Songre-Ouattara L. T. auteur aut IRD Mouquet Rivier Claire auteur aut IRD Icard-Vernière Christèle auteur aut IRD Rochette Isabelle auteur aut IRD Diawara B. auteur aut IRD Guyot Jean-Pierre auteur aut IRD text journalArticle eng text/pdf born digital access Fermentation 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. The ALAB collection strain Lb. plantarum A6, and the endogenous microflora provided by back slopping were more efficient in acidifying and partially hydrolysing starch in the MG slurry than Lb. plantarum 6.1, isolated from the traditional process in Burkina Faso. Large amounts of maltotriose and maltotetraose accumulated in slurry fermented by strain A6. No accumulation of maltose was observed, which could be an advantage to prevent the growth of microbial contaminants such as yeasts. Starch hydrolysis in the MG slurry inoculated with strain A6 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. However variability was higher with back slopping. specialized Cereal fermentation Lactic acid bacteria Amylase Starter culture Complementary food Energy density 054 130 3 258-264 2009 0168-1605 https://www.documentation.ird.fr/hor/fdi:010046043 10.1016/j.ijfoodmicro.2009.02.002 0168-1605 [F B010046043] https://www.documentation.ird.fr/hor/fdi:010046043 https://www.documentation.ird.fr/intranet/publi/2009/05/010046043.pdf Accès réservé (Intranet de l'IRD) IRD - Base Horizon / Pleins textes 2009-06-08 2017-08-23 fdi:010046043 fre