Browsing by Author "Sous la direction de : Dr. Ir. Niyoyankana Bonaventure"

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    Impact de lactofermentation sur la qualité nutritionnelle et organoleptique des feuilles vertes de haricots
    (UB, EANSI, 2025-08) Ndagijimana, Nadine; Sous la direction de : Dr. Ir. Niyoyankana Bonaventure; Dr. Ntakiyiruta Pierre
    Fermentation, an ancestral method of food preservation, is widely used throughout the world, particularly in the form of lactofermentation. This process uses lactic acid bacteria that transform sugars into lactic acid, improving the preservation, nutritional value, digestibility, and organoleptic qualities of foods. Lactofermented vegetables, rich in probiotics, vitamins, minerals, and bioactive compounds, represent an attractive alternative, particularly for people with lactose intolerance. Green bean leaves, often neglected and prone to waste during periods of overproduction, could benefit from lactofermentation to extend their shelf life while improving their nutritional quality. The objective of this study was to evaluate the impact of lactofermentation on the nutritional (phenolic compounds, minerals, vitamin C) and sensory (color, odor, texture, taste) qualities of bean leaves. Qualitative analyses confirmed the presence of gallic and catechol tannins before and after fermentation, indicating that lactofermentation can modify their structure or concentration. Saponins and flavonoids were also detected. Physicochemical results show a significant decrease in pH (from 6.3 to 3.5), an increase in vitamin C (59%), and titratable acidity, indicating active lactic fermentation promoting preservation. The content of essential minerals (calcium, iron, zinc, potassium, magnesium) also increased, likely due to release through the enzymatic activity of lactic acid bacteria. Sensorially, lactofermentation improved the taste by reducing bitterness, slightly modified the color without affecting visual acceptability, and stabilized the odor without developing unpleasant aromas. The texture was slightly softened.