Document Detail


Ability of selected lactic acid bacteria to ferment a pearl millet-soybean slurry to produce gruels for complementary foods for young children.
MedLine Citation:
PMID:  20629882     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
To assess the ability of lactic acid bacteria to improve some nutritional characteristics of the pearl millet-soybean slurry to prepare complementary foods for young children in African countries, inoculation was performed using strains previously selected for their ability to hydrolyse starch, phytate, or alpha-galactooligosaccharides (alpha-GOS). For the sake of comparison with the action of a natural microflora, fermentation was also performed by back slopping inoculation, that is, with a sample obtained from spontaneously fermented traditional pearl millet slurry obtained from a small scale processing unit in Burkina Faso (Ouagadougou). Starter cultures thrived on the slurry as shown by counts on MRS agar, TTGE fingerprints, and fermentation patterns. The fermentation of precooked slurries inoculated by back slopping or with mixed cultures containing the amylolytic strain Lb. plantarum A6 enabled partial starch hydrolysis. Corresponding gruels had a suitable consistency for young child feeding at high dry matter content, and a high energy density: 88.7 +/- 4.2 and 75.8 +/- 5.1 kcal/100 g of sweetened gruel, for the gruels inoculated by back slopping or with Lb. plantarum A6, respectively. Unexpectedly, no decrease in phytates was observed in any of the experiments, suggesting the presence of one or more inhibitory compounds in soybean. Furthermore, preprocessing conditions before fermentation affect the carbohydrate composition of slurry and have a more profound effect than fermentation on the reduction of the alpha-GOS content.
Authors:
Laurencia T Songré-Ouattara; Claire Mouquet-Rivier; Christèle Humblot; Isabelle Rochette; Bréhima Diawara; Jean-Pierre Guyot
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of food science     Volume:  75     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2010 Jun 
Date Detail:
Created Date:  2010-07-15     Completed Date:  2010-10-20     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  M261-9     Citation Subset:  IM    
Affiliation:
IRSAT, Dept. Technologie Alimentaire, 03 BP 7047 Ouagadougou 03, Burkina Faso.
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MeSH Terms
Descriptor/Qualifier:
Fermentation*
Food Handling / methods*
Food, Fortified
Hydrogen-Ion Concentration
Lactobacillus / physiology*
Nutritive Value
Pennisetum / microbiology*
Phytic Acid / analysis
Plant Extracts*
Soybeans*
Chemical
Reg. No./Substance:
0/Plant Extracts; 83-86-3/Phytic Acid

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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