{"id":8895,"date":"2014-05-27T09:00:23","date_gmt":"2014-05-27T14:00:23","guid":{"rendered":"https:\/\/www.insta-pro.com\/2014\/05\/27\/lextrusion-renforce-la-securite-alimentaire-en-afrique\/"},"modified":"2017-03-30T14:11:41","modified_gmt":"2017-03-30T19:11:41","slug":"lextrusion-renforce-la-securite-alimentaire-en-afrique","status":"publish","type":"post","link":"https:\/\/instapro.spinuhost.com\/fr\/blog\/strategie-commerciale-et-financement\/lextrusion-renforce-la-securite-alimentaire-en-afrique\/","title":{"rendered":"L\u2019extrusion renforce la s\u00e9curit\u00e9 alimentaire en Afrique"},"content":{"rendered":"

Si vous travaillez dans l\u2019extrusion en Afrique (ou n\u2019importe o\u00f9 ailleurs \u00e0 vrai dire), vous devriez lire cet article publi\u00e9 dans le num\u00e9ro d\u2019avril de Food Technology <\/em>(www.ift.org<\/a>).<\/p>\n

Il parle d\u2019une pr\u00e9sentation lors de la manifestation ExtruAfrica<\/em><\/a> de l\u2019ann\u00e9e derni\u00e8re, en Afrique du Sud. Les auteurs –\u00a0Kalep Filli,\u00a0Afam Jideani, et Victoria Jideani\u00a0– expliquent clairement pourquoi et comment la technologie d\u2019extrusion peut contribuer \u00e0 la s\u00e9curit\u00e9 alimentaire.<\/p>\n

Les c\u00e9r\u00e9ales d\u2019Afrique, telles que le sorgho,<\/a> le millet<\/a>, le riz, le ma\u00efs<\/a>, le fonio<\/a> et le teff<\/a>, sont largement consomm\u00e9es dans les repas de base mais elles sont limit\u00e9es concernant la quantit\u00e9 et la qualit\u00e9 des prot\u00e9ines. L\u2019extrusion permet d\u2019utiliser des sources de prot\u00e9ines \u00e0 faible co\u00fbt cultiv\u00e9es localement \u2013\u00a0soja, ni\u00e9b\u00e9, arachide, pois bambara et autres l\u00e9gumineuses\u00a0– pour les am\u00e9liorer et r\u00e9aliser des aliments nutritifs pr\u00eats \u00e0 consommer.<\/p>\n

Les auteurs citent des aliments qui ont \u00e9t\u00e9 mis au point en extrudant des patates douces et des arachides, du millet et du soja, du sorgho et du soja, de la patate douce et du soja, et du \u00ab\u00a0fura\u00a0\u00bb, un en-cas typique de l\u2019Afrique de l\u2019Ouest produit \u00e0 base de millet et de sorgho.<\/p>\n

\u00ab\u00a0Cela ne fait aucun doute que l\u2019application de l\u2019extrusion aux aliments traditionnels africains peut donner lieu \u00e0 une diversification avec de nouveaux aliments ou des produits originaux, qui peuvent entra\u00eener un usage plus r\u00e9pandu de la technologie pour la durabilit\u00e9\u00a0\u00bb, ont-ils d\u00e9clar\u00e9.<\/p>\n

Ils donnent au moins dix avantages de la cuisson par extrusion\u00a0:<\/p>\n

    \n
  1. G\u00e9latinisation de l\u2019amidon qui am\u00e9liore la digestibilit\u00e9<\/li>\n
  2. D\u00e9naturation des prot\u00e9ines am\u00e9liorant la digestibilit\u00e9<\/li>\n
  3. Inactivation des inhibiteurs de croissance thermolabiles tels que les inhibiteurs de trypsine<\/li>\n
  4. Inactivation des enzymes de d\u00e9gradation (lipases et oxydases) permettant d\u2019obtenir des produits pr\u00e9sentant une meilleure stabilit\u00e9 pour le stockage<\/li>\n
  5. Destruction de substances toxiques naturelles, comme les goitrog\u00e8nes, h\u00e9magglutinines, glycosides<\/li>\n
  6. Instantan\u00e9isation de produit, qui peut \u00eatre pr\u00e9par\u00e9 rapidement, ce qui permet de gagner du temps et d\u2019\u00e9conomiser sur le mat\u00e9riel<\/li>\n
  7. Temps de cuisson r\u00e9duit, am\u00e9liorant ainsi la r\u00e9tention de vitamines et la valeur nutritive des produits<\/li>\n
  8. Stabilit\u00e9 de conservation des aliments extrud\u00e9s-cuits, ce qui garantit une nourriture de qualit\u00e9 tout au long de l\u2019ann\u00e9e<\/li>\n
  9. Co\u00fbts de combustible associ\u00e9s \u00e0 une cuisson longue classique n\u00e9gligeables avec les aliments extrud\u00e9s<\/li>\n
  10. Pasteurisation\/st\u00e9rilisation des aliments \u2013 la cuisson par extrusion r\u00e9duit ou supprime les contaminants.<\/li>\n<\/ol>\n

