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Optimization of a Tiger Nut-Based Yoghurt Formulation by Response Surface Methodology

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Food and Nutrition Sciences 2019年第12期10卷 1400-1418页

作者： Bou Ndiaye Mama Sakho Nicolas Cyrille Ayessou omar ibn khatab cisse Mady cisse Codou Mar Diop Laboratory of Electrochemistry and Membrane Processes Polytechnic High School of Dakar Cheikh Anta Diop University Dakar Sénégal Center for Studies on Food Safety and Functional Molecules (CESAM-RESCIF) Dakar Sénégal

Tiger nut is a comestible tuber which offers many under products such as yoghurt. The parameters influencing the quality of yoghurt being numerous, response surface methodology was used to optimize the formulation in order to reach a low intake of milk powder. The volume of tiger nut milk, mass milk powder and sugar mass are the factors monitored while the titratable acidity (AT), pH, dry soluble extract (ESS), ash, viscosity and color are the expected responses in these tests. The data are processed with a degree of confidence p < 0.05 associated with statistical analysis by the software Statgraphic Centurion XVI version 16.2.04. The different tests show that the factors have overall significant effects (p < 0.05) on the acidity, the ashes and the Whiteness index. The linear and quadratic factors of tiger nuts milk as well as those linears of the milk powder have significant effects (p < 0.05) on the pH and the ashes. The linear factors of milk powder have significant effects on DSE, AT and pH. The optimal formulation yielded a volume of tiger nut milk equal to 3.7 L/kg, a mass of powder milk of 63.4 g and 75 g of sugar for one kilogram of yogurt. With a desirability of 75%, this model is apt to explain the results and the experimental values fit with the predicted ones and are within the norms. The proximate analysis of optimal yoghurt formulation shows that fat and proteins contents are respectively 5.67% and 2.2%. Calcium, magnesium and potassium contents are respectively 160, 40 and 180 mg in 100 g of yoghurt.

关键词： Optimization Tiger Nut Yoghurt

Impact of Storage Conditions on the Physicochemical Characteristics of Baobab (Adansonia digitata L.) Seed Oil

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Food and Nutrition Sciences 2022年第4期13卷 373-386页

作者： Edouard Mbarick Ndiaye Papa Guédel Faye Alioune Sow Khadim Niane Seyni Ndiaye Samba Baldé omar ibn khatab cisse 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 Center of Studies on Food Security and Functional Molecules (CESAM-RESCIF) ESP-UCAD Dakar Senegal UFR of Agronomic Sciences Aquaculture and Food Technologies (S2ATA) Gaston Berger University of Saint-Louis Saint-Louis Senegal National School of Agriculture Iba Der Thiam University of Thies Thies Senegal

The evolution of some quality markers of baobab (Adansonia digitata L.) was studied. Baobab oil extracted by pressing was packaged in 30 mL non-amber glass bottles and stored at different temperatures: 20°C, 30°C and 45°C. The physicochemical parameters (acid, peroxide, iodine, saponification, refraction and color indices) were determined during three months’ storage. A significant 5% increase in acid, peroxide and saponification value was observed over time. However, the iodine value decreased. The yellowing and refractive index remained stable while storage at 45°C caused the most significant changes in chemical parameters. The results obtained show that oils stored at 20°C had the lowest acid (2.42 ± 0.26 mg KOH/g) and peroxide (0.82 ± 0.25 mEqO2/Kg) value after three months of follow-up.

关键词： Adansonia digitata L. Oil Seeds Physicochemical Storage

Evaluation of Phenolic Content and Antioxidant Activity of Aqueous Extracts of Three Carica papaya Varieties Cultivated in Senegal

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Food and Nutrition Sciences 2019年第3期10卷 276-289页

作者： Aissatou Alioune Gaye Oumar ibn khatab cisse Bou Ndiaye Nicolas Cyrille Ayessou Mady cisse Codou Mar Diop Laboratoire d’Electrochimie et des Procedes Membranaires Centre d’Etudes sur la Securite Alimentaire et des Molecules Fonctionnelles(CESAM)Universite Cheikh Anta DiopDakarSenegal

