THESE UNIQUE El Hassane Kéhien-Piho TOU - Nutridev

THESE UNIQUE El Hassane Kéhien-Piho TOU - Nutridev THESE UNIQUE El Hassane Kéhien-Piho TOU - Nutridev

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Références Bibliographiques Hammes, W.P., Stolz, P., Gänzle, M. (1996). Metabolism of lactobacilli in traditional sourdoughs. Advances in Food Sciences, 18, (5/6) 176–184. Hayford, A. E., Petersen, A., Vogensen, F. K. and Jakobsen, M. (1999). Use of conserved randomly amplified polymorphic DNA (RAPD) fragments and RAPD pattern of characterization of Lactobacillus fermentum in Ghanaian fermented maize dough. Applied and Environmental Microbiology, 65, 3213–3221. Hervé, S., Mouquet-Rivier, C. (2004). Etude de marché des farines infantiles et compléments alimentaires en milieu urbain au Burkina Faso. Rapport d’étude réalisé dans le cadre du projet NUTRIFASO. Appui financier du Programme d’Appui Danois au développement de l’agriculture au Burkina Faso, Appui Direct aux Opérateurs Privés.77 p. Honke, J., Kozlowska, H., Vidal-Valverde, J.F., Gorecki, R. (1998). Changes in quantities of inositol phosphates during maturation and germination of legume seeds. Zeitschrift für lebensmittel - Untersuchung und - Forschung A 206, 279-283. Hounhouigan D.J. Nout M.J.R., Nago C.M., Houben J.H., Rombouts F.M. (1993). Changes in the physico-chemical properties of maize during natural fermentation of Mawè. Journal of Cereal Science, 17 : 291-300. Hounhouigan, D. J., Nout, M. J. R., Nago, C. M., Houben, J. H. and Rombouts, F. M. (1993). Characterization and frequency distribution of species of lactic acid bacteria involved in the processing of mawè, a fermented maize dough from Benin. International Journal of Food Microbiology, 18, 279–287. Hounhouigan, D.J. (1994). Fermentation of maize (Zea mays) meal for “mawè” production in Bénin – physical, chemical and microbiological aspects. PhD Thesis, Wageningen, The Netherlands, 99pp. Hounhouigan, D.J., Jansen, J.M.M., Nout, M.J.R., Nago, C.M., Rombouts, F.M. (1991). Production and quality of maize-based fermented dough in Benin urban area. Proceedings of regional workshop on traditional African foods. Quality Nutrition, 25-29 Oct, 9-18. Ikediobi, C.O., Olugboji, O. (1988). Cyanide profile of component parts of sorghum (Sorghum bicolor L. Moench) sprouts. Food Chemistry, 27, 167-175. Institut National de la Statistique et de la Démographie (INSD), & Macro International. (1994). Enquête de Démographie et de Santé – Burkina Faso 1993, pp 115-127. Institut National de la Statistique et de la Démographie (INSD), & Macro International. (2000). Enquête de Démographie et de Santé – Burkina Faso 98/99, pp 121-134. 137

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

Références Bibliographiques<br />

Hammes, W.P., Stolz, P., Gänzle, M. (1996). Metabolism of lactobacilli in traditional<br />

sourdoughs. Advances in Food Sciences, 18, (5/6) 176–184.<br />

Hayford, A. E., Petersen, A., Vogensen, F. K. and Jakobsen, M. (1999). Use of conserved<br />

randomly amplified polymorphic DNA (RAPD) fragments and RAPD pattern of<br />

characterization of Lactobacillus fermentum in Ghanaian fermented maize dough. Applied<br />

and Environmental Microbiology, 65, 3213–3221.<br />

Hervé, S., Mouquet-Rivier, C. (2004). Etude de marché des farines infantiles et compléments<br />

alimentaires en milieu urbain au Burkina Faso. Rapport d’étude réalisé dans le cadre du<br />

projet NUTRIFASO. Appui financier du Programme d’Appui Danois au développement<br />

de l’agriculture au Burkina Faso, Appui Direct aux Opérateurs Privés.77 p.<br />

Honke, J., Kozlowska, H., Vidal-Valverde, J.F., Gorecki, R. (1998). Changes in quantities of<br />

inositol phosphates during maturation and germination of legume seeds. Zeitschrift für<br />

lebensmittel - Untersuchung und - Forschung A 206, 279-283.<br />

Hounhouigan D.J. Nout M.J.R., Nago C.M., Houben J.H., Rombouts F.M. (1993). Changes in<br />

the physico-chemical properties of maize during natural fermentation of Mawè. Journal of<br />

Cereal Science, 17 : 291-300.<br />

Hounhouigan, D. J., Nout, M. J. R., Nago, C. M., Houben, J. H. and Rombouts, F. M. (1993).<br />

Characterization and frequency distribution of species of lactic acid bacteria involved in<br />

the processing of mawè, a fermented maize dough from Benin. International Journal of<br />

Food Microbiology, 18, 279–287.<br />

Hounhouigan, D.J. (1994). Fermentation of maize (Zea mays) meal for “mawè” production in<br />

Bénin – physical, chemical and microbiological aspects. PhD Thesis, Wageningen, The<br />

Netherlands, 99pp.<br />

Hounhouigan, D.J., Jansen, J.M.M., Nout, M.J.R., Nago, C.M., Rombouts, F.M. (1991).<br />

Production and quality of maize-based fermented dough in Benin urban area. Proceedings<br />

of regional workshop on traditional African foods. Quality Nutrition, 25-29 Oct, 9-18.<br />

Ikediobi, C.O., Olugboji, O. (1988). Cyanide profile of component parts of sorghum<br />

(Sorghum bicolor L. Moench) sprouts. Food Chemistry, 27, 167-175.<br />

Institut National de la Statistique et de la Démographie (INSD), & Macro International.<br />

(1994). Enquête de Démographie et de Santé – Burkina Faso 1993, pp 115-127.<br />

Institut National de la Statistique et de la Démographie (INSD), & Macro International.<br />

(2000). Enquête de Démographie et de Santé – Burkina Faso 98/99, pp 121-134.<br />

137

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