scholarly journals Physicochemical Characteristics and Microbiological Quality of Honey Produced in Benin

2018 ◽  
Vol 2018 ◽  
pp. 1-13 ◽  
Author(s):  
François Ezin Azonwade ◽  
Armand Paraïso ◽  
Cokou P. Agbangnan Dossa ◽  
Victorien T. Dougnon ◽  
Christine N’tcha ◽  
...  
Keyword(s):  
Reducing Sugars ◽  
Microbiological Quality ◽  
Physicochemical Characteristics ◽  
Ash Content ◽  
International Standards ◽  
Free Acidity ◽  
Total Sugars ◽  
Microbiological Characteristics ◽  
Significant Difference

Honey is a very complex biological product. It has great diversity, giving it a multitude of properties, both nutritionally and therapeutically. This study aimed to study the physicochemical and microbiological characteristics of honeys collected during the dry and rainy seasons in the different phytogeographical areas of Benin. The study revealed that all honeys had pH, water content, electrical conductivity, ash content, free acidity, total sugars, and reducing sugars, respectively, ranging within 3.65–4.09; 12.07–13.16%; 530.25–698.50 μs/cm; 0.42–0.53%; 35.67–40.52 meq/kg; 60–70%; and 58–70%. Moisture content, total sugars, and reducing sugars varied very significantly (p<0.05top<0.001) from one area to another and from one season to another. However, only the production season has a significant influence (p<0.05) on the pH of the honey. With regard to the ash content, free acidity, and electrical conduction, no significant difference (p>0.05) between the zones or between the seasons was observed. The results of the microbiological characterization showed that there is heterogeneity in the microbial load. These results have shown that these honeys meet international standards and their characterization will make it possible to obtain Beninese quality labels.

scholarly journals Impact du prétraitement au sel (NaCl) et du séchage sur les caractéristiques nutritionnelles et microbiologiques de l’oignon bulbe

2020 ◽  
Vol 14 (3) ◽  
pp. 685-697
Author(s):  
Clarisse Sidbewendé Compaore ◽  
Hamidou Compaore ◽  
G.O. Inoussa ◽  
Hagrétou Sawadogo-Lingan
Keyword(s):  
Burkina Faso ◽  
Microbiological Quality ◽  
Drying Process ◽  
Total Sugars ◽  
Microbiological Characteristics ◽  
Drying Technology ◽  
Iron Manganese ◽  
The Impact ◽  
Manganese Magnesium

La culture de l’oignon contribue fortement à la sécurité alimentaire et à la lutte contre la pauvreté au Burkina Faso. Cependant, plusieurs contraintes dont les pertes post-récoltes entravent le développement de cette filière. L’objectif de cette étude était d’évaluer l’impact d’un procédé de séchage sur la qualité de l’oignon. L’oignon après parage, a été prétraité (NaCl à 5%) ou non, puis séché avec un séchoir à gaz Atesta (60-65 °C, 10-12 h). Les caractéristiques nutritionnelles et microbiologiques des produits frais et séchés ont été déterminées par des méthodes standardisées. Sur la base de la matière sèche, les résultats ont donné pour l’oignon frais, 5,19%, 1,7%, 12,16% et 47,56%, respectivement pour les cendres, matières grasses, protéines et sucres totaux. Après séchage, les teneurs ont varié respectivement de 2,96 à 31,31%, de 0,59 à 0,77%, de 3,58 à 7,78% et de 36,88 à 49,56% pour les cendres, matières grasses, protéines et sucres totaux. Malgré l’effet du prétraitement et du séchage, les teneurs en fer, manganèse, magnésium, zinc et calcium sont restées intéressantes. Les oignons séchés, en l’occurrence ceux prétraités avec le sel étaient de bonne qualité microbiologique. La vulgarisation de cette technologie permettra une meilleure valorisation de l’oignon au Burkina Faso.Mots clés : Séchoir à gaz, procédé, qualité, Burkina Faso.   English Title: Impact of pretreatment with salt (NaCl) and drying on the nutritional and microbiological characteristics of onion bulb The production of onion greatly contributes to food security and the fight against poverty in Burkina Faso. However, several constraints including post-harvest losses hinder the development of this sector. The objective of this study was to assess the impact of drying process on the quality of onion. Onion after trimming, was pretreated (NaCl at 5%) or not and dried with a gas dryer Atesta (60-65 °C, 10-12h). Nutritional and microbiological characteristics of fresh and dried products were determined using standard methods. Based on the dry mater, results showed that fresh onion contains 5.19% of ash, 1.7% of fat, 12.16% of proteins and 47.56% of total sugars. After drying, ash, fat, proteins and total sugars content varied from 2.96 to 31.31%, 0.59 to 0.77%, 3.58 to 7.78% and 36.88 to 49.56%, respectively. Despite the effect of pretreatment and drying process, the content of iron, manganese, magnesium, calcium and zinc remained interesting. The dried onions, in particular those pretreated with salt presented good microbiological quality. The dissemination of onion drying technology will allow to add value to onion in Burkina Faso.Keywords: Gas-drier, process, quality, Burkina Faso.  

