi, Benin.
| | - Sijmen E Schoustra
- Laboratory of Genetics, Wageningen University and Research, 6700 HB Wageningen, the Netherlands; Department of Food Science and Nutrition, School of Agricultural Sciences, University of Zambia, Lusaka, Zambia.
| | - Eddy J Smid
- Food Microbiology, Wageningen University and Research, 6700 HB Wageningen, the Netherlands.
| | - Anita R Linnemann
- Food Quality and Design (FQD), Wageningen University and Research, The Netherlands, 6700 HB Wageningen, the Netherlands.
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Pilamala Rosales A, Linnemann AR, Luning PA. Food safety knowledge, self-reported hygiene practices, and street food vendors’ perceptions of current hygiene facilities and services - An Ecuadorean case. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109377] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Lawal OM, Fogliano V, Rotte I, Fagbemi TN, Dekker M, Linnemann AR. Leafy vegetables fortification enhanced the nutritional profile and reduced the glycemic index of yellow cassava pasta. Food Funct 2022; 13:6118-6128. [PMID: 35579117 DOI: 10.1039/d2fo00072e] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Food-to-food fortification of yellow cassava flour with leafy vegetable powders (Amaranthus and Telfairia occidentalis) was employed in this study to develop cassava-vegetable spaghetti-like pasta products (YP, YPA5, YPA10, YPU5, YPU10, YPA5O). The nutritional profile, micronutrient retention, bioaccessibility, starch digestibility and in vitro glycemic index were assessed. The incorporation of leafy vegetable powder enhanced the nutritional quality of the yellow cassava pasta (YCP) products. The fortification increased (up to 3-fold) the protein in fortified YCP, increased the fibre (11%), doubled the ash and increased the beta-carotene (about 7-fold), iron (72%) and zinc contents by 10%. The phenolic content of fluted pumpkin leaf-fortified pasta with 10% leaf powder inclusion (YPU10) was 1100 μg GAE g-1, almost four times higher than that of the unfortified YCP. Leaf powders in the cassava pasta also favoured the retention of micronutrients during cooking and slowed down the starch digestibility. The retention during cooking was up to 91% in YPU10 for beta-carotene with no loss in iron, while the bioaccessibility of beta-carotene was impeded, the zinc retention was high and became significantly more bioaccessible with leaf addition and cooking. The estimated glycemic index of YCP was reduced by 19% and 15% in YPU10 and YPA10, respectively. The inclusion of the vegetables also reduced the glycemic index of the fortified YCP. Thus, adding leafy vegetable powder up to 10% into YCP is a promising approach to both valorise yellow provitamin A biofortified cassava and enhance the nutritional value.
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Affiliation(s)
- Oluranti M Lawal
- Food Quality and Design, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands. .,Food Science and Technology Department, Federal University of Technology, Akure, Nigeria
| | - Vincenzo Fogliano
- Food Quality and Design, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
| | - Imke Rotte
- Food Quality and Design, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
| | - Tayo N Fagbemi
- Food Science and Technology Department, Federal University of Technology, Akure, Nigeria
| | - Matthijs Dekker
- Food Quality and Design, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
| | - Anita R Linnemann
- Food Quality and Design, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
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Renzetti S, Heetesonne I, Ngadze RT, Linnemann AR. Dry Heating of Cowpea Flour below Biopolymer Melting Temperatures Improves the Physical Properties of Bread Made from Climate-Resilient Crops. Foods 2022; 11:foods11111554. [PMID: 35681304 PMCID: PMC9180669 DOI: 10.3390/foods11111554] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 05/22/2022] [Accepted: 05/23/2022] [Indexed: 01/16/2023] Open
Abstract
Improving the technological functionality of climate-resilient crops (CRCs) to promote their use in staple foods, such as bread, is relevant to addressing food and nutrition security in Africa. Dry heating of cowpea flour (CPF) was studied as a simple technology to modulate CPF physicochemical properties in relation to bread applications. For this purpose, the melting behavior of cowpea starch and proteins in CPF was first studied and modeled using Flory–Huggins theory for polymer melting. Next, dry-heating conditions were investigated based on the predicted biopolymer melting transitions in CPF to be well below starch and protein melting. The pasting properties (i.e., peak viscosity, final viscosity, breakdown and setback) of CPF could be selectively modulated depending on temperature-time combinations without altering the thermal behavior (i.e., melting enthalpies) of CPF. Water-binding capacity and soluble solids decreased with the increased severity of the temperature-time combinations. Dry-heated CPF added to CRC-based bread significantly improved crumb texture. In particular, dry heating at 100 °C for 2 h provided bread with the highest crumb softness, cohesiveness and resilience. The positive effects on the crumb texture could be largely related to enhanced starch integrity, as indicated by a reduction in breakdown viscosity after treatment. Overall, dry heating of CPF under defined conditions is a promising technology for promoting the use of CPF as a techno-functional and protein-rich ingredient in bread-type products.
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Affiliation(s)
- Stefano Renzetti
- Wageningen Food and Biobased Research, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
- Correspondence:
| | - Ine Heetesonne
- Food Quality and Design Group, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands; (I.H.); (R.T.N.); (A.R.L.)
| | - Ruth T. Ngadze
- Food Quality and Design Group, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands; (I.H.); (R.T.N.); (A.R.L.)
| | - Anita R. Linnemann
- Food Quality and Design Group, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands; (I.H.); (R.T.N.); (A.R.L.)
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Moonga HB, Schoustra SE, Linnemann AR, Shindano J, Smid EJ. Towards valorisation of indigenous traditional fermented milk: mabisi as a model. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100835] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Lawal OM, van Stuijvenberg L, Boon N, Awolu O, Fogliano V, Linnemann AR. Technological and nutritional properties of amaranth-fortified yellow cassava pasta. J Food Sci 2021; 86:5213-5225. [PMID: 34796502 PMCID: PMC9299002 DOI: 10.1111/1750-3841.15975] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2021] [Revised: 10/10/2021] [Accepted: 10/18/2021] [Indexed: 01/18/2023]
Abstract
Yellow cassava is an affordable starting material to design a healthy food, having high β-carotene content. White and yellow cassava functional pasta were fortified with 50 g/kg (w/w) amaranth dry leaf powder and analyzed to evaluate the impact of cultivar difference, processing, and addition of amaranth leaf powder on the physicochemical, functional, pasting, antioxidant, and cooking properties of the white and yellow cassava pasta samples. Significant differences were observed among the cassava pasta samples. Leaf powder addition significantly enhanced the dietary fiber (7.6-9.1 g/100 g) and protein (1.41-4.69 g/100 g) contents of formulated cassava pasta. Yellow cassava-amaranth pasta had higher β-carotene (2.07 µg/g), iron (59 mg/kg), and zinc (9 mg/kg) contents than the white cassava-amaranth pasta. The addition of amaranth leaf powder also enhanced the antioxidant capacities of pasta products. Cooking time and gruel solid loss were reduced upon the addition of amaranth leaf powder, which is beneficial to the consumers. Data showed the potential of amaranth-fortified yellow cassava pasta in contributing to a healthy diet in low- and middle-income countries by combining a biofortified crop with leafy vegetables via food-to-food fortification. Practical Application: This work demonstrates the feasibility of a cassava-based pasta fortified with amaranth vegetables as an affordable and nutritious food to benefit micronutrient deficient consumers in countries with high cassava consumption but low vegetable intake. The inclusion of amaranth leaf powder enhanced the developed pasta's nutritional and technological properties, thus presenting a healthy food choice with the potentials for scaling up commercially.
