THESE UNIQUE El Hassane Kéhien-Piho TOU - Nutridev
THESE UNIQUE El Hassane Kéhien-Piho TOU - Nutridev THESE UNIQUE El Hassane Kéhien-Piho TOU - Nutridev
Références Bibliographiques Nnam, N.M. (2000). Chemical evaluation of multimixes formulated from some local staples for use as complementary foods in Nigeria. Plant Foods for Human Nutrition, 55(3):255- 263. Noukpoape A. (1997). Etude des pratiques alimentaires et de la valeur nutritionnelle des aliments de complément du jeune enfant en milieu rural au Burkina Faso. Mémoire de DESS, Université de Montpellier II, Montpellier. 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. 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. Nout, M.J.R., Motarjemi, Y. (1997). Assessment of fermentation as a household technology for improving food safety: a joint FAO/WHO workshop. Food Control 8, 221-226. Nout, M.J.R., Rambouts, F.M. (1990). Recent developments in Tempe research. J. Appl. Bacteriol., 69, 609. Nuna Vovor. (2001). Contribution à l¹étude de la diffusion et de la fermentation lactique des oses lors de l¹étape de trempage au cours de la transformation des graines de mil en bouillies au Burkina Faso. Mémoire de DEA en Sciences des Aliments de l'Université de Montpellier II. Oda, M., Hasegawa, H., Komatsu, S., Jambe, M., & Tsuchiya, F. (1983). Antitumour polysaccharide from Lactobacillus sp. Agricultural and Biological Chemistry, 47, 1623– 1625. 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. Ojofeitimi, E. O., Abiose, S., Ijadunola, K. T., Pedro, T., & Jinadu, M. K. (2001). Modification and improvement of nutritive quality of cornpa “Ogi” with cowpea and groundnut milk. Nutrition Health, 15(1), 47-53. Olasupo, N. A., Olukoya, D. K and Odunfa, S. A. (1997). Identification of Lactobacillus species associated with selected African fermented foods. Zeitung für Naturforshung 52c, 105–108. Olympia, M., Fukuda, H., Ono, H., Kaneko, Y., & Takano, M. (1995). Characterization of starch-hydrolysing lactic acid bacteria isolated from a fermented fish and rice food, 143
Références Bibliographiques ‘‘Burong Isda’’ and its amylolytic enzyme. Journal of Fermentation and Bioengineering, 80, 124–130. OMS (1986). Besoins énergétiques et besoins en protéines. Séries de rapport technique n° 724. Rapport d’une consultation conjointe d’experts FAO/OMS/UNU, 130-131. Onyango, C., Henle, T., Hofmann, T., & Bley, T. (2004). Production of high energy density fermented uji using a commercial alpha-amylase or by single-screw extrusion. Lebensmittel- Wissenschaft und –Technologie, 37, 401-407. Onyango, C., Noetzold, H., Ziems, A., Hofmann, T., Bley, T., & Henle, T. (2005). Digestibility and antinutrient properties of acidified and extruded maize-finger millet blend in the production of uji. Lebensmittel-Wissenschaft und –Technologie, 38(7), 697- 707. Onyekwere, O. O., Akinrele, I. A., & Koleoso, O. A. O. In K. H. Steinkraus (1993). (Ed.), Handbook of indigenous fermented foods (pp. 212–222). New York: Marcel Dekker. Osungbaro, T.O., Esuoso, Y.A., Esuoso, K.O. (2000). Nutritional and textural qualities of Soy-Ogi (soy-maize porridge) and Agidi (fermented Soy-Ogi meal). Rivista Italiana delle Sostanze Grasse. 