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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

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Comparative Effect of Adding Synthetic Citric Acid to Natural Lemon Juice (Citrus aurantiifolia) on the Stability of Hibiscus Drinks Stored at 4°C and 37°C

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Food and Nutrition Sciences 2023年第6期14卷 495-508页

作者： papa guedel faye Ibrahima Diouf Medoune Gaye Sarr Oumou Hany Sourang Nicolas Cyrille Ayessou Mady Cisse Water Energy Environment and Industrial Processes Laboratory (LE3PI) Polytechnic School of Dakar Chemical Engineering and Applied Biology Department Cheikh Anta Diop University Dakar Senegal Center for Studies on Food Security and Functional Molecules (CESAM) Dakar Senegal

The general objective of the work is to compare the effect of the addition of synthetic citric acid compared to the addition of natural fruit juice of Citrus aurantiifolia on the conservation of drink based on red chalice H. sabdariffa. The tests were carried out over a period of 5 weeks at 4°C and 37°C with seven batches of beverage samples prepared at the rate of a calyx/water ratio of 1/40 (kg·kg-1) and added respectively citric acid at 1, 2 and 4 g·L-1 and lemon juice at 10, 20 and 40 mL·L-1. The characterization of the different batches of beverages was carried out from day one. A follow-up of the residual anthocyanin content and the intensity of the red coloring were carried out over five weeks. The anthocyanin concentration was determined by the pH-differential method. The red color degradation index is determined based on the CIELAB color system (L*, a*, b* and L*). R and Minitab 18 software was used for data processing. The results of the monitoring of the parameters showed that the concentration of 1 g AC L-1 retains 2.7 mg more of the anthocyanins than adding 10 mL JC L-1 and longer maintains red color when stored at 4°C and 37°C/5 weeks. The 2 g AC L-1 and 4 g AC L-1 ratios have the same effects as the addition of 20 and 40 mL of lemon juice, all accelerating the degradation of anthocyanins and the red color. After 5 weeks of storage at 37°C, the effect of the temperature combined with the increase in the acidity of the samples (2 to 4 g AC L-1 and 20 to 40 ml JC L-1), have accelerated the total disappearance of the red color on all samples.

关键词： Stabilization Drink Citric Acid Citrus aurantiifolia Hibiscus sabdariffa Coloring

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Optimization of Tiger Nut (Cyperus esculentus) Roasting Process Using Response Surface Methodology

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Food and Nutrition Sciences 2022年第10期13卷 811-825页

作者： Bou Ndiaye Alioune Sow Samba faye Oumar Ibn Khatab Cissé Fatou Dieye papa guedel faye Mama Sakho Nicolas Cyrille Ayessou Laboratoire Eau Energie Environnement et Procédés Industriels (LE3PI) Ecole Supérieure Polytechnique (ESP) de Dakar Université Cheikh Anta Diop (UCAD) Dakar Sénégal Centre d’Etudes sur la Sécurité Alimentaire et les Molécules Fonctionnelles (CESAM) ESP Dakar Sénégal Ecole Supérieure de Génie Industriel et Biologique (ESGIB) Dakar Sénégal UFR des Sciences Agronomiques de l’Aquaculture et des Technologies Alimentaires (S2ATA) Université Gaston Berger Saint-Louis Sénégal Université du Sine Saloum El Hadj Ibrihima NIASS (USSEIN) Kaolack Sénégal Ecole Nationale Superieure d’Agriculture (ENSA) UIDT Thies Sénégal

Tiger nut (Cyperus esculentus) is an underutilized tuber and a non-conventional oil seed which are known for their biological effect. The transformation of tubers into nutritional and stable flour could be important for West Africa populations. Thus, roasting is a process that improves the biochemical composition of seeds. The purpose of this study was to optimize temperature and roasting time on Tiger nut’s tubers in order to produce high nutritional tiger nut flour. A response surface methodology was used to optimize the roasting process in a temperature range (130°C - 150°C) and in a duration range (20 - 35 min). The data are processed by the software Statgraphic Centurion XVI version 16.2.04. Total polyphenols and flavonoids contents, antioxidant activity, titratable acidity, browning index and Maillard reaction products absorbance were evaluated. A second-order polynomial model was established to predict optimal values, included temperature and time. The contents of polyphenols and flavonoids range respectively from 0.196 to 0.891 g GAE/100g and from 0.022 to 0.051 g CE/100g, the antioxidant activity ranges from 25.21 to 57.09%, titratable acidity varies between 0.193 and 0.472 g/100g, the browning index from 28.42 to 56.20 and the absorbances at 420 nm of Maillard Reactions Products ranged between 0.365 and 0.897. The global desirability was 90%. Roasting had significant effects (p 0.05) on titratable acidity, browning index and antioxidant activity. The optimum roasting conditions were established at the temperature of 147°C for 38 minutes. Experimental values of parameter for flour obtained in optimal condition were proximate to predict values excepted titratable acidity. The model performance is acceptable for this study. The research for the optimal roasting conditions for tiger nut reveals an appropriate temperature and time combination which could improve the biochemical composition with a more attractive color.

