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At least 19 recordsLinked to original sources

PubMed1995

The effect of solvent treatment on the chemical composition and organoleptic acceptability of traditional condiments from Nigeria.

Three Nigerian condiments from locust bean, melon, and soya bean were prepared by the traditional technique of uncontrolled fermentation and then partly defatted by hexane and di-ethyl ether extraction respectively. Proximate analysis and consumer preference tests were conducted. Results showed that while crude protein, ash and fibre contents remained virtually unchanged, the carbohydrate contents of the treated condiments (derived by difference) increased remarkably. The increase was associated with the significant reduction of about 50% (p = 0.05) in lipid contents of the three condiments. The observed solvent effect correlated positively with panelists' preference rating for the treated locust bean and melon condiments. Except with the soya bean condiment, higher mean scores were observed after the solvent treatment for the four sensory attributes assessed. However, condiment-type and treatment notwithstanding, colour and odour appear to critically determine the level of acceptability of condiments.

Condiments↗

PubMed2003

Comparative effects of some local food condiments on sodium arsenite-induced clastogenicity.

The modulatory effects of the aqueous extracts of some locally consumed food condiments namely garlic (Allium sativum), ginger (Zingiber officinale), sconio (Pimpinella anisumm LINNE) and cloves (Syzygium aromaticum) on the clastogenic effects of sodium arsenite, a known inorganic clastogen were assessed in mouse bone marrow cells using the micronucleus assay method. Results of preliminary investigation of the clastogenicity of the condiments show that aqueous extracts of these condiments have very mild clastogenic activity in mice in the order garlic > ginger and sconio > cloves and that extracts of ginger and sconio seem to have the same degree of clastogenicity. Pre-treatment of mice for seven days with extracts of the condiments orally before exposure to the oral dose (2.5 mg/kg body wt.) of sodium arsenite resulted in a remarkable reduction of the magnitude of formation of micronuclei in polychromatic erythrocytes of the bone marrow. The degree of reduction of the clastogenic effect of arsenite was of the order ginger > garlic > cloves > sconio. This reduction of arsenite induced clastogenicity by aqueous extracts of the condiments may be due in part to the antioxidant properties of their chemical constituents, thus suggesting that the condiments may be useful in the prevention of arsenite-induced toxicity in areas where arsenic is an environmental contaminant.

Animals↗

PubMed1991

Comparative study of microorganisms and sensory attributes of condiments from the fermentation of different seeds.

Seeds of African locust bean, melon, castor oil bean and soybean were processed and fermented for 3 days to produce local condiments in the laboratory with a method that simulated the traditional production process. Microorganisms associated with their fermentation and the organoleptic properties of the products were compared. Altogether, seven species of bacteria were involved in the fermentation. These included five Bacillus spp. and one species each of Pseudomonas and Staphylococcus. Their occurrence vary between the seeds on the different days of fermentation. However, Bacillus spp. were present in all the seeds throughout the fermentation period. The sensory evaluation preference rating for the four products was highest for soybean condiment, followed by that made from locust bean. Melon condiment was the least preferred among the four products. Statistical analysis showed that there were significant differences (P less than or equal to 0.05) among the four products for each of the four organoleptic properties evaluated by the judges and also for titratable acidity. Glutamic acid level of soybean condiment was highest (0.31%) among the four products with that of melon being the lowest (0.04%). These results could serve as useful indices for the development of starter culture and optimization of production process in commercializing the production of these local condiments.

Bacillus↗

PubMed2006

Association between consumption of cruciferous vegetables and condiments and excretion in urine of isothiocyanate mercapturic acids.

A high intake of cruciferous vegetables is associated with a reduced risk of cancer and cardiovascular diseases. This protective effect has been linked to isothiocyanates, enzymatic hydrolysis products of glucosinolates. In this study, the metabolic fate of glucosinolates and isothiocyanates after ingestion of 19 different cruciferous vegetables was studied in three male subjects. After the consumption of 13 cruciferous vegetables (glucosinolate content, 0.01-0.94 mmol/kg) and six condiments (isothiocyanate content, 0.06-49.3 mmol/kg), eight different isothiocyanate mercapturic acids were determined in urine samples. Excretion levels after the consumption of raw vegetables and condiments were higher (bioavailability, 8.2-113%) as compared to cooked vegetables (bioavailability, 1.8-43%), but the excretion rate was similar (t1/2=2.1-3.9 h). Isothiocyanates in urine remain longer at a nonzero level after the consumption of glucosinolates from cooked vegetables, as compared to raw vegetables and condiments, and maximal levels in urine were reached about 4 h later. Isothiocyanate mercapturic acids can be used as a biomarker to reflect the active dose of isothiocyanates absorbed.