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Affiliation(s)
- Oluranti M Lawal
- Food Quality and Design, Wageningen University and Research, Wageningen, The Netherlands.,Food Science and Technology Department, Federal University of Technology, Akure, Nigeria
| | - Louka van Stuijvenberg
- Food Quality and Design, Wageningen University and Research, Wageningen, The Netherlands
| | - Nienke Boon
- Food Quality and Design, Wageningen University and Research, Wageningen, The Netherlands
| | - Olugbenga Awolu
- Food Science and Technology Department, Federal University of Technology, Akure, Nigeria
| | - Vincenzo Fogliano
- Food Quality and Design, Wageningen University and Research, Wageningen, The Netherlands
| | - Anita R Linnemann
- Food Quality and Design, Wageningen University and Research, Wageningen, The Netherlands
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Lawal OM, Talsma EF, Bakker E, Fogliano V, Linnemann AR. Novel application of biofortified crops: consumer acceptance of pasta from yellow cassava and leafy vegetables. J Sci Food Agric 2021; 101:6027-6035. [PMID: 33852732 PMCID: PMC8518994 DOI: 10.1002/jsfa.11259] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 04/12/2021] [Accepted: 04/14/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Newly developed yellow biofortified cassava has been adjudged as a cost-effective solution to vitamin A deficiency in low- and middle-income countries with high cassava intake such as Nigeria. In this study, yellow cassava was developed into a novel pasta enriched with amaranth vegetable and tested among consumers. Attitudes, perception, motives for consumption and perceived barriers were ascertained using focus group discussions and randomised face-to-face interviews, while liking, preference and ranking of the novel food were established through consumer sensory perception. RESULTS Willingness to consume the new food, low food neophobia (32%), a health-driven consumption pattern, as well as an appreciable acceptance for the developed pasta, was established among the consumers. Ugwu (Telfairia occidentalis) was found to be the most preferred leafy vegetable. The yellow cassava pasta was ranked better than the conventional white cassava. CONCLUSION This study shows new avenues to valorise yellow cassava by which nutrition security can be improved in low- and middle-income countries of Africa. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Oluranti M Lawal
- Food Quality and Design GroupWageningen University and ResearchThe Netherlands
| | - Elise F Talsma
- Food Quality and Design GroupWageningen University and ResearchThe Netherlands
| | - Evert‐Jan Bakker
- Food Quality and Design GroupWageningen University and ResearchThe Netherlands
| | - Vincenzo Fogliano
- Food Quality and Design GroupWageningen University and ResearchThe Netherlands
| | - Anita R Linnemann
- Food Quality and Design GroupWageningen University and ResearchThe Netherlands
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Lawal OM, Sanni O, Oluwamukomi M, Fogliano V, Linnemann AR. The addition of fluted pumpkin (Telfairia occidentalis) leaf powder improves the techno-functional properties of cassava pasta. Food Structure 2021. [DOI: 10.1016/j.foostr.2021.100241] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Miraji KF, Linnemann AR, Fogliano V, Laswai HS, Capuano E. Dry-heat processing at different conditions impact the nutritional composition and in vitro starch and protein digestibility of immature rice-based products. Food Funct 2021; 12:7527-7545. [PMID: 34227637 DOI: 10.1039/d1fo01240a] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Immature grain represents a precious nutritional source in many rural Africa areas. To optimize processing of immature rice into pepeta (a traditional rice-flakes produced from immature rice grains), immature rice (TXD306 variety) harvested at 18 and 26 days after 50% heading were processed in the laboratory under different soaking (0 and 12 h) and roasting temperature (80, 100 and 120 °C) regimes. Riboflavin, nicotinic acid, nicotinamide and iron concentration increased with severity of roasting temperature, while thiamine has an opposite trend. Heating promoted the transformation of insoluble into soluble dietary fiber, increased lipid digestibility decreasing protein one, which showed the highest value when rice was roasted at 100 °C. Soaking before roasting significantly increased moisture and iron content while slightly increased riboflavin, nicotinic acid and nicotinamide when compared to unsoaked products. Among roasted products, starch digestibility increased with roasting temperature. Microstructure analysis indicated a complete loss of cell wall integrity in cooked rice, determining a complete starch and protein digestion while this is delayed in raw rice and roasted products. We concluded that roasting at 100 °C is the optimum temperature to produce pepeta of the highest protein digestibility and low starch digestibility. Soaking before roasting at 120 °C is best when retaining micronutrients is considered.
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Affiliation(s)
- Kulwa F Miraji
- Tanzania Agricultural Research Institute, Ifakara Centre, Ifakara, Tanzania
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Affonfere M, Chadare FJ, Fassinou FTK, Talsma EF, Linnemann AR, Azokpota P. A complementary food supplement from local food ingredients to enhance iron intake among children aged 6-59 months in Benin. Food Sci Nutr 2021; 9:3824-3835. [PMID: 34262740 PMCID: PMC8269688 DOI: 10.1002/fsn3.2358] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2021] [Revised: 04/20/2021] [Accepted: 05/09/2021] [Indexed: 11/10/2022] Open
Abstract
Nutritious complementary feeding is often not affordable in Benin, and iron deficiency exists. This research aimed at formulating an affordable and sensory acceptable complementary food supplement using local food ingredients to increase iron intake among children aged 6-59 months in Benin. The complementary food supplement was formulated to ensure that 10 g would cover 25% of the estimated average requirements for iron for children aged 6 to 12 months. Adansonia digitata fruit pulp, Moringa oleifera leaf powder, and Cochlospermum tinctorium root powder were used to compose the complementary food supplement, which was mixed with maize and sorghum ogi porridges before being presented to the mothers and children for the acceptability test. The mineral contents of Adansonia digitata fruit pulp in mg/100 g dw were 9.9 ± 0.1 for iron and 0.9 ± 0.1 for zinc. The iron and zinc contents of Moringa oleifera leaf powder and Cochlospermum tinctorium root powder in mg/100 g dw were 34.1 ± 2.2 and 26.8 ± 2.7 and 9 ± 0.0 and 0.9 ± 0.0, respectively. The complementary food supplement contained, in mg/100 g dw, 17.4 ± 1.1 of iron and 1.2 ± 0.1 of zinc. The maize and sorghum ogi porridges enriched with the complementary food supplement at substitution rates of 15% and 16% (in dry weight), respectively, were acceptable to 85% of children for sorghum ogi porridge and 87% for maize ogi porridge. The present study demonstrated the potential of local food ingredients in the formulation of an iron-rich and acceptable complementary food supplement for children aged 6-59 months in Benin.
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Affiliation(s)
- Marius Affonfere
- Laboratoire de Sciences et Technologie des Aliments et Bioressources et de Nutrition HumaineEcole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles, Centre Universitaire de SakétéUniversité Nationale d’AgricultureSakétéRépublique du Bénin
- Laboratoire de Sciences des AlimentsFaculté des Sciences AgronomiquesUniversité d’Abomey‐CalaviJéricho, CotonouRépublique du Bénin
| | - Flora Josiane Chadare
- Laboratoire de Sciences et Technologie des Aliments et Bioressources et de Nutrition HumaineEcole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles, Centre Universitaire de SakétéUniversité Nationale d’AgricultureSakétéRépublique du Bénin
- Laboratoire de Sciences des AlimentsFaculté des Sciences AgronomiquesUniversité d’Abomey‐CalaviJéricho, CotonouRépublique du Bénin
| | - Finagnon Toyi Kévin Fassinou
- Laboratoire de Sciences et Technologie des Aliments et Bioressources et de Nutrition HumaineEcole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles, Centre Universitaire de SakétéUniversité Nationale d’AgricultureSakétéRépublique du Bénin
- Laboratoire de Sciences des AlimentsFaculté des Sciences AgronomiquesUniversité d’Abomey‐CalaviJéricho, CotonouRépublique du Bénin
| | - Elise F. Talsma
- Division of Human Nutrition and HealthWageningen University and ResearchWageningenThe Netherlands
| | - Anita R. Linnemann
- Food Quality and DesignWageningen University and ResearchWageningenThe Netherlands
| | - Paulin Azokpota
- Laboratoire de Sciences des AlimentsFaculté des Sciences AgronomiquesUniversité d’Abomey‐CalaviJéricho, CotonouRépublique du Bénin
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Idowu‐Adebayo F, Fogliano V, Oluwamukomi MO, Oladimeji S, Linnemann AR. Food neophobia among Nigerian consumers: a study on attitudes towards novel turmeric-fortified drinks. J Sci Food Agric 2021; 101:3246-3256. [PMID: 33222201 PMCID: PMC8247281 DOI: 10.1002/jsfa.10954] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/18/2020] [Revised: 09/30/2020] [Accepted: 11/22/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Knowledge on food neophobia among African consumers is scarce. Yet a good understanding in this area is essential to support the acceptance of new foods, for instance, when fortifying familiar foods to improve the health and nutritional status of the populace. In this paper, food neophobia among Nigerian consumers was assessed by their attitudes towards unfamiliar beverages, namely turmeric-fortified drinks. Turmeric was chosen as the Nigerian government is stimulating its production for income generation, but the spice is not commonly used in Nigerian foods and drinks. RESULTS Familiar street-vended drinks, i.e. soymilk and the hibiscus-based drink zobo, were fortified with turmeric. Respondents (483) were allowed to try both the familiar and unfamiliar (turmeric-fortified) drinks. Subjects also filled in a 20-item questionnaire concerning attitudes toward food and eating. Food neophobia was measured by the Food Attitude Survey (FAS) instrument ratings. Using the FAS, people who reported liking the fortified drinks ('likers') were compared with those who disliked the drinks ('dislikers') and those who were unwilling to try the drinks ('will not tryers'). Males were found to be more food neophobic than females. Middle-class income earners, the age group of 26-35 years and respondents with the highest education levels also showed a more food neophobic attitude towards turmeric-fortified drinks. CONCLUSION Practical insights are given regarding the introduction of novel foods to Nigerian consumers by paying attention to attitudes from respondents with different demographic characteristics. The use of influencers seems to be a promising approach to address food neophobia in Nigeria. © 2020 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Folake Idowu‐Adebayo
- Food Quality and Design Group, Department of Agrotechnology and Food SciencesWageningen University and Research CentreWageningenThe Netherlands
- Department of Food science and TechnologyFederal University Oye‐EkitiOyeNigeria
| | - Vincenzo Fogliano
- Food Quality and Design Group, Department of Agrotechnology and Food SciencesWageningen University and Research CentreWageningenThe Netherlands
| | - Matthew O Oluwamukomi
- Department of Food science and TechnologyFederal University of TechnologyAkureNigeria
| | - Segun Oladimeji
- Department of Food science and TechnologyFederal University Oye‐EkitiOyeNigeria
| | - Anita R Linnemann
- Food Quality and Design Group, Department of Agrotechnology and Food SciencesWageningen University and Research CentreWageningenThe Netherlands
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Miraji KF, Capuano E, Fogliano V, Laswai HS, Linnemann AR. Utilization of Pepeta, a locally processed immature rice-based food product, to promote food security in Tanzania. PLoS One 2021; 16:e0247870. [PMID: 33657180 PMCID: PMC7928465 DOI: 10.1371/journal.pone.0247870] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2020] [Accepted: 02/16/2021] [Indexed: 11/18/2022] Open
Abstract
Consumption of pepeta, a traditionally processed immature rice product, is common in Tanzania, where it contributes to food security as an early rice food i.e. when there is no other food available at the household while the crops in the field not yet fully ripe. Many production steps are needed to guarantee a consistent, good quality pepeta product, and this hinders its utilization in other rice-growing sub-Saharan regions. This study aims to gain insight into the pepeta processing knowledge and final product, and assess variations in the processing conditions and parameters across the study area. A survey among 257 Tanzanian processors and consumers revealed that the pepeta product is widely known, rated second (73.5% respondents) as rice-based food after wali (cooked white rice, (100%)) and linked to traditions of the communities in the study area. Harvest of immature rice grain, roasting, pounding, cleaning, and packing are the main process steps of pepeta production. Method of rice harvest, rice suitability for pepeta production after optimum harvest, dryness of grains and number of pounding as indicator to terminate roasting and pounding process respectively, and packaging materials used varied significantly across respondents in the study area. Reported criteria considered by respondents for product acceptability did not vary significantly across study area. The criteria include colour (76.5%), general appearance (60.8%), texture (64.7%) and taste (52.9%). Immature rice paddy and pepeta were sold at a higher price than mature rice paddy and white rice, respectively, which implies that options to facilitate pepeta processing through, for instance, standardization of processing conditions and parameters could lead to increased income.
