Valorization of Orange Zest by Lactic Fermentation to Increase the Nutritional Value of Millet Products in Côte d'Ivoire

In order to exploit and control the technological properties for transformation of substrates tropical and other waste of household (orange Zest) in a food improved, a study of the technological properties of Lactobacillus plantarum and Lactobacillus coprophilus isolated from grape must and sour of the tchapalo has been undertaken. It clear from this study that these two LAB have exercised an antibacterial activity on Escherichia coli, Bacillus subtilis, Staphylococcus aureus and Pseudomonas aeruginosa, which could be related to the inhibitory effect of bacteriocins. They have owned a good capacity acidifier in the sprouted millet extract and orange zest extract with about a rate acidification of 4% after 24 hours (h) of fermentation. Similarly, these lactic strains have a good rate saccharification in the orange zest extract with a maximum of 38.57 ± 6.77% for L. plantarum and 32.51 ± 9.53% for L. coprophilus after 16 h of fermentation. Vitamin C synthesis was more remarkable in the orange zest extract than in the sprouted millet extract.