THESE UNIQUE El Hassane Kéhien-Piho TOU - Nutridev

LISTE DES FIGURES ET TABLEUAX
FIGURES
Introduction
Figure 1 : Schéma conceptuel de la démarche de mise au point et de transfert de procédés
technologiques pour la production d’aliments de qualité maîtrisée au niveau de
petites unités artisanales ou des ménages (Mouquet et al, 2005)
Figure 2 : Schéma du grain de mil pénicillaire (Dendy, 1995)
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
Figure 1. Description of the traditional processing of pearl millet into ben-saalga.
Figure 2. Changes in pH during soaking and settling of the pearl-millet grains in eight (1 – 8)
traditional production units (TPU).
Figure 3. Changes in sugars in grains and in the supernatant during soaking. Bars indicate
standard deviation.
Figure 4. Changes in pH, temperature, ethanol, acetic and lactic acid concentrations in
supernatant during soaking and settling in pilot scale experiments. Bars indicate
standard deviation.
Figure 5. Comparison between five traditional production units (TPU) and pilot scale
experiments (PSE) for lactic acid and ethanol concentrations in supernatant during
soaking. Bars indicate standard deviation.
Figure 6. Kinetics of sugar consumption in supernatant during settling in pilot scale
experiments. Bars indicate standard deviation.
Figure 7. Comparison of the changes in lactic acid (Lac) and ethanol (Eth) concentrations in
supernatant during settling between five traditional production units (TPU) and
pilot scale experiments (PSE). Bars are for standard deviation.
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
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