Acetylcysteine↗

PubMed2000

Aerobic spore-forming bacteria and chemical composition of some Nigerian fermented soup condiments.

A total of 97 strains of spore-forming Bacillus were isolated from 45 samples of three Nigerian fermented condiments, obtained from retail markets located in Southwestern Nigeria. The isolates were identified as B. subtilis (33%), B. pumilus (19%), B. licheniformis (22%), B. brevis (9%), B. megaterium (12%) and B. polymyxa (5%). The microbial load of the condiments showed that the average count of spore-formers was between 107 to 109 cfu/g. The moisture contents of iru, ugba and ogiri were 57.18%, 46.32% and 42.34%, respectively, while the protein contents were 18.26%, 17.17% and 17.96%. The percentage fat was 29.88%, 40.25% and 44.14% for iru, ugba and ogiri. The ash content ranged from 5.8 to 6.1%; a 0.1% titratable acidity and pH values above 7.0 were obtained for the three condiments.

Bacillus↗

PubMed1992

[Resistance of Toxoplasma gondii to sodium chloride and condiments in pork sausage].

The aim of this study was to determine the resistance of Toxoplasma gondii cysts to salt (sodium chloride) and condiments (black pepper and garlic) in fresh sausages prepared with experimentally infected pork. The sausages were treated with 1.25, 2.00, and 2.50% salt with condiments added, and were refrigerated for 2, 24, and 48 hours, after which they were artificially digested. Mice were then inoculated with the digested matter. After 42 days the surviving mice were sacrificed and their serum examined using indirect immunofluorescence to detect anti-T. gondii antibodies. This examination showed that the treatments with salt over periods of less than 24 hours did not eliminate the parasite, and that only after 48 hours did the salt, at concentrations of 2.00 and 2.50%, effectively kill the parasite. The results of this experiment also showed that the condiments had no effect on the viability of T. gondii.

Animals↗

PubMed1993

Production and chemical evaluation of some food condiments of Nigeria.

The study was aimed at investigating the nutrient and tannin composition of fermented legume seeds (oil bean, castor oil bean and African locust bean) used as food condiments in Nigeria. The legume seeds were purchased from local retailers, cleaned and subjected to varied fermentation periods. Standard assay techniques were adopted to analyze the parameters selected for use. The 4-day fermentation period caused the highest increases in protein and tannin and decreases in ash, lipids and non-protein nitrogen (NPN). The pulp of African locust bean had more protein an ash and the oil bean seeds less lipids and NPN. Fermentation times had varied effects on mineral levels. Fermentation for 4 d increased zinc, sodium and phosphorus except sodium for the African locust bean. The pulp had lower Zn and phosphorus than the seed. Fermentation for 4 d offers a greater advantage over other periods for production of nutritious and cheap food condiments in Nigeria.

Condiments↗

PubMed1995

[Lead, cadmium and mercury carry-over to meat products by spices and condiments].

The lead and cadmium contents of 50 species and 19 condiments were investigated by means of flameless atomic absorption spectrophotometry. Mercury contents were determined by cold vapor atomic absorption method including amalgamation. The mean concentrations of lead, cadmium, and mercury were 0.470 mg/kg, 0.080 mg/kg, and 0.005 mg/kg, respectively. By using the detected levels of these three heavy metals in model calculations only a small carry-over of lead, cadmium, and mercury in meat products by species and condiments can be assumed.

Cadmium↗

PubMed2006

Inhibitory activity of Thai condiments on pandemic strain of Vibrio parahaemolyticus.

Antibacterial activity of 13 condiments used in Thai cooking was investigated with a pandemic strain of Vibrio parahaemolyticus. Using a disk diffusion technique, freshly squeezed extracts from galangal, garlic and lemon, at a concentration of 10 microl/disk produced a clear zone of 13.6+/-0.5, 11.6+/-0.5 and 8.6+/-1.2mm, respectively. The inhibitory activity of these 3 condiments on pandemic strains was not significantly different from that on non-pandemic strains of V. parahaemolyticus. Because of its popularity in seafood cooking, galangal was subjected to further investigation. Only a chloroform extract of galangal inhibited growth of V. parahaemolyticus producing a clear zone of 9.5+/-0.5, 12.0+/-0 and 13.5+/-0.5mm diameter at concentrations of 25, 50 and 100 microg/disk, respectively. One active component is identified as 1'-acetoxychavicol acetate. The activity of galangal was not reduced at pH 3 or in the presence of 0.15% bile salt but was reduced by freeze and spray drying. Heating a fresh preparation of galangal to 100 degrees C but not 50 degrees C for 30 min also reduced growth inhibition. Therefore, using fresh galangal in cooking was recommended. The MIC and MBC of a freshly squeezed preparation of galangal were 1:16 and 1:16, respectively. This is the first report of an inhibitory activity of a Thai medicinal plant, galangal that is used in Thai cooking, on the pandemic strain of V. parahaemolyticus.

