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Food and Nutrition Sciences 2022年第11期13卷 950-961页

作者： Rokhaya Gueye Viviane Chatchueng Sandefo Babacar Beye Elhadji Ousmane Faye Amadou Diop Serigne Omar Sarr Bara Ndiaye Yérim Mbagnick Diop Laboratoire de Chimie Analytique et Bromatologie Faculté de Médecine de Pharmacie et d’Odontologie-Stomatologie Université Cheikh Anta DIOP Dakar Sénégal Laboratoire de Mycotoxines Institut de Technologie Alimentaire Route des Pères Maristes Dakar Sénégal

Aflatoxin B1 is a mycotoxin that can contaminate a wide feedstuffs variety. Ingestion of contaminated feed by poultry can lead to impaired health and zootechnical performances but also a human diet safety problem related to residues presence in animal origin products. Aflatoxin B1 contamination of poultry feed samples marketed in Dakar city and in peri-urban areas (Gorom, Sangalkam) was studied. A total of 15 samples were collected from Dakar city markets as well as from poultry farms in Gorom and Sangalkam areas. Aflatoxin B1 quantification was performed by high performance liquid chromatography and thin-layer chromatography. HPLC results showed that all samples were contaminated with levels ranging from 0.15 to 22 ppb, 0.099 to 2.05 ppb and 0.099 to 4.95 ppb respectively for Gorom, Sangalkam and Dakar. Only the finishing feed from Gorom had an aflatoxin B1 level above the maximum limit set by regulations. TLC is a suitable method for aflatoxins detection. However, it was associated with overestimation for aflatoxin B1 quantification. Results suggest that poultry feed represents a real source of human diet contamination. In addition, HPLC remains the most reliable quantification technique for quality control.

关键词： Poultry Feed Aflatoxin High Performance Liquid Chromatography Thin-Layer Chromatography Dakar

Functional properties of peptides obtained from whey proteins by ficin extract hydrolysis

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Food Bioscience 2022年第3期47卷 918-927页

作者： Afaf Kheroufi María E.Brassesco Débora A.Campos Halima Boughellout Manuela E.Pintado Laboratoire de Génie Agro-alimentaire équipe Génie des Procédés AlimentairesBiodiversité et Agro environnementInstitut de la Nutritionde l’Alimentation et des Technologies Agroalimentaires INATAAUniversité Frères Mentouri Constantine 1BP 325 Route de Ain El BeyConstantineAlgeria CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado Escola Superior de BiotecnologiaUniversidade Católica Portuguesa/PortoRua de Diogo Botelho 13274169-005PortoPortugal

Enzymatic whey proteins concentrates (WPC) hydrolysis under optimal conditions of ficin crude extract (FCE) in two ratios E/S (0.5 and 1%) was studied,assessing the impact of hydrolysis on WPC by determination degree of hydrolysis (DH),Fast proteins liquid chromatography (FPLC),Tricine SDS-PAGE,antioxidant activity at sampling time beside,and technological properties (solubility,emulsifying activity index (EAI) and foaming activity (FA)) at the best condition (maximum DH and antioxidant activity) other *** showed,in the first 30 min,DH reached 22.76% at E/S (1%) with a total degradation of α-lactalbumin (α-La) and almost of β-lactoglobulin (β-Lg).A significant increase in antioxidant activity and solubility was observed,while not for EAI,and *** results indicate for the first time that β-Lg is susceptible to hydrolyse by FCE that rarely found for other *** hydrolysates showed very relevant performance,and suggest that could be appropriate production of functional ingredients.

