home icon user icon
Welcome to International Network for Natural Sciences | INNS Pub.
Home My Account
Submit Manuscript
double_slash
breadcumb_bg

Controlled production trials of conôro, A natural condiment

Paper Details

Research Paper 06/06/2024
Views (342) Download (63)
current_issue_feature_image
publication_file

Controlled production trials of conôro, A natural condiment

Konan Sylvestre Kongoza, Wahauwouélé Hermann Coulibaly, Yves Djina, Tia Jean Gonnety , Meuwiah Betty Faulet
Int. J. Biomol. & Biomed.18( 3), 1-10, June 2024.
Certificate: IJBB 2024 [Generate Certificate]
Key: BacillusCondimentsConôroCôte d’IvoireLactic acid bacteria

Abstract

Fermentation trials of kapok, baobab, and okra seed powders were conducted using microbial strains of Bacillus and lactic acid bacteria isolated from the natural culinary condiments « Conôro » produced in the localities of Bondoukou, western of Côte d’Ivoire. Microbiological, organoleptic, and physicochemical characteristics were determined. These results indicate that the microbial loads of lactic acid bacteria and Bacillus are N= 1.5×10^8/100 g and N=9.1×10^8/100 g with an inoculum volume Vi=10 mL, yielding a culinary condiments with optimal parameters for evaluating the effect of selected potential starter microbial strains. The levels of physicochemicals compounds are high and similar to those of “Conôro” condiments produced under natural conditions. The various culinary condiments produced with bacterial strains can be used as seasonings to enhance the taste of meals. They can also be used to address nutritional deficiencies among malnourished populations in certains regions of the world.

VIEWS 64
Cover PDF

Allangheny NO, Banu ZA, Campbell-Platt G, Owens JD. 1996. Control of ammonia formation during Bacillus fermentation of legumes. International Journal of foods and Microbiology 20, 321-333.

Amadou I, Gbadamosi OS, Le GW. 2011. Milletbased traditional processed foods and beverages, A review. Cereal Food World 56 (3), 115–121.

AOAC. 1995. Official methods of Analysis of AOAC International, 16th ed. AOAC International Arlington, VA, 250p.

Aryee FNA, Oduro I, Ellis WO, Afuakwa JJ. 2006. The physicochemical properties of flours samples from the roots of 31 varieties of cassava. Food Control 17, 916–922.

Banigo EOI, Muller HG. 1972. Carboxylic acid patterns in Ogi fermentation. Journal of the Science of Food and Agriculture 23 (1), 101-111.

Beaumont M. 2002. Flavouring composition prepared by fermentation with Bacillus spp. International Journal of Food Microbiology 75, 189–196

Camara F, Soro S, Traore S, Brou K, Dje KM. 2016. Caractéristiques biochimiques et microbiologiques de moutardes africaines produites à base de graines fermentées de Parkia biglobosa et de Glycine max, vendues en Côte d’Ivoire. International Journal of Biological Chemical Sciences 10(2), 506-518.

Compaoré CS, Tapsoba FW, Parkouda C, Tamboura D, Traoré EMA, Diawara B, Savadogo A, Jespersen L, Sawadogo-Lingani H. 2020. Development of starter cultures carrier for the production of high quality soumbala, a food condiment based on Parkia biglobosa seeds. African Journal of Biotechnology 19(11), 820-828.

Coulin P, Farah Z, Assanvo J, Spillman H, Puhan Z. 2006. Characterisation of the microflora of attiéké, a fermented cassava product during traditional small-scale production. International Journal of Food Microbiology 106, 131-136.

Dosumu EB, Dosumu OO, Lawal FB. 2012. Quality of records keeping by undergraduate dental studentsin Ibadan, Nigeria. Annals of Ibadan Postgraduate Medicine 10 (1), 13-17.

Guissou AWDB, Parkouda C, Coulibaly KA, Traoré K, Oboulbiga EB, Savadogo A. 2020. Fermentation Effect on the Nutrient and Antinutrient Composition of Senegalia macrostachya and Parkia biglobosa Seeds: A Comparative Study. Food and Nutrition Sciences 11, 726-740.