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Affiliation(s)
- Kulwa F. Miraji
- Tanzania Agricultural Research Institute, Ifakara Centre, Ifakara, Tanzania
- Food Quality and Design, Wageningen University and Research, Wageningen, The Netherlands
| | - Edoardo Capuano
- Food Quality and Design, Wageningen University and Research, Wageningen, The Netherlands
| | - Vincenzo Fogliano
- Food Quality and Design, Wageningen University and Research, Wageningen, The Netherlands
| | | | - Anita R. Linnemann
- Food Quality and Design, Wageningen University and Research, Wageningen, The Netherlands
- * E-mail:
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Idowu-Adebayo F, Toohey MJ, Fogliano V, Linnemann AR. Enriching street-vended zobo (Hibiscus sabdariffa) drink with turmeric (Curcuma longa) to increase its health-supporting properties. Food Funct 2021; 12:761-770. [PMID: 33367417 DOI: 10.1039/d0fo02888f] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Street-vended foods are cheap, readily available and have been currently identified as possible means for micronutrient fortification in an effort to prevent malnutrition in developing countries. The effect of enriching street-vended zobo drink (Hibiscus sabdariffa) with turmeric (Curcuma longa) was studied to assess the potential to increase health-supporting properties for its consumers. Two processing methods were tested: boiled turmeric root in zobo and addition of fresh turmeric paste to zobo in different concentrations. Vitamin C in turmeric-fortified zobo ranged from 496-725 μg per 100 mL, delphinidin-3-sambubioside from 52-69 mg per 100 mL, and cyanidin-3-sambubioside from 21-27 mg per 100 mL. Micronutrients ranged from 10.9-14 mg L-1 and 2.19-2.67 mg L-1 for iron and zinc, respectively. Folic acid, vitamin C, anthocyanins and iron showed the highest amounts in the 2% boiled turmeric zobo samples. Ferulic acid (0.16-2.03 mg per 100 mL), and chlorogenic acid (20-24 mg per 100 mL) did not show the same statistically significant improvement for 2% boiled turmeric-fortified zobo. The zobo samples with turmeric paste consistently had lower values of vitamins, polyphenols and minerals in comparison with the boiled turmeric-fortified zobo samples. Turmeric-fortified zobo can play a role in a healthy diet by its health-supporting properties. Consumption of a typical one serving of 500 mL (representative packaged bottle size of zobo drink by the street vendors in Nigeria) of turmeric-fortified zobo would contribute 63-88% DV and 18-23% DV of iron and zinc. Overall, fortification with boiled turmeric improves the antioxidant and nutritional quality of zobo, specifically regarding vitamin C, delphinidin-3-sambubioside and iron.
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Affiliation(s)
- Folake Idowu-Adebayo
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University and Research Centre, Wageningen, The Netherlands
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16
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Moonga HB, Schoustra SE, Linnemann AR, van den Heuvel J, Shindano J, Smid EJ. Influence of fermentation temperature on microbial community composition and physicochemical properties of mabisi, a traditionally fermented milk. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110350] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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17
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Moonga HB, Schoustra SE, van den Heuvel J, Linnemann AR, Samad MS, Shindano J, Smid EJ. Composition and Diversity of Natural Bacterial Communities in Mabisi, a Traditionally Fermented Milk. Front Microbiol 2020; 11:1816. [PMID: 32849423 PMCID: PMC7406715 DOI: 10.3389/fmicb.2020.01816] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Accepted: 07/10/2020] [Indexed: 02/06/2023] Open
Abstract
Many traditionally fermented milk products such as mabisi involve spontaneous fermentation, which can result in bacterial community composition variation due to selection pressure. The aim of this study was to determine the composition of bacterial communities in the different types of mabisi produced across Zambia and identify the factors that influence their composition. Samples of mabisi were collected across the country, and analyzed for pH and bacterial communities using 16S rRNA amplicon sequencing. We found that the bacterial community composition was dominated by members of two phyla, i.e., Firmicutes and Proteobacteria, from which the top 10 most abundant genera were Lactococcus, Lactobacillus, Streptococcus, Enterobacter, Citrobacter, Klebsiella, Kluyvera, Buttiauxella, Aeromonas, and Acinetobacter. The most dominant genus was Lactococcus, which was present in all types of mabisi produced from all regions. The mabisi products from traditional mabisi production regions (TMPRs) were dominated by lactic acid bacteria (LAB) whereas products from non-TMPRs were dominated by non-LAB species. Tonga mabisi, the most popular type of mabisi produced in non-TMPRs, had the most complex and diverse bacterial community composition compared to the other types, which included barotse, backslopping, creamy, and thick-tonga mabisi. Other factors that influenced bacterial community composition were geographical location, fermentation duration and pH while the type of fermentation container and producer did not. This study provides new insights that can be applied in starter culture development as well as microbial functionality studies.
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Affiliation(s)
- Himoonga Bernard Moonga
- Laboratory of Food Microbiology, Wageningen University and Research, Wageningen, Netherlands
- Food Quality and Design, Wageningen University and Research, Wageningen, Netherlands
- Laboratory of Genetics, Wageningen University and Research, Wageningen, Netherlands
- Department of Food Science and Nutrition, School of Agricultural Sciences, University of Zambia, Lusaka, Zambia
| | - Sijmen E. Schoustra
- Laboratory of Genetics, Wageningen University and Research, Wageningen, Netherlands
- Department of Food Science and Nutrition, School of Agricultural Sciences, University of Zambia, Lusaka, Zambia
| | - Joost van den Heuvel
- Laboratory of Genetics, Wageningen University and Research, Wageningen, Netherlands
| | - Anita R. Linnemann
- Food Quality and Design, Wageningen University and Research, Wageningen, Netherlands
| | - Md Sainur Samad
- Department of Microbial Ecology, Netherlands Institute of Ecology, Wageningen, Netherlands
| | - John Shindano
- Department of Food Science and Nutrition, School of Agricultural Sciences, University of Zambia, Lusaka, Zambia
| | - Eddy J. Smid
- Laboratory of Food Microbiology, Wageningen University and Research, Wageningen, Netherlands
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Ekpa O, Palacios-Rojas N, Rosales A, Renzetti S, Fogliano V, Linnemann AR. Genotype selection influences the quality of gluten-free bread from maize. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109214] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Nyarugwe SP, Linnemann AR, Ren Y, Bakker EJ, Kussaga JB, Watson D, Fogliano V, Luning PA. An intercontinental analysis of food safety culture in view of food safety governance and national values. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.107075] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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Miraji KF, Linnemann AR, Fogliano V, Laswai HS, Capuano E. Nutritional quality and in vitro digestion of immature rice-based processed products. Food Funct 2020; 11:7611-7625. [DOI: 10.1039/d0fo01668c] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
The nutritional contents of rice decreased as grains matured, and pepeta-type processing improves the nutritional properties and in vitro protein digestibility of rice.
