1. Three traditional fermented baobab foods from Benin, Mutchayan, Dikouanyouri, and Tayohounta: preparation, properties, and consumption.
- Author
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Chadare FJ, Gayet DP, Azokpota P, Nout MJ, Linnemann AR, Hounhouigan JD, and van Boekel MA
- Subjects
- Bacillus isolation & purification, Benin, Feeding Behavior, Fermentation, Food Handling methods, Food Supply, Fruit, Humans, Hydrogen-Ion Concentration, Lactobacillus isolation & purification, Sorghum, Adansonia microbiology, Bacteria isolation & purification, Diet, Dietary Proteins metabolism, Food Microbiology, Plant Preparations administration & dosage, Plant Preparations metabolism, Yeasts isolation & purification
- Abstract
Forest food resources contribute significantly to food supply in areas where they grow. Three fermented baobab foods were studied: Dikouanyouri (from seeds, pH = 6.5); Tayohounta (from seed kernels, pH = 7), and Mutchayan (from baobab pulp and sorghum, pH = 4.2). Bacillus spp. (8.5 and 9.5 Log cfu /g) and lactic acid bacteria (8.9 and 8.4 Log cfu /g,) dominate in Dikouanyouri and Tayohounta, respectively. In Mutchayan, lactic acid bacteria (8.1 Log cfu/g) and yeasts (7.2 Log cfu/g) predominated. The arbitrary index of protein cleavage increases from 2.3% (unfermented products) to 13.7% in Dikouanyouri and 21.3% in Tayohounta, indicating significant protein degradation. Mutchayan is the most frequently consumed product.
- Published
- 2010
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