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Article

Isolation of Food Pathogens From Freshly Milled Palm Oil and the Effect of Sterilization on Oil Quality Parameters

1Plant pathology Division, Nigerian Institute for Oil Palm Research, NIFOR. Edo state, Nigeria

2Biochemistry Division, Nigerian Institute for Oil Palm Research, NIFOR. Edo state, Nigeria


Journal of Food Security. 2014, 2(2), 65-71
DOI: 10.12691/jfs-2-2-4
Copyright © 2014 Science and Education Publishing

Cite this paper:
Okogbenin O.B, Okogbenin E.A, Okunwaye T, Odigie E.E, Ojieabu A. Isolation of Food Pathogens From Freshly Milled Palm Oil and the Effect of Sterilization on Oil Quality Parameters. Journal of Food Security. 2014; 2(2):65-71. doi: 10.12691/jfs-2-2-4.

Correspondence to: Okogbenin  O.B, Plant pathology Division, Nigerian Institute for Oil Palm Research, NIFOR. Edo state, Nigeria. Email: obehiagheokogbenin@gmail.com

Abstract

The isolation and identification of food pathogens from freshly milled palm oil as well as the effect of steam sterilization on some quality parameters of palm oil was evaluated. Microbial isolations and quality parameters were carried out at day 0, day 14 and day 28. Biochemical parameters such as Peroxide value, Anisidine value, Free fatty acid, Deterioration of bleachibility index (DOBI) and Carotene value was analyzed in the same samples using the digital Palmoiltester. The most frequently isolated bacteria from the unsterilized samples were Pseudomonas aerugenosa, Bacillus subtilis, Enterococcus aerogenes, Staphylococcus saprophyticus and Micrococcus varians while the most frequently isolated fungal species were Aspergillus niger aggregate (IMI number 503810), Cochliobolus sp. (anamorphic state: Curvularia) (IMI number 503811), Penicillium citrinum (IMI number 503812) and a yeast, Meyerozyma guilliermondii (IMI number 503813). The fungal count in the unsterilized samples from day 0 to day 28 was in the range of 2.17 x 103 to 5.0x106 while the bacteria count ranged from 4.08 x 102 to 9.0x 108. The sterilized sample showed no microbial contamination throughout the 28 day storage. However, sterilization caused significant changes when compared with unsterilized sample as thus; significant (p<0.05) increases in peroxide value of up to 5.14% and 15.99% after the 14th and 28th day respectively, significant (p<0.05) increases in anisidine value of up to 170% and 200% for day 14 and day 28 respectively, significant (p<0.05) decreases in carotene content of up to 11.84% and 15.79% for day 14 and day 28 respectively, significant (p<0.05) decreases in DOBI value of up to 37.46% and 37.73% for day 14 and day 28 respectively and no significant (p>0.05) changes in free fatty acids.

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Article

Impact of Traditional Process on Hygienic Quality of Soumbala a Fermented Cooked Condiment in Burkina Faso

1Laboratory of Microbiology and Biotechnology, Research Center in Biological Food and Nutrition Sciences (CRSBAN), Department of Biochemistry and Microbiology University of Ouagadougou, Burkina Faso

2Laboratory of Food Technology, Department of Biochemistry and Microbiology University of Ouagadougou, Burkina Faso

3Laboratory of Clinical Biochemistry and pharmacology, Department of Biochemistry and Microbiology University of Ouagadougou, Burkina Faso

4Laboratory of Food Technology, Department of Biochemistry and Microbiology University of Ouagadougou, Burkina Faso;Laboratory of Clinical Biochemistry and pharmacology, Department of Biochemistry and Microbiology University of Ouagadougou, Burkina Faso


Journal of Food Security. 2014, 2(2), 59-64
DOI: 10.12691/jfs-2-2-3
Copyright © 2014 Science and Education Publishing

Cite this paper:
Marius K. Somda, Aly Savadogo, François Tapsoba, Nicolas Ouédraogo, Cheikna Zongo, AlfredS. Traoré. Impact of Traditional Process on Hygienic Quality of Soumbala a Fermented Cooked Condiment in Burkina Faso. Journal of Food Security. 2014; 2(2):59-64. doi: 10.12691/jfs-2-2-3.

