IRD - Suds en ligne : les dossiers thématiques de l'IRD

Les sols, des milieux vivants très fragiles

Amélioration de la qualité nutritionnelle des aliments

Pour en savoir plus

Avallone S, Tiemtore TWE, Mouquet-Rivier C, Trèche S. Nutritional value of six multi-ingredient sauces from Burkina Faso. Journal of Food Composition and Analysis, 2008, 21 (7), 553-558.

Avallone S., J A. Rojas-Gonzalez, G Trystram, P Bohuon. 2009. Thermal Sensitivity of Some Plantain Micronutrients during Deep-Fat Frying. Journal of Food Science, sous-presse

Humblot, C., Guyot, J.P. (2009) 16SrRNA bacterial tag-encoded amplicons pyrosequencing for rapid deciphering of the microbiome of fermented foods: the case of fermented pearl-millet slurries. Applied Environmental Microbiology, 75: 7354-4361.

Mouquet-Rivier C; Icard-Vernière C; Guyot JP; Hassane Tou EH, Rochette I; Trèche S. Consumption pattern, biochemical composition and nutritional value of fermented pearl millet gruels in Burkina Faso. International Journal of Food Sciences and Nutrition, 2008, 59 (7-8), p. 716-729.

Moursi MM, Martin-Prével Y, Eymard-Duvernay S, Capon G, Trèche S, Maire B, Delpeuch F. Assessment of child feeding practices using a summary index: stability over time and association with child growth in urban Madagascar. American Journal of Clinical Nutrition, 2008, 87 (5) : 1472-1479

Songré-Ouattara LT, Mouquet-Rivier C, Vernière C, Humblot C, Diawara B & Guyot JP (2008) Enzyme activities of lactic acid bacteria from a pearl millet fermented gruel (ben-saalga) of functional interest in nutrition. International Journal of Food Microbiology 128, 395-400.

Songré-Ouattara, L.T., Mouquet-Rivier, C., Icard-Vernière, C., Rochette, I., Diawara, B., and Guyot, J.P. (2009) Potential of amylolytic lactic acid bacteria to replace the use of malt for partial starch hydrolysis to produce African fermented pearl millet gruel fortified with groundnut. International Journal of Food Microbiology 130, 258-264.

Tou E.H., C. Mouquet-Rivier, C. Picq, A.S. Traoré, S. Trèche, J.P. Guyot (2007) Improving the nutritional quality of ben-saalga, a traditional fermented millet-based gruel, by co-fermenting millet with groundnut and modifying the processing method. LWT - Food Science and Technology 40: 1561-1569.

Trèche S, Mouquet-Rivier C. Use of amylases in infant food. In Porta R, Di Pierro P and Mariniello L eds. Recent Research Developments in Food Biotechnology. Enzymes as Additives or Processing Aids. Trivandrum: Signpost, 2008, p. 213-245. (ISBN: 978-81-208-0228-2).

Guyot, J.P. Lactic acid bacteria in tropical cereal fermented foods: a critical overview. In  Fermented foods and beverages of the world. Tamang, J.P. (Ed.). CRC Press (Taylor and Francis Group of USA). Sous-presse

Humblot C., Guyot J.P. Other fermentations. In : Molecular techniques in the microbial ecology of fermented foods. Cocolin, L., Ercolini, D. (eds.). (Food Microbiology and Food Safety). New York : Springer, 2008, p. 208-224.

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Stratégies novatrices utilisant des aliments de base pour une santé et un développement optimal en Afrique sub-saharienne. www.instapa.org