ABSTRACT
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.
ABSTRACT
Pork meat is consumed in several forms base on the mode of cooking in Côte d'Ivoire. It is most often braised, grilled or cooked in soup. The aim of this study was to assess the importance of pork meat consumption in the diet of the Ivorian population. It also tried to assess the risks that consumers of this meat may incur in order to provide solutions through the implementation of good hygiene and manufacturing practices at the sites where this meat is sold. Thus, a consumption survey was conducted in the municipalities of Adjamé, Abobo and Yopougon. The enumeration of germs such as mesophilic aerobic germs, Staphylococcus aureus, Salmonella and coliforms was carried out too. It appeared that out of the three hundred (300) interviewees were all familiar with pork meat and 99% consumed it. The majority of consumers was masculine and 98% had Ivorian nationality. Among consumers, 52% had had at least one discomfort after eating pork. Symptoms of these ailments were vomiting, diarrhea and stomach aches. In addition, microbiological analyses of commercial forms of pork meat have revealed pathogenic germs such as Staphylococcusaureus, coliforms and mesophilic aerobic germs. Loads of mesophilic aerobic germs, Staphylococcus aureus and fecal coliforms ranged respectively from (1.2 ± 0.07)1010 to (1.3 ± 0.6)1011 CFU/g; from (2 ± 0.7)105 to (3.1 ± 0.7)106 CFU/g and from (1.1 ± 0.6)104 to (1.7 ± 0.91)105 CFU/g. All samples contained microbial loads above the European Community (EC) Standards No 2073/2005 for ready-to-eat pork meat. Pork meat then poses a health risk to consumers.
