Health and Nutritional Qualities of Drinks Produced in the Beninese Brewery Company and Those Sold on the Benin Market

Aims: This study aims to evaluate the microbiological, physicochemical and sensory qualities of beverages sold on the market in Benin. Study Design: The biological material used consisted mainly of beverage samples (126) collected at random from three wholesalers at the points of sale on two different occasions (regular period of 15 days) at the Dantokpa international market in Cotonou (Benin) in between April and September 2019. Place and Duration of Study: This study was conducted between April and December 2019 at the Food Safety Research, Laboratory of Microbiology and Food Technologies, Department of Plant Biology, Faculty of Science and Technology, University of Abomey-Calavi, Benin. Methodology: Microbiological, physicochemical and sensory qualities of samples were evaluated. Results: The results of the microbiological analyzes revealed that all the drinks analyzed contained neither the total mesophilic aerobic flora, nor wild yeast, saccharomyces nor lactic bacteria. Therefore, the drinks are free from all pathogenic microorganisms that may harm the health of consumers. These products sold on the market complied with the criteria set by the standards and were therefore of satisfactory hygienic quality. However, the physicochemical parameters of the various drinks analyzed varied significantly from one brand to another. Results showed that the Nigerian Guinness produced contained more foam (287 s at 20 °C) and was rich in Diacetyl (0.119 mg / l) than the Benin Guinness (0.050 mg / l). As for the beer "La Béninoise", it produced more foam (220 s at 20 °C) than the Goldberg (209 s at 20 °C) but less than the Satzenbrau (250 s at 20 °C). The beer "La Béninoise" was less rich in Diacetyl (0.026 mg / l) and shown more than Goldberg (0.047 mg/l) and Satzenbrau (0.034 mg/l). As for the types of mixed drinks, it is the star Radler of Nigeria which presented a beautiful foam (235 s at 19.9 °C) with a cloudy aspect compared to the variegated one of Benin (227 s at 20.1 °C). Sensory analysis revealed that Beninese Brewery Company drinks were more appreciated by tasters. Conclusion: In view of these results, all the beverages analyzed can be recommended to consumers because most of these drinks are of satisfactory quality and consistent with the standards.

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Microbiological analysis of milk unfermented kefir produced with milk contaminated by Escherichia coli

Revista Brasileira de Pesquisa em Alimentos ◽

10.14685/rebrapa.v5i1.158 ◽

2014 ◽

Vol 5 (1) ◽

pp. 33

Author(s):

Danúbia R Caetano ◽

Maike Taís Maziero Montanhini

Keyword(s):

Escherichia Coli ◽

Dairy Product ◽

Fermented Milk ◽

Microbiological Analysis ◽

Pathogenic Microorganisms ◽

Standard Strain ◽

E Coli ◽

Peptone Water ◽

Kefir Grains ◽

Lactic Bacteria

The fermented milk by kefir grains is a probiotic dairy product that provides to the consumer several health benefits, and can also be consumed by lactose intolerant people. These grains contain in their microbiota acid-lactic bacteria able to inhibit the growth of pathogenic microorganisms. This research aimed to evaluate the Escherichia coli inhibition by the kefir fermentation, contaminated during its manufacturing. Thus, were used the standard strain ATCC 11229 E. coli, inoculated in the milk for the kefir production. After the fermentation, the sample were diluted in peptone water and plated in Petrifilm, followed by incubation at 36 °C for 24 hours. In all repetitions, were observed at the end that the kefir fermentation did not inhibit the multiplication of the contaminant bacteria. The results reinforce the importance of the use of milk with quality, and to follow the hygiene proceedings in both utensils and manipulators, during the kefir production.DOI: 10.14685/rebrapa.v5i1.158

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Formulation of High Fiber Breakfast Food and Estimation of its Functional Qualities

Journal of Food Science and Technology Nepal ◽

10.3126/jfstn.v7i0.10612 ◽

2014 ◽

Vol 7 ◽

pp. 76-80

Author(s):

Sabitri Sharma ◽

Bhupendra Paudyal

Keyword(s):

