25Aug 2017

LES ASPECTS TECHNOLOGIQUES, MICROBIOLOGIQUES ET NUTRITIONNELS DES ALIMENTS FERMENTES A BASE DE LAIT ET DE MIL EN AFRIQUE DE L-OUEST.

  • University Ouaga I Professeur Joseph Ki-Zerbo, Unit? de Formation et de Recherche en Sciences de la Vie et de la Terre, Laboratoire de Biochimie et Immunologie Appliqu?e (LaBIA), 03BP 7021 Ouagadougou 03, Burkina Faso.
  • Centre National de la Recherche Scientifique et Technologique, Institut de Recherche en Sciences Appliqu?es et Technologiques, D?partement Technologie Alimentaire, 03 BP 7047, Ouagadougou 03, Burkina Faso.
  • Universit? Gaston Berger, Unit? de Formation et de Recherche des Sciences Agronomiques, de l?Aquaculture et de Technologies Alimentaires, Section de Technologies Alimentaires, BP 234 Saint-Louis, S?n?gal.
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La production du mil et du lait est particuli?rement importantes en Afrique de l?Ouest. Ces deux denr?es occupent une place importante dans l?alimentation de base des populations d?Afrique subsaharienne. L?objectif de cette revue de litt?rature est de faire l??tat de lieux des technologies de fabrication des aliments ferment?s lact?s ? base de mil, d?identifier les principaux microorganismes impliqu?s dans leur fabrication et d?analyser leurs valeurs nutritionnelles. Les r?sultats de la litt?rature indiquent que le gappal, le d?gu? ou tiakri et le tchobal ou fura sont les principauxaliments ferment? ? base de lait et de mil de l?Afrique de l?Ouest. Le gappal se singularise des autres denr?es d?une part par la fermentation appliqu?e sur le mil additionn? de lait et d?autre part par l?absence d?une ?tape de cuisson. Le mil est la base d?autres aliments ferment?s tels les bouillies (ben-salga, ben-kida, koko), les boissons alcoolis?es ou non alcoolis?es (zoom-koom, obiolor, l?eau de koko, gow?, kunun-zaki,), les g?teaux ou galettes (Massa, w?mi) et les p?tes cuites ferment?es (t?, Moabu). Ces aliments se caract?risent par une qualit? nutritionnelle int?ressante. Cependant, les aspects microbiologiques et organoleptiques restent ? am?liorer d?o? la n?cessit? de leur promotion par des technologies standardis?es notamment par l?utilisation des bact?ries d?int?r?t technologique locales.

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[Abel Tankoano, Michel Bakar Diop, Hagretou Sawadogo-Lingani, Donatien Kaore and Aly Savadogo. (2017); LES ASPECTS TECHNOLOGIQUES, MICROBIOLOGIQUES ET NUTRITIONNELS DES ALIMENTS FERMENTES A BASE DE LAIT ET DE MIL EN AFRIQUE DE L-OUEST. Int. J. of Adv. Res. 5 (Aug). 1509-1526] (ISSN 2320-5407). www.journalijar.com

Aly Savadogo
Universite Ouaga I Professeur Joseph Ki-Zerbo, Unite de Formation et de Recherche en Sciences de la Vie et de la Terre, Laboratoire de Biochimie et Immunologie Appliquee (LaBIA), 03BP 7021 Ouagadougou 03, Burkina Faso

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Article DOI: 10.21474/IJAR01/5211      
DOI URL: http://dx.doi.org/10.21474/IJAR01/5211

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