25.02.2015 Views

THESE UNIQUE El Hassane Kéhien-Piho TOU - Nutridev

THESE UNIQUE El Hassane Kéhien-Piho TOU - Nutridev

THESE UNIQUE El Hassane Kéhien-Piho TOU - Nutridev

SHOW MORE
SHOW LESS

Create successful ePaper yourself

Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.

ARTICLE IN PRESS<br />

E.H. Tou et al. / LWT 40 (2007) 1561–1569 1569<br />

enteropathogenic microorganisms. World Journal of Microbiology and<br />

Biotechnology, 10, 664–669.<br />

Kitabatake, N., Gimbi, D. M., & Oi, Y. (2003). Traditional non-alcoholic<br />

beverage, togwa, in East Africa, produced from maize flour and<br />

germinated finger millet. International Journal of Food Sciences and<br />

Nutrition, 54(6), 447–455.<br />

Lei, V., & Jakobsen, M. (2004). Microbiological characterization and<br />

probiotic potential of koko and koko sour water, African spontaneously<br />

fermented millet porridge and drink. Journal of Applied<br />

Microbiology, 96(2), 384–397.<br />

Lestienne, I. (2005). Contribution à l’étude de la biodisponibilité du fer et du<br />

zinc dans le grain de mil et conditions d’amélioration dans les aliments de<br />

complément. Université Montpellier II, Ph.D. Thesis, 291pp.<br />

Lopez, Y., Gordon, D. T., & Fields, M. L. (1983). Release of phosphorous<br />

from phytate by natural lactic acid fermentation. Journal of Food<br />

Science, 48, 953–954.<br />

Lorri, W., & Svanberg, U. (1994). An overview of the use of fermented<br />

foods for child feeding in Tanzania. Ecology of Food and Nutrition, 34,<br />

65–81.<br />

Lutter, C. K., & Dewey, K. G. (2003). Nutrient composition for fortified<br />

complementary foods: Proposed nutrient composition for fortified<br />

complementary foods. Journal of Nutrition, 133, 3011S–3020S.<br />

Mahajan, S., & Chauhan, B. M. (1987). Phytic acid and extractable<br />

phosphorous of pearl millet flour as affected by natural lactic acid<br />

fermentation. Journal of the Science of Food and Agriculture, 41,<br />

381–386.<br />

Mouquet, C., Salvignol, B., Van Hoan, N., Monvois, J., & Trèche, S.<br />

(2003). Ability of a ‘‘very low-cost extruder’’ to produce instant infant<br />

flours at a small scale in Vietnam. Food Chemistry, 82, 249–255.<br />

Mouquet, C., Greffeuille, V., & Trèche, S. (2006). Characterization of the<br />

consistency of gruels consumed by infants in developing countries:<br />

Assessment of the Bostwick consistometer and comparison with<br />

viscosity measurements and sensory perception. International Journal<br />

of Food Sciences and Nutrition, 57, 459–469.<br />

Nguyen, T. T. T., Loiseau, G., Icard-Vernie` re, C., Rochette, I., Trèche, S.,<br />

& Guyot, J. P. (2007). Effect of fermentation by amylolytic lactic acid<br />

bacteria, in process combinations, on characteristics of rice/soybean<br />

slurries: A new method for preparing high energy density complementary<br />

foods for young children. Food Chemistry, 100, 623–631.<br />

Nout, M. J. R., & Motarjemi, Y. (1997). Assessment of fermentation as a<br />

household technology for improving food safety: A joint FAO/WHO<br />

workshop. Food Control, 8, 221–226.<br />

Nout, M. J. R., Rombouts, F. M., & Havelaar, A. (1989). Effect of<br />

accelerated natural lactic fermentation of infant food ingredients on<br />

some pathogenic microorganisms. International Journal of Food<br />

Microbiology, 8, 351–361.<br />

Ojofeitimi, E. O., Abiose, S., Ijadunola, K. T., Pedro, T., & Jinadu, M. K.<br />