scholarly journals Quality of Apis mellifera honey after being used in the feeding of jandaira stingless bees (Melipona subnitida)

2020 ◽  
Vol 43 ◽  
pp. e50383
Author(s):  
Wedson de Lima Tôrres ◽  
João Claudio Vilvert ◽  
Airton Torres Carvalho ◽  
Ricardo Henrique de Lima Leite ◽  
Francisco Klebson Gomes dos Santos ◽  
...  
Keyword(s):  
Apis Mellifera ◽  
Bioactive Compounds ◽  
Stingless Bees ◽  
Reducing Sugars ◽  
Phenolic Content ◽  
Physicochemical Characteristics ◽  
Free Acidity ◽  
Flavonoid Content ◽  
Melipona Subnitida

The aim of this study was to evaluate the physicochemical quality and bioactive compounds of Apis mellifera honey as well as the alterations in the quality of A. mellifera honey after being used in the feeding of Melipona subnitida colonies. A. mellifera honeys were collected in apiaries, homogenised and used as feed for M. subnitida bees for 30 days. Every five days, honey samples were collected and evaluated for physicochemical characteristics and bioactive compounds. The treatments consisted of natural honeys of A. mellifera and M. subnitida and honey of M. subnitida bee after being fed with A. mellifera honey (modified honey). M. subnitida bees, when fed with honey from A. mellifera, modified some of its characteristics, such as moisture, reducing sugars, diastase activity, colour and flavonoid content. Natural and modified honeys of A. mellifera were similar to each other and different from M. subnitida honey in terms of minerals, free acidity, electrical conductivity, phenolic content and antioxidant activity. Treatments were similar in terms of sucrose, insoluble matter, hydroxymethylfurfural and water activity. In general, the quality attributes of the modified honey were closer to the honey of A. mellifera than to the natural M. subnitida honey.

scholarly journals Physicochemical Characteristics and Microbiological Quality of the Topside and Longissimus Dorsi of Indonesian Local Buffalo Meat

2020 ◽  
Vol 44 (2) ◽  
Author(s):  
Noraimah Binti Sulaiman ◽  
Cece Sumantri ◽  
Irma Isnafia Arief ◽  
Cahyo Budiman
Keyword(s):  
Microbiological Quality ◽  
Physicochemical Characteristics ◽  
Longissimus Dorsi ◽  
E Coli ◽  
Buffalo Meat ◽  
Cholesterol Levels ◽  
Randomized Design ◽  
Significant Difference ◽  
Meat Samples

The physicochemical characteristics and microbiological quality of buffalo meat are influenced by differences in muscle type. This study aimed to evaluate the physiochemical characteristic and microbiological quality of the topside (active muscle) and longissimus dorsi (passive muscle) of Indonesian local buffalo meat. Samples used in this study were buffalo meat from local swamp buffalo, aged more than four years old on the topside and longissimus dorsi. This study used a completely randomized design, with three repetitions in each treatment. All data were analyzed using analysis of variance (ANOVA). The result of the study on the topside and longissimus dorsi area showed a significant difference in the pH and cholesterol levels of the buffalo meat. The longissimus dorsi area had a lower level of pH and cholesterol compared to the topside area. Furthermore, this longissimus dorsi meat has a higher color, protein, ash, fat, essential amino acid, and lactic acid bacterial (BAL) content than the topside meat. However, the topside meat had higher carbohydrate, essential fatty acid, Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) content compared to the longissimus dorsi meat. Longissimus dorsi meat had better physicochemical characteristics and microbiological quality than the topside meat

scholarly journals The Effect of Fragmentation and Packaging of Dried Parsley Leaves on Selected Chemical and Microbiological Parameters

