Isolation and evaluation of some physicochemical properties of Parkia biglobosa starch

2009 ◽  
Vol 81 (1) ◽  
pp. 97-104 ◽  
Author(s):  
Nnemeka Edith Ihegwuagu ◽  
Moses Olubayo Omojola ◽  
Martins Ochobiojo Emeje ◽  
Olobayo Olufunsho Kunle
Keyword(s):  
Physicochemical Properties ◽  
Food Industry ◽  
Corn Starch ◽  
Physicochemical Characterization ◽  
Parkia Biglobosa ◽  
Locust Bean ◽  
African Locust Bean

This paper describes the isolation and physicochemical characterization of starch obtained from Parkia biglobosa (African locust bean). The results show that the properties of starch from this source compare favorably with those of corn starch BP, and suggest that it could be useful as a stabilizer in baking powders and as an emulsifier in the food industry.

scholarly journals Physicochemical Characterization Cascade of Nanoadjuvant–Antigen Systems for Improving Vaccines

Vaccines ◽  
2021 ◽  
Vol 9 (6) ◽  
pp. 544
Author(s):  
Giuditta Guerrini ◽  
Antonio Vivi ◽  
Sabrina Gioria ◽  
Jessica Ponti ◽  
Davide Magrì ◽  
...  
Keyword(s):  
Immune Response ◽  
Protein Structure ◽  
Physicochemical Properties ◽  
Physicochemical Characterization ◽  
Protein Antigen ◽  
Efficacy And Safety

Adjuvants have been used for decades to enhance the immune response to vaccines, in particular for the subunit-based adjuvants. Physicochemical properties of the adjuvant-protein antigen complexes, such as size, morphology, protein structure and binding, influence the overall efficacy and safety of the vaccine. Here we show how to perform an accurate physicochemical characterization of the nanoaluminum–ovalbumin complex. Using a combination of existing techniques, we developed a multi-staged characterization strategy based on measurements of increased complexity. This characterization cascade has the advantage of being very flexible and easily adaptable to any adjuvant-protein antigen combinations. It will contribute to control the quality of antigen–adjuvant complexes and immunological outcomes, ultimately leading to improved vaccines.

Fermentation of African locust bean (Parkia biglobosa) seeds: involvement of different species of Bacillus

1988 ◽  
Vol 5 (4) ◽  
pp. 195-199 ◽  
Author(s):  
L.J Ogbadu ◽  
R.N Okagbue
Keyword(s):  
Parkia Biglobosa ◽  
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

Physicochemical Characterization of Extruded Blends of Corn Starch–Whey Protein Concentrate–Agave tequilana Fiber

2009 ◽  
Vol 4 (5) ◽  
pp. 797-808 ◽  
Author(s):  
Abigail Santillán-Moreno ◽  
Fernando Martínez-Bustos ◽  
Eduardo Castaño-Tostado ◽  
Silvia L. Amaya-Llano
Keyword(s):  
Whey Protein ◽  
Corn Starch ◽  
Physicochemical Characterization ◽  
Whey Protein Concentrate ◽  
Agave Tequilana ◽  
Protein Concentrate

Author response for "Fate of proteic and lipidic compounds during production of a traditional legume condiment (Soumbala) made from African Locust Bean ( Parkia biglobosa ) seeds"

2020 ◽  
Author(s):  
Michel Yavo Esse ◽  
Tagro Simplice Guehi ◽  
Joëloël Grabulos ◽  
Gilles Morel ◽  
Robert Thierry Malomar ◽  
...  
Keyword(s):  
Author Response ◽  
Parkia Biglobosa ◽  
Locust Bean ◽  
African Locust Bean
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