关键词： Tiger Nut Roasting Optimization Physicochemical And Biochemical Analyses

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Optimization of the Aqueous Decoction Process of Combretum micranthum Leaves

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Food and Nutrition Sciences 2023年第3期14卷 277-286页

作者： papa guedel faye Edouard Mbarick Ndiaye Samba Baldé Alioune Sow Omar Khatab Cissé Nicolas Cyrille Ayessou Mady Cisse Laboratory of Water Energy Environment and Industrial Processes (LE3PI) Polytechnic Higher School Cheikh Anta Diop University of Dakar (ESP-UCAD) Dakar Senegal UFR Agronomic Sciences Aquaculture and Agrifood Technologies Gaston BERGER University Dakar Senegal National School of Agriculture Iba Der THIAM University Thies Senegal Center for Studies on Food Security and Functional Molecules (CESAM) Dakar Senegal

This work proposes to compare the extraction of total polyphenols and the coloring obtained after several series of decoction at 100°C/20min, of whole or crushed leaves of Combretum micranthum. The total phenolic content of the extracts obtained after decoction was determined by Folin’s method. The color parameters were measured using a colorimeter based on the CIELAB system. The analysis of variance (ANOVA) shows significant differences (p 0.05) on different parameters evaluated. The Minitab 19 software was used to classify the extracts according to the color parameters (L, A, and B). The results showed that the maximum of polyphenols (21.67%) was extracted in the crushed leaves after three series of decoctions while with the whole leaves the maximum of 16.17% is obtained after six series of decoctions. The concentration of total polyphenols becomes low from four series of decoctions with 0.146 g·AG·100 g-1 MS. The red and yellow coloring drops respectively by 85 and 69% with crushed leaves and 64 and 21% with whole leaves. The conductivity and the brix of the extracts fall according to the series of decoctions. These results show that for optimal use of C. micranthum leaves in traditional medicine, crushed leaves and three series of decoctions are indicated and sufficient.

关键词： Combretum micranthum Extraction Decoction Polyphenols Coloring

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Effects of Seed Pretreatment on Germination, Growth and Yield of Momordica charantiaL.

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Agricultural Sciences 2021年第1期12卷 39-57页

作者： Samba Balde Nicolas Cyrille Ayessou Antoine Sambou Khadim Niane papa guedel faye Mady Cisse Codou Mar Diop Polytechnic Higher School Cheikh Anta Diop University Dakar Sénégal Center for Studies on Food Safety and Functional Molecules (CESAM) Cheikh Anta Diop University Dakar Sénégal Department of Agroforestry Assane Seck University of Ziguinchor Sénégal

Momordica charantia is a plant species widely used in food and traditional medicine. However, the germination techniques and the performances of M. charantia are poorly understood by the populations. This study aims to better understand the germination, growth and development characteristics, and yield of M. charantia. Three pretreatments of the seeds are used for the shortening of the pre-germination period: soaking the seeds in tap water for 24 hours (batch 2), in hot water at 80˚C (batch 3), for 24 hours and in the boiling water at 100˚C for 24 hours (batch 4). A control without soaking (batch 1) was also carried out. The seeds were sown in plastic boxes in the laboratory with sterile sand and directly in the nursery in polyethylene sleeves. The influence of the light factor (light and dark) and watering frequency (every day and every two days) on the growth and yield parameters was evaluated respectively in the laboratory and in the nursery. Germination, growth and yield parameters were determined. The results show that the light and frequency of watering factors have no influence (p > 0.05) on the rate and duration of seed germination unlike pretreatments. Thus, Batch1 and 2 exhibit significantly higher germination rates (70% ± 16%) than Lots 3 and 4 (21% ± 15%) in the laboratory and in the nursery. On the other hand in terms of germination time, batch 3 and 4 displayed shorter durations (14 days) than those batch1 and 2 (23 days). Growth parameters and yield (fruit and seeds) are strongly influenced by watering frequency, unlike pretreatments which only affect yield. Growth and yield parameters are significantly higher with daily watering than daily watering. Ultimately, this study showed that pretreatments have an influence on the duration and rate of germination as well as the frequency of watering on the performance of M. charantia

关键词： Momordica charantia Germination Performance Yield

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Proximate and Major Minerals Components of the Edible Pulp of Momordica charantiaFruit

