Three Traditional Fermented Baobab Foods from Benin, Mutchayan, Dikouanyouri and Tayohounta: Preparation, Properties and Consumption

F.J. Chadare, D.P. Gayet, P. Azokpota, M.J.R. Nout, A.R. Linnemann, M.H. Hounhouigan, M.A.J.S. van Boekel

Research output: Contribution to journalArticleAcademicpeer-review

11 Citations (Scopus)

Abstract

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
Original languageEnglish
Pages (from-to)279-297
JournalEcology of Food and Nutrition
Volume49
Issue number4
DOIs
Publication statusPublished - 2010

Keywords

  • bean parkia-biglobosa
  • natural lactic fermentation
  • west-africa
  • biochemical-changes
  • maize dough
  • products
  • condiments
  • mawe
  • iru
  • diversity

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