Citations (44)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (6)
Aserse Yenasew & Kelebessa Urga. (2022) Effect of germination period on physiochemical properties of elite finger millet varieties. Cogent Food & Agriculture 8:1.
Read now
Read now
Dolapo A. Oladiran & Naushad M. Emmambux. (2022) Locally Available African Complementary Foods: Nutritional Limitations and Processing Technologies to Improve Nutritional Quality—A Review. Food Reviews International 38:5, pages 1033-1063.
Read now
Read now
Fabien Saubade, Youna M. Hemery, Jean-Pierre Guyot & Christèle Humblot. (2017) Lactic acid fermentation as a tool for increasing the folate content of foods. Critical Reviews in Food Science and Nutrition 57:18, pages 3894-3910.
Read now
Read now
Molly Gabaza, Maud Muchuweti, Peter Vandamme & Katleen Raes. (2017) Can fermentation be used as a sustainable strategy to reduce iron and zinc binders in traditional African fermented cereal porridges or gruels?. Food Reviews International 33:6, pages 561-586.
Read now
Read now
A. k. Singh, Jagbir Rehal, Amarjeet Kaur & Gagan Jyot. (2015) Enhancement of Attributes of Cereals by Germination and Fermentation: A Review. Critical Reviews in Food Science and Nutrition 55:11, pages 1575-1589.
Read now
Read now
Antonino Galati, Folarin Anthony Oguntoyinbo, Giancarlo Moschetti, Maria Crescimanno & Luca Settanni. (2014) The Cereal Market and the Role of Fermentation in Cereal-Based Food Production in Africa. Food Reviews International 30:4, pages 317-337.
Read now
Read now
Articles from other publishers (38)
Fabrice Bationo, Yohannes Seyoum, Vincent Chochois, Aynadis Tamene, Susanna Kariluoto, Per Saris, Kaleab Baye, Minnamari Edelmann, Nicolas Leconte & Christèle Humblot. (2023) Bacterial diversity and community structure of some traditional African and European cereal-based fermented foods identified by high-throughput sequencing. Food Bioscience 56, pages 103346.
Crossref
Crossref
Luigi Moriconi, Elena Vittadini, Anita R. Linnemann, Vincenzo Fogliano & Ruth T. Ngadze. (2023) Designing sustainable weaning foods for developing countries: not only a matter of nutrients. Food & Function 14:20, pages 9194-9203.
Crossref
Crossref
Ruth T. Ngadze, Anita R. Linnemann & Vincenzo Fogliano. (2023) Nexus of local context and technology in child complementary feeding. Global Food Security 38, pages 100714.
Crossref
Crossref
Kirti Kumari, Piyush Kashyap & Prasun Chakrabarti. (2023) Germination and probiotic fermentation: a way to enhance nutritional and biochemical properties of cereals and millets. Food Science and Biotechnology.
Crossref
Crossref
Sègla Wilfrid Padonou, Marcel Houngbédji, Mênouwesso Harold Hounhouigan, Flora Josiane Chadare & Djidjoho Joseph Hounhouigan. (2023) B‐vitamins and heat processed fermented starchy and vegetable foods in sub‐Saharan Africa: A review. Journal of Food Science 88:8, pages 3155-3188.
Crossref
Crossref
Saliou Mawouma, Emmanuel Awoudamkine, Roger Ponka, Yaya Verlai Ndjidda & William Dzusuo Tedom. (2023) Food-to-Food Fortification of a Traditional Pearl Millet Gruel with a Natural Source of β-Carotene (Sweet Potato) Improves the Bioaccessibility of Iron and Zinc. Journal of Food Quality 2023, pages 1-7.
Crossref
Crossref
Edwin Hlangwani, Patrick Berka Njobeh, Chiemela Enyinnaya Chinma, Ajibola Bamikole Oyedeji, Beatrice Mofoluwaso Fasogbon, Samson Adeoye Oyeyinka, Sunday Samuel Sobowale, Olayemi Eyituoyo Dudu, Tumisi Beiri Jeremiah Molelekoa, Hema Kesa, Jonathan D. Wilkin & Oluwafemi Ayodeji Adebo. 2023. Indigenous Fermented Foods for the Tropics. Indigenous Fermented Foods for the Tropics
15
36
.
Felicitas Pswarayi & Michael Gänzle. (2022) African cereal fermentations: A review on fermentation processes and microbial composition of non-alcoholic fermented cereal foods and beverages. International Journal of Food Microbiology 378, pages 109815.
Crossref
Crossref
Delmy Diaz Gonzalez & Rubén Morawicki. (2021) Lactic fermentation of grain sorghum: effect of variety and pretreatment on the production of lactic acid and biomass. Journal of Food Science and Technology 59:3, pages 1221-1229.
