Browsing by Author "Parkouda, C."
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Item Biochemical changes associated with the fermentation of baobab seeds in Maari: An alkaline fermented seeds condiment from western Africa(Journal of Ethnic Foods, 2015-06) Parkouda, C.; Bahama, F.; Ouattarasongre, L.; Tano-Debrah, K.; Diawara, B.Chemical changes during the fermentation of baobab seeds for production of Maari, a food condiment used in West Africa, were studied. Results showed a wide variety of free amino acids including essential amino acids in the unfermented seeds. Fermentation led to an increase in the concentration of total free amino acids from 16.03 nmol/mg in unfermented seeds to 113.24 nmol/mg after 60 hours of fermentation followed by a decrease thereafter. Fluctuations in the concentrations of each compound were observed during the fermentation period. Differences were also observed in the final products from different production sites with the Gorgadji sample showing the highest content in free amino acids. The output of the oil extraction was 11.5-25.8%. A total of seven fatty acids were identified, with oleic acid being quantitatively the major fatty acid. The results showed a much higher concentration of unsaturated fatty acids than saturated fatty acids. The preponderant fatty acids were oleic, linoleic, palmitic, and stearic acids. These four fatty acids constitute approximately 90% of the composition of Maari. The transformations of amino acids and fatty acids revealed during the fermentation of the seeds during this study will contribute to understanding its contribution to the nutrition of its consumers. © 2015, Korea Food Research Institute, Published by Elsevier.Item The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia(Critical Reviews in Microbiology, 2009-02) Parkouda, C.; Nielsen, D.S.; Azokpota, P.; Ivette Iréne Ouoba, L.; Amoa-Awua, W.K.; Thorsen, L.; Hounhouigan, J.D.; Jensen, J.S.; Tano-Debrah, K.; Diawara, B.; Jakobsen, M.Alkaline-fermented food condiments play an important role in the diets of many people in developing and a few developed countries. The rise in pH during production of these foods is due to the ability of the dominant microorganisms, Bacillus spp., to hydrolyze proteins into amino acids and ammonia. Studies have been undertaken which have investigated a number of these products like dawadawa, ugba, bikalga, kinema, natto, and thua-nao. In this review, current knowledge about the principal microbiological activities and biochemical modifications which occur during the processing of the alkaline condiments including nutritional, antimicrobial, and probiotic aspects are discussed. The current use of molecular biology methods in microbiological research has allowed unambiguous and more reliable identification of microorganisms involved in these fermentations generating sufficient knowledge for the selection of potential starter cultures for controlled and better production procedures for alkaline-fermented seeds condiments.Item Microorganisms associated with Maari, a Baobab seed fermented product(International Journal of Food Microbiology, 2010-09) Parkouda, C.; Thorsen, L.; Compaoré, C.S.; Nielsen, D.S.; Tano-Debrah, K.; Jensen, J.S.; Diawara, B.; Jakobsen, M.A microbiological study was carried out on Baobab fermented seeds (Maari) obtained from 4 different production sites in Burkina Faso (Mansila, Toulfé, Ouagadougou and Gorgadji).A total of 390 representative isolates comprising 251 aerobic mesophilic bacteria (AMB) and 139 lactic acid bacteria (LAB) were isolated and identified to species level using a combination of pheno- and genotypic methods including conventional morphological analysis, carbohydrate fermentation profiling, rep-PCR ((GTG)5-fingerprinting) and 16S rRNA gene sequencing.The fermentation of Baobab seeds was initiated by the AMB identified as Bacillus subtilis (82% of AMB isolates) and Staphylococcus sciuri (18% of AMB isolates). No lactic acid bacteria were isolated at the beginning of the process. After 24. h fermentation time, Enterococcus faecium appeared in the fermenting seeds and remained until the end of the fermentation, as the predominant LAB.In Maari collected from retail outlets the AMB count ranged from 6.7. log10. CFU/g to 10. log10. CFU/g while the LAB load ranged from 4.4. log10. CFU/g to 9.9. log10. CFU/g. The AMB were identified as belonging to genus Bacillus (12 species), Staphylococcus (3 species) and one species of Aerococcus, Macrococcus, Leifsonia, Kurthia, Proteus, Acinetobacter and Globicatella, respectively. A putatively novel, previously undescribed Corynebacterium sp. was also found. E. faecium was