Improving the nutritional quality of ben-saalga, a traditional fermented millet-based gruel, by co-fermenting millet with groundnut and modifying the processing method /Tou, El Hassan /Mouquet Rivier, Claire /Picq, Christian Traoré, A. S. /Trèche, Serge /Guyot, Jean-Pierre pearl rnillet groundnut compleinentary food nutritional quality lactic acid fermentation To improve the nutritional value of ben-saalga, a traditional gruel from Burkina Faso, 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). Fermentation kinetics and microbial composition in the two processing methods were characterized and compared to that of ben-saalga process used as control. The fermented pastes from control, MG-T and MG-CMI experiments had a low pH of around 3.9. Their microbiota were dominated by lactic acid bacteria (LAB) with anaylolytic LAB:LAB ratios of respectively 12%, 4% and 15%. In 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. At a suitable consistency, the dry matter content of MG-CMI gruel was almost twice as high as that of ben-saalga. During the three processing methods, phytate content decreased of about 75%. 50% and 66%, respectively. Thanks 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. 2007 text https://www.documentation.ird.fr/hor/fdi:010040689 fdi:010040689 Tou El Hassan, Mouquet Rivier Claire, Picq Christian, Traoré A. S., Trèche Serge, Guyot Jean-Pierre. Improving the nutritional quality of ben-saalga, a traditional fermented millet-based gruel, by co-fermenting millet with groundnut and modifying the processing method. 2007, 40 (9), 1561-1569 EN