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Papers by konfo christian

International Journal of Biosciences (IJB), 2014

L’étude s’inscrit dans le cadre de la valorisation de la bière locale tchakpalo. Elle a consisté ... more L’étude s’inscrit dans le cadre de la valorisation de la bière locale tchakpalo. Elle a consisté à évaluer l’effet conservateur des huiles essentielles extraites des feuilles de Cymbopogon citratus, Lippia multiflora et Crassoephalum rubens pour la stabilisation de cette boisson. Les huiles essentielles ont été extraites par hydrodistillation avec un appareil de type clevenger et analysées par chromatographie en phase gazeuse et chromatographie en phase gazeuse couplée à la spectrométrie de masse. Elles ont été testées par les méthodes de microdilution et de diffusion en agar contre les souches responsables de la fermentation et de l’altération de cette boisson (Saccharomyces cerevisiae, Aspergillus niger, Fusarium oxysporum, Penicillium camembertii) ainsi que des microorganismes pathogènes susceptibles de la contaminer Escherichia coli ATCC 25922 et Staphylococcus aureus ATCC 25923. Les rendements en huile essentielle des feuilles des trois plantes sus-citées sont de 1,70%, 1,07% e...

Bangladesh Journal of Pharmacology, 2014

The aim of this study was to investigate antioxidant activities, antibacterial activities and a p... more The aim of this study was to investigate antioxidant activities, antibacterial activities and a phytochemical constituent of Asparagus laricinus stem and leaf extracts. Determination of antibacterial activity of extracts was assessed by agar dilution method and antioxidant properties by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. The minimum inhibitory concentration (MIC) of the leaf was at a concentration of 0.125 mg/mL against S. saprophyticus and E. cloacae, and at a concentration of 1 mg/mL against S. aureus and B. subtilis. There was no MIC of the stem extract at any concentration. The leaf extract showed effective free radical scavenging activity (72.1%), while stem extract had low activity. Qualitative phytochemical analysis of these plant extracts revealed the presence of tannins, saponins, flavonoids and phlobatannins. The leaf extract further confirmed the presence of glycosides, steroids, ternoids and carbohydrates. Our results indicate that, A. laricinus leaf extracts have potential antimicrobial and antioxidant activities.

GSC Biological and Pharmaceutical Sciences, 2020

Sausages are among the most common processed meat products worldwide. These products have very hi... more Sausages are among the most common processed meat products worldwide. These products have very high water activity and microbial load, which leads to a short shelf life. To improve their quality and increase their shelf life, the food industry uses several chemicals with harmful consequences on health. Recently, research in essential oils has received increased attention from both industrial and academic circles due to a growing interest in green consumerism and the need for alternative techniques to assure quality and safety of perishable foods. In this review, we have summarized studies dedicated to improving the quality and technology of sausage production. Particular emphasis was placed on essential oils.

International Journal of Innovation and Applied Studies, Nov 2, 2021

Mise au point d'une boisson à base de l'ananas, de l'orange et de la carotte au Bénin [ Developme... more Mise au point d'une boisson à base de l'ananas, de l'orange et de la carotte au Bénin [ Development of a drink based on pineapple, orange and carrot in Benin ]

GSC Advanced Research and Reviews, 2022

Forest species are very abundant in African ecosystems and contribute to the economy of household... more Forest species are very abundant in African ecosystems and contribute to the economy of households, through their use in cosmetics, pharmaceuticals and agri-food. Among these species, Vitellaria paradoxa (sapotaceae) is a tree that can reach about fifteen meters, which grows exclusively in wooded savannas in Africa. Its area of ​​distribution is Senegal, Mali, Burkina Faso, Guinea Bissau, Guinea, Sierra Leone, Côte d'Ivoire, Ghana, Togo, Benin, Nigeria, Cameroon, Chad and Ethiopia. The purpose of this study was to highlight the forms of valuation of shea butter in the food industry and in cosmetics. To do this, we carried out a literature review. The results revealed that shea butter is a fat extracted from the kernels of the shea fruit. It is obtained by shelling, drying and crushing the nuts. Crushed seeds and then mixed with water. Once immersed in water, the impurities will come out naturally from the butter and thus settle in the bottom of the container. Then, the butter th...

