检索结果-南通市图书馆

Diagnosis and Optimization of the Production of “Mbite” Drink Based on Sclerocarya birrea (A. Rich) Hostcht

Food and Nutrition Sciences 2024年第11期15卷 1055-1064页

作者： Oumar Ibn Khatab cissé Alioune Sow Papa Guedel Faye Mathieu Gueye Nicolas Ayessou mady cissé Ecole Nationale Suprieure dAgriculture (ENSA) This Senegal Laboratoire Eau Energie Environnement et Procds Industriels (LE3PI) Ecole Suprieure Polytechnique Dakar Senegal UFR Sciences Agronomiques Aquaculture et Technologies Alimentaires (S2ATA) Universit Gaston Berger Saint-Louis Senegal Intstitut Fondamental dAfrique Noire (IFAN) Universit Cheikh Anta DIOP Dakar Senegal

Today, various traditional country foods are increasingly being neglected as a result of modernisation. Consequently, the knowledge and know-how necessary to prepare those foods are strongly threatened. To safeguard and foster appreciation of traditional knowledge, this study aims, on the one hand, to describe the manufacturing process of an alcoholic drink called “Mbite”. The latter is traditionally prepared with the fruits of Sclerocarya birrea (A. Rich) Hostcht in Senegal. On the other hand, various controlled fermentations have been tested for better control of their hygienic and sanitary qualities. The manufacturing of “Mbite” drink begins with a manual extraction of the juice using stems of Guiera senegalensis or Combretum glutinosum to facilitate the separation of the pericarp from the almond. Subsequently, the extracts are filtered and/or mixed according to the producers. Finally, a 2-day spontaneous fermentation by endogenous yeasts of the fruit makes it possible to obtain the alcoholic drink within 3 days. “Mbite” is a low acid drink with a pH ranging from 3.82 to 3.97 and its ethanol content varies from 2 to 4% (v/v). Polyphenols vary between 124.92 and 158.25 mg/100 mL. However, microbiological analyses have shown a high number of lactic acid bacteria involved in the formation of volatile acids. The controlled fermentation trials have resulted in a unique alcoholic fermentation of Sclerocarya birrea juices by selected strains of Saccharomyces cerevisae. This has the advantage of guaranteeing sanitary qualities and reducing the fermentation time from three days to one.

关键词： Traditional Drinks Fermentation “Mbite” Sclerocarya birrea

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Nutritional Contribution of Some Senegalese Forest Fruits Running across Soudano-Sahelian Zone

引用

Food and Nutrition Sciences 2011年第6期2卷 606-612页

作者： Nicolas Cyrille Ayessou Cheikh Ndiaye mady cissé Mathieu Gueye Mama Sakho Université Cheikh Anta Diop - Ecole Supérieure Polytechnique Laboratoire de Formation Continue en Industries Agroalimentaires B.P 5085 Dakar – Fann

As a good food supply for the local people in various Senegalese regions, the forest fruits are becoming very important. They are using between foods or main condiment for dishes in many part of Africa. These fruits represent non negligible sources of vitamins, carbohydrates and minerals. Instead of more commercialized species such as Adansonia digitata L., Detarium senegalensis ***., Saba senegalensis (***.) Pichon, Tamarindus indica L., this article focused on nutritional values of other fruits with little interest or neglected. These species were Ficus gnaphalocarpa, L., Cordyla pinnata (Lepr. ex ***.) Milne-Redh. and Icacina senegalensis, harvested in soudano-sahelian zone;while Sarcocephalus latifolius (Sm.) E.A. Bruce belongs to Sudanese zone. The fruit pulps were isolated and freeze dried before analysis. The results showed that acidity, vitamin C and total minerals were significantly different from one fruit to another. S. latifolius with the highest acidity content (402.43 mg/100 g) and best vitamin C content if 1488 mg/100 g were found. Also as results, S. latifolius provided high protein content nearby the 20%. The caloric contributing (kcal/100 g) were 102.5, 177 and 132 respectively for F. gnaphalocarpa, C. pinnata, and S. latifolius. The ash contents were the same for all species (4.5%), indicating the richness in mineral elements. Furthermore, all species in this study were good sources of iron, copper and zinc. However, small amounts of sodium were noticed in all samples. Analysis of total sugars and their profile showed that I. senegalensis and C. pinnata were more appreciated. These results predicted the useful incomes for forest fruits in human being. Lot of medicinal virtues has been recognized from these fruits. The increase in value and the preservation of the biodiversity are necessary particularly for C. pinnata which presents a serious threat because of the strong income for wood production.

