scholarly journals Application of resistant starch in bread: processing, proximate composition and sensory quality of functional bread products from wheat flour and African locust bean <i>(Parkia biglobosa)</i> flour

2013 ◽  
Vol 04 (05) ◽  
pp. 122-129 ◽  
Author(s):  
Abdoulaye Sankhon ◽  
Issoufou Amadou ◽  
Wei-Rong Yao
Keyword(s):  
Wheat Flour ◽  
Resistant Starch ◽  
Proximate Composition ◽  
Sensory Quality ◽  
Parkia Biglobosa ◽  
Functional Bread ◽  
Locust Bean ◽  
African Locust Bean

scholarly journals Technologies traditionnelles de transformation des graines de néré (Parkia biglobosa Jacq. R.Br.) en Afrique de l’Ouest : revue des principaux produits dérivés et contraintes de production.

2020 ◽  
Vol 152 ◽  
pp. 15698-15708
Author(s):  
COULIBALY DIAKITE Mariam ◽  
PARKOUDA Charles ◽  
COMPAORE Sidbewendé Clarisse ◽  
SAVADOGO Aly
Keyword(s):  
West Africa ◽  
Burkina Faso ◽  
Parkia Biglobosa ◽  
Afrique De L’Ouest ◽  
Time Data ◽  
Research Perspectives ◽  
Traditional Technologies ◽  
Locust Bean ◽  
African Locust Bean ◽  
Afrique De L'ouest

Les graines de néré (Parkia biglobosa) sont transformées traditionnellement en Afrique de l’Ouest en des condiments fermentés sous différentes appellations : soumbala au Burkina Faso, nététu au Sénégal, soumbara en Guinée Conakry, dawadawa et iru au Nigéria, afitin, iru et sonru au Bénin. Ces produits sont caractérisés par la variabilité de leur qualité et des contraintes liées à leur production. La présente revue a pour objectif d’analyser les technologies traditionnelles utilisées pour la production de ces condiments fermentés à base de graines de néré et de faire ressortir les contraintes/difficultés de production de ces condiments. Les données ont été collectées à travers les documents physiques consultés (thèses et mémoires) et à partir des articles scientifiques et d’autres documents trouvés en ligne. Il en résulte que les technologies de production traditionnelle des condiments à base de graine de néré en Afrique de l’Ouest, incluent principalement selon les zones et les ethnies, une première cuisson des graines allant de 12-48 h, un décorticage manuel des graines cuites, une seconde cuisson des graines décortiquées et lavées variant de 1-4 h et enfin, une fermentation des cotylédons cuits allant de 24-120 h. Ces technologies ont également en commun, des contraintes majeures de pénibilités du processus de cuisson, du décorticage/lavage, de la consommation importante d’énergie, d’eau et de temps. Les données de cette revue ouvrent ainsi de nouvelles pistes de recherche pour l’amélioration des procédés traditionnels de transformation des graines de néré. Mots clés : Graines de néré, condiment, soumbala, procédé, pénibilité. Coulibaly Diakite et al., J. Appl. Biosci. 2020 Technologies traditionnelles de transformation des graines de néré (Parkia biglobosa Jacq. R.Br.) en Afrique de l’Ouest : revue des principaux produits dérivés et contraintes de production 15699 Traditional technologies for processing African locust bean seeds (Parkia biglobosa Jacq. R.Br.) in West Africa: review on the main derivatives and production constraints. ABSTRACT African locust bean (Parkia biglobosa) seeds are traditionally transformed in West Africa into fermented condiments under different names: soumbala in Burkina Faso, netetu in Senegal, soumbara in Guinea Conakry, dawadawa and iru in Nigeria, afitin, iru and sonru in Benin. These products are characterized by the variability of their quality and the constraints linked to their production. The objective of this study is to analyze the traditional technologies used for the production of these fermented condiments and to highlight the constraints/difficulties associated to their production. The data were collected through the physical documents consulted (theses and dissertations) and from scientific articles and other documents found online. It appear that the traditional technologies used to produce P. biglobosa seeds based-condiments in West Africa, mainly include, according to the zones and ethnic groups, a first cooking of the seeds ranging from 12-48 h, a manual dehulling of the cooked seeds, a second cooking of the dehulled and washed seeds varying from 1-4 h and finally, a fermentation of the cooked cotyledons ranging from 24-120 h. These technologies have in common the major constraints of hardness of the process of cooking and dehulling/washing, significant consumption of energy, water and time. Data from this review opens research perspectives for the improvement of the traditional processing of P. biglobosa seeds. Keywords: P. biglobosa seeds, condiment, soumbala, process.

Chemical and Biochemical Changes in African Locust Bean (Parkia biglobosa) and Melon (Citrullus vulgaris) Seeds During Fermentation to Condiments

2004 ◽  
Vol 3 (3) ◽  
pp. 140-145 ◽  
Author(s):  
Bridget O. Omafuvbe . ◽  
Olumuyiwa S. Falade . ◽  
Bolanle A. Osuntogun . ◽  
Steve R.A. Adewusi .
Keyword(s):  
Biochemical Changes ◽  
Parkia Biglobosa ◽  
Citrullus Vulgaris ◽  
Locust Bean ◽  
African Locust Bean

scholarly journals The Effect of Walnut Flour on the Physical and Sensory Characteristics of Wheat Bread

2019 ◽  
Vol 2019 ◽  
pp. 1-7 ◽  
Author(s):  
Noha M. Almoraie
Keyword(s):  
Linoleic Acid ◽  
Physical Properties ◽  
Linolenic Acid ◽  
Proximate Composition ◽  
Specific Volume ◽  
Sensory Quality ◽  
Wheat Bread ◽  
Loaf Volume ◽  
Standard Procedures

The study was carried out to demonstrate the effect of walnut flour enhancement on the physical, nutritional, and sensory quality of bread. Walnut flour was prepared by soaking, deshelling, oven drying, and sieving whole walnuts. The wheat flour was supplemented with walnut flour by 0, 20, 30, 40, and 50% of the total amount. Standard procedures were taken to estimate the proximate composition of wheat and walnut flour and bread samples. A comparison between the control and supplemented bread was made, where the physical characteristics (weight, volume, and specific volume) and sensory quality were checked. The enhanced bread, where the percentage was between 20 and 50%, appeared to have a significant increase in protein, fat, linoleic acid, and α-linolenic acid and a decrease in carbohydrate and fibre values. Increased walnut flour replacement showed that physical properties, loaf volume and specific loaf volume, have declined. The sensory attributes between the unsupplemented and supplemented bread showed major differences. As an outcome, substituting 30% walnut flour gave the best overall quality of bread acceptability.

scholarly journals African locust bean (Parkia biglobosa, Jacq Benth) leaf extract affects mitochondrial redox chemistry and inhibits angiotensin-converting enzyme in vitro

2017 ◽  
Vol 3 (1) ◽  
Author(s):  
Kayode Komolafe ◽  
Afolabi C. Akinmoladun ◽  
Titilope R. Komolafe ◽  
Mary T. Olaleye ◽  
Akintunde A. Akindahunsi ◽  
...  
Keyword(s):  
Angiotensin Converting Enzyme ◽  
Leaf Extract ◽  
Redox Chemistry ◽  
Converting Enzyme ◽  
Parkia Biglobosa ◽  
Locust Bean ◽  
African Locust Bean
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