Indigenous Fermented Milks From Some Regions of Cameroon and Chad: Production Processes, Utilizations and Challenges

Authors

Augustin MBAWALA¹ , Mian-Oudanang KOUSSOU² , Hippolyte MOUAFO TENE³ , Hervé TCHOUGANG MANGAPTCHE¹ , Galvany Franck TCHAKOUANI YAMAGUEU¹ , Ramona SUHAROSCHI⁴

1. ENSAI, University of Ngaoundere, Cameroon
2. IRED, N'Djamena, Chad
3. IMPM, Yaounde, Cameroon
4. USAMV, Cluj-Napoca, Romania

Conference / event

Biosurfactants International Conference, September 2022 (Stuttgart, Germany)

Poster summary

Nowadays, the demand of traditional fermented foods by consumers is increased due to their numerous health benefits and important nutritional values. The aim of the present work is to establish after exploiting some published and experimental data, the technological processes of indigenous fermented milks produced in some regions of Cameroon and Chad, their utilizations, their potential properties and some related challenges. The technological processes involved in their production remain nearly constant and the final products is represented by four types: Pendidam and Kindirmou in Cameroon, Rouaba and Rayeb in Chad. They are all produced by fermentation of raw fresh milk from cow origin and used mainly for feeding and therapeutic purposes. These fermented milks produced contain lactic acid bacteria (LABs) that produce bioactive molecules “biosurfactants” that have wide-range and interesting properties. One of the main challenges is to use the biosurfactants produced to fight against Covid-19 pandemic among others.

Keywords

Indigenous fermented milks, Cameroon, Chad, Production processes, Utilizations, Challenges

Research areas

Microbiology

References

No data provided

Funding

No data provided

Supplemental files

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Additional information

Competing interests

No competing interests were disclosed.

Data availability statement

The datasets generated during and / or analyzed during the current study are available from the corresponding author on reasonable request.

Creative Commons license

Copyright © 2022 MBAWALA et al. This is an open access work distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.