77(6), 499-502 Oyewole, O.B. (1997). Lactic fermented foods in Africa and their benefits. Food Control 8, 289-297. Oyeyiola, G. P. (1991). Fermentation of millet to produce kamu, a Nigerian starch-cake food. World Journal of Microbiology and Biotechnology, 7, 196–201. Parker, M. L., Melaku, U., & Faulks, R. M. (1989). The contribution of flour components to the structure of injera, an Ethiopian fermented bread made from tef (Eragrostis tef). Journal of Cereal Science, 10, 93–104. Potus J., Drapron R. (1997). Les enzymes dans les industries de cuisson des céréales. In : Enzymes en Agro-alimentaire, Paris, Lavoisier, pp. 122-134. Prosky, L., Asp, N.G., Schweizer, T.F., Devries, J.W., Furda, I. (1988). Determination of insoluble, soluble, and total dietary fiber in foods and food products: interlaboratory study. Journal Association of Analyse Chemistry, 71(5), 1017-1023. Reddy, N.R., Salunkle D.K. (1980). Effects of fermentation on phytate phosphorus and mineral content in black gram, rice and black gram and rice blends. Journal of Food Science, 45: 1708-1712. Ribeiro, H. (2000). Diarrheal disease in a developing nation. American Journal of Gastroenterology, 95, S14–S15. 144
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Références Bibliographiques<br />
‘‘Burong Isda’’ and its amylolytic enzyme. Journal of Fermentation and Bioengineering,<br />
80, 124–130.<br />
OMS (1986). Besoins énergétiques et besoins en protéines. Séries de rapport technique n°<br />
724. Rapport d’une consultation conjointe d’experts FAO/OMS/UNU, 130-131.<br />
Onyango, C., Henle, T., Hofmann, T., & Bley, T. (2004). Production of high energy density<br />
fermented uji using a commercial alpha-amylase or by single-screw extrusion.<br />
Lebensmittel- Wissenschaft und –Technologie, 37, 401-407.<br />
Onyango, C., Noetzold, H., Ziems, A., Hofmann, T., Bley, T., & Henle, T. (2005).<br />
Digestibility and antinutrient properties of acidified and extruded maize-finger millet<br />
blend in the production of uji. Lebensmittel-Wissenschaft und –Technologie, 38(7), 697-<br />
707.<br />
Onyekwere, O. O., Akinrele, I. A., & Koleoso, O. A. O. In K. H. Steinkraus (1993). (Ed.),<br />
Handbook of indigenous fermented foods (pp. 212–222). New York: Marcel Dekker.<br />
Osungbaro, T.O., Esuoso, Y.A., Esuoso, K.O. (2000). Nutritional and textural qualities of<br />
Soy-Ogi (soy-maize porridge) and Agidi (fermented Soy-Ogi meal). Rivista Italiana delle<br />
Sostanze Grasse. 77(6), 499-502<br />
Oyewole, O.B. (1997). Lactic fermented foods in Africa and their benefits. Food Control 8,<br />
289-297.<br />
Oyeyiola, G. P. (1991). Fermentation of millet to produce kamu, a Nigerian starch-cake food.<br />
World Journal of Microbiology and Biotechnology, 7, 196–201.<br />
Parker, M. L., Melaku, U., & Faulks, R. M. (1989). The contribution of flour components to<br />
the structure of injera, an Ethiopian fermented bread made from tef (Eragrostis tef).<br />
Journal of Cereal Science, 10, 93–104.<br />
Potus J., Drapron R. (1997). Les enzymes dans les industries de cuisson des céréales. In :<br />
Enzymes en Agro-alimentaire, Paris, Lavoisier, pp. 122-134.<br />
Prosky, L., Asp, N.G., Schweizer, T.F., Devries, J.W., Furda, I. (1988). Determination of<br />
insoluble, soluble, and total dietary fiber in foods and food products: interlaboratory<br />
study. Journal Association of Analyse Chemistry, 71(5), 1017-1023.<br />
Reddy, N.R., Salunkle D.K. (1980). Effects of fermentation on phytate phosphorus and<br />
mineral content in black gram, rice and black gram and rice blends. Journal of Food<br />
Science, 45: 1708-1712.<br />
Ribeiro, H. (2000). Diarrheal disease in a developing nation. American Journal of<br />
Gastroenterology, 95, S14–S15.<br />
144
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