title: Indigenous perception and characterization of Yanyanku and Ikpiru: two functional additives for the fermentation of African locust bean.
abstract: Indigenous perception, processing methods, and physicochemical and microbiological characteristics of Yanyanku and Ikpiru, two additives used to produce fermented African locust bean condiments, Sonru and Iru, were evaluated. According to producers, these additives accelerate the fermentation and soften the texture of the condiments. Yanyanku is produced by spontaneous fermentation with either Hibiscus sabdariffa or Gossypium hirsutum or Adansonia digitata seeds, whereas only Hibiscus sabdariffa seeds are used for Ikpiru. Both additives, with pH values ranging between 6.2 and 10 and Bacillus spores varying between 5.5 and 8.9 Log(10) (CFU/g), could be considered as softening additives or enrichment inocula to produce condiments.
authors: Département de Nutrition et Sciences Alimentaires, Faculté des Sciences Agronomiques , Université d'Abomey-Calavi , Cotonou , Benin.
authors: Pélagie B
authors: PB
authors: Agbobatinkpo
authors: Paulin
authors: P
authors: Azokpota
authors: Noël
authors: N
authors: Akissoe
authors: Polycarpe
authors: P
authors: Kayodé
authors: Rachelle
authors: R
authors: Da Gbadji
authors: D Joseph
authors: DJ
authors: Hounhouigan
mesh_terms: D035162:Adansonia; D000349:Africa; D001407:Bacillus / Q000302:isolation & purification*; D003212:Condiments / Q000382:microbiology*; D003625:Data Collection; D004032:Diet; D007887:Fabaceae; D005285:Fermentation; D005503:Food Additives; D005511:Food Handling / Q000379:methods*; D005638:Fruit; D003368:Gossypium; D031584:Hibiscus; D006801:Humans; D006863:Hydrogen-Ion Concentration; D010465:Perception; D012639:Seeds; D013171:Spores, Bacterial / Q000302:isolation & purification
chemical_list: D005503:Food Additives