Microbiological and physico-chemical dynamics during the fermentation of the millet-based (Pennisetum glaucum) Ablo and the sorghum-based (Sorghum bicolor ) Ablo in the Republic of Benin

Abstract

Ablo is wet bread, slightly salty and sweet, steamed and sold in the form of pellets. The study has for objective to follow microbiological and physicochemical changes during the fermentation of the millet’s dough and sorghum’s dough for the production of two new types of Ablo. The methodology adopted consisted in performing production’s essay followed by analyses in the laboratory. The dominant micro flora of the fermentation of milletbased Ablo and sorghum-based Ablo was constituted of lactic bacteria and yeasts and moulds. The evolution of lactic bacteria was inversely proportional to the decrease of the pH and the material dry during fermentation.