THESE UNIQUE El Hassane Kéhien-Piho TOU - Nutridev

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E.H. Tou et al. / LWT 40 (2007) 1561–1569
Onyango et al., 2005). However, the incorporation of
groundnuts could present the risk of mycotoxin contamination
of the gruel if storage conditions are not appropriate.
To prevent contamination, it is important to sort
the groundnuts before processing and to remove any
mouldy seeds.
In all three types of gruels, a decrease in fibre content
was observed after processing. This might be due to the
sieving step when the draff was eliminated. Decreases in
phytate content of 68%, 50% and 66% in control, MG-T
and MG-CMI gruels, respectively, were observed during
the course of processing, probably due to microbial
phytase activity during fermentation. These results are
consistent with those reported in lactic acid fermented
maize (Lopez, Gordon, & Fields, 1983) and pearl millet
(Mahajan & Chauhan, 1987; Agte, Khot, Joshi, Chiplonkar,
& Paknikar, 1998). The phytate content in the MG-
CMI and MG-T samples was higher than in the control
(192 mg) due to the high phytate content of groundnuts.
Agte, Tarwadi, and Chiplonkar (1999) also reported that
the addition of legumes such as groundnuts or soybean
increases the total phytate content. Nevertheless, the
phytate content in both MG samples was less than that
of the raw millet. The phytate content in the MG-CMI
samples (297 mg) was significantly (Po0.05) lower than in
the MG-T sample. This could be due to the combined
action of malt and microbial phytase.
3.3.2. Energy density of gruels
The DM contents of traditional ben-saalga and gruels
prepared using the MG-T and MG-CMI processes at the
same Bostwick consistency of 120 mm/30 s were 8.6, 9.8
and 25.6 g/100 g, respectively; these values correspond to
gruels with an ED of 35.0, 45.3 and 117.3 kcal/100 g of
sweetened gruels, respectively. Thus, due to the high DM
energy value of MG-blend (Table 3), MG-T gruels had
higher ED than ben-saalga. However, the increase was
limited and ED of MG-T gruels (45.3 kcal/100 g) remained
far below the value of 84 kcal/100 g of gruel recommended
for complementary food (Dewey & Brown, 2003). This
demonstrates that the MG-CMI processing method should
be used to achieve a substantial improvement in gruel ED
and macronutrient balance.
4. Conclusion
The two processing methods for a millet–groundnut
blend experimented in this study enabled a gruel with
appropriate macronutrient content to be obtained. However,
only the MG-CMI processing method enabled
preparation of gruel with the appropriate balance of
macronutrients and high energy density at a suitable
consistency. Although considerable changes are proposed
compared to the traditional processing method of bensaalga,
the fermentation kinetics remains similar except
that lactic acid production is exacerbated by the higher
glucose and maltose contents. High final maltose and lactic
acid concentrations in the improved MG-CMI gruel may
have consequences for its organoleptic characteristics such
as enhancement of the sweet and/or sour tastes, so the
acceptability of the improved gruel needs to be assessed.
In addition, the high final maltose concentration in the
MG-CMI gruel associated with a low final pH present a
risk of post-contamination by spoilage yeasts, with possible
product alteration if storage conditions are not appropriate.
In this respect, the shelf-life of the final product
needs to be further investigated.
Acknowledgements
This work was performed within the framework of
the Cerefer project (www.mpl.ird.fr/cerefer/) funded by
the European Commission, Contract No. ICA4-CT-2002-
10047.
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