2019 ◽  
Vol 27 (2) ◽  
pp. 99-102
Author(s):  
Kalina Sikorska-Zimny ◽  
Karolina Wójcicka ◽  
Anita Rochmińska ◽  
Krzysztof P. Rutkowski ◽  
Eligia M. Szewczyk ◽  
...  
Keyword(s):  
Room Temperature ◽  
Reducing Sugars ◽  
Microbiological Quality ◽  
Chemical Compounds ◽  
Raw Material ◽  
Petroselinum Crispum ◽  
Total Sugars ◽  
Microbiological Parameters ◽  
Degree Of Fragmentation

AbstractParsley leaves (Petroselinum crispum) have long been known for their organoleptic properties. They are widely used in cuisine all over the world in fresh and dried form and also as pharmaceutical raw material. The presented work assessed if the storage of parsley leaves (as whole leaves or leave pieces) and packaging with PE or Xtend® foils influence the content of selected chemical compounds and the microbiological quality of the product. For this purpose, the leaves were dried, packaged and analyzed after 3 weeks’ storage under room temperature. Neither the degree of fragmentation nor the type of packaging foil affected the content of vit. C and total sugars. Higher content of reducing sugars was obtained in the samples packed in PE foil. Number of detected bacteria did not exceed the safety border. Less bacterial colonies were detected in the material packed as fragmented in the PE foil. No fungal colonies were detected in the leaves packed in the Xtend® foil.

scholarly journals Physicochemical and microbiological characterization of cassava flower honey samples produced by africanized honeybees

2012 ◽  
Vol 32 (3) ◽  
pp. 547-552 ◽  
Author(s):  
Lucimar Peres de Moura Pontara ◽  
Edmar Clemente ◽  
Dalany Menezes Oliveira ◽  
Angela Kwiatkowski ◽  
Cássia Inês Lourenzi Franco Rosa ◽  
...  
Keyword(s):  
Mineral Content ◽  
Family Income ◽  
Microbiological Quality ◽  
Soluble Solids ◽  
Hydrocyanic Acid ◽  
Total Sugars ◽  
Microbiological Characteristics ◽  
Africanized Honeybees

Cassava producers in the region of Marília-São Paulo are integrating their farming activity with beekeeping to diversify their income. The aim of this study was to evaluate the physicochemical and microbiological quality of honey samples produced by Africanized honeybees Apis mellifera from cassava flower in 2008. Analysis were carried out for pH, total soluble solids (TSS), acidity, moisture, reducing and total sugars, apparent sucrose, hydroxymethylfurfural, color, ash, proteins, water insoluble solids, diastasic activity, mineral content, microbiological evaluations, and mineral and hydrocyanic acid (HCN) content. The honey samples showed physicochemical and microbiological characteristics favorable to commercialization, with the exception of apparent sucrose and acidity, which show the need for a narrow focus of attention to the honey maturation degree at the harvest time and more careful monitoring during production and processing. The commercialization of Brazilian cassava honey, still little explored, can be widely spread in the market since the levels of hydrocyanic acid (HCN) showed no consumption risk; in addition the simultaneous production of honey and cassava provides an alternative to family income increase.

scholarly journals Antibacterial activity and physicochemical characteristics of honey from Mato Grosso’s Amazon, Cerrado and Pantanal, Brazil

2018 ◽  
Vol 9 (1) ◽  
pp. 26-42
Author(s):  
Gabriela Maria Franz ◽  
Carla Galbiati ◽  
Elias Araujo ◽  
Ligia Bicudo de Almeida-Muradian
Keyword(s):  
Antibacterial Activity ◽  
Reducing Sugars ◽  
Physicochemical Characteristics ◽  
Total Phenolic ◽  
Human Consumption ◽  
Free Acidity ◽  
Mato Grosso ◽  
Standard Curve ◽  
Phenolic And Flavonoid

