Horizon 1 1 17 ACL : Articles dans des revues avec comité de lecture répertoriées par l'AERES Food Chemistry 430-436 Teff Sorghum Wheat Barley Phytate Phytase Complementary food alpha-Galactosides Cereal fermentation ETHIOPIE 2013 fdi:010059004 ENG Food Chemistry 0308-8146 ISI:000314193800063 1 10.1016/j.foodchem.2012.10.075 https://www.documentation.ird.fr/hor/fdi:010059004 https://www.documentation.ird.fr/intranet/publi/2013/03/010059004.pdf 138 Horizon (IRD) The influence of cereal blends, teff-white sorghum (TwS), barley-wheat (BW) and wheat-red sorghum (WrS), on fermentation kinetics during traditional fermentation of dough to prepare injera, an Ethiopian traditional fermented pancake, was investigated in samples collected in households. Barley malt was used with BW and WrS flours. WrS- and BW-injera sourdough fermentations were characterised by a transient accumulation of glucose and maltose and a two-step fermentation process: lactic acid fermentation and alcoholic fermentation with ethanol as the main end product. Only transient accumulation of glucose was observed in TwS-injera, and equimolar concentrations of lactic acid and ethanol were produced simultaneously. Final alpha-galactoside concentrations were low in all sourdoughs. Phytic acid (IP6) was completely hydrolyzed in WrS and BW-injeras probably due to the combined action of endogenous malt and microbial phytases. Only 28% IP6 hydrolysis was observed in TwS injera. Ways to improve IP6 hydrolysis in TwS-injera need to be investigated. 054 UR204 Éthiopie