African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12200

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

References

Achi OK, Akomas NS (2006). Comparative assessment of fermentation techniques in the processing of fufu, a traditional fermented cassava product. Pak. J. Nutr. 5 (3):224-229.
Crossref
 
Adams RP (2001). Identification of Essential Oil components by Gas Chromatography/Quadrupole Mass Spectroscopy. Allured Publishing Corp. Carol Tream. IL.
 
Amoa-Awua WK, Sampson E, Tano-Debrah K (2007). Growth of yeasts, lactic and acetic acid bacteria in palm wine during tapping and fermentation from felled oil palm (Elaeis guineensis) in Ghana. J. Appl. Microbiol. 102:599-606.
Crossref
 
Andah A, Muller HG (1973). Studies on koko, a Ghanian fermented maize porridge. Ghana J. Agric. Sci. 6:93-102.
 
Annan NT, Poll L, Sefa-Dedeh S, Plahar WA, Jakoksen M (2003). Volatile compounds produced by Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei in single starter culture fermentations of Ghanaian maize dough. J. Appl. Microbiol. 94:462-474.
Crossref
 
Belitz HD, Grosch W (1999). Food chemistry. Second edition, Springer-Verlag, Berlin Heidelberg (Allemagne), 992 pp.
 
Biasioli F, Yeretzian C, Gasperi F, Mark TD (2011). PTR-MS monitoring of VOCs and BVOCs in food science and technology. Trends Anal. Chem. 30(7):968-977.
Crossref
 
Bourgeois CM, Larpent-Gourgaud M (1990). Les fermentation salimen-taires, Techniques et documentations, Lavoisier (Paris).
 
Brassir O (1962). Observations on the fermentation of palm-wine. W. Afr. J. Biol. Appl. Chem. 6:21-25.
 
Campbell-Platt G (1987). Fermented foods of the world - a dictionary and guide. London. Butterworths. ISBN: 0-407-00313-4.
 
Daeschel MA, Fleming HP, MCFEETERS RF (1988). Mixed culture fermentation of cucumber juice with Lactobacillus plantarum and yeasts. J. Food Sci. 53:862-864.
Crossref
 
Faparusi SI, Brassir O (1972). Factors affecting the quality of palm-wine. W. Afr. J. Biol. Appl. Chem. 15:17-28.
 
Fiches G, Deleris I, Saint-Eve A, Brunerie P, Souchon I (2013). Modifying PTR-MS operating conditions for quantitative headspace analysis of hydro-alcoholic beverages. 2. Brandy characterization and discrimination by PTR-MS. Int. Food Res. J. 20(11):369-376.
 
Gomez G, Valdivieso M (1985). Cassava foliage: chemical composition, cyanide content and effect of drying on cyanide elimination. J. Sci. Food Agric. 36:33-441.
Crossref
 
Ho CW, Wan Aida WM, Maskat MY, Osmann H (2007). Changes in volatile compounds of palm sap (Arenga pinnata) during the heating process for production of palm sugar. Food Chem. 102: 1156- 1162.
Crossref
 
Joulain D, König WA (1988). The Atlas of Spectral data of Sequiterpene Hydrocarbons. E.B. Verla, Hamburg.
 
Ko SD (1985). Some microbial aspects of tempe starters. Proceedings, Asian Symposium on non-salted soybean fermentation, Tsukuba, Japan, July.101-109.
 
Kobawila SC (2003). Les Aliments Fermentés d'Afrique Centrale : cas du CONGO, Thèse de Doctorat D'état. 144.
 
Lasekan O, Abbas KA (2010). Flavour chemistry of palm toddy and palm juice : a review. Trends Food Sci. Technol. 21 (10):494-501.
Crossref
 
leejeerajumnean A, Duckham SC, Owens ID, Ames IM (2001). Volatile compounds in bacillus-fermented soybeans. J. SC. Food Agricult. 81 : 525-529.
 
Louembe D, Kobawila SC (2003). Etude microbiologique des Feuilles fermentées de manioc : « Ntoba mbodi ». TROPICULTURA. 21(3) : 106-111.
 
Louembe D, Kobawila SC, Massamba JP, Malonga M, Mavoungou O (2001). Caractéristiques socio-démographiques dans la filière pâte rouie de manioc au Congo-Brazzaville. Tropicultura 19(4): 213-217.
 
Malonga M, Mavoungou O, Kobawila SC, Louembe D (1995). Etude microbiologique et biochimique du vin de palme (Elais guineensis Jacq) en République du Congo. Microbiol. Aliments Nutr. 13:195-200.
 
