Influence of fermentation and other processing steps on the folate content of a traditional African cereal-based fermented food

• Autores: Fabien Saubade, Youna M. Hemery, Isabelle Rochette, Jean-Pierre Guyot, Christèle Humblot
• Localización: International journal of food microbiology, ISSN 0168-1605, Vol. 266, Nº. 1, 2018, págs. 79-86
• Idioma: inglés
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• Resumen

  • Folate deficiency can cause a number of diseases including neural tube defects and megaloblastic anemia, and still occurs in both developed and developing countries. Cereal-based food products are staple foods in many countries, and may therefore be useful sources of folate. The production of folate by microorganisms has been demonstrated in some cereal-based fermented foods, but has never been studied in a traditional African cereal based food spontaneously fermented. The microbiota of ben-saalga, a pearl-millet based fermented porridge frequently consumed in Burkina Faso, has a good genetic potential for the synthesis of folate, but the folate content of ben-saalga is rather low, suggesting that folate is lost during the different processing steps. The aim of this study was therefore to monitor changes in folate content during the different steps of preparing ben-saalga, from pearl-millet grains to porridge. Traditional processing involves seven different steps: washing, soaking, grinding, kneading, sieving, (spontaneous) fermentation, and cooking. Two type of porridge were prepared, one using a process adapted from the traditional process, the other a modified process based on fermentation by backslopping. Dry matter and total folate contents were measured at each step, and a mass balance assessment was performed to follow folate losses and gains. Folate production was observed during the soaking of pearl-millet grains (+ 26% to + 79%), but the folate content of sieved batters (2.5 to 3.4 μg/100 g fresh weight) was drastically lower than that of milled soaked grains (17.3 to 19.4 μg/100 g FW). The final folate content of the porridges was very low (1.5 to 2.4 μg/100 g FW). The fermentation had no significant impact on folate content, whatever the duration and the process used. This study led to a better understanding of the impact on folate of the different processing steps involved in the preparation of ben-saalga.