Improved processing for the production of cereal-based fermented porridge enriched in folate using selected lactic acid bacteria and a back slopping process
| Autor: | Nicolas Leconte, Fatoumata Hama-Ba, Christèle Humblot, Bréhima Diawara, Hagrétou Sawadogo-Lingani, Youna Hemery, Fabrice Bationo, Laurencia Toulsoumdé Songre-Ouattara, Manon Le Merrer, Morgane Chapron, Charles Parkouda |
|---|---|
| Přispěvatelé: | Nutrition et Alimentation des Populations aux Suds (NutriPass), Institut de Recherche pour le Développement (IRD)-Université Montpellier 1 (UM1)-Université Montpellier 2 - Sciences et Techniques (UM2)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université de Montpellier (UM), Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro) |
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
Folate Lactobacillus fermentum [SDV]Life Sciences [q-bio] 01 natural sciences chemistry.chemical_compound fluids and secretions 0404 agricultural biotechnology Starter 010608 biotechnology Cereal Food science 2. Zero hunger biology Chemistry food and beverages 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Lactic acid Fermentation Energy density bacteria Bacteria Lactobacillus plantarum Food Science |
| Zdroj: | LWT-Food Science and Technology LWT-Food Science and Technology, Elsevier, 2019, 106, pp.172-178. ⟨10.1016/j.lwt.2019.02.048⟩ |
| ISSN: | 0023-6438 1096-1127 |
| DOI: | 10.1016/j.lwt.2019.02.048⟩ |
| Popis: | The objective was to study the effect of two selected lactic acid bacteria, Lactobacillus plantarum 6.2 and Lactobacillus ferment= 8.2, on folate production in a cereal-based fermented porridge called ben-saalga. We profited from previous improvements in processing to produce porridges with higher energy content, by including a combination of precooking and inoculation with amylolytic strains (Lactobacillus plantar= A6 or Lactobacillus ferment= MW2), which we combined with the folate producing strains. For comparison with the action of natural microbiota, fermentation was performed by traditional and back slopping process. Folate contents were determined microbiologically. Porridges prepared with starter cultures L plantarran 6.2 + L. fermenturn MW2 or L. ferment= 8.2 + L plantarwn A6 had significantly higher (p < 0.05) folate contents (7.1 and 7.3 mu g/100 g fresh matter respectively) than the porridge prepared using the traditional process (4.2 mu g/100 g fresh matter). Back slopping also enabled an interesting increase in folate contents (6.1 mu g/100 g fresh matter, p < 0.05). Five minutes of cooking had no significant impact on folate contents of the porridges. These results underline the feasibility of new ways to produce folate rich foods available to the poorest populations using local materials with slight modification of the processes. |
| Databáze: | OpenAIRE |
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