Effect of Fermentation Process on Nutritional Composition and Aflatoxins Concentration of <i>Doklu</i>, a Fermented Maize Based Food — Oak Academic Publishing
Research ArticleOpen AccessGoogle Scholar indexed
Effect of Fermentation Process on Nutritional Composition and Aflatoxins Concentration of <i>Doklu</i>, a Fermented Maize Based Food
Department of Biotechnology and Food Microbiology, University Nangui Abrogoua, Abidjan, C?te d’Ivoire;Department of Nutrition and Food Security, University Nangui Abrogoua, Abidjan, C?te d’Ivoire
,
Department of Biotechnology and Food Microbiology, University Nangui Abrogoua, Abidjan, C?te d’Ivoire
,
Department of Biotechnology and Food Microbiology, University Nangui Abrogoua, Abidjan, C?te d’Ivoire
,
Department of Nutrition and Food Security, University Nangui Abrogoua, Abidjan, C?te d’Ivoire
1 Department of Biotechnology and Food Microbiology, University Nangui Abrogoua, Abidjan, C?te d’Ivoire;Department of Nutrition and Food Security, University Nangui Abrogoua, Abidjan, C?te d’Ivoire
2 Department of Biotechnology and Food Microbiology, University Nangui Abrogoua, Abidjan, C?te d’Ivoire
3 Department of Biotechnology and Food Microbiology, University Nangui Abrogoua, Abidjan, C?te d’Ivoire
4 Department of Nutrition and Food Security, University Nangui Abrogoua, Abidjan, C?te d’Ivoire
Investigations were carried out to determine the influence of spontaneous fermentations as achieved at household level on the nutrients composition and aflatoxins concentration of maize during the processing into doklu , a fermented maize food product consumed in Cote d’Ivoire with legumes, soup and fried fish. Results showed that maize grains contained aflatoxin B1, G1 and G2 and that during fermentation all physicochemical parameters significantly (P ≤ 0.05) decreased except moisture and total titratable acidity contents which were significantly (P ≤ 0.05) increased. Fermentation also caused significant reduction in the concentration of total aflatoxins (72%), with the most important reduction in aflatoxin B1 (80%) after the soaking of maize grains. However, no aflatoxin was detected after 24 hours of fermentation until the final product was obtained. Despite the losses in some nutritional compounds, the fermented product, doklu , was found to have appreciable nutritional quality.
T. I. Mbata, M. J. Ikenebomeh and J. C. Alaneme, “Stud ies on the Microbiological, Nutrient Composition and Antinutritional Contents of Fermented Maize Flour Forti fied with Bambara Groundnut (Vigna subterranean L),” African Journal of Food Science, Vol. 3, No. 6, 2009, pp. 165-171.
O. O. Taiwo, “Physical and Nutritive Properties of Fer mented Cereal Foods,” African Journal of Food Science, Vol. 3, No. 2, 2009, pp. 23-27.
S. Mahajan and B. M. Chauhan, “Phytic Acid and Ex tractable Phosphorus of Pearl Millet Flour as Affected by Natural Lactic Acid Fermentation,” Journal of the Sci ence of Food and Agriculture, Vol. 41, No. 4, 1987, pp. 381-382. http://dx.doi.org/10.1002/jsfa.2740410410
B. M. Chauhan, N. Suneja and C. M. Bhat, “Nutritional Value and Fatty Acid Composition of Some High Yield ing Varieties of bajra,” Bulletin of Grain Technology, Vol. 21, 1986, pp. 441-442.
