1. Manufacturing processes and physicochemical analyzes of Mari-Bi, a Niger Republic traditional spice obtained by Hibiscus sabdariffa seeds fermentation.
- Author
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Rabiou, Maman Moustapha, Lewamy, Mamadou, Tchicama, Mella Mamane, Alma, Mousbahou Malam, and Sadou, Hassimi
- Subjects
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ROSELLE , *FERMENTATION , *MANUFACTURING processes , *CARBOHYDRATES , *COMMERCIALIZATION - Abstract
Mari-Bi is a traditional spice made from the fermented seeds of certain varieties of Hibiscus sabdariffa. It is used in the preparation of sauces and couscous salads. The objective of this study is to identify the traditional Mari-Bi manufacturing processes in order to optimize them. Investigations were carried out at the level of the producers. The results show that the Mari-Bi production process comprises five unit operations and lasts five to six days. The physicochemical analysis of the seeds Hibiscus sabdariffa shows that the seeds are composed of: 4.49% moisture, 5.41% ash, 22.81% protein, 20.03% lipid and 47.25% of carbohydrates. The levels of Mari-Bi water, ash, protein, lipids and carbohydrates from three different origins vary from 6.30% to 8.72%, 5.95% to 9.58%, 17% to 29.59%, 21.97% to 24.21% and 33.75% to 37.80%, respectively. The analysis of the critical points shows that fermentation is a key step that influences organoleptic and sensory properties. Mari-Bi is a good source of protein, fat and some minerals. However, despite its nutritional potential, its commercialization is seriously threatened by industrial seasoning spice. It is therefore necessary to enhance this product by improving the hygienic, organoleptic and sensorial qualities. [ABSTRACT FROM AUTHOR]
- Published
- 2019