Int J Food Microbiol 163:231–238Īgudelo A, Varela P, Fiszman S (2015) Fruit fillings development: multiparametric approach. Int J Biol Chem Sci 6(3):1281–1292Īgbobatinkpo PB, Thorsen L, Nielsen D, Azokpota P, Akissoe N, Hounhouigan DJ, Jakobsen M (2013) Biodiversity of aerobic endospore-forming bacterial species occurring in Yanyanku and Ikpiru, fermented seeds of Hibiscus sabdariffa used to produce food condiments in Benin. Ecol Food Nutr 50(2):101–114Īgbobatinkpo PB, Dabadé SD, Laleyè F, Akissoe N, Azokpota P, Hounhouigan DJ (2012) Softening effect of Ikpiru and Yanyanku, two traditional additives used for the fermentation of African locust bean ( Parkia biglobosa) seeds in Benin. Further studies are needed to improve the odor of sonru.Īgbobatinkpo BP, Azokpota P, Akissoe N, Kayodé P, da Gbadji R, Hounhouigan DJ (2011) Indigenous perception and characterization of Yanyanku and Ikpiru: two functionnal additives for the fermentation of African locust bean. These findings can be used to improve fermented ALB condiments processing and better control the product quality in African countries. The optimized sonru appeared to be ideal in color, softness and taste. The optimal fermented ALB condiment resulted from processing conditions set at 1‰ of yanyanku, 24 h of fermentation and 8.5 cm for TALB. count had similar trend with the fermentation duration and TALB whereas maximal penetration force (referred as the softness) had a downward trend with the fermentation duration. The pH had an upward trend with the increasing of all factors, and particularly Bacillus spp. In addition, consumer acceptability was assessed by 7-hedonic box scale and Just About Right analysis. and aerobic mesophilic bacteria count of sonru were evaluated. The pH, softness of fermented cotyledons, Bacillus spp. This study aimed at optimizing the fermentation step of sonru based on response surface methodology including three-factors and three-level factorial Box Behnken design with four central point replicates. ![]() fermentation) presumably affects the quality (microbiological, biophysical and sensorial) of the final product. The variability in sonru processing unit operations (e.g. Sonru is one of the ALB condiments processed in Benin using a traditional starter called yanyanku. Fermented African locust bean (ALB) condiments are widely used to enhance the aroma and the taste of various dishes in West Africa.
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