American Journal of Food Science and Technology, 2018

The measurement of food glycemic index constitutes a considerable advance in medicine because it ... more The measurement of food glycemic index constitutes a considerable advance in medicine because it makes it possible to orient the choice of foods according to the health of a patient. This study aims to improve the diet of diabetics in Benin. It consisted in the determination of the total sugar content and the glycemic index of the yam chips flour couscous (wassa-wassa tchigan) and then the evaluation of the influence of this food on the glycemic index of the subjects. This cross-sectional study covered 7 apparently healthy subjects. In the first test each subject consumed a dish of wassa-wassa tchigan containing 50g of carbohydrate. Each subject was tested twice for a period of one week. A week later, in the second test, bread crumb containing 50 g of carbohydrate was ingested. Each glycemic test was measured at regular intervals of 30 minutes for 3 hours. The study on the determination of the total sugar content of wassa-wassa tchigan revealed that one gram (1 g) of wassa-wassa tch...

International Journal of Current Research in Biosciences and Plant Biology, 2019

An unbalanced or inappropriate diet promotes the onset of the metabolic syndrome, one of the risk... more An unbalanced or inappropriate diet promotes the onset of the metabolic syndrome, one of the risk factors in the occurrence of cardiovascular disease and type 2 diabetes. The aim of this study was to analyze the food habits of four ethnic groups in southern Benin to assess their impact on the occurrence of the metabolic syndrome. This was a prospective cross-sectional descriptive study that took place over 4 months and identified volunteers aged 18 years or more in four ethnic groups of southern Benin. An interview using a questionnaire collected anthropometric, socio-demographic, behavioral and physical activity data. Informed consent was obtained from each participant in the study. The study population consisted of 497 participants recruited from both departments. The Goun, Tori, Nago and Yoruba ethnic groups were concerned. The average age of participants was 38.85 ± 14.4 years. The sex ratio was 1.67. The preferred foods at breakfast were: porridge (26.76%), attassi (18.91%), pasta (18.51%) and akassa (11.67%) with a female predominance in consumption. Food consumed at lunch was akassa (37.17%), pasta (34.54%), rice (10.9%) and gari (8.08%). Those of the dinner were pasta (62.57%) and akassa (32.19%). The four ethnic groups have almost the same food habits composed largely of oil and starchy foods.

Journal of microbiology, biotechnology and food sciences, 2015

In Africa, various kinds of traditional alcoholic beverages commonly named sorghum beers or opaqu... more In Africa, various kinds of traditional alcoholic beverages commonly named sorghum beers or opaque beers, have been recorded and described. These drinks have a central role in peoples' cultures and play fundamental socioeconomic function. Their brewing involves malting, mashing, souring, straining, boiling and two successive steps of fermentation which occur at ambient conditions. A primary lactic fermentation, or souring stage, confers the souring taste and storage longevity. The alcoholic fermentation is usually initiated by pitching wort with a portion of previous brew. The beverage thus obtained is unstable. Since the African sorghum beers fermentation process is run by uncontrolled inoculation under no standard hygienic conditions, producers have a major problem to make a good beer with a long shelf-life. In other hand, recently the disappearance of many active synthetic substances in foods protection has resulted to a renewed interest in naturally occurring substances. In ...