the dominant LAB in all investigated retail samples except one sample dominated by Pediococcus acidilactici. © 2010 Elsevier B.V.Item The use of lactic acid bacteria starter culture in the production of Nunu, a spontaneously fermented milk product in Ghana(International Journal of Food Science, 2014-12) Akabanda, F.; Owusu-Kwarteng, J.; Tano-Debrah, K.; Parkouda, C.; Jespersen, L.Nunu, a spontaneously fermented yoghurt-like product, is produced and consumed in parts of West Africa. A total of 373 predominant lactic acid bacteria (LAB) previously isolated and identified from Nunu product were assessed in vitro for their technological properties (acidification, exopolysaccharides production, lipolysis, proteolysis and antimicrobial activities). Following the determination of technological properties, Lactobacillus fermentum 22-16, Lactobacillus plantarum 8-2, Lactobacillus helveticus 22-7, and Leuconostoc mesenteroides 14-11 were used as single and combined starter cultures for Nunu fermentation. Starter culture fermented Nunu samples were assessed for amino acids profile and rate of acidification and were subsequently evaluated for consumer acceptability. For acidification properties, 82%, 59%, 34%, and 20% of strains belonging to Lactobacillus helveticus, L. plantarum, L. fermentum, and Leu. mesenteriodes, respectively, demonstrated fast acidification properties. High proteolytic activity (> 100 to 150 μg/mL) was observed for 50% Leu. mesenteroides, 40% L. fermentum, 41% L. helveticus, 27% L. plantarum, and 10% Ent. faecium species. In starter culture fermented Nunu samples, all amino acids determined were detected in Nunu fermented with single starters of L. plantarum and L. helveticus and combined starter of L. fermntum and L. helveticus. Consumer sensory analysis showed varying degrees of acceptability for Nunu fermented with the different starter cultures. © 2014 Fortune Akabanda et al.Item Variability of Baobab (Adansonia digitata L.) fruits' physical characteristics and nutrient content in the West African Sahel(Agroforestry Systems, 2012-07) Parkouda, C.; Sanou, H.; Tougiani, A.; Korbo, A.; Nielsen, D.S.; Tano-Debrah, K.; Ræbild, A.; Diawara, B.; Jensen, J.S.The present study was carried out to evaluate variability in fruit characteristics and nutritional quality of Baobab fruits with the aim of providing the background to select trees bearing fruit with desirable characteristics for further utilisation. Vitamin C, total sugar and ash contents were assessed in 178 Baobab fruit samples from 11 sites in Burkina Faso, Mali and Niger. Furthermore the following tree and fruit physical characteristics were recorded: tree height, bark colour, fruit size, pulp weight, seed weight, seed size and pulp colour. The content (mean ± SD) of vitamin C was 4. 78 ± 1. 02 g kg -1, sugar 514 ± 72 g kg -1 and fruit weight 293 ± 96 g. There was a significant correlation between annual precipitation of the tree population site and vitamin C content but not with sugar content. For sugar, there were significant positive correlations with latitude and longitude. Negative correlations were found between fruit size and both longitude and latitude with smaller fruits generally being found to the north/east. No relation was found between pulp or bark colour and the sugar or vitamin C content. The contents of protein, lipid, carbohydrates, ash and moisture in the seeds ranged from 156 to 159, 143 to 150, 641 to 652, 44 to 49 and 50 to 55. 7 g kg -1 respectively. The variation for vitamin C and sugar found within populations is a first indication that valuable gains could be made by selection of superior trees. © 2011 Springer Science+Business Media B.V.Item Volatile compounds of maari, a fermented product from baobab (Adansonia digitata L.) seeds(African Journal of Biotechnology, 2011-04) Parkouda, C.; Diawara, B.; Lowor, S.; Diako, C.; Saalia, F.K.; Annan, N.T.; Jensen, J.S.; Tano-Debrah, K.; Jakobsen, M.The volatile compounds associated with baobab seeds fermentation for Maari production were extracted and analysed by Likens-Nickerson simultaneous steam distillation-extraction method and gas chromatography-mass spectrometry (GC-MS), respectively. Furthermore, the titratable acidity, tannin content and proximate composition were evaluated. A total of 96 compounds were identified with esters, acids, alcohols and ketones being quantitatively the major groups. Fermentation led to an increase in the concentration of total volatile compounds from 121.6 in unfermented cooked seeds to 809.1 mg kg -1 in the fermented product. Drying resulted in a significant loss of up to 80.7% of the total volatiles. © 2011 Academic Journals.