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 Printable version |
Stabilizing behaviour of traditional additives used for
afitin storage, an African locust bean-based condiment (
Parkia biglobosa Jack. P. Br) |
Cahiers Agricultures. Volume 20, Number 6, 494-9, Novembre-Décembre 2011, Études originales
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 Résumé
Article gratuit
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Author(s) : Paulin Azokpota, Hermance Yénoukounmey Houngbo, Noël Houédougbé Akissoe |
Summary :
Afitin is a condiment with high moisture content (45.2-55.6 %, dry basis) obtained by natural fermentation of the African locust bean (
Parkia biglobosa). This investigation attempted to identify the traditional methods developed by female processors for preserving food condiments in the Centre (Abomey, Bohicon) and the southern regions (Dantokpa at Cotonou) of Benin. In addition, the most representative methods were then tested in laboratory for 30 days at 25-28̊C to assess their efficacy in preserving. Salting, adding of vegetal oil or pepper powder (Capsicum annuum L.) were the methods frequently used. Salt was added to the
afitin in the proportion of 4.81-5.03 % (W/w) by most of the investigated producers. The producers from Dantokpa added about 4.73-5.04 % (W/w) of pepper and 9.63-10.05 % (W/v) of oil, whereas producers from Abomey and Bohicon added about 9.72±0.22 % (W/w) of pepper and 4.83±0.14 % (W/v) of oil. The use of salt, pepper and vegetable oil in combination drastically reduced the potential pathogenic germs which were absent in all samples of
afitin after 30 days of storage. |
Keywords : additives, Benin, condiments, microbial flora,
Parkia biglobosa, agrifood technologies, product quality and security |
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