Skip to content
Research Article Open access CC BY 4.0

Effect of Wood Ash in the Preparation of “Soumbala” from Parkia biglobosa Seeds

Ténincoura Nadège Koné, Zamblé Bi Irié Abel Boli, Kra Brou Didier Kedjebo, Tagro Simplice Guehi

Journal of Advances in Microbiology · pp. 35–46 · Published 16 Feb 2023

10.9734/jamb/2023/v23i1703

Abstract

Aims: Evaluation of the biochemical and microbiological characterization of Parkia biglobosa seeds added with wood ash during the fermentation for the preparation of "soumbala" (traditional condiment used across West Africa). Study Design:  Food safety Methodology: 32 soumbala samples due to eight samples per commune were collected in the markets of Dimbokro (city in the center of Côte d'Ivoire) and three communes from Abidjan district, namely Adjamé, Abobo and Cocody. Also, 5 kg of Parkia biglobosa seeds divided into 14 samples were collected on Adjamé’s market. The loads of microorganisms (mesophilic aerobic germs, lactic acid bacteria, Bacillus, yeasts and moulds) were determined by counting after culture in agar medium. The physico-chemical composition (pH, titratable acidity and soluble sugars) of Soumbala and Parkia bigloboda seeds has been determined according to standard methods. Results: The results of physico-chemical analyses showed that the pH varied from 5.53 to 7.95 for the control and from 8.2 to 8.6 for the "soumbala" produced in the presence of ash during 72 hours of fermentation, while that of the commercial "soumbala" was between 6.4 and 7.7. The protein, reducing sugar and fat contents increase while the dry matter and total carbohydrate contents of the seeds decrease during the fermentation process. Microbiological analyzes showed that the Bacillus loads varied from 5.2 to 9.9 log (CFU/g) for the control and 4.2 to 10.9 log (CFU/g) with the addition of wood ash with a respective optimum of 60 hours, those of lactic acid bacteria varied respectively by 2.3 log (UFC/g) and 3.1 log (UFC/g) in the control and supplemented with wood ash to reach an optimal load similar of 5.5 log (CFU/g). Yeast and mold loads varied from 2 to 5.2 log (CFU/g) for the control and from 3 to 4.5 and 5.6 log (CFU/g) respectively with the addition of wood ash. Bacillus was the only microorganism with the highest load both in commercial soumbala [10.2 log (CFU/g)] and in laboratory-produced soumbala [9.7 log (CFU/g)]. Conclusion: Wood ash had a enhancing effect on the fermentation of Parkia biglobosa seeds where Bacillus are in the majority. "Soumbala" produced in the laboratory were free of lactic acid bacteria and fungi at the end of fermentation.

Parkia biglobosa seeds fermentation wood ashes microflora Soumbala

References (27)

  1. 1 Chemical composition, toxic/antimetabolic constituents, and effects of different treatments on their levels, in four provenances of L. from Mexico [DOI]
  2. 2 Chemical and Biochemical Changes in African Locust Bean (Parkia biglobosa) and Melon (Citrullus vulgaris) Seeds During Fermentation to Condiments [DOI]
  3. 3 Microbiological and chemical changes during the fermentation of African locust bean (Parkia biglobosa) to produce afitin, iru and sonru, three traditional condiments produced in Benin [DOI]
  4. 4 Degradation of African locust bean oil by Bacillus subtilis and Bacillus pumilus isolated from soumbala, a fermented African locust bean condiment [DOI]
  5. 5 Volatile compounds of Soumbala, a fermented African locust bean (Parkia biglobosa) food condiment [DOI]
  6. 6 A critical examination of the sodium dodecyl sulfate (SDS) sedimentation test for wheat meals [DOI]
  7. 7 The physical properties of pistachio nut and its kernel as a function of moisture content and variety: Part I. Geometrical properties [DOI]
  8. 8 Processing and fermentation of the african locust bean (Parkia filicoidea Welw.) to produce dawadawa [DOI]
  9. 9 Nutritional composition of the African locust bean (Parkia biglobosa) fruit pulp [DOI]
  10. 10 Storage Fungi in Groundnut and the Associate Seed Quality Deterioration-A Review [DOI]
  11. 11 Bacteriology and Qualitative Study of African Locust Bean (Parkia biglobosa) [DOI]
  12. 12 Identification of subdominant lactic acid bacteria in dawadawa (a soup condiment) and their evolution during laboratory-scale fermentation of Parkia biglobosa (African locust beans)
  13. 13 Effect of recycling wood ash on microbiological and biochemical properties of soils [DOI]
  14. 14 Effect of Ash, KOH and Millet on the Fermentation of Parkia biglobosa Seeds to Form a Condiment [DOI]
  15. 15 Caractérisation physique et composition chimique des graines de Parkia biglobosa (Jacq.) R. Br. en usage au Nord-Bénin [DOI]
  16. 16 Development of starter cultures carrier for the production of high quality soumbala, a food condiment based on Parkia biglobosa seeds [DOI]
  17. 17 Caractérisation Biochimique et Microbiologique de Soumbala de néré (Parkia biglobosa) et d’oseille de Guinée (Hibiscus sabdariffa) Produits au Niger [DOI]
  18. 18 Isolation and characterization of Bacillus polyfermenticus isolated from Meju, Korean soybean fermentation starter [DOI]
  19. 19 Le néré, un arbre du patrimoine de la Haute Guinée [DOI]
  20. 20 Softening effect of Ikpiru and Yanyanku, two traditional additives used for the fermentation of African Locust Bean (Parkia biglobosa) seeds in Benin [DOI]
  21. 21 Technical Sheet of the Preparation of Traditional Cassava Starters Used for Attieke Production in Côte d'Ivoire [DOI]
  22. 22 Microbiological Quality of "Soumbala", an African Locust Bean (Parkia biglobosa) Condiment Sold in the Markets of Abidjan, Côte d’Ivoire [DOI]
  23. 23 Impact of Traditional Process on Hygienic Quality of Soumbala a Fermented Cooked Condiment in Burkina Faso [DOI]
  24. 24 Stabilizing behaviour of traditional additives used for afitin storage, an African locust bean-based condiment (Parkia biglobosa Jack. P. Br) [DOI]
  25. 25 Caractéristiques microbiologiques et organoleptiques du nététu du commerce
  26. 26 Design, Fabrication and Testing of a Manually Operated Locust Bean Cubing Machine [DOI]
  27. 27 Official Methods of Analysis [DOI]

Cited by 0

No indexed citations yet.

Related research

Article metrics

Real usage data collected on this platform.

12

Page views

0

PDF downloads

0

Outbound clicks

0

Citations

Views over time

Views by country

Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".

Traffic sources

Referring site, by host.

Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.