African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12193

Full Length Research Paper

Volatile compounds produced in two traditional fermented foods of the Congo: Nsamba (palm wine) and bikedi (retted cassava dough)

J. R. Dhellot
  • J. R. Dhellot
  • Equipe Pluridisciplinaire de Recherche en Alimentation et Nutrition (EPRAN-Congo), Faculté des Sciences et Techniques, Université Marien NGOUBI, Brazzaville-Congo.
  • Google Scholar
S. N. Mokemiabeka
  • S. N. Mokemiabeka
  • Equipe Pluridisciplinaire de Recherche en Alimentation et Nutrition (EPRAN-Congo), Faculté des Sciences et Techniques, Université Marien NGOUBI, Brazzaville-Congo.
  • Google Scholar
R. Moyen
  • R. Moyen
  • Equipe Pluridisciplinaire de Recherche en Alimentation et Nutrition (EPRAN-Congo), Faculté des Sciences et Techniques, Université Marien NGOUBI, Brazzaville-Congo.
  • Google Scholar
S. C. Kobawila*
  • S. C. Kobawila*
  • Equipe Pluridisciplinaire de Recherche en Alimentation et Nutrition (EPRAN-Congo), Faculté des Sciences et Techniques, Université Marien NGOUBI, Brazzaville-Congo.
  • Google Scholar
D. Louembe
  • D. Louembe
  • Equipe Pluridisciplinaire de Recherche en Alimentation et Nutrition (EPRAN-Congo), Faculté des Sciences et Techniques, Université Marien NGOUBI, Brazzaville-Congo.
  • Google Scholar


  •  Received: 11 September 2013
  •  Accepted: 02 September 2014
  •  Published: 15 October 2014

Abstract

The "nsamba" (palm wine) and "bikedi" (retted cassava dough) are respectively produced by fermentation from the sap of the oil palm (Elaeis guineensis Jack) and lactic acid fermentation from cassava root (Manihot cassava Crantz). The study is focused on the determination of volatile compounds present in these two traditional fermented foods of Congo at the end of fermentation. The characterization of these volatile compounds at the end of fermentation for “nsamba" and "bikedi" revealed as the main compounds esters, terpenes, fatty acids and long chain alcohols. Indeed, it was noted: for "nsamba" 86% esters (ethyl caprylate, ethyl decenoate, N-ethyl decanoic, ethyl laurate) and decanoic acid; for "bikedi" 43% terpenes and 37% alcohols: estragol, limonene, linalol, myrcene and menthol.

 

Key words: Palm wine, dough, cassava, aroma, fermentation.