Baye Kaleab auteur aut IRD Mouquet Rivier Claire auteur aut IRD Icard-Vernière Christèle auteur aut IRD Rochette Isabelle auteur aut IRD Guyot Jean-Pierre auteur aut IRD text journalArticle eng text/pdf born digital access 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. specialized Teff Sorghum Wheat Barley Phytate Phytase Complementary food alpha-Galactosides Cereal fermentation ETHIOPIE 054 138 1 430-436 2013 0308-8146 https://www.documentation.ird.fr/hor/fdi:010059004 10.1016/j.foodchem.2012.10.075 0308-8146 [F B010059004] https://www.documentation.ird.fr/hor/fdi:010059004 https://www.documentation.ird.fr/intranet/publi/2013/03/010059004.pdf Accès réservé (Intranet de l'IRD) IRD - Base Horizon / Pleins textes 2013-04-02 2017-08-23 fdi:010059004 fre