Crossref
Crossref
Mary R. Marcel, James S. Chacha & Chigozie E. Ofoedu. (2021) Nutritional evaluation of complementary porridge formulated from orange‐fleshed sweet potato, amaranth grain, pumpkin seed, and soybean flours. Food Science & Nutrition 10:2, pages 536-553.
Crossref
Crossref
Maharishi Tomar, Rakesh Bhardwaj, Manoj Kumar, Sumer Pal Singh, Veda Krishnan, Rekha Kansal, Reetu Verma, Vijay Kumar Yadav, Anil dahuja, Sudhir Pal Ahlawat, Jai Chand Rana, Haritha Bollinedi, Ranjeet Ranjan Kumar, Suneha Goswami, Vinutha T, C. Tara Satyavathi, Shelly Praveen & Archana Sachdev. (2021) Nutritional composition patterns and application of multivariate analysis to evaluate indigenous Pearl millet ((Pennisetum glaucum (L.) R. Br.) germplasm. Journal of Food Composition and Analysis 103, pages 104086.
Crossref
Crossref
Yue Gao, Xiang Zhou, Miao-Miao Zhang, Ya-Jun Liu, Xiao-Peng Guo, Cai-Rong Lei, Wen-Jian Li & Dong Lu. (2021) Response characteristics of the membrane integrity and physiological activities of the mutant strain Y217 under exogenous butanol stress. Applied Microbiology and Biotechnology 105:6, pages 2455-2472.
Crossref
Crossref
Juliana Mandha, Habtu Shumoy, Athanasia O. Matemu & Katleen Raes. 2021. Probiotic Beverages. Probiotic Beverages
127
158
.
S Hussain, AA Mohamed, MS Alamri, MA Ibraheem, Akram A Abdo Qasem, Mohamed F Serag El-Din & Salah Abdulaziz M Almaiman. (2019) Wheat–millet flour cookies: Physical, textural, sensory attributes and antioxidant potential. Food Science and Technology International 26:4, pages 311-320.
Crossref
Crossref
Graciela C. Rollán, Carla L. Gerez & Jean G. LeBlanc. (2019) Lactic Fermentation as a Strategy to Improve the Nutritional and Functional Values of Pseudocereals. Frontiers in Nutrition 6.
Crossref
Crossref
Fabrice Bationo, Laurencia Toulsoumdé Songré-Ouattara, Youna M. Hemery, Fatoumata Hama-Ba, Charles Parkouda, Morgane Chapron, Manon Le Merrer, Nicolas Leconte, Hagrétou Sawadogo-Lingani, Bréhima Diawara & Christèle Humblot. (2019) Improved processing for the production of cereal-based fermented porridge enriched in folate using selected lactic acid bacteria and a back slopping process. LWT 106, pages 172-178.
Crossref
Crossref
John R.N. Taylor & Johanita Kruger. 2019. Sorghum and Millets. Sorghum and Millets
171
224
.
Molly Gabaza, Habtu Shumoy, Lindsey Louwagie, Maud Muchuweti, Peter Vandamme, Gijs Du Laing & Katleen Raes. (2018) Traditional fermentation and cooking of finger millet: Implications on mineral binders and subsequent bioaccessibility. Journal of Food Composition and Analysis 68, pages 87-94.
Crossref
Crossref
Fabien Saubade, Youna M. Hemery, Isabelle Rochette, Jean-Pierre Guyot & Christèle Humblot. (2018) Influence of fermentation and other processing steps on the folate content of a traditional African cereal-based fermented food. International Journal of Food Microbiology 266, pages 79-86.
Crossref
Crossref
Wei Chen & Arjan NarbadXiaoming Liu & Arjan Narbad. 2018. Lactic Acid Bacteria in Foodborne Hazards Reduction. Lactic Acid Bacteria in Foodborne Hazards Reduction
141
181
.
Anna Greppi, Fabien Saubade, Cristian Botta, Christèle Humblot, Jean-Pierre Guyot & Luca Cocolin. (2017) Potential probiotic Pichia kudriavzevii strains and their ability to enhance folate content of traditional cereal-based African fermented food. Food Microbiology 62, pages 169-177.
Crossref
Crossref
Fabien Saubade, Christèle Humblot, Youna M. Hemery & Jean-Pierre Guyot. (2017) PCR screening of an African fermented pearl-millet porridge metagenome to investigate the nutritional potential of its microbiota. International Journal of Food Microbiology 244, pages 103-110.
Crossref
Crossref
Vincenzina Fusco, Folarin A. Oguntoyinbo & Charles M.A.P. Franz. 2017. Soft Chemistry and Food Fermentation. Soft Chemistry and Food Fermentation
337
378
.
Kawaljit Singh Sandhu, Sneh Punia & Maninder Kaur. 2017. Plant Biotechnology: Recent Advancements and Developments. Plant Biotechnology: Recent Advancements and Developments
157
170
.