International Journal of Advanced Research

ABSTRACT

International Journal of Advanced Research

ABSTRACT

This study aims to assess the toxicity of Hemizygia bracteosa (Benth), a medicinal plant used for... more This study aims to assess the toxicity of Hemizygia bracteosa (Benth), a medicinal plant used for the treatment of diabetes mellitus in Benin. Wistar rats were force-feeded by using solutions obtained by dissolving the powder of this plant in distilled water. The assessment of biochemical parameters (blood glucose, triglycerides, cholesterol, HDL cholesterol, proteins) of Wistar rat serum was used to highlight the hypoglycaemic properties of this plant and its effects on cardiovascular risk factors. The results showed an increase in HDL-cholesterol levels (0.13 ± 0.004 vs 0.48 ± 0.15) and a decrease in total cholesterol levels (1.06 ± 0.40 vs 0.81 ± 0.12), triglycerides (1.2 ± 0.43 vs 1.18 ± 0.38), glucose (1.60 ± 0.25 vs 0.98 ± 0.24) and proteins (95. 33 ± 20.59 vs 58.30 ± 6.26) in rats serum after one month treatment. No significant differences were observed in control rats for all parameters. our data also shows that at concentrations from 2 g/kg this plant appears topresent sign...

This study aims to value the traditional manufacturing process of "tchakpalo" produced ... more This study aims to value the traditional manufacturing process of "tchakpalo" produced with sorghum (Sorghum bicolor (L) Moench) and its stabilization by H. bracteosa (Benth) sheet. A survey was conducted to identify the different manufacturing processes of tchakpalo in Benin. Major chemical groups characterizing the H. bracteosa (Benth) leaves were identified by technique using suitable solvents. The antifungal properties of aqueous extract of H. bracteosa (Benth) leaves were evaluated by the agar diffusion method against strains responsible of the rapid spoilage of the drink. Tannins, the cathechic tannins, flavonoids, anthocyanins, leucoanthocyanes, saponins and mucilage are the predominant compounds of H. bracteosa (Benth) leaves. Antifungal activities of this plant varied depending on the test mold. The addition of the powder during the pasting showed its effect on physico-chemical parameters providing a slightly sweet drink, less acidic, with low alcohol content and ...

This work is a contribution to food security in Benin, especially in the municipality of Aplahoué... more This work is a contribution to food security in Benin, especially in the municipality of Aplahoué (south-east). An investigation was done to deepen knowledge on actors of fish smoking in this locality. To assess the effect of Chorkor furnace on the microbiological quality and protein content of smoked fish, we conducted sampling and analysis of two species of fish (Sardina pilchardus and Trachurus trachurus) widely consumed in the locality. Fresh and smoked (in traditional furnace and Chorkor furnace) samples were investigated. Microbiological analyzes were performed by standard methods and the protein content by the Kjeldahl method. Inspections revealed a lack of good hygiene and manufacturing practices. The traditional method of smoking exposes producers to smoking which has consequences on their health. On 40 fish smokers surveyed, 95% were illiterate and none of them have received training on hygiene. The results also revealed that smoked fish by improved furnace (Chorkor) are m...

The present research aims to evaluate the antimicrobial potential of extracts from Cymbopogon cit... more The present research aims to evaluate the antimicrobial potential of extracts from Cymbopogon citratus L. and Mentha spicata L. against the fungal and bacterial strains that cause peuhl's cheese (Waragashi) deterioration. The essential oils have been extracted by hydrodistillation with Clevenger-type apparatus and analyzed by gas chromatography and gas chromatography coupled with mass spectrometry. The non-volatile compounds have been extracted by maceration of the powder from leaves of each studied plants in aqueous solvents, ethanolic and hydroethanolic solvents. The antimicrobial properties of the extracts have been evaluated by the agar diffusion method against the strains isolated from cheese. The yields of extraction of essential oils were 1, 11% for Cymbopogon citratus and 0, 27% for Mentha spicata. The hydroethanolic extraction has most high yield for the two plants (18, 32 % and 15, 06% for Cymbopogon citratus and Mentha spicata respectively). The non-volatile extracts revealed the presence of catechic tannins, polyphenols and flavonoïdes in the two plants. The results from the microbiological characterization of the cheese samples reveal that they were all contaminated by mildews, yeasts, staphylococci, coliformes and Escherichia coli. The identification of the fungal flora of cheeses revealed presence of the Penicillium spp. During the tests, the volatile extracts were more active on the identified strains than their non volatile equivalents.