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Affiliation(s)
- Kulwa F. Miraji
- Tanzania Agricultural Research Institute
- Ifakara Centre
- Ifakara
- Tanzania
- Food Quality and Design
| | - Anita R. Linnemann
- Food Quality and Design
- Wageningen University and Research
- Wageningen
- The Netherlands
| | - Vincenzo Fogliano
- Food Quality and Design
- Wageningen University and Research
- Wageningen
- The Netherlands
| | | | - Edoardo Capuano
- Food Quality and Design
- Wageningen University and Research
- Wageningen
- The Netherlands
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21
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Nyarugwe SP, Linnemann AR, Luning PA. Prevailing food safety culture in companies operating in a transition economy - Does product riskiness matter? Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106803] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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22
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Chadare FJ, Idohou R, Nago E, Affonfere M, Agossadou J, Fassinou TK, Kénou C, Honfo S, Azokpota P, Linnemann AR, Hounhouigan DJ. Conventional and food-to-food fortification: An appraisal of past practices and lessons learned. Food Sci Nutr 2019; 7:2781-2795. [PMID: 31576203 PMCID: PMC6766603 DOI: 10.1002/fsn3.1133] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2018] [Revised: 04/17/2019] [Accepted: 05/31/2019] [Indexed: 01/15/2023] Open
Abstract
Food fortification is an important nutrition intervention to fight micronutrient deficiencies and to reduce their incidence in many low- and middle-income countries. Food fortification approaches experienced a significant rise in the recent years and have generated a lot of criticism. The present review aimed to shed light on the actual effect of food fortification approaches on the reduction of malnutrition. A set of 100 articles and reports, which have dealt with the impact of food fortification on malnutrition, were included in this review. This review identified a broad selection of local raw materials suitable for a food-to-food fortification approach.
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Affiliation(s)
- Flora Josiane Chadare
- Faculty of Agronomic Sciences, Laboratory of Food ScienceUniversity of Abomey‐Calavi (LSA/FSA/UAC)Abomey‐CalaviBenin
- Ecole des Sciences et Techniques de Conservation et de Transformation des Produits AgricolesUniversité Nationale d'Agriculture (ESTCTPA/UNA)SaketeBenin
| | - Rodrigue Idohou
- Faculté des Sciences Agronomiques, Laboratoire de Biomathématiques et d'Estimations ForestièresUniversité d'Abomey‐Calavi (LABEF/FSA/UAC)Abomey‐CalaviBenin
- Ecole de Gestion et de Production Végétale et SemencièreUniversité Nationale d'Agriculture (EGPVS/UNA)KetouBenin
| | - Eunice Nago
- Ecole de Nutrition et des Sciences et Technologies Alimentaires, Faculté des Sciences AgronomiquesUniversité d'Abomey‐Calavi (ENSTA/FSA/UAC)Abomey‐CalaviBenin
| | - Marius Affonfere
- Faculty of Agronomic Sciences, Laboratory of Food ScienceUniversity of Abomey‐Calavi (LSA/FSA/UAC)Abomey‐CalaviBenin
| | - Julienne Agossadou
- Faculty of Agronomic Sciences, Laboratory of Food ScienceUniversity of Abomey‐Calavi (LSA/FSA/UAC)Abomey‐CalaviBenin
| | - Toyi Kévin Fassinou
- Faculty of Agronomic Sciences, Laboratory of Food ScienceUniversity of Abomey‐Calavi (LSA/FSA/UAC)Abomey‐CalaviBenin
| | - Christel Kénou
- Faculté des Sciences Agronomiques, Laboratoire de Biomathématiques et d'Estimations ForestièresUniversité d'Abomey‐Calavi (LABEF/FSA/UAC)Abomey‐CalaviBenin
| | - Sewanou Honfo
- Faculté des Sciences Agronomiques, Laboratoire de Biomathématiques et d'Estimations ForestièresUniversité d'Abomey‐Calavi (LABEF/FSA/UAC)Abomey‐CalaviBenin
| | - Paulin Azokpota
- Faculty of Agronomic Sciences, Laboratory of Food ScienceUniversity of Abomey‐Calavi (LSA/FSA/UAC)Abomey‐CalaviBenin
| | - Anita R. Linnemann
- Food Quality and Design(FQD/WUR)Wageningen University and ResearchWageningenThe Netherlands
| | - Djidjoho J. Hounhouigan
- Faculty of Agronomic Sciences, Laboratory of Food ScienceUniversity of Abomey‐Calavi (LSA/FSA/UAC)Abomey‐CalaviBenin
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23
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Ekpa O, Palacios-Rojas N, Kruseman G, Fogliano V, Linnemann AR. Sub-Saharan African Maize-Based Foods - Processing Practices, Challenges and Opportunities. Food Reviews International 2019. [DOI: 10.1080/87559129.2019.1588290] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Onu Ekpa
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University and Research Centre, Wageningen, The Netherlands
| | - Natalia Palacios-Rojas
- Global Maize Program, International Maize and Wheat Improvement Center (CIMMYT), Texcoco, Mexico
| | - Gideon Kruseman
- Socio-Economics Program, International Maize and Wheat Improvement Center (CIMMYT), Texcoco, Mexico
| | - Vincenzo Fogliano
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University and Research Centre, Wageningen, The Netherlands
| | - Anita R. Linnemann
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University and Research Centre, Wageningen, The Netherlands
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24
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Akogou FUG, Canoy TS, Kayodé APP, den Besten HMW, Linnemann AR, Fogliano V. Application of apigeninidin-rich red sorghum biocolorant in a fermented food improves product quality. J Sci Food Agric 2019; 99:2014-2020. [PMID: 30324616 PMCID: PMC6587490 DOI: 10.1002/jsfa.9427] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/10/2018] [Revised: 10/12/2018] [Accepted: 10/12/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND The 'clean label' trend is pushing the food industry to replace synthetic colorants with plant-based colorants. However, technological efficacy and undesirable side effects restrict the use of plant-based colorants in industrial applications. This research studied the production of fermented maize dough coloured by apigeninidin-rich red sorghum biocolorant, as practised for centuries in West Africa, as a model to assess the impact of the biocolorant on nutritional and sensorial quality of foods. RESULTS A 3-day fermentation of a dyed maize dough (containing 327 µg g-1 dry matter of apigeninidin) by Pichia kudriavzevii and Lactobacillus fermentum led to a degradation of 69% of the apigeninidin content, causing a clearly visible colour difference (ΔE*00 17.4). The antioxidant activity of fermented dyed dough (DD) increased by 51% compared to fermented non-dyed dough (NDD). However, the phytate dephosphorylation and volatile organic compound concentrations were lower in DD than in NDD. This suggests a lower mineral solubility and change in the sensory quality of fermented DD. CONCLUSION Apigeninidin extract from sorghum leaf sheaths proved to be a bioactive red biocolorant with potential in fermented foods. The formation of new antioxidant compounds needs further investigation, as does the impact on the development of volatile compounds. © 2018 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Folachodé UG Akogou
- Laboratory of Valorization and Quality Management of Food Bio‐Ingredients (LaBio), Faculté des Sciences AgronomiquesUniversité d'Abomey‐CalaviCotonouBenin
- Food Quality and DesignDepartment of Agrotechnology and Food Sciences, Wageningen University & ResearchWageningenThe Netherlands
- Laboratory of Food MicrobiologyDepartment of Agrotechnology and Food Sciences, Wageningen University & ResearchWageningenThe Netherlands
| | - Tessa S Canoy
- Food Quality and DesignDepartment of Agrotechnology and Food Sciences, Wageningen University & ResearchWageningenThe Netherlands
| | - Adéchola PP Kayodé
- Laboratory of Valorization and Quality Management of Food Bio‐Ingredients (LaBio), Faculté des Sciences AgronomiquesUniversité d'Abomey‐CalaviCotonouBenin
| | - Heidy MW den Besten
- Laboratory of Food MicrobiologyDepartment of Agrotechnology and Food Sciences, Wageningen University & ResearchWageningenThe Netherlands
| | - Anita R Linnemann
- Food Quality and DesignDepartment of Agrotechnology and Food Sciences, Wageningen University & ResearchWageningenThe Netherlands
| | - Vincenzo Fogliano
- Food Quality and DesignDepartment of Agrotechnology and Food Sciences, Wageningen University & ResearchWageningenThe Netherlands
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Mubaiwa J, Fogliano V, Chidewe C, Linnemann AR. Bambara groundnut (Vigna subterranea (L.) Verdc.) flour: A functional ingredient to favour the use of an unexploited sustainable protein source. PLoS One 2018; 13:e0205776. [PMID: 30321223 PMCID: PMC6188868 DOI: 10.1371/journal.pone.0205776] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2018] [Accepted: 10/01/2018] [Indexed: 11/19/2022] Open
Abstract
Variability in dehulling efficiency, colour, chemical composition and selected functional properties of raw and pre-treated bambara groundnut (Vigna subterranea (L.) Verdc.) (BG) flour from red and black-eye varieties were studied. Functional properties were water and oil absorption, gelation, pasting, emulsification and foaming capacity. Pre-treatment of seeds (i.e. soaking, roasting and combined soaking and roasting) improved dehulling efficiency of BG varieties. Protein content of flour ranged from 15.6-19.6%, starch from 47.8-52.0% and sucrose from 1.9-5%. An improvement was observed for protein and ash content of pre-treated flour compared to raw flour. Heat treatments increased onset gelatinization temperature of flour. Black-eye BG flours that had higher starch content, also had better gelation capacity than red BG flours. All pre-treatment methods decreased flour emulsification capacity and stability. Dry-roasting caused a greater decline than other methods, whereas soaking had little effect on emulsion stability. Further, soaking increased foaming capacity, whilst a decline was observed in roasted flour. All pre-treatment methods increased oil absorption capacity of both BG flour varieties. Overall, soaked and combined soaked and roasted flour is recommended for BG flour to be incorporated in food products.
