A new method for quality control of soumbala from Parkia biglobosa in West Africa using a group of biomarkers with CAMAG Video-scan (original) (raw)
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Correlates of Product Quality of Soumbala, a West African Non-timber Forest Product
Knowledge of the correlates of product quality is a prerequisite for further commercialization of soumbala, a food product extracted from the leguminous tree Parkia biglobosa (Jacq.) G. Don. In this study qualitative and quantitative data derived from interviews of producers and expert users are used to estimate the influence of P. biglobosa management practices, soumbala product processing practices, and nutritional composition of soumbala on perceived soumbala quality. Several variables on management practices correlated with high quality soumbala as revealed by binary logistic regression, with quality as the dependent variable and six management related variables as independent variables. Variables relating to product processing were examined using qualitative data from group sessions, gathering all the producers in a given village. Finally the relationship between nutritional composition and soumbala quality was determined. The results show that local knowledge, management practices, and product processing practices are correlated with soumbala quality, whilst nutritional composition is a poor predictor of soumbala quality.
International Journal of Biological and Chemical Sciences, 2021
« Soumbala » is traditionally used in Burkina Faso as a food condiment in different communities. This study was conducted to evaluate « soumbala » manufacturing process on its nutritional value in two communities. During this descriptive and analytical study, samples were taken in the « Gouin » and « Moose » communities. The results show that, the humidity rate was higher in « soumbala » and waste in the « Gouin » processus, whereas in the « Moose » one, the highest humidity rate was observed after the cooking step and in peeled boiled seeds. The ash level was higher in raw seeds and after cooking step in the « Gouin » community whereas in the « Moose » community, it was higher in raw seeds and waste. The pH determination showed a progressive increase in pH values during the « soumbala » manufacturing process in the two communities. Mineral elements assays showed a slight variation in grades along the « soumbala » manufacturing process. For biochemical analysis, lipids content increased during the « soumbala » production; protein levels increased a little at the early stages of « soumbala » manufacturing process in both communities and carbohydrates contents were higher in waste in the « Moose » community, whereas in the « Gouin » community, the highest contents were found in the raw seeds. The aflatoxins determination in « soumbala » showed levels below the detection limit of the used method. These results showed that it was imperative that approved standard protocols be adopted to maintain the nutritional quality of « soumbala » wherever it is produced.
African Journal of Food Science, 2020
Exploitation of Non-Wood Forest Products (NWFP) is after agriculture and breeding the third source of income in Burkina Faso. Soumbala, made from alkaline fermentation of Parkia biglobosa seeds, is one of the most popular indigenous foods condiments very prized by the Burkinabes. This study aimed to assess the process practices and safety measures to ensures good quality along the production chain of soumbala. A literature survey followed by investigations was performed. Sphinx Millennium V4.5 software was used for data processing and analysis. The results showed that soumbala production is essentially a women activity with Mossi and Lobi the most active ethnic groups in soumbala manufacture. The organoleptic and nutritional qualities as well as safety and stability of soumbala depend on the production conditions. The production and sale conditions, the ignorance of rules of hygiene, the lack of training in quality management system or concept of good manufacturing practice (GMP) and the non-compliance practices of processors induced sanitary risks for consumers. Results of this study confirmed the needs to set up training program for GMP, environmental sanitation and personal hygiene both for processor-sellers to improve the safety of soumbala.
The North African Journal of Food and Nutrition Research
Background: “Soumbara” as well as other traditional foods of Côte d'Ivoire are produced in a traditional way. These foods may contain pathogenic and spoilage microorganisms. Aims: The aim of our work was to assess the sanitary quality of “Soumbara” sold in five communes of Abidjan (Côte d’Ivoire), in order to valorize it as a flavor enhancer. Material and Methods: A consumption survey as well as the analysis of some physico-chemical (pH, titratable acidity, Brix degree, moisture, and organic acids) and microbiological parameters (enumeration of MAG, Clostridium, Bacillus, Staphylococci, Salmonella, E. coli, and coliforms) were carried out in five (05) municipalities of Abidjan (Abobo, Yopougon, Port Bouet, Adjamé, and Treichville) on 75 samples. Results: The results of the survey showed that most of the respondents were familiar with “Soumbara” and often consumed it. These consumers stated that they did not experience any discomfort after consuming this food. Physicochemical ana...
