Three Traditional Fermented Baobab Foods from Benin, Mutchayan, Dikouanyouri , and Tayohounta
Preparation, Properties, and Consumption
Dados Bibliográficos
| ID | 14722337 |
|---|---|
| Autores | Flora Josiane Chadaré (0000-0002-4715-9575, Université d'Abomey-Calavi), D P Gayet (Université d'Abomey-Calavi), Paulin Azokpota (0000-0001-7570-0042, Université d'Abomey-Calavi), M J R Nout (Wageningen University, autor correspondente), Anita R Linnemann (0000-0003-3201-3343, Wageningen University & Research), Joseph D Hounhouigan (0000-0002-3677-4986, Université d'Abomey-Calavi), M A J S Van Boekel (0000-0001-8145-8715, Wageningen University) |
| Ano | 2010 |
| Volume | 49 |
| Fascículo | 4 |
| Páginas | 279-297 |
| Data de publicação | 2010-07-09 |
| Peer Reviewed | Sim |
| Open Access | Não |
| Tipo | ARTICLE |
| Periódico | Ecology of Food and Nutrition (JOURNAL) |
| Identificadores do periódico | ISSN: 0367-0244 • E-ISSN: 1543-5237 |
| Editora | Informa UK Limited (PUBLISHER • GB) |
| DOI | 10.1080/03670244.2010.491051 |
| PMID | 21888472 |
| OpenAlex | W2151536784 |
| Idioma | EN |
| Citações recebidas | 3 |
| Referências citadas | 35 |
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
Agronomy · Bacteria · Biology · Fermentation · Fermentation in food processing · Lactic acid · Pulp (tooth · Sorghum · African Botany and Ecology Studies · Agriculture and Rural Development Research · Chemistry · Food Science
| Obras citantes distintas | 3 |
|---|---|
| Citações por ano | 0,23 |
| Intervalo de citações | 2013 - 2018 (6) |
| Velocidade de citação | historical |
| Altamente citado | Não |
| Tipos de citação | Neutras: 2 |