Studies conducted in the delta and lower valley of Senegal river have demonstrated through ethnobotanical surveys, the importance of Nymphaea lotus L. and Nymphaea micrantha Guill. et Perr in the diet and in the pharm...Studies conducted in the delta and lower valley of Senegal river have demonstrated through ethnobotanical surveys, the importance of Nymphaea lotus L. and Nymphaea micrantha Guill. et Perr in the diet and in the pharmacopoeia. The seeds are used with good appreciation by the indigenous population as a welding food. But studies addressing their biochemical and nutritional aspects are still very rare in the literature. This study was initiated in order to fill this gap and allow a better appreciation of the nutritional and energetic potentialities of these seeds. For this purpose, seeds were collected in effluent from the Senegal River, dried in the shade and put into three different batches: a batch of red seeds of N. lotus, a batch of Black seeds of N. lotus and a batch of seeds of N. micrantha. The biochemical analyses gave their moisture content (9.17% ± 0.2% to 13.36% ± 3.46%), aw (0.46% to 0.71%), protein (7.90% ± 1.25% to 8.24% ± 0.5%), lipid (2.32% ± 0.45% to 4.29% ± 1.0%), carbohydrate (74.49% ± 0.9% and 77.66% ± 1.65%), mineral matter (1.77% ± 0.06% to 2.55% ± 0.08%). All three types of seeds have high levels of potassium (481.10% ± 17.62% to 770.81% ± 42.33%), magnesium (312.71% ± 14.08% to 518.67% ± 15.23%) and calcium (188.81% ± 8.52% to 296.52% ± 16%. Their energy values (350.54 ± 15.21 kcal/100g to 375.7 ± 3.48 Kcal/100g), are closed to other cereals consumed in the human diet in Senegal. Therefore, these seeds offer the opportunity to diversify the diet in the delta and lower valley of the Senegal River.展开更多
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 b...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.展开更多
文摘Studies conducted in the delta and lower valley of Senegal river have demonstrated through ethnobotanical surveys, the importance of Nymphaea lotus L. and Nymphaea micrantha Guill. et Perr in the diet and in the pharmacopoeia. The seeds are used with good appreciation by the indigenous population as a welding food. But studies addressing their biochemical and nutritional aspects are still very rare in the literature. This study was initiated in order to fill this gap and allow a better appreciation of the nutritional and energetic potentialities of these seeds. For this purpose, seeds were collected in effluent from the Senegal River, dried in the shade and put into three different batches: a batch of red seeds of N. lotus, a batch of Black seeds of N. lotus and a batch of seeds of N. micrantha. The biochemical analyses gave their moisture content (9.17% ± 0.2% to 13.36% ± 3.46%), aw (0.46% to 0.71%), protein (7.90% ± 1.25% to 8.24% ± 0.5%), lipid (2.32% ± 0.45% to 4.29% ± 1.0%), carbohydrate (74.49% ± 0.9% and 77.66% ± 1.65%), mineral matter (1.77% ± 0.06% to 2.55% ± 0.08%). All three types of seeds have high levels of potassium (481.10% ± 17.62% to 770.81% ± 42.33%), magnesium (312.71% ± 14.08% to 518.67% ± 15.23%) and calcium (188.81% ± 8.52% to 296.52% ± 16%. Their energy values (350.54 ± 15.21 kcal/100g to 375.7 ± 3.48 Kcal/100g), are closed to other cereals consumed in the human diet in Senegal. Therefore, these seeds offer the opportunity to diversify the diet in the delta and lower valley of the Senegal River.
文摘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.
