Research Article
Traditional Food Fermentation in Chad: Diversity, Technologies, Hygiene Practices, and Prospects for Improvement
Issue:
Volume 11, Issue 3, September 2026
Pages:
113-124
Received:
21 September 2026
Accepted:
30 September 2026
Published:
20 October 2026
Abstract: Many local products made through traditional fermentation play an important role in the dietary and cultural habits of the Chadian people. Produced through spontaneous fermentation, these products are generally rich in carbohydrates, proteins, and minerals, and some may have beneficial probiotic properties. However, spontaneous fermentation processes are often carried out under inadequate hygienic conditions, which promote the growth of certain undesirable microorganisms and pose health risks to consumers. This study aimed to evaluate the production and fermentation technologies of eight fermented foods produced and marketed in Chad. The study used a cross-sectional survey with a structured questionnaire, and diagrams were analyzed against recommendations. The study was conducted in four locations in Chad (Abeche, Mongo, N’Djamena, and Moundou) between May and August 2026, involving a total of eighty (80) producers selected using a random sampling method that took into account geographical distribution and the types of processed products. The evaluation of production processes showed that, overall, the essential steps in food production were followed. However, the evaluation of all production technologies revealed a strong predominance of manual operations with very few adequate hygiene measures. With regard to production equipment, the utensils used are, for the most part, also used for activities other than production, particularly in the preparation of family meals. Consequently, producers have very little equipment dedicated specifically to production. Furthermore, much of the equipment is unsuitable for certain operations, making it difficult to control certain production parameters. These findings underscore the need for improvements to protect consumers by optimizing hygiene practices during preparation.
Abstract: Many local products made through traditional fermentation play an important role in the dietary and cultural habits of the Chadian people. Produced through spontaneous fermentation, these products are generally rich in carbohydrates, proteins, and minerals, and some may have beneficial probiotic properties. However, spontaneous fermentation process...
Show More
Research Article
Structural and Morphological Characterisation of Succinic Acid-Crosslinked Sesame Seed Protein Isolate Bioplastic Films
Jaji Saheed Olatunde*
,
Lateef AbdulMujeeb,
Yusuf Shukurat Opeyemi,
Damazio Olanrewaju,
Oluwole Folorunsho,
Adedokun Aderinsola Omotayo,
Jaji-Ibrahim Hawaw Kikelomo
Issue:
Volume 11, Issue 3, September 2026
Pages:
125-133
Received:
21 September 2026
Accepted:
8 October 2026
Published:
28 October 2026
DOI:
10.11648/j.ijfsb.20261103.12
Downloads:
Views:
Abstract: The development of protein-based bioplastics from renewable resources is an important strategy for reducing dependence on petroleum-derived plastics. This study investigated the structural and morphological characteristics of sesame seed protein isolate (SSPI) films modified with succinic acid (SA). SSPI was obtained from defatted sesame protein concentrate by alkaline solubilisation followed by isoelectric precipitation. Film formulations contained 0, 4 and 5% SA on a protein basis, with 30% glycerol reported as plasticiser, and were compression-moulded at 130°C under 3 MPa for 10 min. Fourier-transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM) and X-ray diffraction (XRD) were used to evaluate formulation-dependent changes. The 4% SA film exhibited reported FTIR bands at 840, 922, 1032, 1151, 1235, 1541, 1601, 2930, 3257 and 3668 cm⁻1, whereas the 5% SA film showed bands at 923, 1030, 1234, 1401, 1541, 1624, 2925 and 3264 cm⁻1. SEM observations indicated that the native film was comparatively rough and porous, while the 4% and 5% SA films displayed progressively more compact and homogeneous morphologies. XRD analysis showed substantially narrower reflections for the 5% SA film than for the 4% film, indicating greater diffraction coherence under the reported measurement conditions. The combined FTIR, SEM and XRD findings demonstrate that succinic-acid treatment altered the molecular environment, morphology and diffraction behaviour of the SSPI matrix. The results support the potential of succinic-acid modification as a route for tailoring sesame-protein-based bioplastic structure, while further mechanical, barrier, thermal, water-sensitivity and biodegradation measurements are required to establish application performance.
Abstract: The development of protein-based bioplastics from renewable resources is an important strategy for reducing dependence on petroleum-derived plastics. This study investigated the structural and morphological characteristics of sesame seed protein isolate (SSPI) films modified with succinic acid (SA). SSPI was obtained from defatted sesame protein co...
Show More
