%0 Journal Article
%9 ACL : Articles dans des revues avec comité de lecture répertoriées par l'AERES
%A Tou, El Hassan
%A Mouquet Rivier, Claire
%A Picq, Christian
%A Traoré, A. S.
%A Trèche, Serge
%A Guyot, Jean-Pierre
%T Improving the nutritional quality of ben-saalga, a traditional fermented millet-based gruel, by co-fermenting millet with groundnut and modifying the processing method
%D 2007
%L fdi:010040689
%G ENG
%J LWT - Food Science and Technology
%@ 0023-6438
%K pearl rnillet ; groundnut ; compleinentary food ; nutritional quality ; lactic acid fermentation
%M CC:0002479030-0010
%N 9
%P 1561-1569
%R 10.1016/j.lwt.2006.12.001
%U https://www.documentation.ird.fr/hor/fdi:010040689
%> https://www.documentation.ird.fr/intranet/publi/2007/09/010040689.pdf
%V 40
%W Horizon (IRD)
%X 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.
%$ 054