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Affiliation(s)
- Juliet Mubaiwa
- Department of Food Science and Technology, Chinhoyi University of Technology, Chinhoyi, Zimbabwe
- Food Quality and Design, Wageningen, The Netherlands
| | | | - Cathrine Chidewe
- Department of Biochemistry, University of Zimbabwe, Mount Pleasant, Harare, Zimbabwe
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26
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Mubaiwa J, Fogliano V, Chidewe C, Bakker EJ, Linnemann AR. Utilization of bambara groundnut (Vigna subterranea (L.) Verdc.) for sustainable food and nutrition security in semi-arid regions of Zimbabwe. PLoS One 2018; 13:e0204817. [PMID: 30278086 PMCID: PMC6168134 DOI: 10.1371/journal.pone.0204817] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Accepted: 09/15/2018] [Indexed: 11/18/2022] Open
Abstract
Bambara groundnut (Vigna subterranea (L.) Verdc.) is an indigenous legume crop, cultivated by subsistence farmers throughout sub-Saharan countries. Research findings indicate that the crop has great nutritional and agronomic potential, but it remains scientifically neglected. A baseline study was conducted in seven districts in semi-arid regions of rural Zimbabwe to gather knowledge on current production and utilization of bambara groundnut, assess its role in providing sustainable food and nutrition security for rural populations and determine priorities for follow-up research. Results revealed a variety of bambara groundnut processing techniques, which included boiling, soaking, roasting and milling across the surveyed districts. Reported constraints to processing and consumption included long cooking time, difficulties with milling and high firewood and water requirements. Fifty to eighty percent of respondents in all districts consumed bambara groundnut once or twice weekly from August to December. Preferred consumer attributes were taste, the satiating effect, nutritional benefits or a combination of these. Current, culturally acceptable processing techniques need improvement to support sustainable bambara groundnut processing while optimising nutrient bio-accessibility. Ultimately, community resilience to food and nutrition insecurity can be promoted by exchange of bambara groundnut processing knowledge amongst the production areas, involving the different stakeholders in the food supply chains.
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Affiliation(s)
- Juliet Mubaiwa
- Department of Food Science and Technology, Chinhoyi University of Technology, Chinhoyi, Zimbabwe
- Food Quality and Design, Wageningen, The Netherlands
| | | | - Cathrine Chidewe
- Department of Biochemistry, University of Zimbabwe, Mount Pleasant, Harare, Zimbabwe
| | - Evert Jan Bakker
- Mathematical and Statistical Methods, Wageningen University, Wageningen, The Netherlands
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Ngadze RT, Verkerk R, Nyanga LK, Fogliano V, Ferracane R, Troise AD, Linnemann AR. Effect of heat and pectinase maceration on phenolic compounds and physicochemical quality of Strychnos cocculoides juice. PLoS One 2018; 13:e0202415. [PMID: 30118502 PMCID: PMC6097836 DOI: 10.1371/journal.pone.0202415] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2018] [Accepted: 08/02/2018] [Indexed: 01/19/2023] Open
Abstract
Strychnos cocculoides fruit is an important food source for rural populations in Zimbabwe in times of scarcity. Its thick pulp tightly adheres to its seeds, causing pulp extraction constraints and waste during processing, leading to underutilisation. Therefore, pectinase maceration combined with heat treatments was studied to improve juice yield and juice quality. Metabolite profiling according to the heat map, FancyTile chromatic scale approach and phenolic compound content were used to compare the identified compounds. Prior to treatments, 16 known phenolic compounds, predominantly belonging to the phenolic acids, flavonoids and iridoid glucoside classes, were tentatively characterized for the first time in S. cocculoides using High Resolution Mass Spectrometry and LC/MS/MS. Overall, results showed that enzymatic treatments increased pulp yield (by 26%), physicochemical quality (38% increase in juice clarity), content of phenolic compounds (predominantly kaempferol, quercetin, caffeic acid, protocatechuic acid, iridoids) and antioxidant activity.The improved extraction of S. cocculoides pulp increases juice yield as well as juice quality by supplying larger amounts of phenolic compounds that have potential health benefits and act as dietary sources of antioxidants for the prevention of diseases caused by oxidative stress.
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Affiliation(s)
- Ruth T. Ngadze
- Department of Food Science and Technology, Chinhoyi University of Technology, Chinhoyi, Zimbabwe
- Food Quality and Design, Wageningen University & Research, Wageningen, The Netherlands
| | - Ruud Verkerk
- Food Quality and Design, Wageningen University & Research, Wageningen, The Netherlands
| | - Loveness K. Nyanga
- Institute of Food, Nutritional & Family Sciences, University of Zimbabwe, Harare, Zimbabwe
| | - Vincenzo Fogliano
- Food Quality and Design, Wageningen University & Research, Wageningen, The Netherlands
| | - Rosalia Ferracane
- Department of Agricultural Sciences University of Naples “Federico II”, Portici (NA), Italy
| | - Antonio D. Troise
- Department of Agricultural Sciences University of Naples “Federico II”, Portici (NA), Italy
| | - Anita R. Linnemann
- Food Quality and Design, Wageningen University & Research, Wageningen, The Netherlands
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Ekpa O, Palacios-Rojas N, Kruseman G, Fogliano V, Linnemann AR. Sub-Saharan African maize-based foods: Technological perspectives to increase the food and nutrition security impacts of maize breeding programmes. Global Food Security 2018. [DOI: 10.1016/j.gfs.2018.03.007] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Chadare FJ, Madode YE, Fanou-Fogny N, Kindossi JM, Ayosso JO, Honfo SH, Kayodé AP, Linnemann AR, Hounhouigan DJ. Indigenous food ingredients for complementary food formulations to combat infant malnutrition in Benin: a review. J Sci Food Agric 2018; 98:439-455. [PMID: 28731216 DOI: 10.1002/jsfa.8568] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/25/2017] [Revised: 07/07/2017] [Accepted: 07/10/2017] [Indexed: 06/07/2023]
Abstract
This paper reviews indigenous Beninese food resources as potential ingredients for complementary infant foods with the aim to develop affordable formulations for low-income households in each agro-ecological zone of the country. Potential ingredients were selected on their documented nutritional value. The selected foods encompass 347 food resources, namely 297 plant products from home gardens or collected from natural vegetation and 50 animals, either domesticated or from the wild. The compiled data reveal that the distribution of the available food resources was unbalanced between agro-ecological zones. Only a few animal ingredients are obtainable in northern Benin. Most resources are seasonal, but their availability may be extended. A high variation was observed in energy and nutrient contents. Antinutritional factors were identified in some resources, but processing techniques were reported to reduce their presence in meals. In general, ingredients from local tree foods (Adansonia digitata, Parkia biglobosa) were adequate as sources of nutrients for complementary infant foods. Based on this review, local foods for the development of complementary food formulas for Beninese infants and children may be selected for each agro-ecological zone. The approach used is exemplary for other sub-Saharan African countries in need of complementary infant foods. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Flora J Chadare
- Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi (LSA/FSA/UAC), Abomey-Calavi, Benin
- Ecole des Sciences et Techniques de Conservation et de Transformation des produits Agricoles, Université Nationale d'Agriculture (ESTCTPA/UNA), Sakété, Bénin
| | - Yann E Madode
- Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi (LSA/FSA/UAC), Abomey-Calavi, Benin
| | - Nadia Fanou-Fogny
- Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi (LSA/FSA/UAC), Abomey-Calavi, Benin