关键词： Cordyla Pinnata Sarcocephalus Latifolius Ficus Gnaphalocarpa Icacina Senegalensis Nutritional Composition Senegal

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Quassia undulata Oil Exploitation: Extraction’s Yield, Phytochemical Profile of Seeds and Oilcake Nutritional Value

引用

Food and Nutrition Sciences 2022年第2期13卷 136-146页

作者： Ndiaye Seyni Ndiaye Bou cissé Oumar Ibn Khatab cissé mady Gueye Mathieu Qi Zhang Ayessou Nicolas Cyrille Mensah Center for Studies on Food Safety and Functional Molecules (CESAM-RESCIF) ESP-UCAD Dakar Sénégal Oil Crops Research Institute of Chinese Academy of Agricultural Sciences (OCRI-CAAS) Wuhan China Laboratoire UMI 3189 Institut Fondamentale d’Afrique Noire (IFAN) Cheikh Anta Diop Département de Botanique et de Géologie Dakar Senegal

Quassia undulata is a plant that belongs to the Simaroubaceae family. In Africa, it occurs in the wooded savannah from Senegal in the west to the Central African Republic in the east. The seeds from the plant are very rich in oil. The traditional extraction of this oil involves a phase of boiling the powder from the seeds in a decoction of Piliostigma thonningii leaves. Thus, the aim of this study is to determine the impact of Piliostigma thonningii leaves on the extraction yield, to assess the phytochemical profile of seeds and oilcake and, to determine the nutritional value of the cakes obtained after extraction. Thus, the traditional extraction of oil was carried out in the laboratory and physico-chemical and phytochemical analyses were carried out on the water decoction, the oil and, the oilcake. The results showed that the traditional extraction gives a low extraction yield (5.18% with PD and 6.12% without PD) compared to the Soxhlet extraction (56.9%). On the other hand, it was found that oil obtained by traditional extraction in the presence of Piliostigma thonningii leaves was of better physicochemical quality. Finally, oilcake very rich in proteins (36.71% - 42.69%) and mineral elements (110.9 - 152.33 mg/100g of calcium, 544.75 - 620.77 mg/100g of Potassium and 331.11 - 459.68 mg/100g of Magnesium) justify their use in human food. However, investigations should point to the impact of this traditional technique on the elimination of quassinoids, toxins and antihelminth compounds present in the seeds.

关键词： Quassia undulata Piliostigma thonningii Oil Extraction Phytochemical

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Nutritional Potential of Two Leafy Vegetables Leptadenia hastataDecne and Senna obtusifoliaLink Consumed in Senegal

引用

Food and Nutrition Sciences 2018年第2期9卷 77-85页

作者： Nicolas Cyrille Ayessou mady cissé Mathieu Gueye Cheikh Ndiaye Codou Mar Diop 1Laboratoire d’Electrochimie et des Procédés Membranaires Centre d’Etudes sur la Sécurité Alimentaire et les Molécules Fonctionnelles-Ecole Supérieure Polytechnique Université Cheikh Anta Diop Dakar Senegal Laboratoire d’Electrochimie et des Procédés Membranaires Centre d’Etudes sur la Sécurité Alimentaire et les Molécules Fonctionnelles-Ecole Supérieure Polytechnique Université Cheikh Anta Diop Dakar Senegal Institut Fondamental d’Afrique Noire Cheikh Anta Diop Département de Botanique et Géologie Université Cheikh Anta Diop Dakar Senegal Laboratoire des Biotoxines et Contrô le des Aliments Institut de Technologie Alimentaire (ITA) Route des Pères Maristes Dakar Senegal

This study focused on two woody leafy vegetables Leptadenia hastata Decne and Senna obtusifolia Link, commonly consumed in Senegal. Leaves were col-lected from three regions. Then, proximate analyses and micronutrients were carried out to evaluate their nutritional values. Results revealed that protein level of S. obtusifolia (SO) is richer (21.75%) than Leptadenia hastata (LH) (18.16%). The cellulose and carbohydrate contents of the two vegetable’s leaves are in the same order except those of LH from Widou which are less rich in cellulose (8.31%) and richest in carbohydrate (6.35%). These leaves are also good sources of various mineral elements and especially iron. Leaves of LH appear to be richer in iron and magnesium, while SO appears to be richer in calcium. Vitamin C intakes of SO leaves are better than those of LH and respectively range from 142 to 196.5 and 22.5 to 159.5 mg/100 g. According to the use of this leafy vegetable by the populations, a domestication opportunity is thus justified to ensure availability and accessibility of these significant sources of micronutrients.

