Abstract
In this study, three Bacillus subtilis (B7, B9 and B3) and one Bacillus amyloliquefaciens (I8) strains previously selected as potential starter cultures were cultivated on boiled dehulled African locust bean seeds to produce ready to use ferments. These ferments were then used to produce soumbala. The microbial load changes during ferments production were evaluated. Biochemical and microbiological characteristics of the obtained soumbala were also determined using standard methods. Variable growth ability on the carrier material was observed for the tested starters with Bacillus loads ranging between 8.21 and 10.37 Log CFU/g in the ferments. The highest microbial counts were observed for ferments prepared with the starters B9 and B7. These ferments also demonstrated the strongest fermentation capacity of soumbala. The ferment-based dried soumbala had a pH and moisture ranging from 7.17 to 7.37 and 5.67 to 8.46%, respectively. On dry matter (DM) basis, it contained 1.77 to 2.11% of ashes, 41 to 43% of proteins, 37 to 40% of fat and 13 to 15% of carbohydrates. Soumbala prepared with the starter B7 showed the highest content in valine, isoleucine, leucine, phenylalanine, tyrosine and proline. Key words: African locust bean, starter culture, Bacillus, fermentation, soumbala, carrier.
Highlights
Fermented food condiments obtained by the fermentation of proteagenous seeds, are well appreciated in Africa for their high nutritional value and organoleptic properties
In the final dried and ground products, the Bacillus counts had increased to between 8.21 and 10.37 Log colony forming units (CFU)/g and the highest microbial counts were observed for ferments prepared with B. subtilis B9 and B7
The results reported here corroborate those of Agbobatinkpo et al (2012) in Benin, during the study of the fermentation ability of yanyanku and ikpiru, who found an average pH ranging from between 7.1 and 7.3 for African locust bean cotyledons fermented with or without additives
Summary
Fermented food condiments obtained by the fermentation of proteagenous seeds, are well appreciated in Africa for their high nutritional value and organoleptic properties. In Burkina Faso, the well-known of these fermented food condiments is soumbala, obtained by spontaneous alkaline fermentation of African locust bean (Parkia biglobosa) seeds (Parkouda et al, 2009). Soumbala is well known and used in Côte d‟Ivoire, Guinea, and Mali. It is known under different names such as dawadawa/iru in Nigeria and Ghana (Onzo et al, 2014; Ajavi et al, 2015), afitin/sonru/iru in Benin (Azokpota et al, 2006) and nététu in Senegal (N'Dir et al, 2000). The production of soumbala constitutes an income generator for producers who are generally illiterate women
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