| | - Janvier M Kindossi
- Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi (LSA/FSA/UAC), Abomey-Calavi, Benin
| | - Juvencio Og Ayosso
- Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi (LSA/FSA/UAC), Abomey-Calavi, Benin
| | - S Hermann Honfo
- Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi (LSA/FSA/UAC), Abomey-Calavi, Benin
- Laboratoire de Biomathématiques et d'Estimations Forestières, Université d'Abomey-Calavi (Labef/UAC), Abomey-Calavi, Benin
| | - Ap Polycarpe Kayodé
- Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi (LSA/FSA/UAC), Abomey-Calavi, Benin
| | - Anita R Linnemann
- Food Quality and Design, Wageningen University (FQD/WU), Wageningen, The Netherlands
| | - D Joseph Hounhouigan
- Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi (LSA/FSA/UAC), Abomey-Calavi, Benin
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Akogou FU, Kayodé AP, den Besten HM, Linnemann AR. Extraction methods and food uses of a natural red colorant from dye sorghum. J Sci Food Agric 2018; 98:361-368. [PMID: 28600852 DOI: 10.1002/jsfa.8479] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/27/2016] [Revised: 05/04/2017] [Accepted: 06/06/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The interest in stable natural colorants for food applications continues to grow. A red pigment extracted from the leaf sheaths of a sorghum variety (Sorghum bicolor) with a high content of apigeninidin is widely used as a biocolorant in processed foods in West Africa. This study compared the colour and anthocyanin composition from traditional extraction methods to determine options for improvement and use of the red biocolorant from dye sorghum in the food sector. RESULTS Sorghum biocolorant was commonly applied in fermented and heated foods. Traditional extraction methods predominantly differed in two aspects, namely the use of an alkaline rock salt (locally known as kanwu) and the temperature of the extraction water. Cool extraction using the alkaline ingredient was more efficient than hot alkaline and hot aqueous extractions in extracting anthocyanins. The apigeninidin content was three times higher in the cool and hot alkaline extracts than in the aqueous extract. CONCLUSION Cool and hot alkaline extractions at pH 8-9 were the most efficient methods for extracting apigeninidin from dye sorghum leaf sheaths. Broader use of the sorghum biocolorant in foods requires further research on its effects on nutrient bioavailability and antioxidant activity. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Folachodé Ug Akogou
- Laboratory of Valorization and Quality Management of Food Bio-Ingredients (LaBio), DNSA/FSA, Université d'Abomey-Calavi, Cotonou, Benin
- Food Quality and Design, Wageningen University, Wageningen, The Netherlands
- Laboratory of Food Microbiology, Wageningen University, Wageningen, The Netherlands
| | - Ap Polycarpe Kayodé
- Laboratory of Valorization and Quality Management of Food Bio-Ingredients (LaBio), DNSA/FSA, Université d'Abomey-Calavi, Cotonou, Benin
| | - Heidy Mw den Besten
- Laboratory of Food Microbiology, Wageningen University, Wageningen, The Netherlands
| | - Anita R Linnemann
- Food Quality and Design, Wageningen University, Wageningen, The Netherlands
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Carvajal-Larenas FE, Linnemann AR, Nout MJR, Koziol M, van Boekel MAJS. Lupinus mutabilis: Composition, Uses, Toxicology, and Debittering. Crit Rev Food Sci Nutr 2017; 56:1454-87. [PMID: 26054557 DOI: 10.1080/10408398.2013.772089] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Lupinus mutabilis has protein (32.0-52.6 g/100 g dry weight) and lipid (13.0-24.6 g/100 g dry weight) contents similar to soya bean (Glycine max). The Ω3, Ω6, and Ω9 contents are 1.9-3.0, 26.5-39.6, and 41.2-56.2 g/100 g lipid, respectively. Lupins can be used to fortify the protein content of pasta, bread, biscuits, salads, hamburgers, sausages, and can substitute milk and soya bean. Specific lupin protein concentrates or isolates display protein solubility (>90%), water-absorption capacity (4.5 g/g dry weight), oil-absorption capacity (3.98 g/g), emulsifying capacity (2000 mL of oil/g), emulsifying stability (100%, 60 hours), foaming capacity (2083%), foaming stability (78.8%, 36 hours), and least gelation concentration (6%), which are of industrial interest. Lupins contain bitter alkaloids. Preliminary studies on their toxicity suggest as lethal acute dose for infants and children 10 mg/kg bw and for adults 25 mg/kg bw. However, alkaloids can also have medical use for their hypocholesterolemic, antiarrhythmic, and immunosuppressive activity. Bitter lupins can be detoxified by biological, chemical, or aqueous processes. The shortest debittering process requires one hour. This review presents the nutritional composition of lupins, their uses (as food, medicine, and functional protein isolates), toxicology, and debittering process scenarios. It critically evaluates the data, infers conclusions, and makes suggestions for future research.
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Affiliation(s)
- F E Carvajal-Larenas
- a Wageningen University, Product Design and Quality Management Group , Wageningen , The Netherlands.,b Wageningen University, Laboratory of Food Microbiology , Wageningen , The Netherlands.,c Universidad San Francisco de Quito, Faculty of Agriculture, Foods and Nutrition Agricultura, Alimentos y Nutrición , Quito , Ecuador
| | - A R Linnemann
- a Wageningen University, Product Design and Quality Management Group , Wageningen , The Netherlands
| | - M J R Nout
- b Wageningen University, Laboratory of Food Microbiology , Wageningen , The Netherlands
| | - M Koziol
- c Universidad San Francisco de Quito, Faculty of Agriculture, Foods and Nutrition Agricultura, Alimentos y Nutrición , Quito , Ecuador
| | - M A J S van Boekel
- a Wageningen University, Product Design and Quality Management Group , Wageningen , The Netherlands
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Lamboni Y, Nielsen KF, Linnemann AR, Gezgin Y, Hell K, Nout MJR, Smid EJ, Tamo M, van Boekel MAJS, Hoof JB, Frisvad JC. Diversity in Secondary Metabolites Including Mycotoxins from Strains of Aspergillus Section Nigri Isolated from Raw Cashew Nuts from Benin, West Africa. PLoS One 2016; 11:e0164310. [PMID: 27768708 PMCID: PMC5074577 DOI: 10.1371/journal.pone.0164310] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2016] [Accepted: 09/22/2016] [Indexed: 12/17/2022] Open
Abstract
In a previous study, raw cashew kernels were assayed for the fungal contamination focusing on strains belonging to the genus Aspergillus and on aflatoxins producers. These samples showed high contamination with Aspergillus section Nigri species and absence of aflatoxins. To investigate the diversity of secondary metabolites, including mycotoxins, the species of A. section Nigri may produce and thus threaten to contaminate the raw cashew kernels, 150 strains were isolated from cashew samples and assayed for their production of secondary metabolites using liquid chromatography high resolution mass spectrometry (LC-HRMS). Seven species of black Aspergilli were isolated based on morphological and chemical identification: A. tubingensis (44%), A. niger (32%), A. brasiliensis (10%), A. carbonarius (8.7%), A. luchuensis (2.7%), A. aculeatus (2%) and A. aculeatinus (0.7%). From these, 45 metabolites and their isomers were identified. Aurasperone and pyranonigrin A, produced by all species excluding A. aculeatus and A. aculeatinus, were most prevalent and were encountered in 146 (97.3%) and 145 (95.7%) isolates, respectively. Three mycotoxins groups were detected: fumonisins (B2 and B4) (2.7%) ochratoxin A (13.3%), and secalonic acids (2%), indicating that these mycotoxins could occur in raw cashew nuts. Thirty strains of black Aspergilli were randomly sampled for verification of species identity based on sequences of β-tubulin and calmodulin genes. Among them, 27 isolates were positive to the primers used and 11 were identified as A. niger, 7 as A. tubingensis, 6 as A. carbonarius, 2 as A. luchuensis and 1 as A. welwitschiae confirming the species names as based on morphology and chemical features. These strains clustered in 5 clades in A. section Nigri. Chemical profile clustering also showed also 5 groups confirming the species specific metabolites production.