关键词： Leptadenia hastata Senna obtusifolia Woody Leafy Vegetables Nutritional Values Domestication

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Identification of Natural and Artificial Colorants in Industrial Products Marketed in Senegal

引用

Food and Nutrition Sciences 2023年第12期14卷 1232-1243页

作者： Alé Kane Papa Amadou Diakhaté Ngoné Fall Bèye Alioune Sow Coumba Gueye Sagna mady cissé Laboratoire des Sciences Biologiques Agronomiques Alimentaires et de Modélisation des Systèmes Complexes (LABAAM) Université Gaston Berger (UGB) Saint-Louis Sénégal Département des Technologies Agroalimentaires UFR des Sciences Agronomiques de l’Aquaculture et des Technologies Alimentaires (S2ATA) Saint-Louis Sénégal Ecole Supérieure Polytechnique (ESP) Dakar Sénégal

Food colorants are widely used in the food industry to maintain or enhance product color. However, as the use of these colorants can have negative impacts on health, it is essential to analyze the risks associated with their consumption. This analysis requires, among other things, obtaining sufficient data on the presence of these colorants in foods, as well as their level of consumption. However, data on these colorants is often virtually non-existent in developing countries. The aim of this study was to determine the colorant profile of industrial products marketed in Senegal. Information on food additives was collected on 399 labels of different food product categories in shops located in Dakar. Data is recorded and processed using Excel software. Based on the Codex classification, analysis of the profile of additives identified on the labels of food samples revealed the presence of 31 colorants. The natural colorants identified are dominated by beta-carotene, widely present in beverages and dairy products, and paprika extract identified on cookies and industrial sauces. Artificial colors are dominated caramels present in several foods including bouillons, vinegars, sauces and hard candies. Secondly, there was a strong presence of the azo dye Sunset yellow FCF, widely found in samples of beverages, confectionery and cookies. The results of this case study enable us to appreciate the wide presence and diversity of colorants on the Senegalese market, and the importance of controlling them to guarantee consumer safety.

关键词： Colorant Artificial Natural Food Additives Food Safety

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Consumers’ Perception and Knowledge of Food Additives in Senegal: A Pilot Study

引用

Open Journal of Applied Sciences 2024年第1期14卷 38-50页

作者： Alé Kane Hamidou Mbodji Papa Mamadou Dit Doudou Sylla Alioune Sow Abdoulaye Tamba Malick Mbengue mady cissé Laboratory of Biological Agronomic and Food Sciences and Complex Systems Modelling (LABAAM) University Gaston Berger (UGB) Saint-Louis Senegal UFR of Agronomic Sciences Aquaculture and Food Technology (UFR S2ATA) UGB Saint-Louis Senegal Department of Chemical Engineering and Applied Biology University Cheikh Anta Diop of Dakar Dakar Senegal

Food safety has become a major concern for consumers, as well as a priority for regulatory authorities. Faced with the growing industrial and domestic use of food additives, many questions are being asked and concerns are being felt by consumers around the world. Consumer perception defines the acceptability or rejection of food products, and has an impact on consumption patterns and behavior. To assess the level of knowledge and perception of food additives, a pilot study was carried out on a sample of 200 people in Dakar and Saint-Louis. A questionnaire was used to assess the acceptance or rejection, use and impact of food additives by consumers in Senegal. The results revealed several aspects. On the whole, the people surveyed expressed great mistrust and even rejection of these substances added to food products. This consumer perception is shared throughout the world, as indicated in numerous surveys. It also emerges from this study that, although most consumers are aware of the existence of these additives and their uses in the home, they feel that the use of these substances in industrial production is too excessive. What’s more, consumers associate food additives with numerous pathologies such as cancer, diabetes, hypertension, stroke and even sexual impotence. For some of these indexed pathologies, scientific studies have reached the same conclusions, although controversy still persists. On the other hand, for some of the other adverse effects mentioned, no cause-and-effect relationship has been scientifically demonstrated. In these latter cases, it seems that negative communication, misinformation and misconceptions have a major influence on consumer perception of food additives.

