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| Biochemical, Microbial and Processing Study of Dèguè a Fermented Food From Pearl millet dough) from Burkina Faso |
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Fatoumata Hama,
Aly Savadogo,
Cheik A.T. Ouattara and Alfred S. Traore |
Abstract:
Dèguè was a traditional fermented food
(pearl millet dough) which consumed in Burkina Faso. In this work, the
traditional processing of pearl millet into dèguè was investigated
in 18 traditional production units. This study was followed in Ouagadougou and
Bobo-Dioulasso. The main steps of diagram of production were dehulling, winnowing,
washing, drying, milling, sieving, kneading, cooking, pounding, shaping and
fermentation. Before fermentation, crude protein, crude fat, ash, starch and
carbohydrates content were respectively 5.43; 3.00; 1.13; 33.37 and 41.81 %.
After 72 hours of fermentation only protein content (6.12 %) was increased;
starch content was(23.6 %) decreased. pH and titratable acidity were respectively
6.75 and 0.12 before the fermentation and after 72 hours pH (4.49) was decreased
and titratable acidity (0.57 g of 100 grams of lactic acid) was increased. Microbiology
analyses indicated that the number of lactic acid bacteria, yeasts and moulds
increased during the course of fermentation. The number of coliforms was decreased
slightly after 72 hours of fermentation.
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How to cite this article:
Fatoumata Hama, Aly Savadogo, Cheik A.T. Ouattara and Alfred S. Traore, 2009. Biochemical, Microbial and Processing Study of Dèguè a Fermented Food From Pearl millet dough) from Burkina Faso. Pakistan Journal of Nutrition, 8: 759-764.
DOI: 10.3923/pjn.2009.759.764
URL: https://scialert.net/abstract/?doi=pjn.2009.759.764
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