Horizon 1 1 17 ACL : Articles dans des revues avec comité de lecture répertoriées par l'AERES LWT - Food Science and Technology 1561-1569 pearl rnillet groundnut compleinentary food nutritional quality lactic acid fermentation 2007 fdi:010040689 ENG LWT - Food Science and Technology 0023-6438 CC:0002479030-0010 9 10.1016/j.lwt.2006.12.001 https://www.documentation.ird.fr/hor/fdi:010040689 https://www.documentation.ird.fr/intranet/publi/2007/09/010040689.pdf 40 Horizon (IRD) To improve the nutritional value of ben-saalga, a traditional gruel from Burkina Faso, co-fermentation of millet and groundnut (MG) was monitored using either the traditional processing method (MG-T) or a modified processing method including precooking, addition of malt and inoculation by backslopping (MG-CMI). Fermentation kinetics and microbial composition in the two processing methods were characterized and compared to that of ben-saalga process used as control. The fermented pastes from control, MG-T and MG-CMI experiments had a low pH of around 3.9. Their microbiota were dominated by lactic acid bacteria (LAB) with anaylolytic LAB:LAB ratios of respectively 12%, 4% and 15%. In MG-T paste, glucose and fructose were the main substrates for lactic acid fermentation and their concentration decreased during settling, whereas in MG-CMI paste, the main substrate was maltose and its concentration increased transiently. At a suitable consistency, the dry matter content of MG-CMI gruel was almost twice as high as that of ben-saalga. During the three processing methods, phytate content decreased of about 75%. 50% and 66%, respectively. Thanks to the incorporation of groundnut. the macronutrient balance of MG-T and MG-CMI met the requirements for complementary foods but only the MG-CMI gruel had sufficient energy density. 054