关键词： Consumer Survey Food Additives Knowledge Perception Senegal

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Sweetener and Flavor Enhancer Food Additives in Industrial Food Products Marketed in Dakar: Frequency and Diversity

引用

Open Journal of Applied Sciences 2024年第1期14卷 101-117页

作者： Alé Kane Alioune Sow Ndèye Adiara Ndiaye Coumba Gueye Sagna Papa Amadou Diakhaté mady cissé Amadou Diop Laboratoire des Sciences Biologiques Agronomiques Alimentaires et de Modélisation des Systèmes Complexes (LABAAM) Université Gaston Berger (UGB) Saint-Louis Senegal Département des Technologies Agroalimentaires|UFR des Sciences Agronomiques de l’Aquaculture et des Technologies Alimentaires (S2ATA) Saint-Louis Senegal Ecole Supérieure Polytechnique (ESP) Dakar Senegal Laboratoire de chimie analytique et bromatologie UCAD Dakar Senegal

Sweeteners and flavor enhancers are food additives widely used in industry, respectively, to add sweetness and flavor to foods. However, the presence of these substances is often criticized by consumers for their effects on health. What’s more, some scientific studies link these substances to certain pathologies. To guarantee food safety, competent authorities should have food standards based on risk analysis using consistent, reliable data. However, in developing countries, such data is often weak or non-existent. The aim of this study is therefore to carry out a pilot survey to establish the profile of sweeteners and flavour enhancers present in industrial food products marketed in Senegal. The methodology consisted of sampling various food products sold on the Senegalese market, based on analysis of labels containing information on ingredients, including additives. The investigation involved nine stores, one supermarket and 5 mini-markets in Dakar. The results showed the presence of 6 taste enhancers in food products, the most frequent being sodium L-monoglutamate (E621), inosinate (E631) and disodium guanylate (E627). Solid broths are the foodstuffs with the highest number of taste exhalters. As for sweeteners, 12 substances were identified, the most frequent being acesulfame potassium (E950), aspartame (E951), sucralose (E955) and saccharin (E954). Given the potential health risks associated with the consumption of these food additives, their control and monitoring on the market should be a priority for the competent authorities.

关键词： Exhalter Sugar Acesulfame Potassium Sodium Monoglutame Artificial Health Risk

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Profile of the Functional Categories of Food Additives in Industrial Foods Marketed in Senegal

引用

Food and Nutrition Sciences 2023年第12期14卷 1244-1258页

作者： Alé Kane Ngoné Fall Bèye Alioune Sow Papa Amadou Diakhaté Ndèye Yacine Ndiaye mady cissé Laboratoire des Sciences Biologiques Agronomiques Alimentaires et de Modélisation des Systèmes Complexes (LABAAM) Université Gaston Berger (UGB) Dakar Senegal Département des Technologies Agroalimentaires UFR des Sciences Agronomiques de l’Aquaculture et des Technologies Alimentaires (S2ATA) Saint-Louis Senegal Institut de Technologie Alimentaire (ITA) Dakar Senegal Ecole Supérieure Polytechnique (ESP) Dakar Senegal

Food additives, whether natural or artificial substances, are widely used around the world to improve the sensory quality of products, extend their shelf life and make them more competitive. However, the abusive and uncontrolled consumption of food additives is the cause of numerous illnesses and diseases such as poisoning, allergies, diabetes and numerous cancers. So, in addition to setting up control and regulatory bodies, it is becoming essential to keep a constant watch on the presence of food additives on the market. The aim of this study is to highlight the main categories of food additives in food products frequently sold on the Senegalese market. The methodology of the study is based on the identification of food additives from the information given on the labels of food packaging. Information was collected in markets in two (2) major regions of Senegal: Dakar and Saint-Louis. The results of our study show the presence of 153 food additives on the labels of 514 samples collected. Moreover, the frequency and diversity of additives depended on the food category. On the other hand, beyond their important technological and functional roles, some additives such as aspartame and monosodium glutamate have been implicated in pathologies, and others, such as titanium dioxide, are the subject of much controversy and even withdrawal in certain legislations for their impacts deemed potentially negative on consumer health.

