Azokpota P., Hounhouigan J.D., Annan N.T., Odjo T., Nago M.C., Jakobsen M.
Département de Nutrition et Sciences Alimentaires, Faculté des Sciences, Agronomiques Université d'Abomey-Calavi, 01 BP 526, Cotonou, Benin; Council for Scientific and Industrial Research, Food Research Institute, P.O. Box M-20, Accra, Ghana; Centre de Biométrie, de Statistique et d'Informatique Générale de la Faculte des Sciences Agronomiques, Université d'Abomey-Calavi, 01BP526, Cotonou, Benin; Department of Food Science, Food Microbiology, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DR-1958, Frederiksberg C, Denmark
Azokpota, P., Département de Nutrition et Sciences Alimentaires, Faculté des Sciences, Agronomiques Université d'Abomey-Calavi, 01 BP 526, Cotonou, Benin; Hounhouigan, J.D., Département de Nutrition et Sciences Alimentaires, Faculté des Sciences, Agronomiques Université d'Abomey-Calavi, 01 BP 526, Cotonou, Benin; Annan, N.T., Council for Scientific and Industrial Research, Food Research Institute, P.O. Box M-20, Accra, Ghana; Odjo, T., Centre de Biométrie, de Statistique et d'Informatique Générale de la Faculte des Sciences Agronomiques, Université d'Abomey-Calavi, 01BP526, Cotonou, Benin; Nago, M.C., Département de Nutrition et Sciences Alimentaires, Faculté des Sciences, Agronomiques Université d'Abomey-Calavi, 01 BP 526, Cotonou, Benin; Jakobsen, M., Department of Food Science, Food Microbiology, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DR-1958, Frederiksberg C, Denmark
BACKGROUND: Three Beninese food condiments (ABS124h, IBS248h and SBS348h) were produced by controlled fermentation of African locust beans using inocula of pure cultures of Bacillus subtilis,BS1,BS2andBS3,respectively.Quantitativeandqualitative assessments of the volatile compounds in the condiments produced have been performed using the Likens-Nickerson simultaneous distillation-extraction method and GC-MS analysis, followed by a sensory evaluation in comparison with the spontaneously fermented condiments. RESULTS:A total of 94 volatile compounds have been found including 53 compounds identified in relatively high concentrations and were subdivided into seven main groups with the predominance of four major groups: pyrazines, aldehydes, ketones and alcohols. Compared to the spontaneously fermented condiments, volatile compounds identified in controlled fermented condiments have been found in high number and in concentrations which varied according to the inoculum of B. subtilis used. The condiments produced with starter cultures scored significantly (P < 0.05) higher for odour than the spontaneously fermented condiments. But the overall acceptability (7/10) of the two types of condiments was similar. CONCLUSION: The investigated B.subtilis, BS1, BS2 and BS3 can be considered as potential starter cultures for the fermentation of African locust beans to produce good quality of Beninese food condiments. © 2009 Society of Chemical Industry.