Tou E H, Guyot J P, Mouquet-Rivier C, Rochette I, Counil E, Traoré A S, Trèche S
Université de Ouagadougou/UFR-SVT/CRSBAN, Burkina Faso.
Int J Food Microbiol. 2006 Jan 15;106(1):52-60. doi: 10.1016/j.ijfoodmicro.2005.05.010. Epub 2005 Oct 12.
Traditional cereal-based fermented foods are frequently used as complementary foods for infants and young children in Africa. This is the case for ben-saalga, a popular fermented gruel produced from pearl millet (Pennisetum glaucum) in Burkina Faso. Detailed knowledge of traditional processing is a prerequisite for investigating ways to improve both the nutritional and sanitary qualities of the corresponding foodstuff. In this work, the traditional processing of pearl millet into ben-saalga was investigated in 24 production units, and fermentation kinetics were studied in pilot scale experiments. Processing steps include: washing (optional), soaking of the grains (first fermentation step), grinding and sieving of the wet flour, settling (second fermentation step), and cooking. The soaking step was mainly characterized by alcoholic fermentation whereas lactic acid fermentation occurred during the settling step. Fermentation kinetics during settling indicates a temporal variation of metabolic activity. Initially, both homofermentative and heterofermentative pathways were simultaneously active, and later only a homofermentative pathway was active. The paste produced at the end of settling had a low pH (4.0+/-0.4) and its microflora was dominated by lactic acid bacteria (LAB) with an amylolytic LAB/LAB ratio of 12%. Sucrose disappeared in the grains during soaking but was not detected in the soaking water, whereas glucose, fructose and maltose appeared transiently. Glucose and fructose were the main substrates observed for lactic acid fermentation during the settling step; however unbalanced fermentation led to the hypothesis that starch hydrolysis products may also serve as substrates for lactic acid formation. At the end of the processing, a 75% and 83% decrease was observed in phytate (IP6) and raffinose, respectively. The sour gruel ben-saalga resulting from cooking the sour paste had inadequate nutritional characteristics with respect to infants' and young children's requirements; it was characterized by fluid consistency (Bostwick flow: 137 mm/30 s) and low energy density (about 30 kcal/100 g of gruel).
传统的谷物发酵食品在非洲经常被用作婴幼儿的补充食品。布基纳法索的本萨尔加就是这样一种受欢迎的发酵稀粥，它由珍珠粟（黍稷）制成。详细了解传统加工方法是研究如何提高相应食品营养和卫生质量的前提。在这项工作中，对24个生产单位将珍珠粟加工成本萨尔加的传统工艺进行了研究，并在中试规模实验中研究了发酵动力学。加工步骤包括：清洗（可选）、谷物浸泡（第一步发酵）、湿面粉研磨和筛分、沉淀（第二步发酵）以及烹饪。浸泡步骤主要以酒精发酵为特征，而乳酸发酵发生在沉淀步骤。沉淀过程中的发酵动力学表明代谢活性随时间变化。最初，同型发酵和异型发酵途径同时活跃，后来只有同型发酵途径活跃。沉淀结束时产生的糊状物pH值较低（4.0±0.4），其微生物群以乳酸菌为主，淀粉分解乳酸菌与乳酸菌的比例为12%。浸泡过程中谷物中的蔗糖消失，但浸泡水中未检测到，而葡萄糖、果糖和麦芽糖短暂出现。葡萄糖和果糖是沉淀步骤中乳酸发酵的主要底物；然而，发酵不平衡导致有人提出淀粉水解产物也可能作为乳酸形成的底物。在加工结束时，植酸（IP6）和棉子糖分别减少了75%和83%。将酸糊烹饪后得到的酸稀粥本萨尔加，在满足婴幼儿需求方面营养特性不足；其特点是呈流体状（博斯韦克流动度：137毫米/30秒）且能量密度低（约30千卡/100克稀粥）。
