@article{fdi:010044117,
  title = {{C}onsumption pattern, biochemical composition and nutritional value of fermented pearl millet gruels in {B}urkina {F}aso},
  author = {{M}ouquet {R}ivier, {C}laire and {I}card-{V}erni{\`e}re, {C}hrist{\`e}le and {G}uyot, {J}ean-{P}ierre and {H}assane {T}ou, {E}. and {R}ochette, {I}sabelle and {T}r{\^e}che, {S}erge},
  editor = {},
  language = {{ENG}},
  abstract = {{B}en-kida and ben-saalga are popular pearl-millet-based fermented gruels in {B}urkina {F}aso. {A} survey of 318 households in {O}uagadougou ({B}urkina {F}aso) showed that they are often used as complementary food for young children. {P}earl millet and gruels, sampled in 48 production units, were analysed for proximate composition, factors reducing nutrient bioavailability (phytate, insoluble fibres and iron-binding phenolic compounds), -galactosides, sugars, total lactic acid and d-lactic acid, zinc and iron contents. {T}he effects of processing of pearl millet into fermented gruel are discussed. {B}oth positive effects (e.g. a decrease in factors reducing nutrient bioavailability or -galactosides) and undesirable effects (e.g. considerable lipid, protein, iron and zinc losses) were observed. {L}actic acid was produced during processing and d(-)-lactate was detected in all samples. {T}he gruels had very low energy density, even after addition of sugar, and low lipid, protein and mineral contents, well below recommendations for complementary foods.},
  keywords = {{P}earl millet ; {F}ermented gruel ; {E}nergy density ; {N}utritional value ; {P}hytate ; -galactosides ; {BURKINA} {FASO}},
  booktitle = {},
  journal = {{I}nternational {J}ournal of {F}ood {S}ciences and {N}utrition},
  volume = {59},
  numero = {7-8},
  pages = {716--729},
  ISSN = {0963-7486},
  year = {2008},
  DOI = {10.1080/09637480802206389},
  URL = {https://www.documentation.ird.fr/hor/fdi:010044117},
}