Ability of selected lactic acid bacteria to ferment a pearl millet-soybean slurry to produce gruels for complementary foods for young children

Journal of Food Science

Volumn 75, Issue 5, 2010, Pages

  Songré Ouattara, Laurencia T ^a   Mouquet Rivier, Claire ^b   Humblot, Christèle ^b   Rochette, Isabelle ^b   Diawara, Bréhima ^a   Guyot, Jean Pierre ^b  

^a IRSAT   (Burkina Faso)

^b University Montpellier 1 et 2   (France)

Author keywords

galactosidase; Amylase; Cereal fermentation; Complementary food; Energy density; Pearl millet; Phytase; Soybean

Indexed keywords

PHYTIC ACID; PLANT EXTRACT;

ARTICLE; DIET SUPPLEMENTATION; FERMENTATION; FOOD HANDLING; LACTOBACILLUS; METHODOLOGY; MICROBIOLOGY; NUTRITIONAL VALUE; PEARL MILLET; PH; PHYSIOLOGY; SOYBEAN; PENNISETUM; PROCEDURES;

FERMENTATION; FOOD HANDLING; FOOD, FORTIFIED; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; NUTRITIVE VALUE; PENNISETUM; PHYTIC ACID; PLANT EXTRACTS; SOYBEANS;

GLYCINE MAX; PENNISETUM GLAUCUM;

EID: 77956113780     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01640.x     Document Type: Article

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