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Food and Nutrition Sciences 2020年第1期11卷 32-39页

作者： Samba Balde Nicolas Cyrille Ayessou Oumar Ben Khatab Cisse papa guedel faye Mady Cisse Codou Mar Diop Ecole Supérieure Polytechnique University Cheikh Anta Diop Dakar Sénégal Centre d’Etudes sur la Sécurité Alimentaire et les Molécules Fonctionnelles (CESAM) Université Cheikh Anta Diop Dakar Sénégal

Momordica charantia (Cucurbitaceae), is a plant commonly used in traditional medicine in Senegal whose fruits are weakly consumed by the population. However, no data exists on the nutritional intake of the latter. This work aims to determine the physicochemical and biochemical characteristics of the pulp of Momordica charantia. The study focused on two lots of fruits from two geographically different regions of Senegal (Dakar and Fatick). The biochemical analyses of the pulp showed average values of protein from 2.39 ± 0.01 g/100 g to 3.19 ± 0.01 g/100 g;reducing sugar from 4.22 ± 0.10 g/100 g to 3.55 ± 0.10 g/100 g;totals sugar from 4.43 ± 0.02 g/100 g to 3.38 ± 0.58 g/100 g. The average contents of polyphenol and flavonoids were respectively from 1.91 ± 0.04 g/100 g to 1.04 ± 0.09 g/100 g and 32.59 ± 0.04 mg/100 g and 20.75 ± 1.19 mg/100 g. According to these results, the fruit of M. charantia may be considered as rich in antioxidant. At the opposite, it is very weak in mineral elements, such as calcium and potassium (1.01 mg/100 g;3.38 mg/100 g). Meanwhile, the seeds content 24% of lipids. Thus, investigations should be done on its biological proprieties, physical and biochemical components.

关键词： Momordica charantia Characterization Pulp

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Effect of Sodium Carbonate on Extraction by Aqueous Decoction of Total Polyphenols from Crushed and Whole Leaves of Combretum micranthum

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Food and Nutrition Sciences 2023年第9期14卷 812-823页

作者： papa guedel faye Lahat Niang Edouard Mbarick Ndiaye Oumar Ibn Khatab Cisse Alioune Sow Nicolas Cyrille Ayessou Mady Cisse Laboratory of Water Energy Environment and Industrial Processes (LE3PI) Polytechnic Higher School Cheikh Anta Diop University of Dakar (ESP-UCAD) Dakar Senega Center for Studies on Food Security and Functional Molecules (CESAM) Dakar Senegal National School of Agriculture Iba Der THIAM University Thiès Senegal UFR Agronomic Sciences Aquaculture and Agrifood Technologies Gaston BERGER University Saint Louis USA

Sodium bicarbonate is sometimes used to aid in the extraction of total polyphenols. Its main effect is to increase the pH of the extraction solution. Raising the pH can cause changes in the chemical structure of polyphenols. This can lead to variations in their biological properties, solubility and stability. This work studied the effect of sodium carbonate on the extraction by aqueous decoction of total polyphenols from the leaves of Combretum micranthum. The content of total phenolic compounds in the extracts was estimated by the Folin-Ciocalteu method. The color of the samples was measured using a colorimeter (type: KONICA MINOLTA. Japan) based on the CIELAB color system. The results obtained were subjected to a one-way ANOVA analysis of variance with R software version 3.2.4 Revised (2018) and Minitab-18 software. The results reveal a drop in the concentration of extracted polyphenols proportional to the addition of sodium carbonate, i.e. a drop from 3.30 to 1.04 mg·AG·100 g-1 of extract on whole leaves and 3.921 to 2.551 mg·AG·100 g-1 extract on crushed leaves. On the other hand, the intensity of the coloring of the extracts increases significantly with the addition of sodium carbonate from 0.0 g·L -1 to 0.666 g·L-1.

关键词： Baking Soda Combrutum micranthum Extraction Decoction Polyphenols

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Traditional Mead “Bessoudioury” from Senegal: Process and Characterization

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Food and Nutrition Sciences 2018年第12期9卷 1424-1433页

作者： Oumar Ibn Khatab Cisse Bou Ndiaye papa guedel faye Nicolas Cyrille Ayessou Mathieu Gueye Mady Cisse Codou Mar Diop Ecole Supérieure Polytechnique Cheikh Anta Diop University Dakar Sénégal Centre d’Etudes sur la Sécurité Alimentaire et les Molécules Fonctionnelles (CESAM) Dakar Sénégal Institut Fondamental d’Afrique Noire (IFAN) Cheikh Anta Diop University Dakar Sénégal

