title: Three traditional fermented baobab foods from Benin, Mutchayan, Dikouanyouri, and Tayohounta: preparation, properties, and consumption.
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.
authors: Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin.
authors: F J
authors: FJ
authors: Chadare
authors: D P
authors: DP
authors: Gayet
authors: P
authors: P
authors: Azokpota
authors: M J R
authors: MJ
authors: Nout
authors: A R
authors: AR
authors: Linnemann
authors: J D
authors: JD
authors: Hounhouigan
authors: M A J S
authors: MA
authors: van Boekel
mesh_terms: D035162:Adansonia / Q000382:microbiology; D001407:Bacillus / Q000302:isolation & purification; D001419:Bacteria / Q000302:isolation & purification*; D001541:Benin; D004032:Diet; D004044:Dietary Proteins / Q000378:metabolism*; D005247:Feeding Behavior; D005285:Fermentation; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D005523:Food Supply; D005638:Fruit; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000302:isolation & purification; D028321:Plant Preparations / Q000008:administration & dosage / Q000378:metabolism; D045868:Sorghum; D015003:Yeasts / Q000302:isolation & purification*
chemical_list: D004044:Dietary Proteins; D028321:Plant Preparations