Correspondence to: Marius  K. Somda, Laboratory of Microbiology and Biotechnology, Research Center in Biological Food and Nutrition Sciences (CRSBAN), Department of Biochemistry and Microbiology University of Ouagadougou, Burkina Faso. Email: somdasmarius@yahoo.fr

Abstract

Soumbala is an African fermented locust beans used as a food condiment in Burkina that it quality could be affected due to hygienic practices. The present study aimed to show the implication of traditional process on hygienic quality of soumbala. Soumbala a fermented condiment was collected in six ethnical groups of Burkina Faso. A total of 120 samples were analysed using standards methods of microbiology. The microbial analysis showed a significant difference (p < 0.05) among microorganism groups following to the synthetized diagrams (A and B). Significant difference (p < 0.05) was established among microorganisms targeted in diagram A versus diagram B comparing separately the amount of Bacillus sp. (18.77 ± 0.29% VS 37.22 ± 0.076%), Micrococcus sp. (17.52 ± 0.65% VS 10.68 ± 0.38%) and Staphylococcus sp. (19.63 ± 0.35% VS 14.49 ± 0.2%), Yeasts and Molds (34.74 ± 0.098% VS 37.6 ± 0.26%), Total coliform (9.1 ± 0.16% VS 0). The results indicated that samples of soumbala contain various microorganisms due the impact of processing.

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Article

Women’s Empowerment: A Key Mediating Factor between Cotton Cropping and Food Insecurity in Western Burkina Faso

1Département des Sciences des aliments et de nutrition, Université Laval, Québec, Canada

2Interdisciplinary School of Health Sciences, University of Ottawa, Ontario, Canada

3Institut de l’environnement et de recherches agricoles, Centre national de la recherche scientifique et technologique du Burkina Faso, Saria, Burkina Faso


Journal of Food Security. 2014, 2(2), 51-58
DOI: 10.12691/jfs-2-2-2
Copyright © 2014 Science and Education Publishing

Cite this paper:
Catherine Maisonneuve, Dia Sanou, Korodjouma Ouattara, Constance Nana, Sanni Yaya, Rosanne Blanchet, Thérèse Desrosiers. Women’s Empowerment: A Key Mediating Factor between Cotton Cropping and Food Insecurity in Western Burkina Faso. Journal of Food Security. 2014; 2(2):51-58. doi: 10.12691/jfs-2-2-2.

Correspondence to: Dia  Sanou, Interdisciplinary School of Health Sciences, University of Ottawa, Ontario, Canada. Email: dsanou@uottawa.ca

Abstract

We examined associations between cotton cropping, women’s empowerment, and household food insecurity in Burkina Faso. A cross-sectional study was conducted during the 2012 pre-harvest period. Socioeconomic characteristics and agricultural production data were collected using a questionnaire. The Household Food Insecurity Access Scale (HFIAS) questionnaire was used to assess household food insecurity. Four villages of western Burkina Faso were selected for the study. In total, 275 farmer’s households, who had at least one child between the age of 6 and 59 months, participated in the survey. Food insecurity affected 67% of households. HFIAS score was negatively correlated with the Household Dietary Diversity Score (HDDS) (r = - 0.40, P = 0.000006). Cotton cropping was not directly associated with the HFIAS score, while women’s workload (positively) and income-generating activities (negatively) were. Interestingly, the only village where women could own cotton fields was negatively associated with the HFIAS score. An intensive cotton production was positively associated with the amount of time women spent fetching water and was tendentiously associated with women’s working time in cotton fields. Finally, the size of cotton farms was positively associated with the practice of petty trading. The relationships between cash cropping, women’s daily activities, and food insecurity are dynamic, behaviour related, and should be targeted for appropriate behaviour change intervention in order to alleviate food insecurity.

Keywords

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Article

Trade Liberalization and Food Security: For a New Green Revolution in Africa

1Faculté des sciences juridiques, économiques, Et sociales-Souissi (University Mohammed v-Souissi), Morocco

2University of Toulon, France


Journal of Food Security. 2014, 2(2), 42-50
DOI: 10.12691/jfs-2-2-1
Copyright © 2014 Science and Education Publishing

Cite this paper:
Ismaelline Eba Nguema, Giscard Assoumou Ella. Trade Liberalization and Food Security: For a New Green Revolution in Africa. Journal of Food Security. 2014; 2(2):42-50. doi: 10.12691/jfs-2-2-1.

Correspondence to: Giscard  Assoumou Ella, University of Toulon, France. Email: ebanguemaismaelline@gmail.com, g.assoumouella@gmail.com

Abstract

The purpose of this study is to provide a framework in order to analyze the relation between trade liberalization and food security in Africa. From the 80s, the Bretton Woods institutions consider trade liberalization as a solution to achieve food security in Africa. In this study, the analysis of food security indicators is based on: availability, accessibility and stability / volatility. The situation is that several years after the application of this trade policy, the goal is still not achieved. Thus, reforming agricultural policies in Africa, a fair multilateral trade, the necessary facilities for the African countries to access international markets, and maintaining complementarity between Multilateralism and Regionalism are necessary conditions to promote food security in Africa.

Keywords

References

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