N. Dhankher and B. M. Chauhan, “Effect of Temperature and Period of Fermentation on the Protein and Starch Di gestibility (in Vitro) of rabadi—A Pearl Millet Fermented Food,” Journal of Food Science, Vol. 52, No. 2, 1987, pp. 489-490. http://dx.doi.org/10.1111/j.1365-2621.1987.tb06648.x
N. Dhankher and B. M. Chauhan, “Effect of Temperature and Fermentation Time on Phytic Acid and Polyphenol Content of rabadi—A Fermented Pearl Millet Food,” Journal of Food Science, Vol. 52, No. 3, 1987, pp. 828 829. http://dx.doi.org/10.1111/j.1365-2621.1987.tb06739.x
K. B. Nolan and P. A. Duffin, “Effect of Phytate on Min eral Bioavailability. In Vitro Studies on Mg2+, Ca2+, Fe3+ and Zn2+ in the Presence of Phytate,” Journal of the Sci ence of Food and Agriculture, Vol. 40, No. 1, 1987, pp. 79-83. http://dx.doi.org/10.1002/jsfa.2740400110
Q. Liu, E. Donner, Y. Yin, R. L. Huang and M. Z. Fan, “The Physicochemical Properties and in Vitro Digestibil ity of Selected Cereals, Tubers and Legumes Grown in China,” Food Chemistry, Vol. 99, No. 3, 2006, pp. 470 477. http://dx.doi.org/10.1016/j.foodchem.2005.08.008
E. N. T. Akobundu and F. H. Hoskins, “Protein Losses in Traditional agidi Paste,” Journal of Food Science, Vol. 47, No. 5, 1982, pp. 1728-1729. http://dx.doi.org/10.1111/j.1365-2621.1982.tb05021.x
V. Umoh and M. J. Fields, “Fermentation of Corn for Nigerian Agidi,” Journal of Food Science, Vol. 46, No. 3, 1981, pp. 903-905. http://dx.doi.org/10.1111/j.1365-2621.1981.tb15376.x
M. A. M. Ali, A. H. El-Tinay and Abdalla, “Effect of Fermentation on in Vitro Protein Digestibility of Pearl Millet,” Food Chemistry, Vol. 80, No. 1, 2003, pp. 51-54. http://dx.doi.org/10.1016/S0308-8146(02)00234-0
A. Sharma and N. Khetarpaul, “Effect of Fermentation on Phytic Acid Content and in Vitro Digestibility of Starch and Protein of Rice-Black Gram Dhal—Whey Blends,” Journal of Food Science and Technology, Vol. 34, 1997, pp. 20-22.
E. R. Aminigo and J. O. Akingbala, “Nutritive Composi tion and Sensory Properties of Ogi Fortified with Okra Seed Meal,” Journal of Applied Science and Environment Management, Vol. 8, No. 2, 2004, pp. 23-28.
N. T. Djeni, K. F. N’guessan, D. M. Toka, K. A. Kouame and K. M. Dje, “Quality of attieke (a Fermented Cassava Product) from the Three Main Processing Zones in Cote d’Ivoire,” Food Research International, Vol. 44, No. 1, 2011, pp. 410-416. http://dx.doi.org/10.1016/j.foodres.2010.09.032
M. Dubois, K. A. Gilles, J. K. Hamilton, P. A. Rebers and F. Smith, “Colorimetric Method for Determinations of Sugars and Related Substances,” Analytical Chemistry, Vol. 28, No. 3, 1956, pp. 350-356. http://dx.doi.org/10.1021/ac60111a017
FAO, “Food Energy—Methods of Analysis and Conversion Factors,” Report of a Technical Workshop, Rome, 3-6 December 2002, FAO Food and Nutrition Paper 77, 93 p.
AOAC, “Official Methods of Analysis,” 16th Edition, Vol. 1-2, Association of Official Analytical Chemists, Ar lington, 1998.
FAO, “Composition des Aliments en Principes Nutritifs Calorigènes et Calcul des Valeurs Energétiques Utiles,” Rapport du Comité Chargé de l’Etude des Aliments et des Facteurs de la Division de la Nutrition de la FAO, Washington DC, 1947, 30 p.
AOAC, “Official Methods of Analysis of AOAC Interna tional,” 18th Edition, Association of Analytical Commu nities Gaithersburg, 2005.