African Journal of Food Science, 2021
Parkia biglobosa (Jacq.) Benth commonly called nere in French-speaking Africa is a semi-domesticated indigenous tree with a multi-purpose and highly appreciated use. Its pod-shaped fruits contain a yellowish floury pulp, eaten raw or used to make drinks, couscous and for raw or cooked dough. The objective of this study was to determine the profiles of minerals (Fe, K, Mg, Zn, Ca), beta-carotene, protein, ash, lipid and total sugar content as well as pH and acidity of the pulps from three ecoregions of Burkina Faso. The results showed quantitative difference in the composition of Parkia biglobosa (Jacq.) Benth pulp from the different ecoregions. Pulp from tree of South Sahelian zone contained the highest concentration of beta-carotene and carbohydrates (530.52±68.11 µg/100g; 64.96±8.9% DW, respectively). Whereas, the North Sudanian zone exceeded the others ecoregion in terms of K (3 301.25±872.85 mg/100 g DW); Mg (257.63±90.15 mg/100 g DW); Zn (1.28±0.37 mg/100 g DW); Ca (519.41±591....
Quality assurance and quality control for African natural plant products
2002
BACKGROUND Development of a quality assurance system for new botanicals, which are not internationally well-known for health and nutrition, is challenging. Consumer awareness and acceptance of new products must be developed before real markets can be successfully established. Producers must understand consumer demands and develop methods of production that meet those demands of product quality and efficacy, which exceeds or corresponds to international standards. Producers, marketers and scientists must work together to develop and introduce a product that will bring a reasonable return to the producer, while the consumer will receive a high quality, healthy, and safe product. The USAID co-funded "Agribusiness in Sustainable Natural African Plant Products" (ASNAPP) project (www.asnapp.org) was initiated in 1999 to help develop the natural products sector in sub-Sahara Africa in a socially and environmentally sensitive manner. ASNAPP uses a market-driven, commodity-systems approach, which minimizes the risk to growers, and is focused on crop clusters such as teas, dyes, spices, and aromatic plants. A sub-focus of the project is the commercialization of traditional medicinal plants that can assist in primary health care. ASNAPP uses ongoing training programs to promote organic and sustainable production methods, business development skills and education. The main services that ASNAPP provides are: Local Capacity Building-Farmer and Producer Associations; New Crop Development and Technology Transfer; and Quality Control (QC) and Quality Assurance (QC) of Plant Sourcing through Processing and Market Development. One of the major objectives of the quality control component of the ASNAPP program was to establish a product-tracking system for the cultivation, sustainable harvesting, shipping, quality control, and quality assurance of plant products, either nationally or internationally, such as was proposed in the WHO Guidelines for the Assessment of Herbal Medicine. The detailed objectives of the product tracking system are to: (1) provide farmers with avenues to develop sustainable collection and cultivation methods; (2) provide a system to track the flow of products through the ASNAPP organization; (3) provide an internal interactive feedback system; (4) ensure authenticity of African botanical products; and (5) ensure quality control for internal and external purposes. ASNAPP had to establish standard procedures for the tracking system of African plant products produced and harvested from cultivated plots or collected from the wild by rural African farmers, while maintaining the genetic diversity of the wild species and utilizing sustainable agriculture and collecting methods. Once these procedures were developed, we needed to educate ourselves to utilize them routinely and properly. Together, these steps also provide the foundation for the monitoring and assurance that Good Sourcing Practices (GSP) and Good Agricultural Practices (GAP) were adhered to in the commercialization of the botanical products. The current manuscript describes how we established and institutionalized procedures for natural African plant products for proper species (botanical) identification, methods of cultivation, and introduction or domestication. The paper also describes how we developed sustainable collection and processing methods, seeds and product sourcing, monitor and improved chemical and agronomic traits, harvesting and drying methods, packaging and sample forwarding methods, and quality control and assurance for African natural plant products developed through ASNAPP, bound to local, regional, and international markets.