    Dans le cas du \u00ab\u00a0fura\u00a0\u00bb par exemple, le produit traditionnel a une humidit\u00e9 de 60-75\u00a0% et une dur\u00e9e de conservation de 2\u00a0jours au plus\u00a0; mais si le \u00ab\u00a0fura\u00a0\u00bb est cuit par extrusion, l\u2019humidit\u00e9 descend sous les 7\u00a0% et le produit ne n\u00e9cessite pas de r\u00e9frig\u00e9ration. L\u2019inclusion de soja avec le millet perl\u00e9 am\u00e9liore la qualit\u00e9 et la quantit\u00e9 des prot\u00e9ines du \u00ab\u00a0fura\u00a0\u00bb en augmentant consid\u00e9rablement la teneur en lysine et sa disponibilit\u00e9.<\/p>\n

    Les auteurs concluent\u00a0: \u00ab\u00a0La transformation par extrusion permet une plus grande stabilit\u00e9 de conservation, une valeur ajout\u00e9e, des co\u00fbts de transport inf\u00e9rieurs, la cr\u00e9ation d\u2019emplois, et la cr\u00e9ation de nouveaux march\u00e9s dans les secteurs de l\u2019alimentation humaine et animale.\u00a0\u00bb<\/p>\n

    Plusieurs universit\u00e9s et minist\u00e8res de l\u2019agriculture <\/a>en Afrique montrent actuellement davantage d\u2019int\u00e9r\u00eat pour l\u2019extrusion, du point de vue des activit\u00e9s de recherche, de d\u00e9veloppement de produits et d\u2019enseignement. Le Kenya, le Nigeria, l\u2019Afrique du Sud et l\u2019Ouganda sont tous les quatre actifs dans ce domaine. Si vous en connaissez d\u2019autres, faites-le nous savoir.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Si vous travaillez dans l\u2019extrusion en Afrique (ou n\u2019importe o\u00f9 ailleurs \u00e0 vrai dire), vous devriez lire cet article publi\u00e9 dans le num\u00e9ro d\u2019avril de Food Technology (www.ift.org). Il parle d\u2019une pr\u00e9sentation lors de la manifestation ExtruAfrica de l\u2019ann\u00e9e derni\u00e8re, en Afrique du Sud. Les auteurs –\u00a0Kalep Filli,\u00a0Afam Jideani, et Victoria Jideani\u00a0– expliquent clairement pourquoi […]<\/p>\n","protected":false},"author":8,"featured_media":11092,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[8203],"tags":[9030,616,550],"class_list":["post-8895","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-strategie-commerciale-et-financement","tag-african-business-fr","tag-cuisson-par-extrusion-fr","tag-produits-extrudes-fr"],"acf":[],"yoast_head":"\nL\u2019extrusion renforce la s\u00e9curit\u00e9 alimentaire en Afrique<\/title>\n<meta name=\"description\" content=\"Si vous travaillez dans l\u2019extrusion en Afrique (ou n\u2019importe o\u00f9 ailleurs \u00e0 vrai dire), vous devriez lire cet article publi\u00e9 dans le num\u00e9ro d\u2019avril de Food Technology (www.ift.org).\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/instapro.spinuhost.com\/fr\/blog\/strategie-commerciale-et-financement\/lextrusion-renforce-la-securite-alimentaire-en-afrique\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"L\u2019extrusion renforce la s\u00e9curit\u00e9 alimentaire en Afrique\" \/>\n<meta property=\"og:description\" content=\"Si vous travaillez dans l\u2019extrusion en Afrique (ou n\u2019importe o\u00f9 ailleurs \u00e0 vrai dire), vous devriez lire cet article publi\u00e9 dans le num\u00e9ro d\u2019avril de Food Technology (www.ift.org).\" \/>\n<meta property=\"og:url\" content=\"https:\/\/instapro.spinuhost.com\/fr\/blog\/strategie-commerciale-et-financement\/lextrusion-renforce-la-securite-alimentaire-en-afrique\/\" \/>\n<meta property=\"og:site_name\" content=\"Insta-Pro\" 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