Variabilité et amélioration de la technologie traditionnelle de production de la pâte fermentée de maïs au Congo
2004
Louembé, D. | Kéléké, S. | Kobawila, SC. | Nzoussi, JP.
Variability and Improvement of Maize Fermented Dough Traditional Technology Production in Congo. The poto-poto production proceeding is characterized by the large variability during some production stages, particulary in washing and conservation operations. The washing operation before and after steeping seems to be very important because it influences considerably the sensorial (colour, odour) and hygienic qualities of final product. For improving nutritional qualities, germinated seeds utilization has been studied. With respect to biochemistry characteristics, poto-poto made with germinated seeds offers a diminution of lactic acid concentration and an increase of acetic concentration. By contrary, for poto-poto produced from ungerminated seeds, lactic acid concentration increases and that of acetic acid decreases. The two products are acid (pH 3,8 and pH 3,53) because of lactic and acetic presence. The sensorial test makes evident the sensorial differences existing in two types of products. The are two different products with respect to colour, taste, odour and texture. Poto-poto produced with maize germinated seeds is preferred (100% among tasters). It is slightly more sweet (100% among tasters) and more sour (40% among tasters) than poto-poto produced from ungerminated seeds. The poto-poto solar drying proceeding used allows a better conservation of poto-poto.
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