THESE UNIQUE El Hassane Kéhien-Piho TOU - Nutridev
THESE UNIQUE El Hassane Kéhien-Piho TOU - Nutridev
THESE UNIQUE El Hassane Kéhien-Piho TOU - Nutridev
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ARTICLE IN PRESS<br />
E.H. Tou et al. / LWT 40 (2007) 1561–1569 1563<br />
contents recommended for complementary food (Dewey &<br />
Brown, 2003). On the basis of dry matter contents, the<br />
proportions of millet and groundnut were 76/24.<br />
2.3. Description of the processing methods<br />
Millet–groundnut (MG) blends were used to prepare two<br />
types of gruel (Fig. 1): the first made with the traditional<br />
processing method used to prepare ben-saalga (MG-T).<br />
The second type of gruel was prepared according to the<br />
CMI method (MG-CMI) described by Tou et al. (2007).<br />
The CMI method differs from the traditional one by the<br />
additional steps of precooking, malt addition and backslop<br />
inoculation. For the latter, a fraction of traditional<br />
fermented paste was added to the paste after precooking,<br />
when it had cooled to around 35 1C.<br />
Pearl millet / groundnut<br />
(Pennisetum glaucum and Arachis hypogaea)<br />
76/24<br />
Soaking<br />
(duration: 16h)<br />
Washing<br />
Draining<br />
Wet Grains<br />
Milling<br />
Aromatic ingredients<br />
(ginger, 2 g/100 g and mint, 1 g/100 g)<br />
Wet Flour<br />
Water<br />
Kneading –Sieving<br />
Draff<br />
Precooking<br />
(duration: 10min from boiling point)<br />
Cooling (65˚C)<br />
Malt addition (0.125 %)<br />
Cooling (35˚C)<br />
Inoculation (10 %)<br />
Fermentation (duration: 24 h)<br />
Cooking (5 min)<br />
MG-T<br />
MG-CMI<br />
Fig. 1. Description of the two processing methods (the traditional process and the modified process) experimented on blends of pearl millet and<br />
groundnuts to produce enriched fermented gruels.