Rachidatou Karimou

Fermentation has been used for centuries to enhance the sensory and nutritional qualities and the antioxidant content of plant-based foods, making them beneficial for health. This study aims to investigate the microbiological and nutritional qualities of fermented porridges produced in northern Benin. Various nutritional tests and the identification of different microorganisms have gained insights into eight porridges produced in 9 localities of northern Benin.

RESULTS The processing of fermented porridges in North Benin follows several optional and mandatory steps. Washing the cereal before soaking is a step that is not common to each producer. After, soaking is the first stage of fermentation during the transformation of cereals into most of the consumed porridges since there are porridges such as bita that do not require this operation. It consists of putting the cereal in hot water or not for several hours which varies from one preparer to another.