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Morphological diversity of Corn’s (Zea maysL.) Local Cultivar and Improved Varieties in Central and North of Benin

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American Journal of Plant Sciences 2015年第18期6卷 2867-2877页

作者： Hafiz A. Salami Adolphe Adjanohoun Wilfrid Padonou Abdoul-Madjidou Yacoubou djima Aly Chabi Yallou Haziz Sina Lamine Baba-Moussa Laboratoire de Biologie et de Typage Moléculaire en Microbiologie Département de Biochimie et de Biologie Cellulaire Faculté des Sciences et Techniques Université d’Abomey-Calavi Cotonou Bénin Centre de Recherches Agricoles Sud Institut National des Recherches Agricoles du Bénin (INRAB) Attogon Benin Programme technologie Agricole et alimentaire (PTAA) Institut National des Recherches Agricoles du Bénin (INRAB) Porto-Novo Benin Centre de Recherches Agricoles Nord Institut National des Recherches Agricoles du Bénin (INRAB) N’dali Benin

The better knowledge of a plant genetic biodiversity is based on a prior study of its agro-morphological characteristics. The objective of this study was to investigate the morphological diversity of maize accessions and its structure on the basis of 14 variables. For the experimentation, 43 and 98 maize accessions were planted in three replicates respectively in central and northern Benin following an incomplete randomized block. The mixed model analysis of two factors variance revealed a significant difference for all accessions considering each agro-morphological characteristic evaluated except the germination day of two areas seed accessions. The numerical classification grouped the accessions into four groups in each zone. The stepwise discriminant analysis showed that early characters related to plant height and ear insertion were the variables that discriminated accessions in both zones. Maturity and recovery ears, sensitivity to streak and the germination days are the variables that discriminate accessions of the two areas. These results provide a database for the creation of improved maize varieties that meet the needs of

关键词： Accessions Characterization Agro-Morphological Zea mays L. Benin

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Use of Pergularia tomentosaPlant Enzymatic Coagulant System in Fresh Cheese-Making

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Food and Nutrition Sciences 2021年第11期12卷 1028-1040页

作者： F. A. Benyahia O. Aissaoui Zitoun B. Meghzili E. Foufou M. N. Zidoune Laboratoire du Génie Agro-alimentaire (GENIAAL) Institut de la Nutrition de l’Alimentation et des Technologies Agro-Alimentaires (INATAA) Université Frères Mentouri Constantine Algérie Laboratoire de Recherche en Nutrition et technologie alimentaire (L.N.T.A.) Transformation et élaboration des Produits Agro-Alimentaires (TEPA) Institut de la Nutrition de l’Alimentation et des Technologies Agro-Alimentaires (INATAA) Université Frères Mentouri Constantine Algérie

Introduction: Pergularia tomentosa is a saharan spontaneous plant belonging to Asclepiadacea family. It has several medicinal properties and uses in the human food as an auxiliary in cheese-making. The purpose of this study is the extraction of the coagulant enzymatic system (C.E.S) from the plant dried leaves and its use in the preparation of fresh cheese. Materials & Methods: The determination of the coagulant activity was carried out on a skimmed milk powder by Berridge’s method. Cow’s milk used for coagulant strength determination and cheese-making. Proteolytic activity. The chemical determinations of raw milk were carried out according to AFNOR analysis methods. A descriptive sensory evaluation was performed to determine the organoleptic properties of the produced cheese. The proteolytic activity was determined by measuring the aspartyl-protease units. Results: The main results of the physico-chemical characterization show that its coagulant activity (R.U mL-1) was 97.19 ± 4.67, coagulant strength (SU) was 230.05 ± 0.37, proteolytic activity (μg·mL-1) was 0.33 ± 0.04 and coagulant activity/proteolytic activity ratio was 294.51. For the cheese made, it has presented the following results

关键词： Pergularia tomentosa Coagulant Enzymatic System (C.E.S) Fresh Cheese Sensory Analysis Yield