Crude Fiber ◽

Microbiological Analysis ◽

Pumpkin Seed ◽

Total Polyphenol ◽

High Fiber ◽

Optimum Formulation ◽

Nutritional Qualities ◽

Breakfast Food ◽

Sensory Qualities ◽

Functional Components

This study aims to develop high fiber breakfast food rich in nutritional and functional components (β-glucan, antioxidants, and insoluble fiber) and identify the future possibilities of commercial product. Based on the 15 days survey carried out on Kathmandu, an optimum formulation (86% cereal, 5% nuts, 7% dried fruits and 2% pumpkin seed) of product was found at first 3 trails. Formulated sample was found to be superior in terms of nutritional qualities (protein %- 13.82±0.67, crude fiber %- 7.8±0.96, β-glucan%- 3.13±0.35, total polyphenol GAE- 458.33±10.4) and sensory qualities (color, flavor, size, shape, texture, overall acceptance) than market sample (Protein%- 12.39±1.54, crude fiber%- 5.18±0.9, β-glucan%- 1.18±0.07, total polyphenol GAE- 163.3±58.6). The product was further developed by varying processing methods (germinating, non-germinating wheat and instant (60°C) and gradual drying (50°C, 55°C, 60°C, 70°C)). Formulation having germinated wheat and instant dried (60°C) was found to be superior in terms of color, texture, avor and overall acceptance. The product was further subjected to chemical and functional analysis, cost analysis (Rs.42), microbiological analysis (TPC-1.8x103, Yeast count- 400cfu/g, Mold count- 300cfu/g), storage stability test (aw=0.113). Statistical analysis showed no significance difference among products of varying drying pattern but difference among germinated and non-germinated products. Consumer perceptibility test showed 64% of the consumer accepted muesli as the best product than commercial breakfast cereals. DOI: http://dx.doi.org/10.3126/jfstn.v7i0.10612 J. Food Sci. Technol. Nepal, Vol. 7 (76-80), 2012

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Effect of therapeutic and prophylactic complex DLK (Dironet, Lactobifadol, Forage Keratin) on the intestinal microbiocenosis of the Blue Frost fox at toxascariosis

Russian Journal of Parasitology ◽

10.31016/1998-8435-2021-15-4-91-99 ◽

2021 ◽

Vol 15 (4) ◽

pp. 91-99

Author(s):

A. P. Konovalov ◽

I. I. Tsepilova ◽

F. I. Vasilevich ◽

S. Y. Pigina

Keyword(s):

Intestinal Microflora ◽

Quantitative Composition ◽

Pathogenic Microorganisms ◽

Experimental Animals ◽

Qualitative And Quantitative ◽

Breeding Herd ◽

Lactic Bacteria ◽

Toxascaris Leonina ◽

Intestinal Microbiocenosis

The purpose of the research is determining the effect of the therapeutic and prophylactic complex of Dironet, Lactobifadol and fodder Keratin (DLK) on the qualitative and quantitative composition of the intestinal microflora affected by toxascariosis in the Blue Frost fox.Materials and methods. The research was carried out on the Fur Breeding Farm “Vyatka”, Slobodskoy District, the Kirov Region. The study objects were 24 female Blue Frost foxes culled from the breeding herd. To determine the quality of the skins obtained from the experimental animals, we sorted flint-dried skins.Results and discussion. After the introduction of the therapeutic and preventive complex DLK into the diet of sick animals, the positive dynamics was observed in the quantitative and qualitative composition of intestinal microorganisms. In animals of the experimental groups that were administered DLK, the number of bifidus bacteria, lactic bacteria and fecal enterococci increased; there was a significant decrease or complete absence of pathogenic and conditionally pathogenic microorganisms, fusobacteria, streptococci, clostridia, typical lactose-negative and hemolytic Escherichia, aureus and saprophytic staphylococcus, common Proteus and fungi of the Candida genus. In animals infected by Toxascaris leonina that did not receive the complex therapy, a decrease in lactic acid bacteria and an increase in the content of pathogenic and commensal microorganisms were noted. Under the output of the fur production, the infected animals showed the lowest percentage of skins in terms of quality of 7.16%, which was 0.38% less in comparison with healthy foxes, and 0.51% less in comparison with treated Blue Frost foxes.

