| Titre |
Comprehensive quality and potential hazards of gowe, a malted and fermented cereal beverage from West Africa. A diagnostic for a future re-engineering |
| Auteurs |
Adinsi Laurent [1],
Mestres Christian [2],
Akissoé Noël [3],
VIEIRA-DALODE Générose [4],
ANIHOUVI VICTOR B.J.G.S. [5],
DURAND Noël [6],
HOUNHOUIGAN DJIDJOHO JOSEPH [7],
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| Journal: |
Food Control |
| Catégorie Journal: |
Internationale |
| Impact factor: |
0 |
| Volume Journal: |
82 |
| DOI: |
10.1016/j.foodcont.2017.06.019 |
| Resume |
Gowe is a very popular traditional fermented and non-alcoholic cereal beverage in Benin. The purpose of
the present study was to characterize the physical-chemical properties, nutritional and anti-nutrient
composition, microbiological safety and mycotoxin occurrence in the various types of gowe. Six to
nine samples from four types of technologies were analyzed for the various aspects of quality. Proximate
composition, physical properties (particle size, viscosity), nutritional (amino-acid profile) and antinutritional
(tannin, phytate, and cyanide levels) properties of gowe resulting from the different traditional
processes are quite similar except for the physical properties, the differences of which originate
from the raw materials and the diverse cooking conditions. The main hazard of traditional gowe are
potential mycotoxin contamination, and presence of cyanogenic compounds, which are linked to raw
material contamination and the malting step, and occurrence of E. coli and Enterobacteriacae (gowe is
free from other pathogens), linked to inappropriate handling and to the packaging material. The main
defects are low a-amylase activity of malt linked to poor control of the malting process, low content of
several essential amino-acids in the raw materials and which is deteriorated by the cooking step. Several
potential solutions are discussed for paving the way for upgrading and re-engineering this process. |
| Mots clés |
Gowé, fermentation, amylase, lactic acid bacteria, mycotoxins, amino acid |
| Pages |
18 - 25 |
| Fichier |
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