Mead is a beverage obtained by alcoholic fermentation of honey, with an ethanol content of 8% to 18% by volume. In Africa, mead manufacturing methods rely on heating honey and adding extracts of fruits, herbs or spices. “Bessoudioury” mead is then prepared according to the traditional process of the Bassari and Bedick peoples of Kedougou (Senegal). This work on “Bessoudioury” aims to describe and characterize the manufacturing processes. It was also to evaluate the chemical and microbiological characteristics. The study focused on three Kedougou production sites. The manufacturing process of “Bessoudioury” includes a honey heating, a formulation step by adding wine of either Borassus aethiopicum Mart. or Elaeis guineensis. This step is followed by a fermentation’s one during two days. Wine is considered as the essential sources of yeasts for the production of alcohol. “Bessoudioury” has an ethanol content of 8% (v/v). Moulds and Streptococcus were not detected in this mead. According to its polyphenols content, this mead has a nutritional interest, but the process deserves to be reviewed to preserve nutrients.

关键词： Honey Mead Fermentation Bessoudioury

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Saba senegalensis: Key Features and Uses

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Food and Nutrition Sciences 2018年第9期9卷 1099-1111页

作者： Médoune Gaye Sarr Nafissatou Diop Ndiaye Nicolas Cyrille Ayessou papa guedel faye Mady Cisse Mama Sakho Codou Mar Diop Ecole Supérieure Polytechnique University Cheikh Anta DIOP Dakar Sénégal Laboratoire d’Electrochimie et des Procédés Membranaires Centre d’Etudes sur la Sécurité Alimentaire et les Molécules Fonctionnelles (CESAM) Dakar Sénégal Institut de Technologie Alimentaire (ITA) Atelier de transformation des fruits et légumes Dakar Sénégal

Native of West Africa, Saba senegalensis belongs to the family of Apocynaceae, and is a wild plant that is mainly exploited in the diet. It grows mainly along riverbanks, in wooded savannah areas in humid areas, in gallery forests and in rocky ravines and hills. Saba senegalensis is a large woody liana with white latex, dark gray bark, can reach more than 40 m high and a trunk that can measure up to 47 cm in diameter. The fruit is a globose shell, 7 to 10 cm long, 6 to 8 cm wide. The leaves are opposite, elliptical, dark green in color, about 8 to 15 cm long and 4 to 6 cm wide. This fruit is characterized by its richness in antioxidant molecules especially vitamin C (480 mg/100 g) and total polyphenols (945.83 mg/100 g). The fruit contents 41.43 until 80% water with a low pH (2.24). In Senegal, the fruit is eaten as it or transformed into puree, nectar, syrup, canned etc. It is a plant that has enormous therapeutic virtues, from the fruit to the roots through the leaves, bark, and latex. Despite its high nutritional potential, its many therapeutic virtues and its economic potential, Saba senegalensis remains under-exploited. Further researches on the nutritional and therapeutic properties deserve to be conducted.

关键词： Senegal Saba senegalensis Fruit Uses Composition

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Process Diagnosis and Aging Effects on a Traditional Millet-Based Drink: Boumkaye

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Food and Nutrition Sciences 2018年第5期9卷 464-473页

作者： Oumar Ibn Khatab Cisse Nicolas Cyrille Ayessou papa guedel faye Mady Cisse Aida Coly Camara Aba Bodian Cheikh Ndiaye Mama Sakho Codou Mar Diop Ecole Supé rieure Polytechnique Cheikh Anta Diop University Dakar S&eacute né gal Centre d’Etudes sur la Sé curité Alimentaire et les Molé cules Fonctionnelles (CESAM) Dakar S&eacute né gal Entreprise AFBARD Dakar S&eacute né gal Producteur de Boumkaye originaire de Ba& amp la Dakar S&eacute né gal Institut de technologie alimentaire (ITA) Dakar S&eacute né gal

Boumkaye is a traditional fermented millet-based drink (Pennisetum glaucum L.) produced in Casamance (region in Senegal). Unknown and circumcised beverage, it has therapeutic properties due to aqueous creeper extracts from Abrus pulchellus plant and naturally present during the process. The objective of this work was to investigate the fabrication process of a millet-based beverage as an alternative source of nutrients. The diagnosis of beverage production by monitoring its physical and chemical parameters during two months of storage at room temperature was studied. The established manufacturing process, composed by a production of aqueous extracts after maceration of the Abrus pulchellus vines, a preparation of millet slurry, and a fermentation step to obtain the Boumkaye, has several features. The study of aging process showed probable lactic and alcoholic fermentations. Further, the finished Boumkaye was characterized by a high acidity (pH of 3), an alcohol content of 5 g/100g and contains an appreciable amount of polyphenols (54.46 mg/100g).

关键词： Pennisetum glaucum L. Abrus pulchellus Traditional Drinks Fermentation Boumkaye

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