Capitalization of Endogenous Technologies for Processing Cereals-Based Fermented Porridges in Northern Benin

Karimou, Rachidatou; Sina, Haziz; Boya, Bawa; Salami, Hafiz A.; N’tc, Christine; Assogba, Sylvestre A.; Dah-Nouvle, Durand; Baba-Mouss, Farid; Adjanohoun, Adolphe; Baba-Mouss, Lamine

doi:10.3923/ajft.2023.37.44

American J. of Food Technology

2023

DOI: 10.3923/ajft.2023.37.44

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Capitalization of Endogenous Technologies for Processing Cereals-Based Fermented Porridges in Northern Benin

Rachidatou Karimou¹,

Haziz Sina²,

Bawa Boya³

et al.

Abstract: Background and Objective: The manufacturing technology of porridges can be used to improve not only the organoleptic and nutritional qualities but also the shelf life of the finished products. The aim of this study was to establish the traditional manufacturing process of eight cereal-based fermented porridges consumed in the North of Benin, West-Africa. Materials and Methods: A survey was carried out among producers in the cereal-based fermented porridge consummation area in Northern Benin. A total of one hun… Show more

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2024

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Cited by 2 publications

References 11 publications

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Assessment of antimicrobial and anti-biofilm activities of lemongrass and bay leaf extracts on microorganisms from fermented cereal-based porridges in northern Benin

Karimou,

Salami,

Agossou

et al. 2024

Scientific African

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Assessment of antimicrobial and anti-biofilm activities of lemongrass and bay leaf extracts on microorganisms from fermented cereal-based porridges in northern Benin

Karimou,

Salami,

Agossou

et al. 2024

Scientific African

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Nutritional and Microbial Qualities of Fermented Cereal-Based Porridges Produced in Northern Benin

Karimou,

Noumavo,

Aboudou

et al. 2024

Journal of Food Quality

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Fermentation has been used for centuries to enhance the sensory and nutritional qualities and the antioxidant content of plant-based foods, making them beneficial for health. This study aims to investigate the microbiological and nutritional qualities of fermented porridges produced in northern Benin. Various nutritional tests and the identification of different microorganisms have gained insights into eight porridges produced in 9 localities of northern Benin. Lactic acid bacteria have the highest proportion among all microorganisms in fermented porridges, followed by the total mesophyll aerobic flora. E. coli, thermotolerant coliforms, and molds are not present in all porridges analyzed. Recorded data suggested that porridges have a variable microbial load depending on the collection municipalities. The dry matter of the eight types of porridge varies greatly, with akloui having 27.03 ± 3.83 g/100 g and fourra having 48.63 ± 3.83 g/100 g. The total ashes also differ significantly, with bita having 39.36 ± 4.67 g/100 g and sagagnèga having 63.19 ± 4.67 g/100 g. It is worth noting that all fermented porridges have a pH lower than 5, and the titratable acidity ranges from 0.01 ± 0.00 g to 0.02 ± 0.00 g. The brix degree varies from 0.46 ± 0.54 to 4.4 ± 0.54. The beta-carotene values of the 8 types of porridge vary from 0.037 ± 0.018 mg/g to 0.138 ± 0.018 mg/g, while the total sugars range from 1.926 ± 0.877 to 5.773 ± 0.877 g/100 g. The lipid content, when present, varies from 0.226 ± 0.029% to 0.408 ± 0.029%. Finally, the protein percentage of the porridge ranges from 7.061 ± 0.779 to 12.419 ± 0.779.

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Capitalization of Endogenous Technologies for Processing Cereals-Based Fermented Porridges in Northern Benin

Cited by 2 publications

References 11 publications

Assessment of antimicrobial and anti-biofilm activities of lemongrass and bay leaf extracts on microorganisms from fermented cereal-based porridges in northern Benin

Assessment of antimicrobial and anti-biofilm activities of lemongrass and bay leaf extracts on microorganisms from fermented cereal-based porridges in northern Benin

Nutritional and Microbial Qualities of Fermented Cereal-Based Porridges Produced in Northern Benin

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