@article{fdi:010049642,
  title = {{A}bility of selected lactic acid bacteria to ferment a pearl millet-soybean slurry to produce gruels for complementary foods for young children},
  author = {{S}ongre {O}uattara, {L}. {T}. and {M}ouquet {R}ivier, {C}laire and {H}umblot, {C}hristele and {R}ochette, {I}sabelle and {D}iawara, {B}. and {G}uyot, {J}ean-{P}ierre},
  editor = {},
  language = {{ENG}},
  abstract = {{T}o assess the ability of lactic acid bacteria to improve some nutritional characteristics of the pearl millet-soybean slurry to prepare complementary foods for young children in {A}frican countries, inoculation was performed using strains previously selected for their ability to hydrolyse starch, phytate, or alpha-galactooligosaccharides (alpha-{GOS}). {F}or the sake of comparison with the action of a natural microflora, fermentation was also performed by back slopping inoculation, that is, with a sample obtained from spontaneously fermented traditional pearl millet slurry obtained from a small scale processing unit in {B}urkina {F}aso ({O}uagadougou). {S}tarter cultures thrived on the slurry as shown by counts on {MRS} agar, {TTGE} fingerprints, and fermentation patterns. {T}he fermentation of precooked slurries inoculated by back slopping or with mixed cultures containing the amylolytic strain {L}b. plantarum {A}6 enabled partial starch hydrolysis. {C}orresponding gruels had a suitable consistency for young child feeding at high dry matter content, and a high energy density: 88.7 +/- 4.2 and 75.8 +/- 5.1 kcal/100 g of sweetened gruel, for the gruels inoculated by back slopping or with {L}b. plantarum {A}6, respectively. {U}nexpectedly, no decrease in phytates was observed in any of the experiments, suggesting the presence of one or more inhibitory compounds in soybean. {F}urthermore, preprocessing conditions before fermentation affect the carbohydrate composition of slurry and have a more profound effect than fermentation on the reduction of the alpha-{GOS} content.},
  keywords = {alpha-galactosidase ; amylase ; cereal fermentation ; complementary food ; energy density ; pearl millet ; phytase ; soybean},
  booktitle = {},
  journal = {{J}ournal of {F}ood {S}cience},
  volume = {75},
  numero = {5},
  pages = {{M}261--{M}269},
  ISSN = {0022-1147},
  year = {2010},
  DOI = {10.1111/j.1750-3841.2010.01640.x},
  URL = {https://www.documentation.ird.fr/hor/fdi:010049642},
}