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Isolation and Characterization of Lactic Acid Bacteria Producing Bacteriocin like Inhibitory Substance (BLIS) from “Gappal”, a dairy Product from Burkina Faso

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Advances in Microbiology 2019年第4期9卷 343-358页

作者： Abel Tankoano Michel Bakar diop Hagrétou Sawadogo-Lingani Malick Mbengue donatien Kaboré Yves Traoré Aly Savadogo Laboratoire de Biochimie et Immunologie Appliquée (LaBIA) Université Ouaga I Professeur Joseph Ki-Zerbo UFR/SVT Ouagadougou Burkina Faso département technologie alimentaire Centre National de la Recherche Scientifique et Technologique IRSAT Ouagadougou Burkina Faso Section de technologies Agroalimentaires (T2A) Université Gaston Berger UFR S2ATA Saint-Louis Sénégal Laboratoire de Microbiologie Appliquée et Génie Industriel Université Cheikh Anta Diop Ecole Supérieure Polytechnique Dakar-Fann Sénégal

Indigenous fermented foods are known for their nutritional and functional properties but they are often spoiled by pathogenic bacteria that can constitute a food safety problem. “Gappal” is a no-thermal treat food based on millet dough and milk and its production conditions can constitute a food safety problem. The aim of this study was to screen and identify LAB producing Bacteriocin-like inhibitory substances using a matrix similar to “Gappal”. The detection of potential BLIS was first performed using overlaid method after enrichment of samples in whey and millet dough. The isolates demonstrating inhibiting area were preselected, purified and tested for the presence of antibacterial properties using their neutralized cell-free culture supernatant and subsequently treated with catalase in combination with protease, pepsin or trypsin. The antimicrobial effect of two isolates (Gbf48 and Gbf50) after growth on MRS broth over 12 h at 30?C were active against E. faecalis ATCC 19433, M. luteus ATCC 49732, S. aureus ATCC 2523, L. monocytogenes, B. megaterium, B. sphaericus and B. cereus with an activity of 2560 AU/mL. The 16S RNA gene sequencing identification indicated that these isolates are Pediococcus acidilactici. Gbf 48 and Gbf 50 could be used to improve preservative factors for a controlled fermentation of non thermal treatment fermented food for their potential of acidification adds to BLIS production.

关键词： Bacteriocin Lactic Acid Bacteria Pediococcus acidilactici “Gappal” Burkina Faso

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High voltage electrical treatments can eco-efficiently promote the production of high added value peptides during chymotryptic hydrolysis of β-lactoglobulin

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Food Bioscience 2022年第3期47卷 197-210页

作者： Rock-Seth Agoua Laurent Bazinet Jacinthe Thibodeau Eugène Vorobiev Nabil Grimi Sergey Mikhaylin Institute of Nutrition and Functional Foods (INAF) Dairy Research Center (STELA)Food Science DepartmentUniversité LavalQuébecQCCanada Laboratory of Food Sustainability (EcoFoodLab) Food Science DepartmentUniversité LavalQuébecQCCanada Laboratoire de Transformation alimentaire et Procédés Électro-Membranaires (LTAPEM) Food Science DepartmentUniversité LavalQuébecQCCanada University of Technology of Compiègne Laboratory of Agro-industrial technologiesCompiègneFrance

Chymotryptic hydrolysis of β-lactoglobulin (β-lg) leads to the release of a wide range of biofunctional ***,the proteolysis of native β-lg is limited due to its compact globular structure,thus ending with low yields of *** our previous study showed that eco-efficient High Voltage Electric Treatments (HVET),namely Pulsed Electric Fields (PEF) and Electric Arc (ARC),of β-lg substantially improved its enzymatic hydrolysis,no information regarding the nature of released peptides is available up to ***,the time-dependent release of peptides and the dynamics of this release were discussed in the current *** analysis of the final hydrolysates showed that chymotrypsinolysis of HVET samples released 19% more peptides with higher concentration than the native and preheated ***,1-min HVET were found to be more efficient than 10-min ones as they led to the release of bioactive peptides (even without chymotrypsin) with higher eco-efficiency scores.

