DOI: 10.11648/j.jfns.20261403.12 ISSN: 2330-7293

Comparative Assessment of Nutritional and Antinutritional Quality of Two Maize-based Tchakpalo , a Traditional Beninese Beer

d’Avila Dognon, Ghislaine Atchadé, Kowiou Aboudou, Lucile Adjovi, Mahoutin Adandedji, Marcel Adoko, Abadjayé Sanoussi, Agossou Noumavo
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The objective of this study was to evaluate the impact of two different production processes on the nutritional and antinutritional quality of Tchakpalo , a traditional beninese beer. A 24-hour mono-fermented variant (MFM1) and a 24-hour double-fermented variant (DFM1) were produced and analysed for energy parameters, vitamin and mineral content, and levels of antinutritional compounds. The results show that the MFM1 variant has significantly higher levels of macronutrients (carbohydrates: 12.53 g/100 mL, proteins: 3.56 g/100 mL and fats: 0.95 g/100 mL), vitamins (C: 27.15 mg/100 mL and A: 16.65 μg RE/100 mL), and minerals (phosphorus: 265.32 mg/100 mL, potassium: 534.88 mg/100 mL, sodium: 3.17 mg/100 mL, calcium: 5.55 mg/100 mL and iron: 18.39 mg/100 g). It therefore has a higher nutritional density than the DFM1 variant. In contrast, the DFM1 variant is characterised by a significant reduction in antinutritional factors, particularly phytates and tannins. This reduction suggests a potential improvement in nutrient bioavailability. According to ANSES, 500 mL of the MFM1 variant of Tchakpalo provides 14.02% of men's and 17.35% of women's daily energy needs. This same quantity completely or partially satisfies their daily needs for vitamin C (100%), phosphorus (100%), iron (100%), potassium (76.41%), and vitamin A (12%). To promote the traditional beer Tchakpalo and strengthen food and nutrition security, it is essential to optimize processing methods in order to enhance nutritional density and ensure nutrient bioavailability.

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