关键词： Whey proteins Ficin Hydrolysis Antioxidant Solubility

Effects of Cereal Malts Used as Improver on Physico-Chemical, Nutritional and Sensory Characteristics of Wheat and Millet Composites Breads

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Food and Nutrition Sciences 2022年第7期13卷 669-689页

作者： Fidèle Wend-Bénédo Tapsoba Diarra Compaore-Sereme Clarisse Sidbéwendé Compaore Thomas Jean Ndig-Yenouba Wendkuni Anne Christelle Yaogho Ndegwa Henri Maina Hagrétou Sawadogo-Lingani Département technologie alimentaire (DTA) Institut de Recherche en Sciences Appliquées et Technologies (IRSAT) Centre National de la Recherche Scientifique et Technologique (CNRST) Ouagadougou Burkina Faso Université Catholique de l’Afrique de l’Ouest Unité Universitaire à Bobo-Dioulasso (UCAO/UUB) Bobo-Dioulasso Burkina Faso institut Supérieur de technologies Ouagadougou Burkina Faso department of Food and Nutrition Sciences University of Helsinki Helsinki Finland

The aim of this study was to optimize composite breads of wheat and whole millet flour by the use of natural improvers. Three types of local malted cereals were used as natural improvers. The millet flour was fermented with EPSs producing LAB strain prior to use. The technological characteristics of the composite flours were determined using an alveograph. The physico-chemical and nutritional characteristics of the composite breads were determined using standard methods and their sensory profiles were evaluated by a panel of 35 consumers. The alveograph results showed an increase in dough resistance, deformation and a decrease in extensibility and elasticity with the level of incorporation of millet flour. From the results of physico-chemical analyses of composite breads, no significant difference (p > 0.05) was observed in the use of the three types of local cereal malts except for the incorporation of 50% of the millet flour. The control sample presented the lowest acidity and dry matter value, the highest water content and pH value. No significant difference (p > 0.05) was observed in the use of the three types of cereal malts for the macronutrient contents of the composite bread samples. However, differences were observed according to the levels of incorporation. Macronutrients results showed an increase in protein content (11.17% ± 0.28% - 14.01% ± 0.10%/DM);crude fat content (1.86% ± 0.05% - 2.48% ± 0.20%/DM) and a decrease in carbohydrates content (85.36% ± 0.54% - 81.06% ± 0.36%/ DM). Regarding the content of mineral elements, significant differences (p < 0.05) were observed in the use of the three types of cereal malts for the incorporation of 15% (Mg and Fe content), 30% (Fe, Zn and K) and 50% (content of Zn, K, Na and Mg) of millet flour. The free amino acid profile revealed three essential amino acids such as valine, isoleucine and lysine. Breads incorporated with 30% of whole millet flour were the most appreciated by consumers.

关键词： Composite Bread Cereal Malts Improver Millet Sensorial Characteristics

Microbiological Quality of Fresh and Grilled Mutton Sold in Ouagadougou, Burkina Faso

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Food and Nutrition Sciences 2022年第12期13卷 986-1000页

作者： Zoénabo Douamba Abel Tankoano Donatien Kaboré Diarra Compaore-Sereme Mahamoudou Ouédraogo Pingdwindé Marie Judith Samadoulougou-Kafando Adama Paré Mamadou Hama Dicko Hagrétou Sawadogo/Lingani institut de Recherche en Sciences Appliquées et technologies (IRSAT)/Centre National de la Recherche Scientifique et Technologique (CNRST) Ouagadougou Burkina Faso institut de Recherche en Sciences Appliquées et technologies (IRSAT)/Centre National de la Recherche Scientifique et Technologique (CNRST) Bobo-Dioulasso Burkina Faso Laboratoire de Biochimie Biotechnologie Technologie Alimentaire et Nutrition (LABIOTAN) UFR/SVT Université Joseph KI-ZERBO Ouagadougou Burkina Faso

