THESE UNIQUE El Hassane Kéhien-Piho TOU - Nutridev

60
E.H. Tou et al. / International Journal of Food Microbiology 106 (2006) 52–60
Odunfa, S.A., 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.
Oyewole, O.B., 1997. Lactic fermented foods in Africa and their benefits. Food
Control 8, 289–297.
Rodriguez-Sanoja, R., Morlon-Guyot, J., Jore, J., Pintado, J., Juge, J., Guyot,
J.P., 2000. Comparative characterization of complete and truncated forms of
Lactobacillus amylovorus a-amylase and the role of the C-terminal direct
repeats in raw starch binding. Applied and Environmental Microbiology 66,
3350–3356.
Sanni, A., Morlon-Guyot, J., Guyot, J.P., 2002. New efficient amylase
producing strains of Lactobacillus plantarum and Lactobacillus fermentum
isolated from different Nigerian traditional fermented foods. International
Journal of Food Microbiology 72, 53–62.
Svanberg, U., Lorri, W., 1997. Fermentation and nutrient availability. Food
Control 8 (5/6), 319–327.
Talamond, P., Gallon, G., Trèche, S., 1998. Rapid and sensitive liquid
chromatography method using a conductivity detector for the determination
of phytic acid in food. Journal of Chromatography, A 805, 143–147.
Tomkins, A., Alnwick, D., Haggerty, P., 1988. Fermented foods for improving
child feeding in eastern and southern Africa. In: Alnwick, D., Moses, S.,
Schmidt, O.G. (Eds.), Improving Young Child Feeding in Eastern and
Southern Africa—Household-Level Food Technology. Ottawa International
Development Research Center, pp. 136–167.
Trèche, S., 1999. Techniques for improving the energy density of gruel. In:
Dop, M.-C., Benbouzid, D., Trèche, S., de Benoist, B., Verster, A.,
Delpeuch, F. (Eds.), Complementary Feeding of Young Children in Africa
and the Middle-East. Geneva, 1999, World Health Organization
(WHO/NHD/99.3 et WHO/AFRO/NUT/99.4), pp. 101–119.
Trèche, S., Mbome, I.L., 1999. Viscosity, energy density and osmolality of
gruels for infant prepared from locally produced commercial flours in some
developing countries. International Journal of Food Sciences and Nutrition
50, 117–125.
WHO, 1998. Complementary Feeding of Young Children in Developing
Countries—A Review of Current Scientific Knowledge. World Health
Organization, Geneva. WHO/NUT/98.1.