Ire FS, Nwanguma AC. 2020. Comparative evaluation on tannase production by Lasiodiplodia plurivora ACN-10 under submerged fermentation (SmF) and solid state fermentation (SSF). Asian Journal of Biotechnology and Bioresource Technology 6(1), 39-49.

Mohammadou BA, Mbofung CM, Mounier J, Coton E. 2018. Use of selected Bacillus spp. strains for directed fermentation of Hibiscus sabdariffa seeds into Mbuja. Asian Food Science Journal 2(2), 1-9.

Mtasher ASM, Abdulhussein AJ, Shihab HM. 2018. Probiotics and prebiotics. International Journal of Current Research 10(11), 75341-75352.

Nout MJR. 1994. Fermented foods and food safety. Food Research International 27(3), 291–298.

Odunfa SA. 1983. Biochemical changes during production of ogiri, a fermented melon Citrullus vulgaris Schard product. Plant Foods in Human Nutrition 32, 11–18.

Odumodu CU, Inyang CU. 2006. Effects of fermentation on microbial loads of formulated complementary food. Ann. Microbiol. 56, 331–334.. https://doi.org/10.1007/BF03175026

Ogunshe AAO, Olasugba KO. 2009. Microbial loads and incidence of food-borne indicator bacteria in most popular indigenous fermented food condiments from middle-belt and southwestern Nigeria. African Journal of Microbiology Research 2, 332-339.

Ojewumi ME, Adedokun SO, Ayoola AA, Taiwo OS. 2018. Evaluation of the oil Extract from Mentha spicata and its Chemical Constituents. International Journal of Sciences and Research 74(11).

Olagunju O.F., Ezekiel O.O., Ogunshe A.O., Oyeyinka SA, Ijabadeniyi OA. 2018. Effects of fermentation on proximate composition, mineral profile and antinutrients of tamarind (Tamarindus indica L.) seed in the production of daddawa-type condiment. LWT-Food Science and Technology 90, 455‒459.

Oluseyi EO, Temitayo OM. 2015. Chemical and functional properties of fermented, roasted and germinated tamarind (Tamarindus indica) seed flours. Nutrition & Food Science 45(1), 97 – 111.

Omafuvbe BO, Shonukan OO, Abiose SH. 2000. Microbiological and biochemical changes in the traditional fermentation of soybean forsoy-daddawa, a Nigerian food condiment. Food Microbiology 17, 469–474.

Omobolanle OI. 2018. Safety Assessment of some Traditionally Fermented Foods Produced in Nigeria and South Africa.

Onwuka GI. 2005. Food Analysis, Naphthali Prints, Lagos.

Ouoba LII, Rechinger KB, Diawara B, Traoré AS, Jakobsen M. 2003. Degradation of proteins during the fermentation of African locust bean (Parkia biglobosa) by strains of Bacillus subtilis and Bacillus pumilus for production of soumbala. Journal of Applied Microbiology 94, 396–402.

Parkouda C, Diawara B, Ouoba LII. 2008. Technology and physico-chemical characteristics of bikalga, alkaline fermented seeds of Hibiscus sabdariffa. African Journal of Biotechnology 7 (7), 916-922.

Popoola TOS, Shittu OB, Lemo OO. 2007. Physico-Chemical changes and Bacteriological Deterioration of Potable Water during long term storage. ASSET: An International Journal of Agricultural Sciences, Science, Environment and Technology (Series B) 6 (1), 51-59.

Roberfroid MB. 2000. Prebiotics and probiotics: are they functional foods ? The American Journal of Clinical Nutrition 71(6), 1682S-1687S.

Surkar SK, Deshande SS. 1993. Functional properties of seed protein and protein concentrates. Journal of Food Science 47, 491-492.

Zapkaa HD, Mak-Mensah EE, Adubofor J. 2010. Production and Characterization of flour produced from ripe “apem” Plantain (Musa sapientum L.var. paradisiacal; French horn) grown in Ghana, Journal of Agricultural Biotechnology and Sustainable Development 2(6), 92-99.

Submit Manuscript