In Ouagadougou, grilled meats in the form of pieces and brochettes are very popular and well-known to consumers. The aim of this study was to assess the microbial quality of mutton meat sold in Ouagadougou, Burkina Faso. A total of 120 samples were collected from 20 meat grillers 60 samples of fresh meat and 60 samples of grilled meat. The sampling was done between the month of August 2018 and the month of February 2019. The samples were analyzed according to standard methods. The test performed were counts of Aerobic Mesophilic Bacteria (AMB), yeasts and molds, enterobacteria, Campylobacter spp, Staphylococcus aureus, Bacillus cereus, Brucella spp, Pseudomonas aeruginosa, the search for salmonella, and the detection of antibiotics residues. Results showed a high count of AMB (8.77 and 6.78 log UFC/g);enterobacteria (6.58 and 3.05 log UFC/g), Staphylococcus aureus (6.45 and 4.35 log UFC/g), Bacillus cereus (6.98 and 4.52 log UFC/g), Campylobacter (6.03 and 3.86 log UFC/g), yeasts and molds (4.80 and 3.26 log UFC/g) and Pseudomonas aeruginosa (0.45 and 0.15 log UFC/g), respectively in fresh meat and grilled meat. Presumptive Salmonella was found in 95% of fresh meat samples and in 75% of grilled meat samples. In the tested samples, no Brucella spp were detected. However, residues of antibiotics were found in 5% of fresh meat samples and 5% of grilled meat samples. Means of moisture and pH were respectively 74.91% and 6.05% for fresh meat and 53.21% and 6.06% for grilled meat. The average microbial counts recorded in fresh and grilled meat are significantly high and indicate poor hygiene in the raw material and ready-to-eat meat. Good practices of hygiene and processing guides should be developed for the meat grilling value chain actors to reduce contamination risks.

关键词： Meat Mutton Grilling Microbial Quality

Impact of Health and Nutrition Interventions in the Prevention and Recovery of Child Malnutrition in Sub-Saharan Africa from 2010 to 2020: Review Article

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Health 2022年第7期14卷 810-831页

作者： Sibiri Bougma Fatoumata Hama-Ba Franck Garanet Jeanne d’Arc Wendmintiri Kabre Flibert Guira Hama Cissé Bakary Tarnagda Souleymane Zio Aly Savadogo Département technologie alimentaire Institut de Recherche en Sciences Appliquées et Technologies (IRSAT) Centre National de Recherche Scientifique et Technologique (CNRST) Ouagadougou Burkina Faso Département de Biochimie et Microbiologie Laboratoire de Biochimie et Immunologie Appliquée (LaBIA) Université Joseph KI-ZERBO Ouagadougou Burkina Faso Département Biomédical et Santé Publique Institut de Recherche en Sciences de la Santé (IRSS) Centre National de Recherche Scientifique et Technologique (CNRST) Ouagadougou Burkina Faso Département Agroalimentaire Centre Universitaire Polytechnique de Gaoua Burkina Faso

Malnutrition is still a widespread public health problem worldwide. The objective of this review is to identify the most effective nutrition programs used in the prevention and management of child malnutrition in children under five years. Also, it is to suggest courses of action to improve interventions in the fight against malnutrition. The promotion of exclusive breastfeeding and food diversification improves the mothers’ knowledge and contributes to prevention of malnutrition. Food supplementation increases the weight/height ratio of malnourished children. The two programs combined bring better results on mothers’ feeding practices and children’s anthropometric data. This review has highlighted the importance of food supplementation and nutritional education in the management and prevention of child malnutrition. In addition, the combination of several approaches to good dietary practices brings better results. Finally, primary prevention can protect children from the harmful consequences of malnutrition.

关键词： Malnutrition Nutritional Education Breastfeeding Supplementation

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

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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

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

Production of Vinegar Mango Using Acetobacter tropicalis CRSBAN-BVA1 and CRSBAN-BVK2 Isolated from Burkina Faso

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Food and Nutrition Sciences 2023年第1期14卷 26-37页