A. E. Ce’spedes and G. J. Diaz, “Analysis of Aflatoxins in Poultry and Pig Feeds and Feedstuffs Used in Colum bia,” Journal AOAC International, Vol. 80, No. 6, 1997, pp. 1215-1219.
R. K. Mulyowidarso, G. H. Fleet and K. A. Buckle, “Changes in the Concentration of Organic Acids during the Soaking of Soybeans for tempe Production,” Interna tional Journal of Food Science and Technology, Vol. 26, No. 6, 1991, pp. 607-614. http://dx.doi.org/10.1111/j.1365-2621.1991.tb02006.x
S. A. Odunfa and S. Adeyde, “Microbiological Changes during the Traditional Production of ogibaba, a West Af rican Fermented Sorghum Gruel,” Journal of Cereal Sci ence, Vol. 3, No. 2, 1985, pp. 173-180. http://dx.doi.org/10.1016/S0733-5210(85)80027-8
W. H. Holzapfel, “Appropriate Starter Culture Technolo gies for Small-Scale Fermentation in Developing Coun tries,” International Journal of Food Microbiology, Vol. 75, No. 3, 2002, pp. 197-212. http://dx.doi.org/10.1016/S0168-1605(01)00707-3
M. O. Edema and A. I. Sanni, “Functional Properties of Selected Starter Cultures for Sour Maize Bread,” Food Microbiology, Vol. 25, No. 4, 2008, pp. 616-625. http://dx.doi.org/10.1016/j.fm.2007.12.006
P. Mensah, “Fermentation—The Key to Food Safety As surance in Africa?” Food Control, Vol. 8, No. 5-6, 1997, pp. 271-278. http://dx.doi.org/10.1016/S0956-7135(97)00020-0
A. Blandino, M. E. Al-Aseeri, S. S. Pandiella, D. Cantero and C. Webb, “Cereal-Based Fermented Foods and Bev erages,” Food Research International, Vol. 36, No. 6, 2003, pp. 527-543. http://dx.doi.org/10.1016/S0963-9969(03)00009-7
N. B. Omar, H. Abriouel, R. Lucas, M. Martinez-Ca ňamero, J. Guyot and A. Gálvez, “Isolation of Bacterio cinogenic Lactobacillus plantarum Strains from ben sa alga, a Traditional Fermented Gruel from Burkina Faso,” International Journal of Food Microbiology, Vol. 112, No. 1, 2006, pp. 44-50. http://dx.doi.org/10.1016/j.ijfoodmicro.2006.06.014
A. Annan-Prah and J. A. Agyeman, “Nutrient Content and Survival of Selected Pathogenic Bacteria in kenkey Used as a Weaning Food in Ghana,” Acta Tropica, Vol. 65, No. 1, 1997, pp. 33-42. http://dx.doi.org/10.1016/S0001-706X(97)00650-5
Y. E. Alozie, M. A. Iyam, O. Lawal, U. Udofia and I. F. Ani, “Utilization of Bambara Ground Flour Blends in Bread Production,” Journal of Food Technology, Vol. 7, No. 4, 2009, pp. 111-114.
V. J. Temple, E. J. Badamosi, O. Ladeji and M. Solomon, “Proximate Chemical Composition of Three Locally For mulated Complementary Foods in West African,” Journal of Biological Sciences, Vol. 5, 1996, pp. 134-143.
Binita, N. Khetarpaul and R. Kumar, “Development, Ac ceptability and Nutritional Composition of Food Blends Fermented with Probiotic Organisms,” Annals of Biology, Vol. 12, 1996, pp. 127-133.
A. Sharma, “Fermentative Improvement of Pearl Millet and Utilization of the Fermented Product,” Ph.D. Thesis Dissertation, Haryana Agricultural University, Hisar, 1994.