The objective of this is report was to evaluate the physicochemical characteristics and the antibacterial activity of honey produced for human consumption in some counties in Amazon, Cerrado and Pantanal of Mato Grosso, Brazil. Honey samples were collected in 6 municipalities, totaling 18 samples, 3 samples per municipality. The physicochemical characteristics evaluated were moisture, reducing sugars, apparent sucrose, glucose and fructose by HPLC system, ashes, insoluble solids, free acidity, HMF, diastase activity, Lund, Fiehe and Lugol reactions, electrical conductivity and color. The content of total phenolic and flavonoids were quantified using standard curve of gallic acid and quercetin. The antibacterial activity of honey was evaluated by disk diffusion to five bacteria. Fifteen out of eighteen samples were reproved in some of the physicochemical characteristics. Honeys’ average content of total phenolic was 35.68 mg GAE/100 g of honey. The content of total phenolic and flavonoids showed positive correlation with the color of the honeys. The studied honeys did not present antibacterial activity, but the phenolic and flavonoid contents originate potential antioxidant and prebiotic for the darkest honeys. Mato Grosso has potential to the production of the floral honey, in need of adequacy on the quality of the honey to the physicochemical characteristic’s patterns.

scholarly journals DEHYDRATED APICULTURE POLLEN QUALITY

2019 ◽  
Vol 16 (31) ◽  
pp. 335-340
Author(s):  
Elen Vanessa Costa da SILVA ◽  
Igor Fernando de Araújo REIS ◽  
Leandro das Neves Tolosa de ALMEIDA ◽  
Alan Reis dos PRAZERES ◽  
Josyane Brasil da SILVA ◽  
...  
Keyword(s):  
Natural Products ◽  
Microbiological Analysis ◽  
Salmonella Spp ◽  
Sensorial Analysis ◽  
Total Sugars ◽  
Physical Chemical ◽  
Microbiological Characteristics ◽  
The City ◽  
And Staphylococcus Aureus

Due to the increase in the consumption of natural products, there has been a growing use and commercialization of bee pollen, thus, the need for a greater quality control regarding the physical-chemical and microbiological characteristics of this product is justified. In this way, the research aimed to determine the physical-chemical, microbiological and sensorial characteristics of four brands of dehydrated pollen, marketed in natural products houses in different parts of the city of Belém-Pará. Microbiological (aerobic mesophilic bacteria, fungi and yeasts, Coliformes at 45°, Salmonella sp and Staphylococcus aureus) and sensorial analyzes were carried out in the physicochemical analyzes (moisture, ashes, lipids, proteins, pH, free acidity, total sugars). The results obtained were within the parameters of quality allowed by the Brazilian legislation for dehydrated pollen. Regarding the microbiological analysis, all brands showed absence of Staphylococus aureus and Salmonella spp. For the sensorial analysis, the C mark presented better results for both flavor and aroma, confirming the quality of the dehydrated pollen commercialized in Belém-Pa.

scholarly journals Microbiological and Physicochemical Characteristics of Three Types of “Soumbara” from Seeds of African Locust Bean in Korhogo Markets, Côte d’Ivoire

2021 ◽  
Vol 2021 ◽  
pp. 1-6
Author(s):  
Ollo Kambire ◽  
Konan Mathurin Yao ◽  
Andrée Emmanuelle Sika ◽  
Aminata Coulibaly ◽  
Zamble Bi Irie Abel Boli ◽  
...  
Keyword(s):  
Moisture Content ◽  
Sodium Hydroxide Solution ◽  
Microbiological Quality ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Total Coliform ◽  
African Countries ◽  
Fermented Product ◽  
African Locust Bean

“Soumbara” is a fermented product sold in the markets of several West African countries. In the markets, it is sold in several formats (granulated, powder, and paste). The objective of this study was to evaluate the microbiological and physicochemical characteristics of these three types of “Soumbara” sold in the Korhogo markets. For this purpose, a preliminary survey followed by a sampling of 54 samples of “Soumbara” was carried out. The microorganism load count was carried out according to microbiological standards. The pH, titratable acidity, and moisture content were measured, respectively, with a pH meter, by dosing with sodium hydroxide solution and by differential weighing after passing the sample through the oven. The pH of the different samples is around 6. The moisture content is higher in “Soumbara” paste (20-24.7%) than in powdered (7.3-9.3%) and granulated (8.6-10.7%) “Soumbara.” The acidity rates are between 0.07 and 0.13%, 0.2 and 0.3%, and 0.08 and 0.1%, respectively, for the granulated, powder, and paste types. Mesophilic aerobic germ loads (6.17-8.38 log10 cfu/g) for all three types of “Soumbara” are above the standard. Total coliform (1.13-2.96 log10 cfu/g), mould (0.86-2.52 log10 cfu/g), and yeast (0.33-1.53 log10 cfu/g) loads are below standard. The microbiological quality of the three types of “Soumbara” is unsatisfactory. Overall, “Soumbara” powder is the most contaminated, followed by granulated and paste “Soumbara.” “Soumbara” must be added during culinary preparations in order to avoid possible public health problems.