作者： Assiètta Ouattara Marius K. Somda Cheik A. T. Ouattara Yerobessor Dabiré Mahamadi Nikiéma Alfred S. Traoré Aboubakar S. Ouattara Laboratoire de Microbiologie et de Biotechnologies Microbiennes (LAMBM) Centre de Recherche en Sciences Biologiques Alimentaires et Nutritionnelles (CRSBAN) Département de Biochimie et Microbiologie Université Joseph Ki-Zerbo Ouagadougou Burkina Faso Laboratoire de Biochimie Biotechnologie Technologie Alimentaire et Nutrition (LABIOTAN) Centre de Recherche en Sciences Biologiques Alimentaires et Nutritionnelles (CRSBAN) Département de Biochimie et Microbiologie Université Joseph Ki-Zerbo Ouagadougou Burkina Faso Université de Fada N’Gourma Institut Supérieur du Développement Durable (ISDD) Fada N’Gourma Burkina Faso

Production and quality of vinegar from mango juice was evaluated using a two steps production procedure. The first step of fermentation was done using Saccharomyces cerevisae KVL013 for 7 days. The second step, an acetic fermentation was realized using two acetic acid bacteria: A. tropicalis CRSBAN-BVA1 and A. tropicalis CRSBAN-BVK2 for 21 days. Several parameters of the vinegar produced such as physico-chemical and sensory properties were determined. Microbial density during each step was monitored. Results showed that pH, alcoholic and acetic acid contents of vinegar were respectively 2.97%, 7% and 4.54% g/ml respectively by using A. tropicalis CRSBAN-BVA1 and 3.02%, 7% and 4.32% g/ml with A. tropicalis CRSBAN-BVK2. Sensory evaluation revealed that the vinegar was acceptable to the panellists. Results of microbial density showed that the maximum concentration of cell biomass produced was 4.32 × 108 and 4.25 × 108 CFU/ml respectively for CRSBAN-BVA1 and CRSBAN-BVK2.

关键词： Mango Saccharomyces cerevisae Acetobacter tropicalis Fermentation Vinegar

Use of <i>Pergularia tomentosa</i>Plant 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

Nutritional Composition, Physical Characteristics and Sanitary Quality of the Tomato Variety Mongol F1 from Burkina Faso

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Food and Nutrition Sciences 2017年第4期8卷 444-455页

作者： Edwige B. Oboulbiga Charles Parkouda Hagrétou Sawadogo-Lingani Ella W. R. Compaoré Abdoul Karim Sakira Alfred S. Traoré Département technologie alimentaire Institut de Recherche en Sciences Appliquées et Technologies Centre National de la Recherche Scientifique et Technologique Ouagadougou Burkina Faso Centre de Recherche en Sciences Biologique Alimentaire et Nutritionnelle (CRSBAN) Université Ouaga 1 Pr Joseph KI-ZERBO Ouagadougou Burkina Faso Université Ouaga 1 Pr Joseph KI-ZERBO Ouagadougou Burkina Faso

Tomato (Lycopersicon esculentum Mill) is quantitatively the highest vegetable consumed in Burkina Faso. The objective of this study was to evaluate the physico-chemical, nutritional characteristics, and sanitary quality of the tomato variety Mongal F1 from different production sites. Twenty-eight (28) samples of Mongal F1 fresh tomatoes were collected from 28 producers at three different localities of Ouahigouya, Loumbila and Ouagadougou. The physico-chemical and nutritional characteristics were determined by standardized methods and the traces metallic elements by atomic absorption spectrophotometry. The results revealed a degree brix varying from 4.07° to 5.50° and a pH ranging from 3.71 to 4.08 corresponding to a total acidity of 0.39% to 0.55% citric acid equivalents. The moisture content, the ash content, the total carbohydrates content, the reducing carbohydrates content, the lipids content and the protein content were ranged from 95.09% to 96.17%, 9.25% to 10.60%, 47.00% to 53.43%, 30.03% to 41.21%, 3.04% to 7.71% and 17.09% to 25.03% respectively. The results of the trace metals showed a high accumulation of total cadmium from 0.11 to 0.22 ppm, of total lead of 1.15 to 1.27 ppm and arsenic total of 0.19 to 0.20 ppm. The results proved that environmental conditions influence the quality of the tomato Mongal F1. detection of trace elements in the tomato fruits suggests that a better production practices are needed.

关键词： Tomato Mongol F1 Characteristics Nutrient Trace Metal