| Autor: |
Chadare FJ; Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin., Gayet DP, Azokpota P, Nout MJ, Linnemann AR, Hounhouigan JD, van Boekel MA |
| Jazyk: |
angličtina |
| Zdroj: |
Ecology of food and nutrition [Ecol Food Nutr] 2010 Jul-Aug; Vol. 49 (4), pp. 279-97. |
| DOI: |
10.1080/03670244.2010.491051 |
| Abstrakt: |
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. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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