Abstract: Background and Objective: Traditional corn-based bread, akandji is a Beninese foodstuff the conditions of its production and its properties remain little studied. The present study aimed to evaluate the technological production parameters and the microbiological and nutritional properties of akandji. Materials and Methods: The akandji’s production monitoring has been carried out in Abomey and Ouidah, where samples were gathered for analysis using reference methods. The physiochemical and nutritional measured parameters were pH, titratable acidity, protein, carbohydrate, lipid, fiber, ash, moisture, nitrogen, total sugar and mineral (iron, calcium and magnesium). Microbiological analysis included the detection and enumeration of aerobic mesophilic germs, total coliforms, Staphylococcus aureus, fungal flora, sulfite-reducing anaerobes and salmonella. Analysis of variance and multiple mean comparisons were performed. Results: The Abomey had longer fermentation and cooking times (11.50±0.50 hrs and 60.00±0.00 min) than Ouidah (1.67±0.17 hrs and 43.33±1.67 min), but lower cooking temperature (100.00±0.00 vs 178.33±4.41°C). Abomey also used malting, which lasted 107 hrs while Ouidah did not. Yeasts were the prevalent microflora in both locations with a higher count in Abomey (6.17 log10 UFC/g) than Ouidah (4.31 log10 UFC/g). No moulds, Staphylococcus aureus, Salmonella or Sulfite-reducing anaerobic bacteria were detected. The water, carbohydrates, total sugars, protein, ash, Mg and Ca contents and energy values were similar in both types of akandji. Nevertheless, iron, fiber and lipid contents differed. Conclusion: In view of its nutritional composition and absence of pathogenic germs, akandji produced especially in Abomey plays an important role in health and is recommended for people of all ages, preferably the most vulnerable. PubDate: 06 January, 2025
Abstract: Plant extracts are used for centuries in traditional cheese manufacturing worldwide. This paper proposed to review the use of Calotropis procera extract in wagashi cheese manufacturing and the opportunities that are studied. After a brief reminder of the socioeconomic importance of the wagashi cheese for West African countries, the review discusses its biochemical composition and microbiological characteristics. The Calotropis procera enzymes and their proteolytic activities were described with a special attention paid on their caseinolytic and milk clotting properties. The microstructure and texture of milk-coagulated curds by Calotropis procera extracts we presented and discussed from recent studies. PubDate: 13 November, 2024
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