Résultats – Chapitre 5 Article Tou, E.H., Mouquet-Rivier, C., Picq, C., Traoré, A.S., Trèche, S., Guyot, J.P. Improving the nutritional quality of ben-saalga, a traditional fermented millet-based gruel, by cofermenting millet with groundnut and modifying the processing method. Accepté à LWT- Food Science and Technology. Communication orale (cf. annexe 8) Mouquet-Rivier, C., Tou, E.H., Trèche, S. (2005). Transfert de procédés technologiques pour la production à petite échelle d’aliments traditionnels de qualité maîtrisée : une démarche en sept étapes. Communication orale au GP3A, Ouagadougou, Burkina Faso. 107
ARTICLE IN PRESS LWT 40 (2007) 1561–1569 www.elsevier.com/locate/lwt Improving the nutritional quality of ben-saalga, a traditional fermented millet-based gruel, by co-fermenting millet with groundnut and modifying the processing method E.H. Tou a,b , C. Mouquet-Rivier a,b, , C. Picq c , A.S. Traore` a , S. Tre` che c , J.P. Guyot c a UR106 (Nutrition, Alimentation, Sociétés), Institut de Recherche pour le Développement (IRD), 01 BP 182, Ouagadougou, Burkina Faso, France b Université de Ouagadougou /UFR-SVT/ CRSBAN, Burkina Faso, France c UR106 (Nutrition, Alimentation, Sociétés), Institut de Recherche pour le Développement, BP 64501, F-34394 Montpellier cedex 5, France Received 11 July 2006; received in revised form 2 November 2006; accepted 6 December 2006 Abstract 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 amylolytic 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. r 2007 Published by <strong>El</strong>sevier Ltd. on behalf of Swiss Society of Food Science and Technology. Keywords: Pearl millet; Groundnut; Complementary food; Nutritional quality; Lactic acid fermentation 1. Introduction Malnutrition is a public health concern in most developing countries. In Burkina Faso, according to the last demographic and health survey conducted in 2003, the prevalence of stunting, underweight and wasting reached 39%, 38% and 19%, respectively (INSD & Macro International, 2004). Examination of the causes of malnutrition (ACC/SCN, 2000) revealed that the nutrition status of young children depends on multiple factors among which the quality of complementary feeding is Corresponding author. UR106 (Nutrition, Alimentation, Sociétés), Institut de Recherche pour le Développement, BP 64501, F-34394 Montpellier cedex 5, France.Tel.: +3 3467416295. E-mail address: claire.mouquet@ird.bf (C. Mouquet-Rivier). essential. This includes child-care practices and the nutritional value of complementary foods. In West Africa, the most widely-consumed complementary foods are local cereal-based gruels prepared in small production units or in households (Cornu, Tre` che, Massamba, & Delpeuch, 1993). The preparation of several of these foods includes a lactic acid fermentation step (Tomkins, Alnwick, & Haggerty, 1988; Blandino, Al- Aseeri, Pandiella, Cantero, & Webb, 2003). Although fermentation has some nutritionally positive effects such as a reduction in phytate content, or an increase in the contents of certain vitamins, the nutritional value of these gruels is very low (Westby & Gallat, 1991; Lorri & Svanberg, 1994; Tou et al., 2006). Protein, lipid and energy contents are generally well below the values recommended for complementary foods by Dewey and Brown (2003). In 0023-6438/$30.00 r 2007 Published by <strong>El</strong>sevier Ltd. on behalf of Swiss Society of Food Science and Technology. doi:10.1016/j.lwt.2006.12.001
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