Malonga M, Mavoungou O, Kobawila SC, Louembe D, Brauman A (1993). Les bactéries lactiques au cours du rouissage : caractérisation et évolution. Microbiol. Aliments Nutr. 11:471-475.
 
Mann J, Davidson RS (1994). Natural Products. Addison Wesley Longman Ltd., Harlow, UK. 308-309.
 
Mc Lafferty FW, Stauffer DB (1989). The Wiley NBS registry of Mass Spectral Data. 2nd Edition. J. Wiley and Son. NY.
 
Monroy-Rivera JA, Leberteau A, Marty C, Muchnik J, Bimbenet JJ (1990). Determination of cyanogenic coumpounds in cassava during heating air drying. Science des aliments 10:647-648.
 
Nartley F (1968). Studies on cassava, Cyanogenesis: the biosynthesis of linamarin and lotaustralin in etiolated seedlings. Phytochemistry 7: 1307-1312.
Crossref
 
Nout MJR (1993). Processed weaning foods for tropical climates. J. Food Sci. Nutr. 43:213-221.
 
Nout MJR, Martoyunwono TD, Bone PCJ, Odamtten GT (1992). Hibiscus leaves for the manufacture of usar, a traditional inoculum for tempe. J. Sci. Agric. 58:339-346.
Crossref
 
Nout MJR, De Dreu MA, Zuurbier AM, Bonan TS, Van Laar Houen IAG (1987). Ecology of controlled soja beans acidification for Tempe manufacture. Food Microbiol. 4:165-172.
Crossref
 
Nur Aimi R, Abu Bakar F, Dzulkifly MH (2013). Determination of volatile compounds in fresh and fermented Nipa sap (Nypa fructicans) using static headspace gaz chromatography-mass spectrometry (GC-MS). Int. Food Res. J. 20(1):369-376.
 
Nyako KO (1977). Palm wine, an alcoholic beverage of Ghana. Symposium of indigenous fermented foods (Bangkok, Thailand).
 
Nzigamasabo A (2012). Volatile compounds in Ikivunde and Inyange, two Burundian cassava products. Glob. Adv. Res. J. Food Sci. Technol. 1(1):001-007.
 
Onyango C, Bley T, Raddatz H (2004). Flavour compounds in backslop fermented Uji (an East African sour porridge). Eur. Food Res. Technol. 218:579-583.
Crossref
 
Richard H (1992). Connaissance de la nature des arômes. Les arômes alimentaires. Coll. Sciences et techniques Agro-alimentaires. Ed. Lavoisier. 21-37.
 
Scheier P (1979). Flavor composition of wines: a review. CRC Crit. Rev. Food Sci. Nutr. 12:59-111.
Crossref
 
Shittu TA, Adedokun II (2010). Comparative evaluation of the functional and sensory chracteristics of three traditional fermented cassava products. J. Nat. Sci. Eng. Technol. 9(2):106-16.
 
Spinnler HE, Desmazeaud M (1996). La maîtrise des flaveurs. In: C.M. Bourgeois, J.P. Larpent, Microbiologie alimentaire. 2 : aliments fermentés et fermentations alimentaires (408-429). Sciences et Techniques Agroalimentaires, 2. Paris, FRA : Lavoisier Tec et Doc.
 
Takeoka G (1998). Flavor chemistry of vegetables. In: Flavor chemistry. Thirty years of progress. Teranishi R. et al. (Ed.), Cluwer Academic/Plenum Publishers, New York. pp. 287-304.
 
Tsuda H, Ohshima Y, Nomoto H, Fujita K, Matsuda E, Ligo M, Takasuka N, Moore MA (2004). Cancer prevention by natural compounds. Drug Metab. Pharmacokinet. 19(4):245-63.
Crossref
 
Tuncel G, Nout MJR, Rombouts FM (1989). Effect of acidification on the microbial composition and performance of tempe starter. Food Microbiol. 6:37-43.
Crossref
 
Umoh I, Ongunkoya F, Oke O (1985). Effect of thiamin status on the metabolism of linamarin in rats. Ann. Nutr. Metal. 29:312-324.
Crossref
 
Van Den Dool H, Kratz PD (1963). A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography. J. Chromatogr. 11:463-471.
Crossref
 
Zhao DY, Tang J, Ding XL (2006). Analysis of volatile components during potherb mustard (Brassica juncea, coss) pickle fermentation using SPME-GC-MS. LWT Food Sci. Technol. 40(3):439-447.
Crossref