关键词： β-lactoglobulin Peptides High-voltage electrical treatments Eco-efficiency Chymotrypsin Hydrolysis.

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Intake Nutritional Variabilities of Saba senegalensis Fruits

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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

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Physicochemical Characterization of Nine Cassava (Manihot esculentaCrantz) Cultivars from Chad

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Food and Nutrition Sciences 2020年第7期11卷 741-756页

作者： djirabaye Nadjiam Nicolas Cyrille Ayessou Aliou Guissé Institut Tchadien de Recherche Agronomique Pour le développement (ITRAd) N’Djaména Tchad Centre d’études sur la Sécurité alimentaire et les Molécules Fonctionnelles (CESAM) Ecole Supérieure Polytechnique Dakar Sénégal département de Biologie Végétale Faculté des Sciences et Techniques (FST) Université Cheikh Anta Diop (UCAD) Daka Sénégal Observatoire Homme Milieux Téssekeré (OHM-Téssekeré) Université Cheikh Anta Diop de Dakar Dakar Sénégal

In Chad, despite the multiple culinary uses of cassava leaves and tubers, their nutritional values are untapped. In this study, the physicochemical compositions and structure of nine cultivars were assessed. The proteins were obtained by Kjeldahl’s method. Total sugars were determined according to the Luff-Schoorl method. For starch content, the polarimetric method of Earle and Milner was used. Mineral elements were carried out using an atomic absorption spectrophotometry. The cyanide was evaluated by the method of Williams and Edwards. Significant variability has been demonstrated in the leaves and dry tubers except for water content and dry matter. Analysis of the variances of the components of the tubers reveals that the water contents of the cultivars vary from 5.01% to 5.86%. The ash contents vary from 4.23% (cultivar dVA2) to 8.32% (cultivar dVL2). For total sugars, the values are between 53.63% (cultivar dVL2) and 57.99% (cultivars dVL12 and KA0303). The fiber contents are lower and vary from 1.74% (cultivar dVL12) to 1.92% (cultivars SB1366, dVA2, TL0101 and PG1314). The starch content varies from 28.93% (cultivar dVL12) to 31.05% (cultivar SB1366). The variations in mineral constituents of the tubers in mg/100g are Ca (145.21 - 250.08), Mg (83.89 - 165.22), P (147.34 - 360.78), K (1534.50 - 3064.09), Zn (0.75 - 0.82) and Mn (0.78 - 0.89). Iron concentrations are from 7.72 mg/100g (cultivar BA0909) to 60.62 mg/100g (cultivar dVA2). Analysis of the variances of the leaf constituents reveals high contents of Calcium for SB1366 (2108.41 mg/100g), of iron (Fe 54.26 mg/100g) and potassium (K 1866.86 mg/100g) for DVL12, of phosphorus for TL0101 (471.87 mg/100g), of phosphorus (470.36 mg/100g) dan

关键词： Physicochemical Constituents Leaves Tubers Cultivar Cassava Chad

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Antioxidants from Syrah Grapes (Vitis vinifera L.cv. Syrah). Extraction Process through Optimization by Response Surface Methodology

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Food and Nutrition Sciences 2013年第12期4卷 1209-1220页

作者： Youssef El Hajj Espérance debs Catherine Nguyen Richard G. Maroun Nicolas Louka department of Biology Faculty of Sciences University of Balamand Tripoli Lebanon. NSERM U928 Technological Advances for Genomics and Clinics Laboratory Marseille France Unité technologies et Valorisation alimentaire Centre d’Analyses et de Recherche Faculté des Sciences Université Saint-Joseph de Beyrouth Beirut Lebanon Unité technologies et Valorisation alimentaire Centre d’Analyses et de Recherche Faculté des Sciences Université Saint-Joseph de Beyrouth Beirut Lebanon INSERM U928 Technological Advances for Genomics and Clinics Laboratory Marseille France

