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Cereals and bread from Burkina Faso
Ben-saalga is a thin, sour pearl millet gruel from Burkina Faso, often given to young children. The grain is soaked, which is mainly an alcoholic fermentation, then wet-milled and sieved, and the slurry is left to settle while lactic acid bacteria sour the paste to about pH 4. The sour paste is cooked into the gruel.
| Pearl millet grain | [s1b] |
| Water | For soaking, wet milling, sieving and cooking[s1b] |
| Sugar (optional) | Often added to the gruel; it remained very low in energy even so[mouquet2008] |
| Starter | spontaneous; backslopping speeds the souring in improved versions |
Total time across the recorded steps: 7.1 h
What changes: Washed millet soaks in water and an alcoholic fermentation starts
Washing is optional. Folate in the grain rose during soaking in one study. Output: soaked grain.
Microbes at work in this step
mainly an alcoholic fermentation; sucrose in the grain disappears
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Ben-saalga is a thin, sour pearl millet gruel from Burkina Faso, often given to young children. The grain is soaked, which is mainly an alcoholic fermentation, then wet-milled and sieved, and the slurry is left to settle while lactic acid bacteria sour the paste to about pH 4. The sour paste is cooked into the gruel. Made in 4 steps over 7.1 h. The longest step, let the slurry settle and sour, takes 7 h (Tou E.H 2007). Lactic acid bacteria, about 12 % of them amylolytic; Lactobacillus plantarum and L. fermentum (Limosilactobacillus fermentum) isolated from the gruel and Lactic acid bacteria genera found by sequencing: Lactobacillus, Pediococcus, Leuconostoc and Weissella, their ratios shifting during fermentation do most of the fermenting.
| Main step | 7 hMeasured[s3] | Let the slurry settle and sour |
|---|---|---|
| Acidity | pH 4Measured[s1b] | Let the slurry settle and sour |
Ben-saalga ferments in two separate stages. The whole grain is soaked first, in a mainly alcoholic fermentation, and then the sieved slurry is soured by lactic acid bacteria while it settles. The sour paste is cooked into a very fluid, low-energy gruel, about 30 kcal/100 g.
The gruel is very thin, about 30 kcal/100 g, well below what young children need from a complementary food [s1b]; recipes with malt and backslopping raised it to about 84 kcal/100 g [s3]. Fermentation cuts phytate by about 75 % and raffinose by about 83 % [s1b]. Lactobacillus plantarum strains from ben-saalga made bacteriocins active against Listeria monocytogenes, Staphylococcus aureus and Salmonella in the laboratory [omar2006].
Every number is labelled with how it is known. How this atlas is made
A 2008 survey of 318 households in Ouagadougou found ben-kida and ben-saalga often used as complementary food for young children.
