World Congress on Food and Nutrition December 10-12, 2018 Dubai, UAE

Janet Adeyinka Adebiyi is currently a 2nd year Doctoral student in the University of Johannesburg. She is developing two types of fermented condiment known as dehulled and hulled dawadawa product from bambara groundnut and investigating the biochemical and health promoting properties of this product, evaluating its safety and variations in its metabolite profile.

In this study, dawadawa was obtained from undehulled and dehulled Bambara groundnuts and its volatile components profiled using Gas Chromatography-High Resolution Time-Of-Flight Mass Spectrometry (GC-HRTOF-MS). Mean of triplicate GC-MS analysis results of the dawadawa samples showed several volatile compounds which were modified with varying fermentation conditions. A total of 136 volatiles compounds were identified and these were phenols (8), sterols (6), amines (3), benzenes (3), vitamins (3), sulphur related compounds (5), alcohol (4), ketone (9), cyclic (1), aldehyde (1), esters (36), fatty acid methyl ester (6), nitrogenous (2) and miscellaneous compounds (26). Some of these volatile compounds were identified in the two types of dawadawa (dehulled and undehulled) some were detected in only dehulled dawadawa with more compounds in the dehulled samples. This might be that some compounds are broken down or converted to other compounds through microbial activity or chemical reactions. Esters are the dominant compounds identified in contrary to other studies on volatile compounds of other fermented condiments. This study shows that fermentation of Bambara groundnut into dawadawa led to increase, decrease and formation of some relevant volatile compounds.

Eliska Servusova is student of PhD program at the Faculty of Veterinary Hygiene and Ecology at Veterinary and Pharmaceutical University in Brno. Currently she works at the Veterinary Research Institute in Brno as a Researcher. She deals with the adulteration of food (especially of animal origin).

Food authenticity testing is one of the major challenges facing the food safety authorities. Pursuant to Council Regulation (EEC) No. 1536/1992, tunas are classified into true tunas (Thunnus thynnus, T. albacares, T. alalunga, T. obesus etc., Euthynnus sp. (Katsuwonus pelamis) or pseudo-tunas, i.e. bonito (Sarda sp., Euthynnus sp. (except Euthynnus pelamis) and Auxis sp.). Tuna fish are often sold as a heat-processed canned products at the market. Different quality and price of tuna species can lead the producer to the adulteration/fraud. The main difficulties in developing of method for these fish species identification is high similarity of DNA sequences among close relative fish species. All complete mitochondrial DNA sequences of yellowfin tuna (Thunnus albacares) and albacore tuna (Thunnus alalunga) were compared to all other mitochondrial DNA sequences of tuna fish saved in GeneBank. The variable sequences inside species were detected and deleted from another comparison. The most variable regions within species were determined and primers and probes were designed in this region for the species specific DNA amplification of yellowfin tuna and albacore tuna. Moreover to check the content of amplifiable DNA of fish (namely tuna) in the sample, the primers and probe of mitochondrial 12S rRNA gene in the region of conservative sequence for fish were designed. Real time PCR methods were verified investigating of 25 samples of canned tuna with the declared content of yellowfin tuna or albacore tuna from the market. All samples contained tuna species in spite of the declaration.

Oluwafemi Ayodeji Adebo is a Lecturer at the Department of Biotechnology and Food Technology in the University of Johannesburg. He is a recipient of numerous awards and has published in reputable journals and contributed to book chapters.

The effect of single and co-starter culture additions (L. fermentum (FUA 3165 and 3321)) on ting properties obtained from whole grain sorghum types (High Tannin (HT) and Low Tannin (LT)) were studied. Ting samples were obtained from the different sorghum types after fermentation. Starter culture addition (singly and in combination) significantly (p≤0.05) decreased pH, Tannin Content (TNC), Phenolic Content (TPC) and Flavonoid Content (TFC), with increasing Titrable Acidity (TTA) and Antioxidant Activity (AA). Liquid Chromatography-Tandem Mass Spectrometry (LC-MS/MS) quantification of phenolic compounds showed that WG-ting samples from HT-sorghum fermented with L. fermentum FUA 3321 had significantly (p≤0.05) higher bioactive compounds. Physicochemical characterization on Scanning Electron Microscopy (SEM) showed pronounced variations in the cellular morphology of the L. fermentum ting samples. Sorghum type and fermentation with L. fermentum significantly influenced fermentation and subsequently the WG-ting composition. Fermenting HT sorghum type with L. fermentum FUA 3321 yielded WG-ting with desirable biochemical properties and better phenolic composition.