Document Detail


Three traditional fermented baobab foods from benin, mutchayan, dikouanyouri, and tayohounta: preparation, properties, and consumption.
MedLine Citation:
PMID:  21888472     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
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.
Authors:
F J Chadare; D P Gayet; P Azokpota; M J R Nout; A R Linnemann; J D Hounhouigan; M A J S van Boekel
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Ecology of food and nutrition     Volume:  49     ISSN:  1543-5237     ISO Abbreviation:  Ecol Food Nutr     Publication Date:    2010 Jul-Aug
Date Detail:
Created Date:  2011-09-05     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0315073     Medline TA:  Ecol Food Nutr     Country:  United States    
Other Details:
Languages:  eng     Pagination:  279-97     Citation Subset:  IM    
Affiliation:
a Faculty of Agronomic Sciences , University of Abomey-Calavi , Cotonou , Benin.
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