Volatile compounds of Soumbala, a fermented African locust bean (Parkia biglobosa) food condiment
Journal of Applied Microbiology, 2005
To determine the profile of volatile compounds responsible for the aroma of Soumbala produced spontaneously and with pure and mixed cultures of Bacillus subtilis and Bacillus pumilus. Methods and Results: Traditional and controlled fermentation trials of African locust bean with pure and mixed starter cultures of B. subtilis (B7, B9 and B15) and B. pumilus (B10) were performed. Aroma volatiles were analysed using Likens-Nikerson method coupled with gas chromatography and mass spectrophotometry. Sensory analysis of Soumbala as well as rice dishes prepared with each type of Soumbala were carried out by 10 panellists. In total 116 compounds were identified. They included pyrazines, aldehydes, ketones, esters, alcohols, acids, alkanes, alkenes, amines, pyridines, benzenes, phenols, sulphurs, furans and other compounds. Using principal component analysis for comparison, the aroma profiles of the Soumbala samples could be separated into three groups. The sensory evaluation showed variable acceptability. However, it was noticed that Soumbala samples produced with starter cultures were scored higher than traditionally prepared Soumbala. Conclusions: Aroma volatiles and organoleptic properties of Soumbala vary according to the Bacillus isolates involved in the fermentation. Significance and Impact of the Study: This study contributes to the selection of Bacillus starter cultures for controlled production of Soumbala.
Nutrient composition of Parkia biglobosa pulp, raw and fermented seeds: a systematic review
Critical Reviews in Food Science and Nutrition
There is increasing evidence that nutrient differences observed among crop varieties or animal breeds belonging to the same species are sometimes greater than differences between species. Parkia biglobosa is an important tree species that provides edible products and income to rural households in West Africa. To better understand intra-species nutrient variability of P. biglobosa edible products, a review on the nutrient content of its pulp and seeds (raw and fermented) was conducted. Google scholar and the keywords "P. biglobosa" AND "nutrition" were used to screen the available literature from 1980 onwards, and the Zotero software was used to manage references. A step-wise assessment of titles, abstracts and full papers, led to a selection of 69 papers from which data were retrieved following FAO INFOODS guidelines. After data harmonization and quality checks, 42 papers were retained and used to extract data to populate a nutrient database. Despite an apparent abundance of nutrient analyses focused on P. biglobosa's edible products, the quality of data available was poor and very few authors presented additional information, such as soil characteristics, climate, maturity at harvest, etc. that could influence the nutritional content of the products. Many data gaps remain. The present study will stimulate further investigations into nutrient composition of P. biglobosa products and ultimately will contribute to selecting nutritionally "þ" trees for multiplication and/or domestication of the species.
2013
Mozambique is rich in wild fruit trees, most of which produce fleshy fruits commonly consumed in rural communities, especially during dry seasons. However, information on their content of macronutrients is scarce. Five wild fruit species (Adansonia digitata, Landolphia kirkii, Sclerocarya birrea, Salacia kraussii, and Vangueria infausta) from different districts in Mozambique were selected for the study. The contents of dry matter, fat, protein, ash, sugars, pH, and titratable acidity were determined in the fruit pulps. Also kernels of A. digitata and S. birrea were included in the study. The protein content in the pulp was below 5 g/100 g of dry matter, but a daily intake of 100 g fresh wild fruits would provide up to 11% of the recommended daily intake for children from 4 to 8 years old. The sugar content varied between 2.3% and 14.4% fresh weight. The pH was below 3, except for Salacia kraussii, for which it was slightly below 7. Kernels of A. digitata contained, on average, 39.2...
International Journal of Pharmacy and Pharmaceutical Sciences, 2022
Objective: This study was conducted to determine the physicochemical characteristics and organic and inorganic contaminants of Parkia biglobosa trunk bark powders collected in four localities (Gonse, Yako, Bobo and Nobere) of Burkina Faso. Methods: The parameters studied were the physicochemical characters, the contents of heavy metals, pesticides and the microbial quality according to the methods of the European Pharmacopoeia. Results: The study of these parameters revealed a residual moisture content of less than 10% and a uniform pH, macroscopical character and particle sizes for all raw materials. Total ash ranged from 0.09 to 0.96 for powders from Yako and Bobo, respectively. Contaminant assessment revealed that Parkia biglobosa trunk bark contains high levels of manganese (Mn) and lead (Pb). The microbial analysis shows that the trunk bark powders from Gonse, Yako and Bobo complied with the specifications of the European Pharmacopoeia. Conclusion: These quality control studies allowed the correct identification, characterization and determination of the appropriate harvesting sites for pharmaceutical production of phytomedicine.