@article{fdi:010077410,
  title = {{T}otal folate in {W}est {A}frican cereal-based fermented foods : bioaccessibility and influence of processing},
  author = {{B}ationo, {F}. and {H}umblot, {C}hrist{\`e}le and {S}ongre-{O}uattara, {L}. {T}. and {H}ama-{B}a, {F}. and {L}e {M}errer, {M}anon and {C}hapron, {M}organe and {K}ariluoto, {S}. and {H}emery, {Y}ouna},
  editor = {},
  language = {{ENG}},
  abstract = {{C}ereal-based fermented foods ({CBFF}) are frequently consumed by young children in {W}est-{A}frica. {S}even {CBFF} types (gelatinized doughs, porridges, dumplings, and fritters, made from corn, sorghum or pearl millet) were produced according to the commonly used methods in traditional production units in {B}urkina {F}aso. {T}heir total folate content, analyzed using a microbiological method, was between 1.8 and 31.3 mu g/100 g fresh weight. {F}olate degradation occurred at several steps during the cereal grain processing into {CBFF}, for instance during debranning (-51%), soaking (-20% to -49%) and wet-milling (-39% to -59%). {C}onversely, fermentation increased the folate content of some {CBFF} (+ 9 to + 27%). {F}olate bioaccessibility, assessed using a static in vitro digestion model, ranged from 23% to 81%. {T}he bioaccessible folate content was influenced by the total folate content, the food matrix structure, and folate stability. {CBFF} contribution to the reference folate intake for young children was at most 23%. {T}his work generated new information on the influence of traditional processing on the vitamin {B}9 content of {CBFF}, and the first data on folate bioaccessibility in {W}est {A}frican {CBFF}.},
  keywords = {{F}olate ; {P}rocessing ; {C}ereal ; {D}igestion ; {F}ermentation ; {A}frica ; {I}nfant food ; {C}omplementary feeding ; {F}ood analysis ; {F}ood composition ; {AFRIQUE} {DE} {L}'{OUEST} ; {BURKINA} {FASO}},
  booktitle = {},
  journal = {{J}ournal of {F}ood {C}omposition and {A}nalysis},
  volume = {85},
  numero = {},
  pages = {103309 [11 ]},
  ISSN = {0889-1575},
  year = {2020},
  DOI = {10.1016/j.jfca.2019.103309},
  URL = {https://www.documentation.ird.fr/hor/fdi:010077410},
}