H. L. Wang, “Nutritional Quality of Fermented Foods,” In: C. W. Hesseltine and H. L. Wang, Eds., Mycologia Memoir No. 11, Indigenous Fermented Food of Non-Wes tern Origin, 1968, pp. 289-301.
N. Khetarpaul and B. M. Chauhan, “Effect of Fermenta tion on Protein, Fat, Minerals and Thiamine Content of Pearl Millet,” Plant Foods for Human Nutrition, Vol. 39, No. 2, 1989, pp. 169-177. http://dx.doi.org/10.1007/BF01091897
O. B. Oyewole and S. A. Odunfa, “Effects of Fermenta tion on the Carbohydrate, Mineral, and Protein Contents of Cassava during ‘Fufu’ Production,” Journal of Food Composition and Analysis, Vol. 2, No. 2, 1989, pp. 170-176. http://dx.doi.org/10.1016/0889-1575(89)90078-1
R. F. McFeeters, “Effects of Fermentation on the Nutri tional Properties of Food,” In: E. Karmas and R. S. Harris, Eds., Nutritional Evaluation of Food Processing, Van Nostrand Reinhold Co., New York, 1988, pp. 423-446. http://dx.doi.org/10.1007/978-94-011-7030-7_16
M. P. Mokoena, P. K. Chelule and N. Gqaleni, “The Toxicity and Decreased Concentration of Aflatoxin B1 in Natural Lactic Acid Fermented Maize Meal,” Journal of Applied Microbiology, Vol. 100, No. 4, 2006, pp. 773 777. http://dx.doi.org/10.1111/j.1365-2672.2006.02881.x
T. E. Massey, R. K. Steewart, J. M. Daniels and L. Liu, “Biochemical and Molecular Aspects of Mammalian Sus ceptibility to Aflatoxin B1 Carcinogenicity,” Proceedings of the Society for Experimental Biology and Medicine, Vol. 208, No. 3, 1995, pp. 213-227. http://dx.doi.org/10.3181/00379727-208-43852A
K. Slizewska and S. Smulikowska, “Detoxification of Aflatoxin B1 and Change in Microflora Pattern by Probi otic in Vitro Fermentation of Broiler Feed,” Journal of Animal and Feed Sciences, Vol. 20, 2011, pp. 300-309.
JECFA, “Safety Evaluation of Certain Food Additives and Contaminants Aflatoxins,” WHO Food Additives Series, Vol. 40, 1998, pp. 897-913.
FAO/WHO/UNEP, “Mycotoxin Prevention and Decon tamination, HACCP and Its Mycotoxin Control Potential: An Evaluation of Ochratoxin A in Coffee Production,” Third Joint FAO/WHO/UNEP International Conference on Mycotoxins, 1999, pp. 1-13.
H. el-Nezami, P. Kankaanpaa, S. Salminen and J. Ahokas, “Physicochemical Alterations Enhance the Ability of Dairy Strains of Lactic Acid Bacteria to Remove Afla toxin from Contaminated Media,” Journal of Food Pro tection, Vol. 61, No. 4, 1998, pp. 466-468.
C. A. Haskard, H. S. El-Nezami, P. E. Kankaanpaa, S. Salminen and J. T. Ahokas, “Surface Binding of Afla toxin B1 by Lactic Acid Bacteria,” Applied and Environ mental Microbiology, Vol. 67, No. 7, 2001, pp. 3086 3091. http://dx.doi.org/10.1128/AEM.67.7.3086-3091.2001
X. B. Zhang and Y. Ohta, “Binding of Mutagens by Frac tions of the Cell Wall Skeleton of Lactic Acid Bacteria on Mutagens,” Journal of Dairy Science, Vol. 74, No. 5, 1991, pp. 1477-1481. http://dx.doi.org/10.3168/jds.S0022-0302(91)78306-9
N. J. R. Nout, “Fermented Foods and Food Safety,” Food Research International, Vol. 27, No. 3, 1994, pp. 291-298. http://dx.doi.org/10.1016/0963-9969(94)90097-3