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Affiliation(s)
- Yendouban Lamboni
- International Institute of Tropical Agriculture, Cotonou, Benin
- Department of Biotechnology and Bioengineering, Technical University of Denmark, Lyngby, Denmark
- Food Quality and Design Group, Wageningen University, Wageningen, The Netherlands
- Laboratory of Food Microbiology, Wageningen University, Wageningen, The Netherlands
| | - Kristian F. Nielsen
- Department of Biotechnology and Bioengineering, Technical University of Denmark, Lyngby, Denmark
- * E-mail:
| | - Anita R. Linnemann
- Food Quality and Design Group, Wageningen University, Wageningen, The Netherlands
| | - Yüksel Gezgin
- Department of Biotechnology and Bioengineering, Technical University of Denmark, Lyngby, Denmark
- Department of Bioengineering, Ege University, Izmir, Turkey
| | - Kerstin Hell
- International Institute of Tropical Agriculture, Cotonou, Benin
| | - Martinus J. R. Nout
- Laboratory of Food Microbiology, Wageningen University, Wageningen, The Netherlands
| | - Eddy J. Smid
- Laboratory of Food Microbiology, Wageningen University, Wageningen, The Netherlands
| | - Manuele Tamo
- International Institute of Tropical Agriculture, Cotonou, Benin
| | | | - Jakob Blæsbjerg Hoof
- Department of Biotechnology and Bioengineering, Technical University of Denmark, Lyngby, Denmark
| | - Jens Christian Frisvad
- Department of Biotechnology and Bioengineering, Technical University of Denmark, Lyngby, Denmark
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Mubaiwa J, Fogliano V, Chidewe C, Linnemann AR. Hard-to-cook phenomenon in bambara groundnut (Vigna subterranea (L.) Verdc.) processing: Options to improve its role in providing food security. Food Reviews International 2016. [DOI: 10.1080/87559129.2016.1149864] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Juliet Mubaiwa
- Department of Food Science and Technology, Chinhoyi University of Technology, Chinhoyi, Zimbabwe
- Food Quality and Design, Wageningen University, Wageningen, The Netherlands
| | - Vincenzo Fogliano
- Food Quality and Design, Wageningen University, Wageningen, The Netherlands
| | - Cathrine Chidewe
- Department of Biochemistry, University of Zimbabwe, Mount Pleasant, Harare, Zimbabwe
| | - Anita R. Linnemann
- Food Quality and Design, Wageningen University, Wageningen, The Netherlands
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Ngadze RT, Linnemann AR, Nyanga LK, Fogliano V, Verkerk R. Local processing and nutritional composition of indigenous fruits: The case of monkey orange (Strychnos spp.) from Southern Africa. Food Reviews International 2016. [DOI: 10.1080/87559129.2016.1149862] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Ruth T. Ngadze
- Department of Food Science and Technology, Chinhoyi University of Technology, Chinhoyi, Zimbabwe
- Food Quality and Design, Wageningen University, Wageningen, The Netherlands
| | - Anita R. Linnemann
- Food Quality and Design, Wageningen University, Wageningen, The Netherlands
| | - Loveness K. Nyanga
- Institute of Food, Nutritional & Family Sciences, University of Zimbabwe, Harare, Zimbabwe
| | - Vincenzo Fogliano
- Food Quality and Design, Wageningen University, Wageningen, The Netherlands
| | - Ruud Verkerk
- Food Quality and Design, Wageningen University, Wageningen, The Netherlands
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Mpofu A, Linnemann AR, Nout MJR, Zwietering MH, Smid EJ, den Besten HMW. Inactivation of bacterial pathogens in yoba mutandabota, a dairy product fermented with the probiotic Lactobacillus rhamnosus yoba. Int J Food Microbiol 2015; 217:42-8. [PMID: 26490648 DOI: 10.1016/j.ijfoodmicro.2015.09.016] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2015] [Revised: 09/11/2015] [Accepted: 09/26/2015] [Indexed: 12/28/2022]
Abstract
Mutandabota is a dairy product consumed as a major source of proteins and micronutrients in Southern Africa. In this study the microbial safety of traditional and a variant of mutandabota fermented with the probiotic Lactobacillus rhamnosus yoba (yoba mutandabota) was investigated by challenging the products with five important food pathogens: Listeria monocytogenes, Salmonella spp., Campylobacter jejuni, Escherichia coli O157:H7 and Bacillus cereus. Pasteurized full-fat cow's milk was used for producing traditional and yoba mutandabota, and was inoculated with a cocktail of strains of the pathogens at an inoculum level of 5.5 log cfu/mL. Survival of the pathogens was monitored over a potential consumption time of 24h for traditional mutandabota, and over 24h of fermentation followed by 24h of potential consumption time for yoba mutandabota. In traditional mutandabota (pH3.4 ± 0.1) no viable cells of B. cereus and C. jejuni were detected 3h after inoculation, while L. monocytogenes, E. coli O157:H7 and Salmonella spp. significantly declined (P<0.05), but could still be detected (<3.5 log inactivation) at the end of the potential consumption time. This indicated that consumption of traditional mutandabota exposes consumers to the risk of food-borne microbial infections. In yoba mutandabota, L. rhamnosus yoba grew from 5.5 ± 0.1 log cfu/mL to 9.1 ± 0.4 log cfu/mL in the presence of pathogens. The pH of yoba mutandabota dropped from 4.2 ± 0.1 to 3.3 ± 0.1 after 24h of fermentation, mainly due to organic acids produced during fermentation. Only Salmonella spp. was able to grow in yoba mutandabota during the first 9h of fermentation, but then decreased in viable plate count. None of the tested pathogens were detected (>3.5 log inactivation) after 3h into potential consumption time of yoba mutandabota. Inactivation of pathogens in mutandabota is of public health significance because food-borne pathogens endanger public health upon consumption of contaminated food, especially in Southern Africa where there are many vulnerable consumers of mutandabota such as children, elderly and immuno-compromised people with HIV/AIDS. The findings of this study demonstrate that mutandabota fermented with L. rhamnosus yoba has antimicrobial properties against the tested pathogens and it is safer compared to the traditional mutandabota.
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Affiliation(s)
- Augustine Mpofu
- Department of Food Science and Technology, Chinhoyi University of Technology, P. Bag 7724 Chinhoyi, Zimbabwe; Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700AA Wageningen, The Netherlands; Food Quality and Design, Wageningen University, P.O. Box 17, 6700AA Wageningen, The Netherlands
| | - Anita R Linnemann
- Food Quality and Design, Wageningen University, P.O. Box 17, 6700AA Wageningen, The Netherlands
| | - Martinus J R Nout
- Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700AA Wageningen, The Netherlands
| | - Marcel H Zwietering
- Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700AA Wageningen, The Netherlands
| | - Eddy J Smid
- Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700AA Wageningen, The Netherlands
| | - Heidy M W den Besten
- Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700AA Wageningen, The Netherlands.
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Hounhouigan MH, Linnemann AR, Ingenbleek PT, Soumanou MM, van Trijp HC, van Boekel MA. Effect of Physical Damage and Storage of Pineapple Fruits on their Suitability for Juice Production. J FOOD QUALITY 2014. [DOI: 10.1111/jfq.12094] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Affiliation(s)
- Menouwesso H. Hounhouigan
- Food Quality and Design; Wageningen University; Wageningen 6708 WG The Netherlands
- Marketing and Consumer Behaviour Group; Wageningen University; Wageningen 6708 WG The Netherlands
| | - Anita R. Linnemann
- Food Quality and Design; Wageningen University; Wageningen 6708 WG The Netherlands
| | - Paul T.M. Ingenbleek
- Marketing and Consumer Behaviour Group; Wageningen University; Wageningen 6708 WG The Netherlands
| | - Mohamed M. Soumanou
- Ecole Polytechnique d'Abomey-Calavi; Département de Génie de Technologie Alimentaire; Université d'Abomey-Calavi; Cotonou Benin
| | - Hans C.M. van Trijp
- Marketing and Consumer Behaviour Group; Wageningen University; Wageningen 6708 WG The Netherlands
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Mpofu A, Linnemann AR, Sybesma W, Kort R, Nout M, Smid EJ. Development of a locally sustainable functional food based on mutandabota, a traditional food in southern Africa. J Dairy Sci 2014; 97:2591-9. [DOI: 10.3168/jds.2013-7593] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2013] [Accepted: 01/22/2014] [Indexed: 11/19/2022]
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Hounhouigan MH, Linnemann AR, Soumanou MM, Van Boekel MAJS. Effect of Processing on the Quality of Pineapple Juice. Food Reviews International 2014. [DOI: 10.1080/87559129.2014.883632] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Dahiya PK, Linnemann AR, Nout MJR, Van Boekel MAJS, Khetarpaul NK, Grewal RB. Consumption habits and innovation potential of mung bean foods in Hisar District of Haryana State, India. Ecol Food Nutr 2014; 53:171-92. [PMID: 24564192 DOI: 10.1080/03670244.2013.807809] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Consumption habits for mung bean foods were assessed by the free word association method and interview techniques. Four groups of closely related products and perceived quality were revealed. The largest group comprised sweets and snacks, which were associated with unhealthiness, expensiveness and sensory liking. Another group consisted of split dhals associated with convenience and healthiness. It appeared that under different circumstances food choices vary and are influenced more by socioeconomic restrictions then by consumer perception and preferences. Scenario analysis based on consumer perception, preferences, practices and nutritional value of products revealed dhals as the most promising food for innovation.
