Contribution to the improvement of the nutritional and functional properties of bread by incorporating cinnamon powder (Cinnamomum verum).

Bread is a staple food for billions of households around the world; yet, some of its nutritional value is reduced during the manufacturing process. With this in mind, this work was carried out with the objective of improving the nutritional and functional properties of white bread by using cinnamon in breadmaking in order to contribute to the prevention of certain diseases related to eating habits. Therefore, bread-making trials by incorporating 0%, 0.5%, and 1% of cinnamon powder were carried out. From then on, the breads produced underwent physicochemical, biochemical, and organoleptic analyses. Thus, the results showed that the biochemical composition of the bread containing 1% cinnamon powder and the bread containing 0.5% cinnamon was 11.96 ± 0.02% and 11.22 ± 0.02% for protein, 1.70 ± 0.01% and 1.41 ± 0.07% for fiber, respectively, compared to 10.76 ± 0.014% protein and 1.36 ± 0.17% fiber for the bread without cinnamon. In terms of phytochemical composition, the bread containing 1% cinnamon powder recorded the highest contents of polyphenols, flavonoids, and condensed tannins (551.295 ± 25 µg EAG/g DM, respectively; 53.117 ± 1.36 µg EQ/g DM and 269.837 ± 39.2 µg EC/g DM) compared to the bread containing 0.5% of cinnamon powder and the bread with 1% cinnamon. From the nutritional and phytochemical point of view, the results of this work showed the positive impact of the incorporation of cinnamon powder in wheat flour-based bread with beneficial properties on the health of consumers.

Identification of non-Saccharomyces yeast strains isolated from local traditional sorghum beer produced in Abidjan district (Côte d'Ivoire) and their ability to carry out alcoholic fermentation.

Studies on yeasts involved in traditional sorghum beer fermentation in several African countries revealed the presence of two groups: Saccharomyces and non-Saccharomyces. If Saccharomyces strains were reputed for their fermentation performances, the non-Saccharomyces yeast strains have been recognized for their contribution towards the improvement of the beverage's organoleptic quality, justifying their use as aromatic starter. In spite of this contribution, most studies were focused only on Saccharomyces strains as starter. In this work, the non-Saccharomyces yeast strains found in the inoculum of traditional sorghum beer was investigated. Identification of non-Saccharomyces yeast strains by PCR-RLFP followed sequencing of D1/D2 domain revealed the presence of 2 species: Issatckenkia orientalis and Pichia kudriavzevii with Issatckenkia orientalis predominating. Out of the two species, fermentation characteristics showed that Issatckenkia orientalis seemed suitable for sorghum beer production.

Volatile compounds of traditional sorghum beer (tchapalo) produced in Côte d'Ivoire: comparison between wild yeasts and pure culture of Saccharomyces cerevisiae.

In recent years, there had been growing demand for distinctive high quality beer. Fermentation management has a fundamental role in beer quality and the levels of aroma compounds. Use of non-conventional yeast has been proposed to enhance beer flavor. In this study, the bioflavor of traditional sorghum beer from Côte d'Ivoire was investigated. The flavor profile of two beers fermented with wild yeasts and with pure culture of Saccharomyces cerevisiae respectively were studied. The main flavor components of the beer fermented by pure culture of Saccharomyces cerevisiae were different from those of the beer fermented with wild yeasts. The total level of esters and higher alcohols were (173.51 and 128.85 mg/L) respectively in the beer fermented with wild yeasts. These levels were significantly higher than those in the beer fermented with pure culture of Saccharomyces cerevisiae which were 13.08 and 78.26 mg/L for higher alcohols and esters respectively. On the other hand, the beer fermented with pure culture of Saccharomyces cerevisiae had an acid content higher than beer fermented with wild yeasts, i.e. 9.3 mg/L and 7.53 mg/L respectively.

Organic production of vinegar from mango and papaya.

The study describes the transformation of mangoes of the local variety "Assabonou" and papaya solo No.8 into alcohol and then into vinegar through the process of directed fermentation. Indeed, mango and papaya juices extracted from ripe fruits contained in vials are first subjected to an alcoholic fermentation with Saccharomyces cerevisiae in anaerobic conditions and secondly to an acetic fermentation with strains of acetic acid bacteria cultivated from unpasteurized cider vinegar. To assess the quality of the vinegars produced, their profile and composition in organic acid and volatile compounds were compared to those of an unpasteurized cider vinegar from France and a vinegar produced in Côte d'Ivoire. The ethanol content for both juices is more or less high with 9.24 ± 0.04 g/L for mango and 12.68 ± 0.39 g/L for papaya. The concentration of acetic acid is the highest of the organic acids for the four vinegars ranging from 37.46 ± 4.6 g/L to 55.85 ± 9.94 g/L. The acetic acid contents of mango and papaya vinegars are close to that of unpasteurized cider vinegar from France but higher than that of vinegar produced in Côte d'Ivoire. Thus, this study allowed the production of "Assabonou" mango and papaya vinegars from two consecutive fermentations (alcoholic then acetic). This process is fast, less expensive and easily applicable. This application case could be an alternative for the processing of seasonal fruits to reduce postharvest losses.