Anti-Bacterial Agents↗

PubMed2001

[Determination of micro-elements in six condiments by AAS].

In this paper, through atomic absorption detector, we determined the content of micro-elements, such as Sr, Ba, Fe, Al, Cu, Cr, Zn, Mo, Ni, Co, Mn, Cd, Mg, in six condiments. From the result, we found there is a differing content of micro-element in different condiments. At the same time, we also made a reclaiming experiment for these micro-elements in ginger, the rate of reclamation is about 90%-108%.

Barium↗

PubMed1983

Sodium values of Chinese condiments and their use in sodium-restricted diets.

Counseling a Chinese patient on a low-sodium diet can be an arduous task for the dietitian. Special consideration of cultural beliefs, food preferences, and food practices must be incorporated into the individualized instruction. Equally important is the need for familiarity with the sodium values of frequently consumed foods and condiments indigenous to the Chinese population. To date, published sodium determinations for such items are quite limited. Representative samples of commonly used Chinese seasonings and sauces were collected. Analysis was performed by Atomic Absorption Spectroscopy. Many of the condiments often forbidden in the sodium-restricted diet contained less than 200 mg. sodium per teaspoon in all the samples tested. These included: sweet bean sauce, rinsed and unrinsed fermented black beans, hoisin sauce, satay sauce, fermented bean cake, and rinsed and unrinsed dried shrimp. These data can give the dietitian the option of calculating these often "forbidden" items into the sodium-restricted diet. Factors to be considered are the patient's typical meal pattern, situational needs, comprehension level, degree of compliance, and other available information.

California↗

PubMed2006

Microbiological and chemical changes during the fermentation of African locust bean (Parkia biglobosa) to produce afitin, iru and sonru, three traditional condiments produced in Benin.

African locust bean (Parkia biglobosa) was processed to produce afitin, iru and sonru, three different types of condiment from Benin. Whereas the fermentation of African locust bean to produce afitin is carried out for 24 h without using any additive, the fermentation for iru and sonru production takes place for 48 h with adding respectively "iku-iru" and "yanyanku" two traditional malvacene bean-based (Hibiscus sabdariffa) additives. The main microorganisms involved in the fermentation of the three condiments were Bacillus spp., although Staphylococcus spp. was found in lower number. The use of additive seems to enhance the initial Bacillus counts in iru and sonru, but also a slightly higher Staphylococcus count was observed. The number of staphylococci did not exceed 10(2) cfu/g and it was below the detection level at the end of the fermentation (24 h) in afitin; it reached a level of about 10(6) cfu/g at 12-18 h in iru and sonru followed by a decrease to about 5 x 10(4) cfu/g after 48 h of fermentation. The final pH and total basic volatile nitrogen content of iru and sonru are higher than those of afitin. Proximate composition changes are similar in both fermenting iru and sonru, but different in afitin, the latter showing a slight decrease of proteins of about 5% whereas for iru and sonru they increased to about 6%. Ash, crude fat and fibre contents also increased during the fermentation in the three products whereas total carbohydrates decreased significantly. Due to their long fermentation time, iru and sonru are very soft products as they are preferred by some consumers whereas afitin is preferred with cotyledons having less soft texture.

Bacillus↗

PubMed1979

Inhibitory effects of condiments and herbal drugs on the growth and toxin production of toxigenic fungi.

The effects of thirteen kinds of powdered herbal drugs and seven kinds of commercial dry condiments on the growth and toxin production of Aspergillus parasiticus, A. flavus, A. ochraceus, and A. versicolor were observed by introducing these substances into culture media for mycotoxin production. Of the twenty samples tested, cinnamon bark completely inhibited the fungal growth, while the others only inhibited the toxin production. The inhibitors were easily extracted from the samples with solvents such as hot water, chloroform, or ethanol. The extracts from coptis, philodendron bark, mustard, green tea leaves, and zanthoxylum completely inhibited the aflatoxin production of A. parasiticus, however, they had little or no inhibitory effect against A. flavus.

Aspergillus↗

PubMed1999

The production of 'Kpaye'--a fermented condiment from Prosopis africana (Guill and Perr) Taub. Seeds.

