Indigenous perception and characterization of Yanyanku and Ikpiru: two functional additives for the fermentation of African locust bean
| Autor: | Paulin Azokpota, Polycarpe A. P. Kayodé, Noël H. Akissoé, Pélagie B. Agbobatinkpo, Rachelle Da Gbadji, D. Joseph Hounhouigan |
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| Rok vydání: | 2011 |
| Předmět: |
food.ingredient
Food Handling Medicine (miscellaneous) Adansonia Bacillus Parkia biglobosa food Humans Food science Spores Bacterial Gossypium Ecology biology Food additive Hibiscus sabdariffa Data Collection Fabaceae General Medicine Hydrogen-Ion Concentration biology.organism_classification Hibiscus Spore Diet Agronomy Fruit Africa Fermentation Seeds Food Additives Perception Condiments Adansonia digitata Food Science |
| Zdroj: | Ecology of food and nutrition. 50(2) |
| ISSN: | 1543-5237 |
| Popis: | Indigenous perception, processing methods, and physicochemical and microbiological characteristics of Yanyanku and Ikpiru, two additives used to produce fermented African locust bean condiments, Sonru and Iru, were evaluated. According to producers, these additives accelerate the fermentation and soften the texture of the condiments. Yanyanku is produced by spontaneous fermentation with either Hibiscus sabdariffa or Gossypium hirsutum or Adansonia digitata seeds, whereas only Hibiscus sabdariffa seeds are used for Ikpiru. Both additives, with pH values ranging between 6.2 and 10 and Bacillus spores varying between 5.5 and 8.9 Log(10) (CFU/g), could be considered as softening additives or enrichment inocula to produce condiments. |
| Databáze: | OpenAIRE |
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