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Affiliation(s)
- Pradeep K Dahiya
- a Center of Food Science and Technology and Department of Foods and Nutrition , CCS Haryana Agricultural University , Hisar , Haryana , India
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Mpofu A, Linnemann AR, Nout MJR, Zwietering MH, Smid EJ. Mutandabota, a Food Product from Zimbabwe: Processing, Composition, and Socioeconomic Aspects. Ecol Food Nutr 2014; 53:24-41. [DOI: 10.1080/03670244.2013.767802] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Honfo FG, Akissoe N, Linnemann AR, Soumanou M, Van Boekel MAJS. Nutritional Composition of Shea Products and Chemical Properties of Shea Butter: A Review. Crit Rev Food Sci Nutr 2013; 54:673-86. [DOI: 10.1080/10408398.2011.604142] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Madodé YE, Nout MJ, Bakker EJ, Linnemann AR, Hounhouigan DJ, van Boekel MA. Enhancing the digestibility of cowpea (Vigna unguiculata) by traditional processing and fermentation. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.04.010] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Honfo FG, Linnemann AR, Akissoe N, Soumanou MM, van Boekel MAJS. Characteristics of traditionally processed shea kernels and butter. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12142] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
| | - Anita R. Linnemann
- Food Quality and Design; Department of Agrotechnology and Food Sciences; Wageningen University; PO Box 8129, 6700 EV; Wageningen; The Netherlands
| | - Noel Akissoe
- Faculté des Sciences Agronomiques; Université d'Abomey-Calavi; BP 526,; Cotonou; Benin
| | - Mohamed M. Soumanou
- Ecole Polytechnique d'Abomey-Calavi; Université d'Abomey-Calavi; BP 2009,; Cotonou; Benin
| | - Martinus A. J. S. van Boekel
- Food Quality and Design; Department of Agrotechnology and Food Sciences; Wageningen University; PO Box 8129, 6700 EV; Wageningen; The Netherlands
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Honfo FG, Linnemann AR, Akissoe NH, Soumanou MM, van Boekel MAJS. Indigenous Knowledge of Shea Processing and Quality Perception of Shea Products in Benin. Ecol Food Nutr 2012; 51:505-25. [DOI: 10.1080/03670244.2012.705744] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Madodé YE, Linnemann AR, Nout MJ, Vosman B, Hounhouigan DJ, van Boekel MA. Nutrients, technological properties and genetic relationships among twenty cowpea landraces cultivated in West Africa. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03146.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Anita R. Linnemann
- Product Design and Quality Management group; Wageningen University; P.O. Box 8129; 6700 EV Wageningen; The Netherlands
| | - Martinus J.R. Nout
- Laboratory of Food Microbiology; Wageningen University; P.O. Box 8129; 6700 EV Wageningen; The Netherlands
| | - Ben Vosman
- Wageningen UR Plant Breeding; Wageningen University and Research centre; P.O. Box 16; 6700AA Wageningen; The Netherlands
| | - Djidjoho J. Hounhouigan
- Faculté des Sciences Agronomiques; Université d'Abomey-Calavi, Abomey-Calavi, Bénin; 01 BP 526 Cotonou; Benin
| | - Martinus A.J.S. van Boekel
- Product Design and Quality Management group; Wageningen University; P.O. Box 8129; 6700 EV Wageningen; The Netherlands
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Kayodé APP, Nout MJR, Linnemann AR, Hounhouigan JD, Berghofer E, Siebenhandl-Ehn S. Uncommonly high levels of 3-deoxyanthocyanidins and antioxidant capacity in the leaf sheaths of dye sorghum. J Agric Food Chem 2011; 59:1178-1184. [PMID: 21322653 DOI: 10.1021/jf103963t] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Extracts from leaf sheaths of farmers' varieties of dye sorghum cultivated and used in Benin as a source of biocolorings were analyzed for their anthocyanidin and phenolic contents, as well as their antioxidant capacity. The aim was to identify and quantify the types of anthocyanin and phenolic acids. The total anthocyanin content of the leaf sheaths ranged from 13.7 to 35.5 mg of cyanidin 3-glucoside equivalent/g of dry matter (DM), with an average of 27.0 mg/g. The total anthocyanin content is 90 times higher than levels usually reported in fruits and vegetables. Anthocyanin consisted essentially of apigeninidin and luteolinidin, two 3-deoxyanthocyanidins with many applications in food, beverage, and pharmaceutical industries. The apigeninidin content of the leaf sheaths was 30 times higher than that in cereal bran and ranged from 14.7 to 45.8 mg/g, with an average of 31.3 mg/g. The amount of luteolinidin ranged from 0.4 to 2.4 mg/g, with a mean of 1.2 mg/g. The total phenolic content expressed as gallic acid equivalent averaged 95.5 mg/g. The free phenolic acids identified were benzoic acid, p-coumaric acid, and o-coumaric acid at amounts of 801.4, 681.6, and 67.9 μg/g, respectively. The leaf sheaths of dye sorghum have an antioxidant capacity [3.8-5.6 mmol of Trolox equivalent (TE)/g of DM] much higher than that reported for cereal bran and fruits and vegetables.
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Affiliation(s)
- A P Polycarpe Kayodé
- Département de Nutrition et Sciences Alimentaires, Université d'Abomey-Calavi , 01 BP 526 Cotonou, Benin.
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Chadare FJ, Linnemann AR, Hounhouigan JD, Nout MJR, Van Boekel MAJS. Baobab food products: a review on their composition and nutritional value. Crit Rev Food Sci Nutr 2009; 49:254-74. [PMID: 19093269 DOI: 10.1080/10408390701856330] [Citation(s) in RCA: 80] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Several authors have published about baobab food products. Data on macronutrients, micronutrients, amino acids, and fatty acids were collected from literature for pulp, leaves, seeds, and kernels of the baobab tree. The results show that baobab pulp is particularly rich in vitamin C; consumption of 40 g covers 84 to more than 100% of the Recommended Daily Intake (RDI) of pregnant women (19-30 years). The leaves are particularly rich in calcium (307 to 2640 mg/100 g dw), and they are known to contain good quality proteins with a chemical score of 0.81. The whole seeds and the kernels have a relatively high lipid content, 11.6 to 33.3 g/100 g dw and 18.9 to 34.7 g/100 g dw, respectively. The pulp and leaves exhibit antioxidant properties with a higher activity in the pulp than in the leaves. Reported nutrient contents of different baobab parts show a large variation, which may have arisen from various factors. Three recommendations are given for future research: 1. More attention should be given to accuracy and precision of analytical methods, 2. Research about digestibility and bioavailability of baobab products is needed, 3. The effect of storage and processing on the nutritional value of baobab products needs to be assessed.
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Affiliation(s)
- F J Chadare
- Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin
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Straver JM, Janssen AFW, Linnemann AR, van Boekel MAJS, Beumer RR, Zwietering MH. Number of Salmonella on chicken breast filet at retail level and its implications for public health risk. J Food Prot 2007; 70:2045-55. [PMID: 17900081 DOI: 10.4315/0362-028x-70.9.2045] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study aimed to characterize the number of Salmonella on chicken breast filet at the retail level and to evaluate if this number affects the risk of salmonellosis. From October to December 2005, 220 chilled raw filets (without skin) were collected from five local retail outlets in The Netherlands. Filet rinses that were positive after enrichment were enumerated with a three-tube most-probable-number (MPN) assay. Nineteen filets (8.6%) were contaminated above the detection limit of the MPN method (10 Salmonella per filet). The number of Salmonella on positive filets varied from 1 to 3.81 log MPN per filet. The obtained enumeration data were applied in a risk assessment model. The model considered possible growth during domestic storage, cross-contamination from filet via a cutting board to lettuce, and possible illness due to consumption of the prepared lettuce. A screening analysis with expected-case and worst-case estimates for the input values of the model showed that variability in the inputs was of relevance. Therefore, a Monte Carlo simulation with probability distributions for the inputs was carried out to predict the annual number of illnesses. Remarkably, over two-thirds of annual predicted illnesses were caused by the small fraction of filets containing more than 3 log Salmonella at retail (0.8% of all filets). The enumeration results can be used to confirm this hypothesis in a more elaborate risk assessment. Modeling of the supply chain can provide insight for possible intervention strategies to reduce the incidence of rare, but extreme levels. Reduction seems feasible within current practices, because the retail market study indicated a significant difference between suppliers.
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Affiliation(s)
- J M Straver
- Laboratory of Food Microbiology, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands
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Kayodé APP, Linnemann AR, Hounhouigan JD, Nout MJR, van Boekel MAJS. Genetic and environmental impact on iron, zinc, and phytate in food sorghum grown in Benin. J Agric Food Chem 2006; 54:256-62. [PMID: 16390208 DOI: 10.1021/jf0521404] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/06/2023]
Abstract
Seventy-six farmers' varieties of sorghum from Benin were distinguished by amplified fragment length polymorphism (AFLP) and clustered into 45 distinct genotypes. The genotype clusters were evaluated for their Fe, Zn, and phytate concentrations to assess the impact of genetic and environmental effects on the composition of the grains and to identify farmers' varieties with high potential Fe and Zn availability. The Fe concentration of the grains ranged from 30 to 113 mg/kg with an average of 58 mg/kg. The Zn concentration ranged from 11 to 44 mg/kg with an average of 25 mg/kg. The phytate concentration of the grain ranged from 0.4 to 3.5% with a mean of 1.2%. The grain-Fe and grain-Zn did not show consistent linkage to genetic variation, but varied significantly across field locations, suggesting a predominant environmental impact. The phytate concentration of the grains appeared to be environmentally as well as genetically determined. No varieties provide adequate Zn to meet nutritional requirements of sorghum consumers. The most promising varieties for Fe supply were tokogbessenou, mahi swan, biodahu, saï maï, mare dobi, sakarabokuru, and chabicouma, as they showed a [phytate]/[Fe] ratio of <14, which is the critical value above which Fe availability is strongly impaired. These varieties could therefore be recommended for the preparation of food products such as dibou, in which processing methods have only a slight diminishing effect on phytate levels. Further research is needed to test these varieties for the stability of [phytate]/[Fe] molar ratio across various environmental conditions.
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Affiliation(s)
- A P Polycarpe Kayodé
- Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, 01 B.P. 526, Cotonou, Bénin
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