'Kpaye', a fermented condiment from Prosopis africana seeds was produced using the traditional method. Bacillus subtilis, Bacillus licheniformis and Bacillus pumilus were consistently isolated in the fermentations lasting 120 h. 'Kpaye'production involved a rise in pH, moisture content and total free amino acids while titratable acidity and reducing sugar decreased gradually after 24 h and 72 h of fermentation respectively.

Bacillus↗

PubMed2003

Degradation of African locust bean oil by Bacillus subtilis and Bacillus pumilus isolated from soumbala, a fermented African locust bean condiment.

AIMS: To investigate predominant isolates of Bacillus subtilis and B. pumilus in soumbala, a fermented African locust bean condiment, for their ability to degrade African locust bean oil (ALBO). METHODS AND RESULTS: Agar diffusion test in tributyrin and ALBO agar was used for screening of the isolates for esterase and lipase activity, respectively. The quantity and the profile of free fatty acids (FFA) during 72 h of degradation of ALBO by the Bacillus isolates were studied by titration and gas chromatography. The degradation of tributyrin and ALBO was variable among the isolates. Two strains of B. subtilis and two strains of B. pumilus showed significantly higher esterase and lipolytic activities than the others. The degradation ALBO was most pronounced in enriched nutrient agar except for one isolate of B. pumilus degrading ALBO to the same extent regardless of the enrichment. The quantity of FFA released from ALBO by the most lipolytic strains of Bacillus increased mainly between 0 and 24 h and differed among the isolates. The profile of FFA was similar for the Bacillus isolates with oleic acid (C18:2) occurring as the major FFA in all the samples except in samples incubated with B. subtilis B9 where stearic acid (C18) was dominant. CONCLUSION: Bacillus isolates from soumbala showed high strain dependent lipolytic activity against ALBO. SIGNIFICANCE AND IMPACT OF THE STUDY: This study contributes to the selection of Bacillus strains to be used as starter cultures for controlled production of soumbala.

Bacillus↗

PubMed2001

Some microbiological and biochemical studies on the fermentation of 'awaze' and 'datta', traditional Ethiopian condiments.

The microbial and some biochemical changes during the fermentation of two Ethiopian condiments were studied. The aerobic mesophilic microflora of the ingredients of 'awaze' were dominated by Bacillus species (1.1 x 10(6) cfu/g) and lactic acid bacteria (4.5 x 10(4) cfu/g). The counts of aerobic mesophilic bacteria declined during the fermentation period. Lactic acid bacteria (LAB) reached the maximum count of 5.9 x 10(9) cfu/g at day 4 and the count remained > 10(8) cfu/g throughout the fermentation. The heterofermentative LAB dominated until day 3; thereafter the homolactics dominated the fermentation. Yeasts appeared at day 6 and increased to 2.5 x 10(6) cfu/g. In 'datta' fermentation, the count of aerobic mesophilic bacteria remained unchanged during the fermentation. LAB initiated the fermentation at a level of 7.1 x 10(4) cfu/g and reached 1.2 x 10(9) cfu/g at day 7. The homolactic LAB initiated and dominated the fermentation for the first 2 days and the heterolactics took over thereafter. Both fermentations were accompanied by declining pH and increasing titratable acidity. Salmonella typhimurium was inhibited during both fermentations within 48 h. Both 'awaze' and 'datta' had low initial contents of available protein and reducing sugars and these did not show marked differences throughout the fermentation.

Bacillus↗

PubMedDate not supplied

Simple and accurate method for determination of ethylene chlorohydrin in dried spices and condiments.

A simple and accurate method is described for the determination of ethylene chlorohydrin (ECH) by using capillary gas chromatography (GC) and flame ionization detection. Acetonitrile-methanol was chosen as the extraction solvent in preference to other solvents because its use reduced the number of compounds detected by the GC system, thus enabling easier identification and quantitation of ECH. The coefficient of variation for the method is 2.7% at 5 ppm, and recovery is good, even for the standard addition of 1 ppm. Fifteen different spices and condiments were analyzed using this method; 20% were identified as positive for ECH. The method also identifies the related compound ethylene bromohydrin (EBH).

Chlorohydrins↗

PubMed1992

Tyramine content of preserved and fermented foods or condiments of Far Eastern cuisine.

The tyramine content of foodstuffs typical of the Far East was analysed: the items included fermented food and condiments as well as seven menus from different Far Eastern restaurants. The results of the present analysis extend to Far Eastern foods our previous conclusion that no severe dietary restrictions are needed in patients treated with moclobemide, a novel RIMA anti-depressant.

Asia↗