Global Advanced Research Journal of Food Science and Technology (GARJFST) ISSN: 2315-5098 April 2012 Vol. 1(1), pp 008-017

Copyright © 2012 Global Advanced Research Journals   

 

Original Research Articles

Physicochemical and microbiological study on tunjanee – a traditionally fermented Sudanese food from groundnut (Arachis hypogaea) seed cake 

Abu ElGasim A. Yagoub1 and Thoria Abaker Ahmed2 

1Faculty of Agriculture, University of Zalingei, PO Box 6, Zalingei, Sudan.

2Ministry of Education and guidance, Nyala, Sudan 

Corresponding author  Email:  gaschem2000@yahoo.com                                    

Accepted 25 March, 2012


Abstract 

Tunjanee is traditionally prepared by fermenting groundnut (Arachis hypogaea L.) seed cake for 21 days. Physicochemical and microbiological properties of the seed cake and tunjanee were analyzed. Tunjanee fermentation resulted in significant changes in major nutrients of the seed cake. Mineral content, total polyphenols, phytic acid and in vitro protein digestibility of the cake were not affected. Mobilization of amino acids content was found. The significant increase in total acidity and fat acidity coupled with a decrease in pH suggests microbial hydrolysis of the major nutrients. Bacillus and Lactobacillus spp. are the main active organisms in tunjanee. The number of total bacteria and yeast increased significantly within 21 days of fermentation. Staphylococcus aureus was absent. Coliforms and faecal coliforms were detected in groundnut cake; however, they increased significantly in tunjanee. A significant lower viable cells count of total bacteria and coliforms after addition of combo salt was observed. 

Keywords: Arachis hypogaeae; fermentation; tunjanee; in vitro protein digestibility; physicochemical and microbiological properties

Related Articles


Original Research Articles
Alfred K. Kouamé, Jean-Paul K.M. Bouatenin, Zamblé A. Boli, Charles, Theodore N. Djéniand Marcellin K. Dje
Technical sheet of Process of attieke production in Côte d’Ivoire.
Glo. Adv. Res. J. Food Sci. Technol. October 2017 Vol: 6(6): - [Abstract] [Full Text - PDF] (2,440 KB)
Dongliang Zhang, Lijun Jiang, Jinhuan Zong, Yanfei Cao
Stimulation of fermention with uncooked rice by kinetics models and genetic algorithm
Glo. Adv. Res. J. Food Sci. Technol. October 2017 Vol: 5(1): - [Abstract] [Full Text - PDF] (440 KB)
Martin Alain Mune Mune, Samuel Rene Minka, Israel Lape Mbome
Chemical composition and nutritional evaluation of a cowpea protein concentrate
Glo. Adv. Res. J. Food Sci. Technol. July 2013 Vol: 2(3): - [Abstract] [Full Text - PDF] (210 KB)
Okorie SU, Ehirim F, Umelo C, Ihemeje A and Ekwe CC
Evaluation of Quality Characteristics of Composite Diets Prepared From Sprouted and Fermented Millet and Breadfruit Seed Flours
Glo. Adv. Res. J. Food Sci. Technol. April 2013 Vol: 2(4): - [Abstract] [Full Text - PDF] (158 KB)
Hind A. A. Al-Zahrani
Solid state fermentation using agro industrial residues for alpha amylase production by an actinomycete isolate from red sea soil
Glo. Adv. Res. J. Food Sci. Technol. June 2018 Vol: 7(4): - [Abstract] [Full Text - PDF] (458 KB)
W. Dib, V. Biscola, Y. Choiset, J-M. Chobert, T. Haertlé, A. Chekroun, D. Saidi, O. Kheroua
Characterization of a new isolate of Lactobacillus brevis WD19 from Algerian goat milk with proteolytic activity
Glo. Adv. Res. J. Food Sci. Technol. December 2014 Vol: 3(12): - [Abstract] [Full Text - PDF] (333 KB)

Current Issue

Viewing Options

View Full Article - PDF
Download Full Article - PDF

Search for Articles

Yagoub on Google Scholar
Yagoub on Pubmed
Ahmed on Google Scholar
Ahmed on Pubmed

Statistics

Viewed 1166
Printed 381
Downloaded 1722
Powered By iPortal Works