COMPOSITION AND MICROBIOLOGICAL AND PHYSICAL ATTRIBUTES OF MAWE, A FERMENTED MAIZE DOUGH FROM BENIN

Authors
HOUNHOUIGAN DJ NOUT MJR NAGO CM HOUBEN JH ROMBOUTS FM
Citation
Dj. Hounhouigan et al., COMPOSITION AND MICROBIOLOGICAL AND PHYSICAL ATTRIBUTES OF MAWE, A FERMENTED MAIZE DOUGH FROM BENIN, International journal of food science & technology, 28(5), 1993, pp. 513-517
Citations number
12
Categorie Soggetti
Food Science & Tenology
Journal title
International journal of food science & technology → ACNP
ISSN journal
09505423
Volume
28
Issue
5
Year of publication
1993
Pages
513 - 517
Database
ISI
SICI code
0950-5423(1993)28:5<513:CAMAPA>2.0.ZU;2-2
Abstract
Home-scale and commerical mawe samples produced in urban Benin were ve ry similar in composition, particle size, dough viscosity, and microbi al 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 bot h.