Volatile compounds produced in two traditional fermented foods of the Congo: Nsamba (palm wine) and bikedi (retted cassava dough)

  • JR Dhellot
  • SN Mokemiabeka
  • R Moyen
  • SC Kobawila
  • D Louembe

Abstract

The "nsamba" (palm wine) and "bikedi" (retted cassava dough) are respectively produced by fermentation from the sap of the oil palm (Elaeis guineensis Jack) and lactic acid fermentation from cassava root (Manihot cassava Crantz). The study is focused on the determination of volatile compounds present in these two traditional fermented foods of Congo at the end of fermentation. The characterization of these volatile compounds at the end of fermentation for “nsamba" and "bikedi" revealed as the main compounds esters, terpenes, fatty acids and long chain alcohols. Indeed, it was noted: for "nsamba" 86% esters (ethyl caprylate, ethyl decenoate, N-ethyl decanoic, ethyl laurate) and decanoic acid; for "bikedi" 43% terpenes and 37% alcohols: estragol, limonene, linalol, myrcene and menthol.

Keywords: Palm wine, dough, cassava, aroma, fermentation.

African Journal of Biotechnology, Vol 13(42) 4119-4123

Author Biographies

JR Dhellot
Equipe Pluridisciplinaire de Recherche en Alimentation et Nutrition (EPRAN-Congo), Faculte des Sciences et Techniques, Universite Marien Ngoubi, Brazzaville, Congo
SN Mokemiabeka
Equipe Pluridisciplinaire de Recherche en Alimentation et Nutrition (EPRAN-Congo), Faculte des Sciences et Techniques, Universite Marien Ngoubi, Brazzaville, Congo
R Moyen
Equipe Pluridisciplinaire de Recherche en Alimentation et Nutrition (EPRAN-Congo), Faculte des Sciences et Techniques, Universite Marien Ngoubi, Brazzaville, Congo
SC Kobawila
Equipe Pluridisciplinaire de Recherche en Alimentation et Nutrition (EPRAN-Congo), Faculte des Sciences et Techniques, Universite Marien Ngoubi, Brazzaville, Congo
D Louembe
Equipe Pluridisciplinaire de Recherche en Alimentation et Nutrition (EPRAN-Congo), Faculte des Sciences et Techniques, Universite Marien Ngoubi, Brazzaville, Congo
Published
2015-10-13
Section
Articles

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eISSN: 1684-5315