论文信息 - Composition and microbiological and physical attributes of mawè, a fermented maize dough from Benin

Composition and microbiological and physical attributes of mawè, a fermented maize dough from Benin

Summary Home-scale and commerical mawe samples produced in urban Benin were very similar in composition, particle size, dough viscosity, and microbial loads, with titratable acidity 1.2-1.4% w/w (as lactic acid); home-produced mawe had a slightly higher pH (4.2), protein, fat, fibre, and ash than commercial mawe. Lactobacilli and yeasts predominated in both.

F. Rombouts | M. Nout | J. H. Houben | D. Hounhouigan | C. Nago

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