scholarly journals Comparative Study on Physicochemical Properties of Selected Mango (Mangifera indica L.) Varieties in Northern Bangladesh

2019 ◽  
Vol 52 (1) ◽  
pp. 54-65
Author(s):  
M.M. Rashid ◽  
H. Khatun ◽  
M.F. Rayhan ◽  
M.E.A. Plabon ◽  
M.U. Hossain ◽  
...  
Keyword(s):  
Physicochemical Parameters ◽  
Fruits And Vegetables ◽  
Mangifera Indica ◽  
Ash Content ◽  
Reducing Sugar ◽  
Soluble Solids ◽  
Total Sugars ◽  
Titrable Acidity ◽  
Total Carbohydrates

Abstract Fruits and vegetables are important sources of nutrients for mankind. Among the various fruits available in Bangladesh, mango occupies a vital place in the human nutrition for its delicious taste and higher nutritious value. In this study, five mango varieties, viz. Fazli, Amrupali, Langra, Gopalbogh and Misribogh, were tested to evaluate the quality of these mango varieties available in Northern Bangladesh. Physiochemical characteristics, including moisture, ash, total carbohydrates, total solids, total soluble solids (TSS), pH, acidity, total sugars and ascorbic acid contents were evaluated. The results showed that there were significant (p< 0.05) differences among mangoes of all varieties for physicochemical parameters. In case of proximate composition, the mango variety Amrupali showed the highest ash content (2.34±0.15) and fat content (1.18±0.13). Protein content (0.94±0.12) and total fiber (2.67%) content was shown to be the highest by Gopalbogh and Misribogh, respectively. The selected mango varieties contained TSS of 12.87~20.55oBrix, pH of 4.45~4.67, titrable acidity of 0.07~0.42%, reducing sugar of 8.40~15.43%, non-reducing sugar of 9.24~10.48%, and total sugarof 18.88~25.12%. The study findings would be helpful for the consumers, dietitian and industry policymakers.

scholarly journals Microbiological Quality of Attiéké (Steamed Cassava Semolina) Sold in Côte d’Ivoire

2020 ◽  
Vol 8 (2) ◽  
pp. 14
Author(s):  
KPATA-KONAN Nazo Edith ◽  
YAO N’Zué Benjamin ◽  
COULIBALY Kalpy Julien ◽  
KONATÉ Ibrahim
Keyword(s):  
Storage Time ◽  
Microbiological Quality ◽  
Faecal Coliforms ◽  
Microbiological Characteristics ◽  
The One ◽  
The City ◽  
And Storage ◽  
The Town ◽  
Microbiological Analyses

This article looked at the quantity and storage time of attiéké produced and sold in the town of Daloa. It also examines the microbiological characteristics of attiéké-femme and attiéké-garba from this locality during storage. The study was carried out on the one hand through a field survey carried out on the producers and sellers. On the other hand, a sample was taken from 10 sellers of attiéké-garba and 10 sellers of attiéké-woman. The study found that the women producers sell 87% of their production in the city of Daloa and export 13%. In addition, attiéké can be kept for 2 days at the producers and beyond 2 days at the sellers before their stock runs out. Therefore, a weekly production of more than 200 kg for the majority of the producers is observed. Microbiological analyses showed high levels of germs (MAG: 6.106 CFU/g; Yeasts and moulds: 2.7.106 CFU/g) for attiéké-women and (2.106 CFU/g of GAM and 1.6.103 CFU/g of Yeasts and moulds) for attiéké-garba. Total coliforms and faecal coliforms were only found in attiéké-women. No salmonella was observed. In view of the results, it should be noted that female attiéké is the most contaminated type of attiéké.

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