UR106 Nutrition, Alimentation, Sociétés, Institut de Recherche pour le Développement, Montpellier, France.
Int J Food Sci Nutr. 2008 Nov-Dec;59(7-8):716-29. doi: 10.1080/09637480802206389.
Ben-kida and ben-saalga are popular pearl-millet-based fermented gruels in Burkina Faso. A survey of 318 households in Ouagadougou (Burkina Faso) showed that they are often used as complementary food for young children. Pearl millet and gruels, sampled in 48 production units, were analysed for proximate composition, factors reducing nutrient bioavailability (phytate, insoluble fibres and iron-binding phenolic compounds), alpha-galactosides, sugars, total lactic acid and d-lactic acid, zinc and iron contents. The effects of processing of pearl millet into fermented gruel are discussed. Both positive effects (e.g. a decrease in factors reducing nutrient bioavailability or alpha-galactosides) and undesirable effects (e.g. considerable lipid, protein, iron and zinc losses) were observed. Lactic acid was produced during processing and d(-)-lactate was detected in all samples. The gruels had very low energy density, even after addition of sugar, and low lipid, protein and mineral contents, well below recommendations for complementary foods.
本基达和本萨拉加是布基纳法索流行的珍珠粟发酵粥。在瓦加杜古（布基纳法索）对 318 户家庭进行的调查显示，它们经常被用作幼儿的补充食品。对 48 个生产单位采集的珍珠粟和粥进行了分析，以确定其营养成分、降低营养生物利用度的因素（植酸、不溶性纤维和铁结合酚类化合物）、α-半乳糖苷、糖、总乳酸和 D-乳酸、锌和铁含量。还讨论了将珍珠粟加工成发酵粥的影响。在加工过程中观察到了积极的影响（例如，降低降低营养生物利用度的因素或α-半乳糖苷的含量）和不良影响（例如，大量的脂类、蛋白质、铁和锌流失）。在加工过程中产生了乳酸，并且在所有样品中都检测到了 D(-)-乳酸。即使添加了糖，粥的能量密度仍然很低，其脂类、蛋白质和矿物质含量也很低，远低于补充食品的推荐标准。
