This project is coordinated by IRD, Institut de Recherche pour le DĂ©veloppement
NUTRIPASS unit "Food and Nutrition Research in the Global South"
UMR Nutripass, 911 avenue Agropolis, BP 64501 34394 Montpellier Cedex, FRANCE
Christèle HUMBLOT , Coordinator
Tel : + 33 (0)4 67 41 62 48
Fax: + 33 (0)4 67 41 61 57
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Work-package 4
WP4: Feasibility of increasing the folate content in food products and consumer acceptability
Leader : Pr Andre Oelofse (South Africa)
Co-leader : Dr Charles Parkouda (Burkina-Faso)
The objective of this WP is to estimate the achievability of increasing the folate content of the CBFFs (one per country) by using folate producing LAB, and to evaluate the sensory profile of the improved food products, compared to traditional fermented products.
This WP is structured in three Tasks:
Task 4.1: Production of CBFFs with high folate content
Improved CBFFs will be produced, using one or two folate-producing LAB strains selected in the WP2 and WP3. The traditional flow charts of the different products (sourdough rye bread, teff-sorghum injera, maize porridge, pearl millet ben-saalga) may be adapted to maximize the folate content. For example, fermentation patterns and cooking durations may be modified, as well as the formulation of the product. The folate contents of the final products will be assessed.
Task 4.2: Acceptability studies
The aim of this Task is to determine whether the modified CBFFs are acceptable or not by potential consumers (women of child bearing age). The acceptability and sensory profile of the improved CBFF will be estimated by adult healthy volunteers, by the use of a hedonic scale and quantitative descriptive analysis, respectively. The most important criteria determined by the consumer will be quantified in the fermented products, and the optimal preparation will be determined. Acceptability studies will be conducted in each country.
Task 4.3: Potential impact of improved products on folate intakes
The potential impact of the consumption of improved products on folate intakes will be calculated for the populations of the different countries. Therefore, the results of the WP1 (assessment of the consumption of CBFF) and WP3 (bioavailability of folates) will be taken into account. This will allow estimating the potential of cereal-based fermented foods to fulfil the consumers’ folate requirements.
The FolEA project is part of the ERA-Net « Developing African-European joint collaboration for Science and Technology » (ERAfrica), financially supported by the European Commission under the 7th Framework Programme (grant agreement: 266603).