International Journal of Biosciences (IJB), 2014

L’étude s’inscrit dans le cadre de la valorisation de la bière locale tchakpalo. Elle a consisté ... more L’étude s’inscrit dans le cadre de la valorisation de la bière locale tchakpalo. Elle a consisté à évaluer l’effet conservateur des huiles essentielles extraites des feuilles de Cymbopogon citratus, Lippia multiflora et Crassoephalum rubens pour la stabilisation de cette boisson. Les huiles essentielles ont été extraites par hydrodistillation avec un appareil de type clevenger et analysées par chromatographie en phase gazeuse et chromatographie en phase gazeuse couplée à la spectrométrie de masse. Elles ont été testées par les méthodes de microdilution et de diffusion en agar contre les souches responsables de la fermentation et de l’altération de cette boisson (Saccharomyces cerevisiae, Aspergillus niger, Fusarium oxysporum, Penicillium camembertii) ainsi que des microorganismes pathogènes susceptibles de la contaminer Escherichia coli ATCC 25922 et Staphylococcus aureus ATCC 25923. Les rendements en huile essentielle des feuilles des trois plantes sus-citées sont de 1,70%, 1,07% e...

Bangladesh Journal of Pharmacology, 2014

The aim of this study was to investigate antioxidant activities, antibacterial activities and a p... more The aim of this study was to investigate antioxidant activities, antibacterial activities and a phytochemical constituent of Asparagus laricinus stem and leaf extracts. Determination of antibacterial activity of extracts was assessed by agar dilution method and antioxidant properties by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. The minimum inhibitory concentration (MIC) of the leaf was at a concentration of 0.125 mg/mL against S. saprophyticus and E. cloacae, and at a concentration of 1 mg/mL against S. aureus and B. subtilis. There was no MIC of the stem extract at any concentration. The leaf extract showed effective free radical scavenging activity (72.1%), while stem extract had low activity. Qualitative phytochemical analysis of these plant extracts revealed the presence of tannins, saponins, flavonoids and phlobatannins. The leaf extract further confirmed the presence of glycosides, steroids, ternoids and carbohydrates. Our results indicate that, A. laricinus leaf extracts have potential antimicrobial and antioxidant activities.

GSC Biological and Pharmaceutical Sciences, 2020

Sausages are among the most common processed meat products worldwide. These products have very hi... more Sausages are among the most common processed meat products worldwide. These products have very high water activity and microbial load, which leads to a short shelf life. To improve their quality and increase their shelf life, the food industry uses several chemicals with harmful consequences on health. Recently, research in essential oils has received increased attention from both industrial and academic circles due to a growing interest in green consumerism and the need for alternative techniques to assure quality and safety of perishable foods. In this review, we have summarized studies dedicated to improving the quality and technology of sausage production. Particular emphasis was placed on essential oils.

International Journal of Innovation and Applied Studies, Nov 2, 2021

Mise au point d'une boisson à base de l'ananas, de l'orange et de la carotte au Bénin [ Developme... more Mise au point d'une boisson à base de l'ananas, de l'orange et de la carotte au Bénin [ Development of a drink based on pineapple, orange and carrot in Benin ]

GSC Advanced Research and Reviews, 2022

Forest species are very abundant in African ecosystems and contribute to the economy of household... more Forest species are very abundant in African ecosystems and contribute to the economy of households, through their use in cosmetics, pharmaceuticals and agri-food. Among these species, Vitellaria paradoxa (sapotaceae) is a tree that can reach about fifteen meters, which grows exclusively in wooded savannas in Africa. Its area of ​​distribution is Senegal, Mali, Burkina Faso, Guinea Bissau, Guinea, Sierra Leone, Côte d'Ivoire, Ghana, Togo, Benin, Nigeria, Cameroon, Chad and Ethiopia. The purpose of this study was to highlight the forms of valuation of shea butter in the food industry and in cosmetics. To do this, we carried out a literature review. The results revealed that shea butter is a fat extracted from the kernels of the shea fruit. It is obtained by shelling, drying and crushing the nuts. Crushed seeds and then mixed with water. Once immersed in water, the impurities will come out naturally from the butter and thus settle in the bottom of the container. Then, the butter th...

