Effect of different process combinations on the fermentation kinetics, microflora and energy density of ben-saalga, a fermented gruel from Burkina Faso

Cereal-Based Functional Foods

“…Ben-saalga is a pearl millet (P. glaucum)-based fermented beverage mainly consumed in Burkina Faso [41,43,84]. It is popularly consumed by the young, elderly, the sick and the general populace [41,84].…”

“…It is popularly consumed by the young, elderly, the sick and the general populace [41,84]. The traditional way of producing ben saalga involves washing the pearl millet, soaking, wet-milling, kneading and sieving moistened flour, and fermenting the settled, but diluted slurry prior to cooking.…”

“…The traditional way of producing ben saalga involves washing the pearl millet, soaking, wet-milling, kneading and sieving moistened flour, and fermenting the settled, but diluted slurry prior to cooking. This then becomes the ben-saalga beverage [41,43,84]. The pH decreases from 6 to to a pH of 3.6 -4.0 during a 24-hour fermentation period [84,85].…”

“…This then becomes the ben-saalga beverage [41,43,84]. The pH decreases from 6 to to a pH of 3.6 -4.0 during a 24-hour fermentation period [84,85]. In terms of the LAB responsible for the fermentation, spontaneously fermented ben saalga is dominated by Lb.…”

“…plantarum and Pediococcus pentosaceus [41]. Ethanol, lactic acid and acetic acid were the main products of fermentation in ben saalga [84].…”