(2001). Modification and improvement of nutritive quality of cornpa<br />

‘‘Ogi’’ with cowpea and groundnut milk. Nutrition Health, 15(1),<br />

47–53.<br />

Onyango, C., Henle, T., Hofmann, T., & Bley, T. (2004). Production of<br />

high energy density fermented uji using a commercial alpha-amylase or<br />

by single-screw extrusion. Lebensmittel-Wissenschaft und-Technologie,<br />

37, 401–407.<br />

Onyango, C., Noetzold, H., Ziems, A., Hofmann, T., Bley, T., & Henle, T.<br />

(2005). Digestibility and antinutrient properties of acidified and<br />

extruded maize–finger millet blend in the production of uji. Lebensmittel-Wissenschaft<br />

und-Technologie, 38(7), 697–707.<br />

Sanni, A. I., Onilude, A. A., & Ibidapo, O. T. (1999). Biochemical<br />

composition of infant weaning food fabricated from fermented blends<br />

of cereal and soybean. Food Chemistry, 65, 35–39.<br />

Talamond, P., Gallon, G., & Trèche, S. (1998). Rapid and sensitive liquid<br />

chromatography method using a conductivity detector for the<br />

determination of phytic acid in food. Journal of Chromatography A,<br />

805, 143–147.<br />

Thaoge, M. L., Adams, M. R., Sibara, M. M., Watson, T. G., Taylor, J.<br />

R. N., & Goyvaerts, E. M. (2003). Production of improved infant<br />

porridges from pearl millet using a lactic acid fermentation step and<br />

addition of sorghum malt to reduce viscosity of porridges with high<br />

protein, energy and solids (30%) content. World Journal of Microbiology<br />

and Biotechnology, 19, 305–310.<br />

Tomkins, A., Alnwick, D., & Haggerty, P. (1988). Fermented foods<br />

for improving child feeding in eastern and southern Africa. In<br />

D. Alnwick, S. Moses, & O. G. Schmidt (Eds.), Improving young<br />

child feeding in Eastern and Southern Africa-household-level<br />

food technology (pp. 136–167). Ottawa International Development<br />

Research Center.<br />

Tou, E. H., Guyot, JP., Mouquet-Rivier, C., Rochette, I., Counil, E.,<br />

Traore, A. S., et al. (2006). Study through surveys and fermentation<br />

kinetics of the traditional processing of pearl millet (Pennisetum<br />

glaucum) into ‘‘ben–saalga’’, a millet-based fermented gruel from<br />

Burkina Faso used as complementary food. International Journal of<br />

Food Microbiology, 106, 52–60.<br />

Tou, E. H., Mouquet-Rivier, C., Rochette, I., Traoré, A. S., Trèche, S., &<br />

Guyot, J. P. (2007). Effect of different process combinations on the<br />

fermentation kinetics, microflora and energy density of ben-saalga,<br />

a fermented gruel from Burkina Faso. Food Chemistry, 100, 935–943.<br />

Trèche, S. (1995). Techniques pour augmenter la densité énergétique des<br />

bouillies. In S. Tre` che, B. de Benoist, D. Benbouzid, A. Verster, &<br />

F. Delpeuch (Eds.), L’alimentation de complément du jeune enfant<br />

(pp. 123–146). Paris: ORSTOM.<br />

Van Soest, P. J. (1963). Use of detergents in the analysis of fibrous feeds.<br />

II. A rapid method for the determination of fiber and lignin. Journal<br />

Association Office of Analyse Chemistry, 46, 829–835.<br />

Vieu, M. C., Traoré, T., & Tre` che, S. (2001). Effects of energy density and<br />

sweetness of gruels on Burkinabe infant energy intakes in free living<br />

conditions. International Journal of Food Sciences and Nutrition, 52,<br />

213–218.<br />

Westby, A., & Gallat, S. (1991). The effect of fermentation on the viscosity<br />

of sorghum porridges. Tropical Sciences, 31, 131–139.

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!