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- W2235131805 abstract "Degue is a fermented dink widely consumed in Benin and other countries of West Africa. Our study permitted to finalize three types of degue made from flours of maize, sorghum and millet, called respectively: degue maize, degue sorghum and degue millet. To increase consumer confidence and ensure their products good qualities, these three types of degue were evaluated and analyzed the physico-chemical and sensory plans. The results of analysis revealed that the three types of degue obtained contain iron, protein and sugar. All have an acidic taste with a pH below 4.3. Degue millet is richer in iron (38.32mg/100g) than the other two degues. Degue sorghum contains up to 21.59mg/100g, while degue maize contains only 18.21mg/100g. Degue maize is lightly richer in protein (13.95%) than degue mil (13.93%) and degue sorghum (13.64%). However, degue millet is sweeter (9.50%) than degue maize (6.47%) and degue sorghum (5.29%). Furthermore, all types of degue contain vitamins B1, B2 and C, however degue sorghum contains two more, it is of vitamins E and A of which the contents reach 6.76mg/100g and 8.69mg/100g respectively. Sensory analysis revealed that all three types of degue finalized accepted by the tasters. In view of these results, the consumption of degue sorghum is recommended." @default.
- W2235131805 created "2016-06-24" @default.
- W2235131805 date "2014-08-03" @default.
- W2235131805 modified "2023-09-26" @default.
- W2235131805 title "Physico-chemical and sensory characterizations of three types of dèguè, a local fermented drink made from milk in Benin" @default.
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- W2235131805 doi "https://doi.org/10.12692/ijb/5.3.36-43" @default.
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