Preliminary Studies on the Variation in Microbial Succession, Physico-Chemical Characteristics and Antioxidant Capacity during a Spontaneous Fermentation of <i>Mutchayan</i>, a Traditional Fermented Baobab Derived Food

Abstract

Mutchayan is a traditionally fermented cooked cereal dough mixed with baobab pulp, consumed in Benin. The study evaluated the physico-chemical and microbiological changes of Mutchayan during 0 to 120 h of spontaneous fermentation. An analysis of the studied fermentation process revealed an increase in titratable acidity and antioxidant capacity (between 0 and 120 h) and a decrease in ascorbic acid content during the first 24 h of the fermentation. Dry matter content and Brix value decreased from 18.7 to 16.7 g/100 g and 7.6 to 5.0 °Brix, respectively, while pH did not change notably. Microbiological analysis revealed the presence of molds at the beginning of the fermentation, which was inhibited after 36 h, while the lactic acid bacteria and yeasts dominated the process.

Keywords

• presumptive lactic acid bacteria
• fermentation
• yeast
• antioxidant capacity
• ascorbic acid