Nutritional and Microbial Qualities of Fermented Cereal-Based Porridges Produced in Northern Benin
Fermentation has been used for centuries to enhance the sensory and nutritional qualities and the antioxidant content of plant-based foods, making them beneficial for health. This study aims to investigate the microbiological and nutritional qualities of fermented porridges produced in northern Beni...
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| Format: | Article |
| Language: | English |
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Wiley
2024-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2024/7200190 |
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| author | Rachidatou Karimou Agossou Damien Pacôme Noumavo Kowiou Aboudou Bawa Boya Funkè Faïzatou Assouma Hafiz Adio Salami Basile Boni Saka Konmy Hermance Y. Houngbo Adolphe Adjanohoun Lamine Baba-Moussa Haziz Sina |
| author_facet | Rachidatou Karimou Agossou Damien Pacôme Noumavo Kowiou Aboudou Bawa Boya Funkè Faïzatou Assouma Hafiz Adio Salami Basile Boni Saka Konmy Hermance Y. Houngbo Adolphe Adjanohoun Lamine Baba-Moussa Haziz Sina |
| author_sort | Rachidatou Karimou |
| collection | DOAJ |
| description | Fermentation has been used for centuries to enhance the sensory and nutritional qualities and the antioxidant content of plant-based foods, making them beneficial for health. This study aims to investigate the microbiological and nutritional qualities of fermented porridges produced in northern Benin. Various nutritional tests and the identification of different microorganisms have gained insights into eight porridges produced in 9 localities of northern Benin. Lactic acid bacteria have the highest proportion among all microorganisms in fermented porridges, followed by the total mesophyll aerobic flora. E. coli, thermotolerant coliforms, and molds are not present in all porridges analyzed. Recorded data suggested that porridges have a variable microbial load depending on the collection municipalities. The dry matter of the eight types of porridge varies greatly, with akloui having 27.03 ± 3.83 g/100 g and fourra having 48.63 ± 3.83 g/100 g. The total ashes also differ significantly, with bita having 39.36 ± 4.67 g/100 g and sagagnèga having 63.19 ± 4.67 g/100 g. It is worth noting that all fermented porridges have a pH lower than 5, and the titratable acidity ranges from 0.01 ± 0.00 g to 0.02 ± 0.00 g. The brix degree varies from 0.46 ± 0.54 to 4.4 ± 0.54. The beta-carotene values of the 8 types of porridge vary from 0.037 ± 0.018 mg/g to 0.138 ± 0.018 mg/g, while the total sugars range from 1.926 ± 0.877 to 5.773 ± 0.877 g/100 g. The lipid content, when present, varies from 0.226 ± 0.029% to 0.408 ± 0.029%. Finally, the protein percentage of the porridge ranges from 7.061 ± 0.779 to 12.419 ± 0.779. |
| format | Article |
| id | doaj-art-8abb9224d5a34c28bf7da3f696a9edd0 |
| institution | Kabale University |
| issn | 1745-4557 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-8abb9224d5a34c28bf7da3f696a9edd02025-08-20T03:37:34ZengWileyJournal of Food Quality1745-45572024-01-01202410.1155/2024/7200190Nutritional and Microbial Qualities of Fermented Cereal-Based Porridges Produced in Northern BeninRachidatou Karimou0Agossou Damien Pacôme Noumavo1Kowiou Aboudou2Bawa Boya3Funkè Faïzatou Assouma4Hafiz Adio Salami5Basile Boni Saka Konmy6Hermance Y. Houngbo7Adolphe Adjanohoun8Lamine Baba-Moussa9Haziz Sina10Laboratory of Biology and Molecular Typing in MicrobiologyLaboratory of Microbiology and Food TechnologiesEnzymatic and Food Engineering Research UnitLaboratory of Biology and Molecular Typing in MicrobiologyLaboratory of Biology and Molecular Typing in MicrobiologyLaboratory of Food Science and TechnologyLaboratory of Biology and Molecular Typing in MicrobiologyLaboratory of Food Science and TechnologyNational Agronomic Research Institute of BeninLaboratory of Biology and Molecular Typing in MicrobiologyLaboratory of Biology and Molecular Typing in MicrobiologyFermentation has been used for centuries to enhance the sensory and nutritional qualities and the antioxidant content of plant-based foods, making them beneficial for health. This study aims to investigate the microbiological and nutritional qualities of fermented porridges produced in northern Benin. Various nutritional tests and the identification of different microorganisms have gained insights into eight porridges produced in 9 localities of northern Benin. Lactic acid bacteria have the highest proportion among all microorganisms in fermented porridges, followed by the total mesophyll aerobic flora. E. coli, thermotolerant coliforms, and molds are not present in all porridges analyzed. Recorded data suggested that porridges have a variable microbial load depending on the collection municipalities. The dry matter of the eight types of porridge varies greatly, with akloui having 27.03 ± 3.83 g/100 g and fourra having 48.63 ± 3.83 g/100 g. The total ashes also differ significantly, with bita having 39.36 ± 4.67 g/100 g and sagagnèga having 63.19 ± 4.67 g/100 g. It is worth noting that all fermented porridges have a pH lower than 5, and the titratable acidity ranges from 0.01 ± 0.00 g to 0.02 ± 0.00 g. The brix degree varies from 0.46 ± 0.54 to 4.4 ± 0.54. The beta-carotene values of the 8 types of porridge vary from 0.037 ± 0.018 mg/g to 0.138 ± 0.018 mg/g, while the total sugars range from 1.926 ± 0.877 to 5.773 ± 0.877 g/100 g. The lipid content, when present, varies from 0.226 ± 0.029% to 0.408 ± 0.029%. Finally, the protein percentage of the porridge ranges from 7.061 ± 0.779 to 12.419 ± 0.779.http://dx.doi.org/10.1155/2024/7200190 |
| spellingShingle | Rachidatou Karimou Agossou Damien Pacôme Noumavo Kowiou Aboudou Bawa Boya Funkè Faïzatou Assouma Hafiz Adio Salami Basile Boni Saka Konmy Hermance Y. Houngbo Adolphe Adjanohoun Lamine Baba-Moussa Haziz Sina Nutritional and Microbial Qualities of Fermented Cereal-Based Porridges Produced in Northern Benin Journal of Food Quality |
| title | Nutritional and Microbial Qualities of Fermented Cereal-Based Porridges Produced in Northern Benin |
| title_full | Nutritional and Microbial Qualities of Fermented Cereal-Based Porridges Produced in Northern Benin |
| title_fullStr | Nutritional and Microbial Qualities of Fermented Cereal-Based Porridges Produced in Northern Benin |
| title_full_unstemmed | Nutritional and Microbial Qualities of Fermented Cereal-Based Porridges Produced in Northern Benin |
| title_short | Nutritional and Microbial Qualities of Fermented Cereal-Based Porridges Produced in Northern Benin |
| title_sort | nutritional and microbial qualities of fermented cereal based porridges produced in northern benin |
| url | http://dx.doi.org/10.1155/2024/7200190 |
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