THESE UNIQUE El Hassane Kéhien-Piho TOU - Nutridev

Résultats et discussions
Article 1: Study through surveys and fermentation kinetics of the traditional processing of
pearl millet (Pennisetum glaucum) into ben–saalga, a fermented gruel from Burkina Faso
Table 1. Mass balance of the ben-saalga processing in 24 TPUs
Table 2. pH, titratable acidity and temperature of the products during the fermentation steps
in 24 TPUs
Table 3. Main biochemical characteristics of products during the processing of pearl millet
into ben-saalga in 24 TPUs (results are mean values in g/100 g DM with standard
deviation)
Table 4.Counts of the aerobic mesophilic bacteria, lactic acid bacteria and yeasts in the
unfermented wet flour and fermented paste in 12 TPUs
Article 2 (projet d’article): Preliminary characterization of lactic acid bacteria from pearl
millet fermented pastes used for the preparation of ben-saalga, a traditional burkinabe gruel
used as complementary food for young children
Table1. Results from morphological observations, Gram reaction, catalase activity and API
50 CHL tests
Article 4: Effect of different process combinations on the fermentation kinetics, microflora
and energy density of ben-saalga, a fermented gruel from Burkina Faso
Table 1. Changes in microbial counts during the fermentation step of the control process and
of the different process combinations
Article 5: Improving the nutritional quality of ben-saalga, a traditional fermented milletbased
gruel, by co-fermenting millet with groundnut and modifying the processing method.
Table 1. Formulation of gruels (millet co-fermented with groundnuts) taking into account
15 % of added sugar, and estimation of their final protein and lipid contents
Table 2. Changes in microbial counts in MG-T and MG-CMI pastes during fermentation
Table 3. Proximate composition and phytate content of raw materials and fermented gruels
(results are expressed for 100 g of dry matter)
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