THESE UNIQUE El Hassane Kéhien-Piho TOU - Nutridev

Références Bibliographiques
Institut National de la Statistique et de la Démographie (INSD), & Macro International.
(2004). Enquête Démographique et de Santé (EDS), Burkina Faso. Allaitement et Etat
Nutritionnel. Ed. G. S. Mariko, pp. 145-172.
Institute of Medicine (1997). Dietary reference intakes for calcium, phosphorus, magnesium,
vitamin D and fluoride. Washington, DC: National Academic Press.
Institute of Medicine (1998). Dietary reference intakes for thiamine, riboflavin, niacin,
vitamin B 6 , folate, vitamin B 12 , pantothenic acid, biotin and choline. Washington, DC:
National Academic Press.
Institute of Medicine (2000). Dietary reference intakes for vitamin C, vitamin E, selenium and
carotenoides. Washington, DC: National Academic Press.
Institute of Medicine (2001). Dietary reference intakes for vitamin A, vitamin K, arsenic,
boron, chromium, copper, iodine, iron, manganese, molybdenum, nickel, silicon,
vanadium and zinc. Washington, DC: National Academic Press.
Johansson, M.L., Sanni, A., Lonner, C., Molin, G. (1995). Phenotypically-based taxonomy
using API 50 CH of lactobacilli from Nigerian Ogi, and the occurrence of starch
fermenting strains. International Journal of Food Microbiology 25, 159-168.
Judith, A.N., Tendekayi, H.G. (2003). The role of interaction between yeasts and lactic acid
bacteria in African fermented milks: review. International Journal of Food Microbiology,
86, 51 – 60.
Kingamkono R., Sjögren E., Svanberg U., Kaijser B. (1994). pH and acidity in lacticfermenting
cereal gruels : effects on viability of enteropathogenic microorganisms. World
Journal of Microbiology and Biotechnology 10 : 664-669.
Kitabatake, N., Gimbi, D.M., Oi, Y. (2003). Traditional non-alcoholic beverage, togwa, in
East Africa, produced from maize flour and germinated finger millet. International
Journal of Food Sciences and Nutrition, 54, 447-455.
Kuboye, A. O. (1985). Traditional fermented foods and beverages of Nigeria. In Proceedings
of the International Foundation for Science (IFS)/United Nations University (UNU).
Workshop on Development of indigenous fermented foods and Food technology in Africa
(pp. 225–236), Douala, Cameroon.
Kuye, A., Sanni, L.O. (1999). Industrialization of fermented foods processes: how far in
Nigeria? Journal of Scientific and Industrial Research, 58(11), 837-843.
Lartey, A., Manu, A., Brown, K.H., Peerson, J.M., Dewey, K.G. (1999). A randomized,
community-based trial of the effects of improved, centrally processed complementary
138