The aqueous extracts of different parts (old leaves (OL), young leaves (YL), peels (PE) and delipidated seed residues (DS)) of three varieties of papaya are studied. Extraction conditions are optimized: an extraction time of 20 minutes, a temperature of 70°C and a plant material/water mixture of 1% give the best yield of polyphenol. The amount of polyphenols, flavonoids, saponins and proanthocyanins of each aqueous extract was investigated. Antioxidant activities are measured using two different methods (DPPH and ABTS). The delipidated seeds (DS) of V1 have the highest total phenolic content (TPC = 72.56 ± 3.16 mg GAE/g) while they have the lowest total flavonoid content (TFC = 0.22 ± 0.01). With regard to saponins, the PE of V3 is much richer in saponins (194.03 ± 15.78 mg AeE/g) than all the other extracts studied. The OL of V2 and PE of V1 contain the most proanthocyanidins with very similar values of 2.51 ± 0.03 mg CE/g and 2.53 ± 0.34 mg CE/g respectively. The study of the antioxidant activities of the extracts showed a correlation between the amount of polyphenols and IC50. DPPH OL and YL V2, which are rich in polyphenols, have the lowest IC50 of 0.072 mg/ml and 0.080 mg/ml respectively, whereas for ABTS we have PE of V1 that is very rich in polyphenols which has the smallest IC50 value of 0.218 mg/ml.

关键词： Carica papaya Extraction Antioxidant Polyphenols Flavonoids Proanthocyanidins Saponins

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

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

Monitoring of Anthocyanins and Colour in Electrochemically Processed Hibiscus sabdariffaJuice

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Food and Nutrition Sciences 2021年第11期12卷 1073-1087页

作者： Khady Ndiaye Cheikhou Kane omar Ben khatab cisse Nicolas Ayessou Codou Mar Diop Laboratoire d’électrochimie et des Procédés Membranaires ESP/UCAD Dakar Sénégal Laboratoire de Formation Continue en Industrie Agroalimentaire ESP/UCAD Dakar Sénégal

The vital role of anthocyanins in Hibiscus sabdariffa L. is now known to most consumers. The richness of anthocyanins in antioxidants, vitamin C, minerals, etc., provides Hibiscus juice with proven nutritional qualities. The health requirements of recent years have made food products with added preservatives or processed at high temperatures less popular, thus explaining the new orientations towards innovative and interdisciplinary technologies. Anthocyanins from Hibiscus sabdariffa L. are, however, sensitive to degradation factors such as temperature, light, enzymes and also oxygen. The instability of anthocyanins has long been a subject of research using classic techniques such as heat treatment, the results of which are often limited by the rapid degradation and above all the destruction of the nutritional and organoleptic qualities of the product. Oxygen dissolved in juices is so far treated by bubbling with an inert gas or by adding other molecules such as preservatives which can cause a lot of health damage. The electrochemical approach is a new stabilisation technique that reduces the dissolved oxygen in the juice, cold and without the addition of other molecules. The electrolysis of Hibiscus juice was carried out by noble electrodes (Platinum and Stainless Steel) with a well-characterised Time/Potential or Time/Intensity couple. The electroreduced samples and the control were then stored at 4°C, 25°C and 37°C for more than 6 months. Monitoring of anthocyanins in the first month, of the samples and the control, showed a significant difference of 10% between the electroreduced extract and the untreated control at 37°C, which had previously been problematic for the heat treatment and even for the other membrane techniques. Oxygen reduction on the platinum electrode/ECS allowed the retention of more than 10% of anthocyanins after 4 weeks of storage at 25°C and 37°C. At 4°C, a sign

关键词： Monitoring Anthocyanin Colour Oxygen Stabilisation Electrochemical Nafion Membrane Ratio

Lycopen’s Stability in Watermelon Juice (Citrullus lanatus) Regarding to Technological Routes

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Food and Nutrition Sciences 2021年第7期12卷 693-702页

作者： Seid Ali Mahamat Khadim Niane Nicolas Cyrille Ayessou Alioune Sow Samba Balde Oumar ibn khatab cisse Matar Coume Adam Barka University Abeche Chad Water Energy Environment and Industrial Processes Laboratory (LE3PI) ESP-UCAD Dakar Senegal Center for Studies on Food Safety and Functional Molecules (CESAM-RESCIF) ESP-UCAD Dakar Senegal Gaston Berger University Saint-Louis Senegal National Institute of Agronomic Sciences (INSA) Thies Senegal

Highly prized by consumers, watermelon is rich in water, but also in micronutrients including lycopene, pigment responsible for the red color. It is also a powerful antioxidant which has many virtues including the prevention and treatment of certain diseases. The transformation into nectar of watermelons combined with treatment could cause several modifications including the alteration of coloring. It is in this context that this study focuses on the variation of the lycopene content in nectars. Thus, nectars of 12°Brix and 15°Brix were prepared from three varieties of watermelon (Sugar Baby, Crimson Sweet and Charleston Gray). To study the stability, two pasteurization scales (85°C/15min and 95°C/15min) and one sterilization scale (105°C/15min) were applied to the different n

关键词： Citrullus lanatus Nectars Variety Thermal Treatment Micronutrient

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

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