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Tou, E.H., Mouquet, C., Rochette, I., Traore, A.S., Trèche, S. and Guyot, J.P. (2007) Effect of Three Different Process Combinations (Cooking, Addition of Malt and Inoculation by Back Slopping) on the Fermentation Kinetics Microflora and Energy Density of Ben-Saalga. A Pearl Millet Based Fermented Gruel from Burkina Faso. Food Chemistry, 100, 935-945.
https://doi.org/10.1016/j.foodchem.2005.11.007

has been cited by the following article:

• TITLE: Development of a Process for Formulating Infant Flours from the Almonds of Treculia obovoidea, Terminalia catappa Linne as well as Ipomoea batatas Lam Leaves

  AUTHORS: Nadia P. G. Pambou-Tobi, Arnaud W. G. Tamba Sompila, Alain M. Bita, Jacques E. Moussounga, Sylvia P. Ntsossani, Jess F. Diaboua, Reyes H. Gampoula, Roniche Nguie

  KEYWORDS: Process, Formulation, Infant Flours, Terminalia catappa Linne and Treculia obovoidea Almonds, Ipomoea batatas Lam Leaves

  JOURNAL NAME: Open Journal of Applied Sciences, Vol.11 No.9, September 28, 2021

  ABSTRACT: In response to the malnutrition problem affecting children in Congo Brazzaville, we made three cooking-type infant flours from Treculia obovoidea, Terminalia catappa L. almonds and Ipomoea batatas L. leaves. The nutritional quality of the three infant flours we developed indicates 11.07% - 12.47% protein content, 9.92% - 14.87% fat content, 58.85% - 68.06% carbohydrate content, 1.50% - 2.18% ash and an energy intake varying between 399.84 and 439.37 Kcal. Functionally, our prepared flours have a water absorption capacity between 219.05 and 317.86 mL/g, an oil absorption capacity of 0.19 mL/g, a water solubility index varying from 29.66 - 41.03 and a swelling capacity of 250% - 320%.