@article{fdi:010040689,
  title = {{I}mproving the nutritional quality of ben-saalga, a traditional fermented millet-based gruel, by co-fermenting millet with groundnut and modifying the processing method},
  author = {{T}ou, {E}l {H}assan and {M}ouquet {R}ivier, {C}laire and {P}icq, {C}hristian and {T}raor{\'e}, {A}. {S}. and {T}r{\`e}che, {S}erge and {G}uyot, {J}ean-{P}ierre},
  editor = {},
  language = {{ENG}},
  abstract = {{T}o improve the nutritional value of ben-saalga, a traditional gruel from {B}urkina {F}aso, co-fermentation of millet and groundnut ({MG}) was monitored using either the traditional processing method ({MG}-{T}) or a modified processing method including precooking, addition of malt and inoculation by backslopping ({MG}-{CMI}). {F}ermentation kinetics and microbial composition in the two processing methods were characterized and compared to that of ben-saalga process used as control. {T}he fermented pastes from control, {MG}-{T} and {MG}-{CMI} experiments had a low p{H} of around 3.9. {T}heir microbiota were dominated by lactic acid bacteria ({LAB}) with anaylolytic {LAB}:{LAB} ratios of respectively 12%, 4% and 15%. {I}n {MG}-{T} paste, glucose and fructose were the main substrates for lactic acid fermentation and their concentration decreased during settling, whereas in {MG}-{CMI} paste, the main substrate was maltose and its concentration increased transiently. {A}t a suitable consistency, the dry matter content of {MG}-{CMI} gruel was almost twice as high as that of ben-saalga. {D}uring the three processing methods, phytate content decreased of about 75%. 50% and 66%, respectively. {T}hanks to the incorporation of groundnut. the macronutrient balance of {MG}-{T} and {MG}-{CMI} met the requirements for complementary foods but only the {MG}-{CMI} gruel had sufficient energy density.},
  keywords = {pearl rnillet ; groundnut ; compleinentary food ; nutritional quality ; lactic acid fermentation},
  booktitle = {},
  journal = {{LWT} - {F}ood {S}cience and {T}echnology},
  volume = {40},
  numero = {9},
  pages = {1561--1569},
  ISSN = {0023-6438},
  year = {2007},
  DOI = {10.1016/j.lwt.2006.12.001},
  URL = {https://www.documentation.ird.fr/hor/fdi:010040689},
}