@article{fdi:010046043,
  title = {{P}otential of amylolytic lactic acid bacteria to replace the use of malt for partial starch hydrolysis to produce {A}frican fermented pearl millet gruel fortified with groundnut},
  author = {{S}ongre-{O}uattara, {L}. {T}. and {M}ouquet {R}ivier, {C}laire and {I}card-{V}erni{\`e}re, {C}hrist{\`e}le and {R}ochette, {I}sabelle and {D}iawara, {B}. and {G}uyot, {J}ean-{P}ierre},
  editor = {},
  language = {{ENG}},
  abstract = {{F}ermentation and starch hydrolysis of a pre-cooked pearl millet-groundnut ({MG}) slurry inoculated with amylolytic lactic acid bacteria ({ALAB}) or by back slopping was investigated as a substitute for the addition of malt to prepare infant gruels. {T}he {ALAB} collection strain {L}b. plantarum {A}6, and the endogenous microflora provided by back slopping were more efficient in acidifying and partially hydrolysing starch in the {MG} slurry than {L}b. plantarum 6.1, isolated from the traditional process in {B}urkina {F}aso. {L}arge amounts of maltotriose and maltotetraose accumulated in slurry fermented by strain {A}6. {N}o accumulation of maltose was observed, which could be an advantage to prevent the growth of microbial contaminants such as yeasts. {S}tarch hydrolysis in the {MG} slurry inoculated with strain {A}6 or by back slopping enabled preparation of high-energy density gruels (84.7 +/- 4.4 and 80.4 +/- 23.8 kcal/100 g of gruel, respectively) of liquid consistency. {H}owever variability was higher with back slopping.},
  keywords = {{C}ereal fermentation ; {L}actic acid bacteria ; {A}mylase ; {S}tarter culture ; {C}omplementary food ; {E}nergy density},
  booktitle = {},
  journal = {{I}nternational {J}ournal of {F}ood {M}icrobiology},
  volume = {130},
  numero = {3},
  pages = {258--264},
  ISSN = {0168-1605},
  year = {2009},
  DOI = {10.1016/j.ijfoodmicro.2009.02.002},
  URL = {https://www.documentation.ird.fr/hor/fdi:010046043},
}