American Journal of Food Science and Technology, 2018

The measurement of food glycemic index constitutes a considerable advance in medicine because it ... more The measurement of food glycemic index constitutes a considerable advance in medicine because it makes it possible to orient the choice of foods according to the health of a patient. This study aims to improve the diet of diabetics in Benin. It consisted in the determination of the total sugar content and the glycemic index of the yam chips flour couscous (wassa-wassa tchigan) and then the evaluation of the influence of this food on the glycemic index of the subjects. This cross-sectional study covered 7 apparently healthy subjects. In the first test each subject consumed a dish of wassa-wassa tchigan containing 50g of carbohydrate. Each subject was tested twice for a period of one week. A week later, in the second test, bread crumb containing 50 g of carbohydrate was ingested. Each glycemic test was measured at regular intervals of 30 minutes for 3 hours. The study on the determination of the total sugar content of wassa-wassa tchigan revealed that one gram (1 g) of wassa-wassa tch...

International Journal of Current Research in Biosciences and Plant Biology, 2019

An unbalanced or inappropriate diet promotes the onset of the metabolic syndrome, one of the risk... more An unbalanced or inappropriate diet promotes the onset of the metabolic syndrome, one of the risk factors in the occurrence of cardiovascular disease and type 2 diabetes. The aim of this study was to analyze the food habits of four ethnic groups in southern Benin to assess their impact on the occurrence of the metabolic syndrome. This was a prospective cross-sectional descriptive study that took place over 4 months and identified volunteers aged 18 years or more in four ethnic groups of southern Benin. An interview using a questionnaire collected anthropometric, socio-demographic, behavioral and physical activity data. Informed consent was obtained from each participant in the study. The study population consisted of 497 participants recruited from both departments. The Goun, Tori, Nago and Yoruba ethnic groups were concerned. The average age of participants was 38.85 ± 14.4 years. The sex ratio was 1.67. The preferred foods at breakfast were: porridge (26.76%), attassi (18.91%), pasta (18.51%) and akassa (11.67%) with a female predominance in consumption. Food consumed at lunch was akassa (37.17%), pasta (34.54%), rice (10.9%) and gari (8.08%). Those of the dinner were pasta (62.57%) and akassa (32.19%). The four ethnic groups have almost the same food habits composed largely of oil and starchy foods.

Journal of microbiology, biotechnology and food sciences, 2015

In Africa, various kinds of traditional alcoholic beverages commonly named sorghum beers or opaqu... more In Africa, various kinds of traditional alcoholic beverages commonly named sorghum beers or opaque beers, have been recorded and described. These drinks have a central role in peoples' cultures and play fundamental socioeconomic function. Their brewing involves malting, mashing, souring, straining, boiling and two successive steps of fermentation which occur at ambient conditions. A primary lactic fermentation, or souring stage, confers the souring taste and storage longevity. The alcoholic fermentation is usually initiated by pitching wort with a portion of previous brew. The beverage thus obtained is unstable. Since the African sorghum beers fermentation process is run by uncontrolled inoculation under no standard hygienic conditions, producers have a major problem to make a good beer with a long shelf-life. In other hand, recently the disappearance of many active synthetic substances in foods protection has resulted to a renewed interest in naturally occurring substances. In ...

