کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5767129 1628382 2017 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
ReviewComprehensive quality and potential hazards of gowe, a malted and fermented cereal beverage from West Africa. A diagnostic for a future re-engineering
ترجمه فارسی عنوان
بررسی کیفیت جامع و خطرات بالقوه گاو، نوشیدنی غلات ذرت و تخمیر شده از غرب آفریقا. یک تشخیص برای مهندسی مجدد آینده
کلمات کلیدی
گوا، تخمیر آمیلاز، باکتری اسید لاکتیک، میوکوتوکسین ها، آمینو اسید،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


- The co-occurrence of mycotoxins in sorghum and maize samples from Benin was noted.
- The risk increased in the cereal beverage due to the critical malting step.
- The nutritional value of proteins slightly decreased due to the effect of cooking.

Gowé 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 gowé. 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 anti-nutritional (tannin, phytate, and cyanide levels) properties of gowé 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 gowé 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 (gowé is free from other pathogens), linked to inappropriate handling and to the packaging material. The main defects are low α-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.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 82, December 2017, Pages 18-25
نویسندگان
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