关键词： Additives Labels Food Categories Quality Food Safety

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Intake Nutritional Variabilities of Saba senegalensis Fruits

引用

Food and Nutrition Sciences 2022年第10期13卷 826-834页

作者： Sarr Médoune Gaye Diouf Paul Ayessou Nicolas Cyrille cissé mady Sakho Mama Diop Codou Gueye Mar Université Cheikh Anta Diop Ecole Supérieure Polytechnique Centre d’Etudes sur la Sécurité Alimentaire et le Développement des Molécules fonctionnelles (CESAM) Dakar Fann Sénégal Université Assane Seck de Ziguinchor Ziguinchor Sénégal

Saba senegalensis is a popular wild fruit;which is consumed as such or transformed into various products. Despite its economic potential, its nutritional potential is unknown. The objective of this study is to characterize its fruits according to Senegal’s main production areas. The study included five samples from five geographical areas of Senegal. Parameters measured include pH, protein, lipids, ash, moisture, vitamin C, carotenoids, polyphenols, minerals, and sugars. The results showed that for moisture, proteins, lipids, pH and reducing sugars did not differ significantly (p 0.05%) for all accessions. Vitamin C content varies between 32.86 and 198.22 mg·100g-1, carotenoids with a content of between 5.05 and 9.12 mg·100g-1;polyphenol contents are between 1.17 and 2.56 g·100g-1. The nutritional value of Saba fruits appears to be homogeneous in Senegal. A thorough study of the functional molecules seems necessary for a better appreciation of the potential of this fruit.

关键词： Saba senegalensis Nutrition Vitamine C Polyphénols Carotenoids

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Nymphaea lotusL. and Nymphaea micranthaGuill. et Perr Seeds as Cereal Substitute in the Delta of Senegal River

引用

Food and Nutrition Sciences 2020年第5期11卷 375-384页

作者： Fatou Kine Gueye Nicolas Cyrille Ayessou Mame Samba Mbaye Michel Bakar Diop mady cissé Kandioura Noba Laboratoire de Botanique-Biodiversité Biologie Végétale University Cheikh Anta Diop Dakar Senegal Laboratoire d’Electrochimie et des Procédés Membranaires/Centre d’Etudes sur la Sécurité Alimentaire et les Molécules Fonctionnelles-Ecole Supérieure Polytechnique University Cheikh Anta Diop Dakar Senegal Unité de formation et de Recherche des Sciences Agronomiques de l’Aquaculture et des Technologies Alimentaires University Gaston Berger Saint-Louis Senegal

Studies conducted in the delta and lower valley of Senegal river have demonstrated through ethnobotanical surveys, the importance of Nymphaea lotus L. and Nymphaea micrantha Guill. et Perr in the diet and in the pharmacopoeia. The seeds are used with good appreciation by the indigenous population as a welding food. But studies addressing their biochemical and nutritional aspects are still very rare in the literature. This study was initiated in order to fill this gap and allow a better appreciation of the nutritional and energetic potentialities of these seeds. For this purpose, seeds were collected in effluent from the Senegal River, dried in the shade and put into three different batches: a batch of red seeds of N. lotus, a batch of Black seeds of N. lotus and a batch of seeds of N. micrantha. The biochemical analyses gave their moisture content (9.17% ± 0.2% to 13.36% ± 3.46%), aw (0.46% to 0.71%), protein (7.90% ± 1.25% to 8.24% ± 0.5%), lipid (2.32% ± 0.45% to 4.29% ± 1.0%), carbohydrate (74.49% ± 0.9% and 77.66% ± 1.65%), mineral matter (1.77% ± 0.06% to 2.55% ± 0.08%). All three types of seeds have high levels of potassium (481.10% ± 17.62% to 770.81% ± 42.33%), magnesium (312.71% ± 14.08% to 518.67% ± 15.23%) and calcium (188.81% ± 8.52% to 296.52% ± 16%. Their energy values (350.54 ± 15.21 kcal/100g to 375.7 ± 3.48 Kcal/100g), are closed to other cereals consumed in the human diet in Senegal. Therefore, these seeds offer the opportunity to diversify the diet in the delta and lower valley of the Senegal River.

关键词： Nymphaea Seeds Nutritional Value Senegal

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

欢迎您,

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

请选择保存的检索档案：

请选择收藏分类：

通借通还

欢迎您,

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：