Institute of Research for Development (IRD), UMR 204 Food and Nutrition Research in the Global South (NUTRIPASS), IRD/University of Montpellier/SupAgro, Montpellier, France.
Institute of Research for Development (IRD), UMR 204 Food and Nutrition Research in the Global South (NUTRIPASS), IRD/University of Montpellier/SupAgro, Montpellier, France.
Int J Food Microbiol. 2018 Feb 2;266:79-86. doi: 10.1016/j.ijfoodmicro.2017.11.015. Epub 2017 Nov 22.
Folate deficiency can cause a number of diseases including neural tube defects and megaloblastic anemia, and still occurs in both developed and developing countries. Cereal-based food products are staple foods in many countries, and may therefore be useful sources of folate. The production of folate by microorganisms has been demonstrated in some cereal-based fermented foods, but has never been studied in a traditional African cereal based food spontaneously fermented. The microbiota of ben-saalga, a pearl-millet based fermented porridge frequently consumed in Burkina Faso, has a good genetic potential for the synthesis of folate, but the folate content of ben-saalga is rather low, suggesting that folate is lost during the different processing steps. The aim of this study was therefore to monitor changes in folate content during the different steps of preparing ben-saalga, from pearl-millet grains to porridge. Traditional processing involves seven different steps: washing, soaking, grinding, kneading, sieving, (spontaneous) fermentation, and cooking. Two type of porridge were prepared, one using a process adapted from the traditional process, the other a modified process based on fermentation by backslopping. Dry matter and total folate contents were measured at each step, and a mass balance assessment was performed to follow folate losses and gains. Folate production was observed during the soaking of pearl-millet grains (+26% to +79%), but the folate content of sieved batters (2.5 to 3.4μg/100g fresh weight) was drastically lower than that of milled soaked grains (17.3 to 19.4μg/100g FW). The final folate content of the porridges was very low (1.5 to 2.4μg/100g FW). The fermentation had no significant impact on folate content, whatever the duration and the process used. This study led to a better understanding of the impact on folate of the different processing steps involved in the preparation of ben-saalga.
叶酸缺乏可导致多种疾病，包括神经管缺陷和巨幼细胞性贫血，且在发达国家和发展中国家仍有发生。谷物类食品是许多国家的主食，因此可能是叶酸的有用来源。一些基于谷物的发酵食品中已经证明了微生物产生叶酸，但从未在传统的非洲基于谷物的自然发酵食品中进行过研究。在布基纳法索经常食用的珍珠小米发酵粥贝桑加尔中，微生物菌群具有良好的叶酸合成遗传潜力，但贝桑加尔中的叶酸含量相当低，这表明在不同的加工步骤中叶酸会流失。因此，本研究旨在监测从珍珠小米粒到粥的不同制备步骤中叶酸含量的变化。传统加工涉及七个不同的步骤：洗涤、浸泡、研磨、揉面、筛分、（自然）发酵和烹饪。制备了两种粥，一种使用源自传统工艺的方法，另一种是基于返浆发酵的改良工艺。在每个步骤中测量干物质和总叶酸含量，并进行质量平衡评估以跟踪叶酸的损失和收益。在珍珠小米粒的浸泡过程中观察到叶酸的产生（增加 26%至 79%），但筛出的面糊（2.5 至 3.4μg/100g 鲜重）中的叶酸含量明显低于研磨浸泡的小米粒（17.3 至 19.4μg/100g FW）。粥的最终叶酸含量非常低（1.5 至 2.4μg/100g FW）。无论发酵时间和过程如何，发酵对叶酸含量都没有显著影响。本研究加深了对贝桑加尔制备过程中不同加工步骤对叶酸影响的理解。
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