In this work, optimization of phenolic compounds (PC) and monomeric anthocyanins (MA) extraction from Syrah (Sy) wine grapes (Vitis vinifera L. cv. Syrah) using response surface methodology was conducted. The comparisons between two extraction mixtures, Acetone/Water (A/W) as well as Methanol/Water (M/W) and the effects of three critical variables, Extraction Time (between 8 and 88 h), Extraction Temperature (between 1℃ and 35℃) and Solvent Content (between 63% and 97%), on Phenolic Compounds Yield (PCY), Monomeric Anthocyanins Yield (MAY) and the dPPH Free Radical Inhibition Potential (dFRIP) were studied. The highest PCY was obtained in 63% A/W solvent content after 88 h incubation at 35℃. The highest MAY was acquired in 97% M/W solvent content after 8 h incubation at 17℃. The highest dFRIP of the extract was attained using 97% A/W solvent content after 16 h incubation at 35℃. The low cost of this process, on economic and environmental levels, could lead to interesting applications on an industrial scale. It could be used to obtain bioactive phytochemicals from direct material or byproducts for either therapeutic or nutritional purposes.

关键词： Phenolic Compounds Monomeric Anthocyanins Antiradical Scavenging Potential Extraction Optimization Grape Time Solvent and Temperature

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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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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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Post-Harvest Fungi Associated with Cowpea (Vigna unguiculata L. Walp.) Seeds Produced in Burkina Faso

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Advances in Microbiology 2023年第3期13卷 148-163页

作者： Amidou S. Ouili Ynoussa Maiga Mahamadi Nikiema Souleymane Bissiri Yérobessor dabiré Illiassou Mogmenga Cheik Omar Tidiane Compaore Aboubakar Sidiki Ouattara Laboratoire de Microbiologie et de Biotechnologies Microbiennes Universit&eacute Joseph KI-ZERBO Ouagadougou Burkina Faso Institut Supé rieur de D&eacuteveloppement Durable (ISDD) Universit&eacute de Fada N’Gourma Fada N’Gourma Burkina Faso Laboratoire de Biochimie Biotechnologie Technologie Alimentaire et Nutrition Universit&eacute Joseph KI-ZERBO Ouagadougou Burkina Faso Centre Universitaire de Banfora Universit&eacute NAZI BONI Bobo-Dioulasso Burkina Faso

Cowpea is a very popular foodstuff among people in sub-Saharan Africa. In Burkina Faso, it is the main food legume, especially in rural areas. Its production is facing difficulties including post-harvest losses caused by fungi. Therefore, the objective of this study was to isolate and identify fungal strains associated with cowpea seeds produced in Burkina Faso. Thus, a total of 108 seed samples were collected in the three agro-ecological zones of Burkina Faso. The sanitary analysis of the seeds was carried out using the direct contact method. The isolation and purification of the isolates were performed on Potato dextrose Agar medium while their identification was done through macroscopic and microscopic phenotypical characterization using different culture media (Potato dextrose Agar (PdA), Malt Extract Agar (MEA) and Czapeck dox Agar (CZA)) and different identification keys. A total of 10 fungal species were isolated, with predominance of Aspergillus flavus, Aspegillus niger, Macrophomina phaseolina, Fusarium oxysporium and Rhizopus sp. whose infection rates were 70.8% to 100% of seed samples. In addition to being present in all three zones, the infection rates of Aspergillus flavus (56.55%), Aspergillus niger (20.35%) and Rhizopus (32.80%) were higher in the Sahelian zone. In the Sudano-Sahelian zone, Macrophomina (50.66%) and Fusarium (18.88%) presented the highest infection rates, while Penicillium sp. showed the highest infection rate (2.84%) in the Sudanian zone. This finding demonstrated the necessity to improve post-harvest and conservation techniques of cowpea to limit crop losses and preserve the sanitary quality of this important foodstuff.

关键词： Cowpea Seed-Borne Fungi Agro-Ecological Zones Burkina Faso

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