Endale Amare, Claire Mouquet-Rivier, Isabelle Rochette, Abdulaziz Adish & Gulelat D. Haki. (2016) Effect of popping and fermentation on proximate composition, minerals and absorption inhibitors, and mineral bioavailability of Amaranthus caudatus grain cultivated in Ethiopia. Journal of Food Science and Technology 53:7, pages 2987-2994.
Crossref
Crossref
Claire Mouquet-Rivier, Tahirou Traoré, Adama Soma, Claire Kaboré & Serge Trèche. (2016) Both encouraging feeding style and high energy density may increase energy intakes from fermented millet gruels eaten by infants and toddlers in Ouagadougou. Appetite 99, pages 245-253.
Crossref
Crossref
R.L. Heiniö, M.W.J. Noort, K. Katina, S.A. Alam, N. Sozer, H.L. de Kock, M. Hersleth & K. Poutanen. (2016) Sensory characteristics of wholegrain and bran-rich cereal foods – A review. Trends in Food Science & Technology 47, pages 25-38.
Crossref
Crossref
CHRISTÈLE HUMBLOT, RUBEN PEREZ-PULIDO, DAVID AKAKI, GÉRARD LOISEAU & JEAN-PIERRE GUYOT. (2012) Prevalence and Fate of Bacillus cereus in African Traditional Cereal-Based Foods Used as Infant Foods. Journal of Food Protection 75:9, pages 1642-1645.
Crossref
Crossref
Folarin Anthony Oguntoyinbo & Arjan Narbad. (2012) Molecular characterization of lactic acid bacteria and in situ amylase expression during traditional fermentation of cereal foods. Food Microbiology 31:2, pages 254-262.
Crossref
Crossref
Valérie Greffeuille, A.P. Polycarpe Kayodé, Christèle Icard-Vernière, Muriel Gnimadi, Isabelle Rochette & Claire Mouquet-Rivier. (2011) Changes in iron, zinc and chelating agents during traditional African processing of maize: Effect of iron contamination on bioaccessibility. Food Chemistry 126:4, pages 1800-1807.
Crossref
Crossref
Cécile Cames, Fanny Cassard, Amandine Cournil, Claire Mouquet-Rivier, Kossiwavi Ayassou, Nicolas Meda & Kirsten Bork. (2011) Nonbreast-Fed HIV-1-Exposed Burkinabe Infants Have Low Energy Intake between 6 and 11 Months of Age Despite Free Access to Infant Food Aid1–3. The Journal of Nutrition 141:4, pages 674-679.
Crossref
Crossref
Jean-Pierre Guyot. 2010. Fermented Foods and Beverages of the World. Fermented Foods and Beverages of the World
247
261
.
Olivier Bruyeron, Mirrdyn Denizeau, Jacques Berger & Serge Trèche. (2010) Marketing Complementary Foods and Supplements in Burkina Faso, Madagascar, and Vietnam: Lessons Learned from the Nutridev Program. Food and Nutrition Bulletin 31:2_suppl2, pages S154-S167.
Crossref
Crossref
Cécile Cames, Claire Mouquet-Rivier, Tahirou Traoré, Kossiwavi A Ayassou, Claire Kabore, Olivier Bruyeron & Kirsten B Simondon. (2010) A sustainable food support for non-breastfed infants: implementation and acceptability within a WHO mother-to-child HIV transmission prevention trial in Burkina Faso. Public Health Nutrition 13:06, pages 779-786.
Crossref
Crossref
M.J.Rob Nout. (2009) Rich nutrition from the poorest – Cereal fermentations in Africa and Asia. Food Microbiology 26:7, pages 685-692.
Crossref
Crossref
Cécile Cames, Aisha Saher, Kossiwavi A. Ayassou, Amandine Cournil, Nicolas Meda & Kirsten Bork Simondon. (2009) Acceptability and feasibility of infant-feeding options: experiences of HIV-infected mothers in the World Health Organization Kesho Bora mother-to-child transmission prevention (PMTCT) trial in Burkina Faso. Maternal & Child Nutrition.
Crossref
Crossref
Christèle Humblot & Jean-Pierre Guyot. (2009) Pyrosequencing of Tagged 16S rRNA Gene Amplicons for Rapid Deciphering of the Microbiomes of Fermented Foods Such as Pearl Millet Slurries. Applied and Environmental Microbiology 75:13, pages 4354-4361.
Crossref
Crossref
L.T. Songré-Ouattara, C. Mouquet-Rivier, C. Icard-Vernière, I. Rochette, B. Diawara & J.P. Guyot. (2009) Potential of amylolytic lactic acid bacteria to replace the use of malt for partial starch hydrolysis to produce African fermented pearl millet gruel fortified with groundnut. International Journal of Food Microbiology 130:3, pages 258-264.
Crossref
Crossref