International Journal of Advanced Research

ABSTRACT

International Journal of Advanced Research

ABSTRACT

This study aims to assess the toxicity of Hemizygia bracteosa (Benth), a medicinal plant used for... more This study aims to assess the toxicity of Hemizygia bracteosa (Benth), a medicinal plant used for the treatment of diabetes mellitus in Benin. Wistar rats were force-feeded by using solutions obtained by dissolving the powder of this plant in distilled water. The assessment of biochemical parameters (blood glucose, triglycerides, cholesterol, HDL cholesterol, proteins) of Wistar rat serum was used to highlight the hypoglycaemic properties of this plant and its effects on cardiovascular risk factors. The results showed an increase in HDL-cholesterol levels (0.13 ± 0.004 vs 0.48 ± 0.15) and a decrease in total cholesterol levels (1.06 ± 0.40 vs 0.81 ± 0.12), triglycerides (1.2 ± 0.43 vs 1.18 ± 0.38), glucose (1.60 ± 0.25 vs 0.98 ± 0.24) and proteins (95. 33 ± 20.59 vs 58.30 ± 6.26) in rats serum after one month treatment. No significant differences were observed in control rats for all parameters. our data also shows that at concentrations from 2 g/kg this plant appears topresent sign...

This study aims to value the traditional manufacturing process of "tchakpalo" produced ... more This study aims to value the traditional manufacturing process of "tchakpalo" produced with sorghum (Sorghum bicolor (L) Moench) and its stabilization by H. bracteosa (Benth) sheet. A survey was conducted to identify the different manufacturing processes of tchakpalo in Benin. Major chemical groups characterizing the H. bracteosa (Benth) leaves were identified by technique using suitable solvents. The antifungal properties of aqueous extract of H. bracteosa (Benth) leaves were evaluated by the agar diffusion method against strains responsible of the rapid spoilage of the drink. Tannins, the cathechic tannins, flavonoids, anthocyanins, leucoanthocyanes, saponins and mucilage are the predominant compounds of H. bracteosa (Benth) leaves. Antifungal activities of this plant varied depending on the test mold. The addition of the powder during the pasting showed its effect on physico-chemical parameters providing a slightly sweet drink, less acidic, with low alcohol content and ...

This work is a contribution to food security in Benin, especially in the municipality of Aplahoué... more This work is a contribution to food security in Benin, especially in the municipality of Aplahoué (south-east). An investigation was done to deepen knowledge on actors of fish smoking in this locality. To assess the effect of Chorkor furnace on the microbiological quality and protein content of smoked fish, we conducted sampling and analysis of two species of fish (Sardina pilchardus and Trachurus trachurus) widely consumed in the locality. Fresh and smoked (in traditional furnace and Chorkor furnace) samples were investigated. Microbiological analyzes were performed by standard methods and the protein content by the Kjeldahl method. Inspections revealed a lack of good hygiene and manufacturing practices. The traditional method of smoking exposes producers to smoking which has consequences on their health. On 40 fish smokers surveyed, 95% were illiterate and none of them have received training on hygiene. The results also revealed that smoked fish by improved furnace (Chorkor) are m...

The present research aims to evaluate the antimicrobial potential of extracts from Cymbopogon cit... more The present research aims to evaluate the antimicrobial potential of extracts from Cymbopogon citratus L. and Mentha spicata L. against the fungal and bacterial strains that cause peuhl's cheese (Waragashi) deterioration. The essential oils have been extracted by hydrodistillation with Clevenger-type apparatus and analyzed by gas chromatography and gas chromatography coupled with mass spectrometry. The non-volatile compounds have been extracted by maceration of the powder from leaves of each studied plants in aqueous solvents, ethanolic and hydroethanolic solvents. The antimicrobial properties of the extracts have been evaluated by the agar diffusion method against the strains isolated from cheese. The yields of extraction of essential oils were 1, 11% for Cymbopogon citratus and 0, 27% for Mentha spicata. The hydroethanolic extraction has most high yield for the two plants (18, 32 % and 15, 06% for Cymbopogon citratus and Mentha spicata respectively). The non-volatile extracts revealed the presence of catechic tannins, polyphenols and flavonoïdes in the two plants. The results from the microbiological characterization of the cheese samples reveal that they were all contaminated by mildews, yeasts, staphylococci, coliformes and Escherichia coli. The identification of the fungal flora of cheeses revealed presence of the Penicillium spp. During the tests, the volatile extracts were more active on the identified strains than their non volatile equivalents.