THESE UNIQUE El Hassane KÃ©hien-Piho TOU - Nutridev

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Projet d’article Hounhouigan, D. J., Nout, M. J. R., Nago, C. M., Houben, J. H. and Rombouts, F. M. (1994). Microbiological changes in mawè during natural fermentation. World Journal of Microbiology and Biotechnology, 10, 410– 413. Johansson, M.-L., Sanni, A., Lönner, C. and Molin, G. (1995). Phenotypically based taxonomy using API 50CH of lactobacilli from Nigerian ogi, and the occurrence of starch fermenting strains. International Journal of Food Microbiology, 25, 159–168. Journal of Applied Bacteriology, 70, 203– 210. Mugula, J. K., Nnko, S. A. M., Narvhus, J. A. and Sørhaug T. (2003). Microbiological and fermentation characteristics of togwa, a Tanzanian fermented food. International Journal of Food Microbiology, 80, 187–199. Nout, M. J. R. (1991). Ecology of accelerated natural lactic fermentation of sorghum-based infant food formulas. International Journal of Food Microbiology, 12, 217–224. 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. Nout, M. J. R., Rombouts, F. M., & Havelaar, A. (1989). Effect of accelerated natural lactic fermentation of infant food ingredients on some pathogenic microorganisms. International Journal of Food Microbiology, 8, 351-361. Lei, V., & Jakobsen, M. (2004). Microbiological characterization and probiotic potential of koko and koko sour water, African spontaneously fermented millet porridge and drink. Journal of Applied Microbiology, 96(2), 384-397. Mensah, P., Tomkins, A. M., Drasar, B. S. and Harrison, T. J. (1991). Antimicrobial effect of fermented Ghanaian maize dough. Odunfa, S. A. and Adeyele, S. (1985). Microbiological changes during the traditional production of ogi-baba, a West African fermented sorghum gruel. Journal of Cereal Science, 3, 173–180. Olasupo, N. A., Olukoya, D. K and Odunfa, S. A. (1997). Identification of Lactobacillus species associated with selected African 82
Projet d’article fermented foods. Zeitung für Naturforshung 52c, 105–108. Oyeyiola, G. P. (1991). Fermentation of millet to produce kamu, a Nigerian starchcake food. World Journal of Microbiology and Biotechnology, 7, 196–201. Svanberg, U., Lorri, W., 1997. Fermentation and nutrient availability. Food Control 8 (5/6), 319-327. Tou, E. H., Guyot, JP., Mouquet-Rivier, C., Rochette, I., Counil, E., Traore, A. S., & Trèche, S. (2006). Study through surveys and fermentation kinetics of the traditional processing of pearl millet (Pennisetum glaucum) into “ben–saalga”, a millet–based fermented gruel from Burkina Faso used as complementary food. International Journal of Food Microbiology, 106, 52-60. 83
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REMERCIEMENTS A Dieu les prières,
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SOMMAIRE LISTE DES FIGURES ET TABLE
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III.1.4. Enregistrement des cinéti
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LISTE DES FIGURES ET TABLEUAX FIGUR
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Article 5: Improving the nutritiona
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INTRODUCTION GENERALE
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Introduction générale la malnutri
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Introduction générale 2000; Dewey
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Revue Bibliographique et Cadre de l
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Page 55 and 56: CHAPITRE II. MATERIELS ET METHODES
Page 57 and 58: Matériels et méthodes caractéris
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Page 61 and 62: Matériels et méthodes différents
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Page 65 and 66: Matériels et méthodes afin de blo
Page 67 and 68: Matériels et méthodes (1988). Les
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Page 71 and 72: CHAPITRE III. CARACTERISTIQUES PHYS
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Page 75 and 76: E.H. Tou et al. / International Jou
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Page 87 and 88: Projet d’article profiles by API
Page 89 and 90: Projet d’article of lactobacilli
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Page 97 and 98: Résultats - Chapitre IV Améliorat
Page 99 and 100: Résultats - Chapitre IV conduit à
Page 101 and 102: Food processing at household and co
Page 109 and 110: Food Chemistry 100 (2007) 935-943 F
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Page 119 and 120: Résultats - Chapitre 5 Améliorati
Page 121 and 122: ARTICLE IN PRESS LWT 40 (2007) 1561
Page 123 and 124: ARTICLE IN PRESS E.H. Tou et al. /
Page 131 and 132: Discussion et Conclusion générale
Page 143 and 144: Références Bibliographiques REFER
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Références Bibliographiques Burki
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Références Bibliographiques De Ci
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Références Bibliographiques Fröl
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Références Bibliographiques Insti
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Références Bibliographiques Macro
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Références Bibliographiques Mouqu
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Références Bibliographiques ‘
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Références Bibliographiques Svanb
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Références Bibliographiques Traor
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Références Bibliographiques World
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Annexes Liste des Annexes Annexe-1
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Fiche d’observations Numéro de l
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Fiche d’observations Volume total
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Annexe-2 Composition du milieu MRS-
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Annexe-3 croissance, de l’émacia
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Annexe-3 Filtration L’étape de f
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Annexe-3 Le tableau II présente le
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Annexe-3 de fermentation à savoir
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Annexe-3 hydrolyse partielle de l
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0.4 0.3 0.2 0.1 2,3 3,5 5,1 3,9,1 3
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Essai de modification du procédé
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Annexe-8 La première étape consis
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Annexe-8 6. EVALUATION Enfin, aprè
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