@article{fdi:010085724,
  title = {{I}nfluence of fermentation and other processing steps on the folate content of a traditional {A}frican cereal-based fermented food},
  author = {{S}aubade, {F}abien and {H}emery, {Y}ouna and {R}ochette, {I}sabelle and {G}uyot, {J}ean-{P}ierre and {H}umblot, {C}hrist{\`e}le},
  editor = {},
  language = {{ENG}},
  abstract = {{F}olate deficiency can cause a number of diseases including neural tube defects and megaloblastic anemia, and still occurs in both developed and developing countries. {C}ereal-based food products are staple foods in many countries, and may therefore be useful sources of folate. {T}he production of folate by microorganisms has been demonstrated in some cereal-based fermented foods, but has never been studied in a traditional {A}frican cereal based food spontaneously fermented. {T}he microbiota of ben-saalga, a pearl-millet based fermented porridge frequently consumed in {B}urkina {F}aso, has a good genetic potential for the synthesis of folate, but the folate content of ben-saalga is rather low, suggesting that folate is lost during the different processing steps. {T}he aim of this study was therefore to monitor changes in folate content during the different steps of preparing ben-saalga, from pearl-millet grains to porridge. {T}raditional processing involves seven different steps: washing, soaking, grinding, kneading, sieving, (spontaneous) fermentation, and cooking. {T}wo type of porridge were prepared, one using a process adapted from the traditional process, the other a modified process based on fermentation by backslopping. {D}ry matter and total folate contents were measured at each step, and a mass balance assessment was performed to follow folate losses and gains. {F}olate production was observed during the soaking of pearl millet grains (+ 26% to + 79%), but the folate content of sieved batters (2.5 to 3.4 mu g/100 g fresh weight) was drastically lower than that of milled soaked grains (17.3 to 19.4 mu g/100 g {FW}). {T}he final folate content of the porridges was very low (1.5 to 2.4 mu g/100 g {FW}). {T}he fermentation had no significant impact on folate content, whatever the duration and the process used. {T}his study led to a better understanding of the impact on folate of the different processing steps involved in the preparation of ben-saalga.},
  keywords = {{ALIMENTATION} {HUMAINE} ; {ALIMENT} {DE} {BASE} ; {CEREALE} ; {PREPARATION} {CULINAIRE} ; {FERMENTATION} ; {VITAMINE} ; {CARENCE} ; {TECHNOLOGIE} {ALIMENTAIRE} {TRADITIONNELLE} ; {FOLATE} ; {BURKINA} {FASO}},
  booktitle = {},
  journal = {{I}nternational {J}ournal of {F}ood {M}icrobiology},
  volume = {266},
  numero = {},
  pages = {79--86},
  ISSN = {0168-1605},
  year = {2018},
  DOI = {10.1016/j.ijfoodmicro.2017.11.015},
  URL = {https://www.documentation.ird.fr/hor/fdi:010085724},
}