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Effect of processing techniques on the overall quality attributes of cookies produced from jackbeans and wheat flour

Journal of Scientific Agriculture ◽

10.25081/jsa.2017.v1.894 ◽

2017 ◽

Vol 1 ◽

pp. 365

Author(s):

O. A. Idowu, A. O. Akinsola

Keyword(s):

Wheat Flour ◽

Thermal Processing ◽

Antinutritional Factors ◽

Heat Processing ◽

Overall Acceptability ◽

Seed Flour ◽

Nutritional Qualities ◽

Sensory Qualities ◽

Processing Techniques ◽

Underutilized Legume

The study was carried out to determine the effectiveness of heat processing on jackbeans, an underutilized legume. Raw and processed seed flour (roasted at 1200C for 10mins and pressure cooked for 10mins) produced from jackbeans were evaluated for its nutritional quality and antinutritional factors using standard methods. The nutritional qualities determined showed that sample with 20% pressure cooked jackbeans flour supplement has the highest amount of protein, fat, fibre and ash content, while the sample with 40% supplementation of pressure cooked jackbeans flour has the highest percentage of moisture content. The cookies produced from 100% wheat flour has the highest percentage of carbohydrate, while sample with 40% roasted jackbeans flour supplement has the highest percentage of concanavanine A. The antinutritional factors of the processed flours were found to be lower than the raw seed flour. Sensory qualities determined showed that sample with 20% of pressure cooked jackbeans supplement was rated high in terms of taste, aroma, texture, and overall acceptability, while cookies with 100% wheat flour was rated high 7.7 in term of colour. This study showed that thermal processing especially pressure cooking decreased the antinutritional contents of the jackbeans flour than other processing methods used.

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Effect of Addition of Three Leaf Yam Flour on Dough Properties and Sensory Qualities of Bread

Journal of Food Research ◽

10.5539/jfr.v4n6p133 ◽

2015 ◽

Vol 4 (6) ◽

pp. 133 ◽

Cited By ~ 2

Author(s):

Eke-Ejiofor J. ◽

Deedam J. N. ◽

Beleya E. A.

Keyword(s):

Proximate Analysis ◽

The Other ◽

Bread Dough ◽

Overall Acceptability ◽

Dough Properties ◽

Substitution Level ◽

Nutritional Qualities ◽

Sensory Qualities ◽

Yam Flour ◽

Work Done

The effect of three leaf yam flour addition at 5%, 10% and 15% substitution level, dough properties, proximate analysis and sensory qualities of bread were investigated. The values for moisture content ranged from 25.2% to 29.5% with sample A (100%WF) significantly different (p <0.05) from all the other samples. Protein and fat contents ranged from 11.9% to 13.00% and from 1.46% to 4.67% with sample D (15%TLYF) significantly different (p <0.05) from the other samples. Ash and fibre contents ranged from 0.64 to 1.11% and 0.90 to 5.40%, respectively. Total Available Carbohydrate (TAC) ranged from 48.82% to 59.78% with sample D (15%TLYF) been significantly different (P<0.05) from the other samples. Result for physical characteristics showed that volume of bread samples ranged from 157.45cm3 to 158.6cm3 with sample F (10%CF) the least and sample A (100%WF) the highest while weight ranged from 340.04g to 412.66g with sample B the lowest and sample G the highest. Sensory evaluation result for bread showed that samples A (100% WF, B (5%TLYF), E(5%CF) and F(10%CF) were most preferred for crust color, taste, texture and overall acceptability. Alveograph studies of bread dough gave work done (W) ranging from 126 to 307 with 15% cassava flour as the lowest and 100% Wheat flour the highest, while extensibility ratio of dough ranged from 41-76 with sample C (10%TLYF) as the least and (10%CF) as the highest. Work done and extensibility results of bread dough decreased with an increase in substitution level, while ratio of resistance to extensibility (P/L) increase with an increase in substitution for three leaf yam composite dough. The presence of three leaf yam flour addition improved the nutritional qualities of the bread in terms of protein, fat and ash while carbohydrate content reduced which is to an advantage, while addition affected the sensory and physical properties adversely.

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