Folate content of a staple food increased by fermentation of a cereal using selected folate-producing microorganisms

Aynadis Tamene; Kaleab Baye; Christèle Humblot

doi:10.1016/j.heliyon.2022.e09526

Folate content of a staple food increased by fermentation of a cereal using selected folate-producing microorganisms

Heliyon. 2022 May 23;8(5):e09526. doi: 10.1016/j.heliyon.2022.e09526. eCollection 2022 May.

Authors

Aynadis Tamene¹, Kaleab Baye¹, Christèle Humblot^{2

3}

Affiliations

¹ Center for Food Science and Nutrition, Addis Ababa University, P.O. Box 150201, Addis Ababa, Ethiopia.
² IRD, Montpellier, France.
³ UMR QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France.

Abstract

Folate deficiencies are widespread in Africa due to predominantly cereal-based diets. The objective of this work was to test the feasibility of using folate-producing microorganisms to increase folate content of tef injera, a traditional Ethiopian fermented staple food. To this end, a strain of Lactobacillus plantarum previously isolated from fermented tef batter and a commercial Saccharomyces cerevisiae were used alone and in combination to prepare injera. Ten successive fermentations using backslopping from the fermented batter prepared with L. plantarum inoculation were performed to mimic the traditional backslopping. The highest folate content was obtained with S. cerevisiae (53.5 μg/100 g fresh material). All the combinations were efficient and could cover up to 22 % of the recommended nutrient intakes. All injera prepared with selected inoculums were preferred by sensory panelists to the traditional one. This work demonstrates the possibility to increase folate intake using folate-producing microorganisms in the conditions normally encountered in households.

Keywords: Cereal; Fermentation; Folate; Injera; Lactic acid bacteria; Yeast.