Composition and microbiological and physical attributes of mawè, a fermented maize dough from Benin
- 1 October 1993
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 28 (5) , 513-517
- https://doi.org/10.1111/j.1365-2621.1993.tb01300.x
Abstract
Summary: Home‐scale and commerical mawè 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 mawè had a slightly higher pH (4.2), protein, fat, fibre, and ash than commercial mawè. Lactobacilli and yeasts predominated in both.Keywords
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