A. Abdelrahman, R. Hoseney, and E. Varriano?marston, The proportions and chemical compositions of hand-dissected anatomical parts of pearl millet, Journal of Cereal Science, vol.2, issue.2, pp.127-133, 1984.
DOI : 10.1016/S0733-5210(84)80025-9

Y. Abebe, A. Bogale, K. Hambidge, B. Stoecker, K. Bailey et al., Phytate, zinc, iron and calcium content of selected raw and prepared foods consumed in rural Sidama, Southern Ethiopia, and implications for bioavailability, Journal of Food Composition and Analysis, vol.20, issue.3-4, pp.161-168, 2007.
DOI : 10.1016/j.jfca.2006.09.003

I. Barikmo, F. Ouattara, and A. Oshaug, Differences in micronutrients content found in cereals from various parts of Mali, Journal of Food Composition and Analysis, vol.20, issue.8, pp.681-687, 2007.
DOI : 10.1016/j.jfca.2007.04.002

A. Blandino, M. Al?aseeri, S. Pandiella, D. Cantero, and C. Webb, Cereal-based fermented foods and beverages, Food Research International, vol.36, issue.6, pp.527-543, 2003.
DOI : 10.1016/S0963-9969(03)00009-7

A. Buerkert, M. Moser, A. Kumar, P. Fürst, and K. Becker, Variation in grain quality of pearl millet from Sahelian West Africa, Field Crops Research, vol.69, issue.1, pp.1-11, 2001.
DOI : 10.1016/S0378-4290(00)00127-1

M. Brune, L. Rossander, and L. Hallberg, Iron absorption and phenolic compounds: importance of different phenolic structures, Eur J Clin Nutr, vol.43, pp.547-558, 1989.

M. Calderon, G. Loiseau, and J. Guyot, Nutritional requirements and simplified cultivation medium to study growth and energetics of a sourdough lactic acid bacterium Lactobacillus fermentum Ogi E1 during heterolactic fermentation of starch, Journal of Applied Microbiology, vol.44, issue.4, pp.508-516, 2001.
DOI : 10.1016/0378-1097(93)90026-X

J. Chavan and S. Kadam, Nutritional improvement of cereals by fermentation, Critical Reviews in Food Science and Nutrition, vol.30, issue.5, pp.349-400, 1989.
DOI : 10.1111/j.1365-2621.1978.tb07388.x

D. Vrese, M. Barth, and C. , Postprandial plasma D-lactate concentrations after yogurt ingestion, Zeitschrift f??r Ern??hrungswissenschaft, vol.9, issue.2, pp.131-137, 1991.
DOI : 10.1007/BF01610068

K. Dewey and K. Brown, Update on Technical Issues concerning Complementary Feeding of Young Children in Developing Countries and Implications for Intervention Programs, Food and Nutrition Bulletin, vol.24, issue.1, pp.5-22, 2003.
DOI : 10.1177/156482650302400102

L. Dykes and L. Rooney, Sorghum and millet phenols and antioxidants, Journal of Cereal Science, vol.44, issue.3, pp.236-251, 2006.
DOI : 10.1016/j.jcs.2006.06.007

E. Hag, M. , E. Tinay, A. Yousif, and N. , Effect of fermentation and dehulling on starch, total polyphenols, phytic acid content and in vitro protein digestibility of pearl millet, Food Chem, vol.77, 2002.

F. Who, Toxicological evaluation of certain food additives with a review of general principles and of specifications, pp.1-40, 1974.

N. Khetarpaul and B. Chauhan, Effect of Fermentation by Pure Cultures of Yeasts and Lactobacilli on Phytic Acid and Polyphenol Content of Pearl Millet, Journal of Food Science, vol.38, issue.3, pp.780-781, 1989.
DOI : 10.1111/j.1365-2621.1984.tb10443.x

R. Kingamkono, E. Sjogren, U. Svanberg, and B. Kaijser, pH and acidity in lactic-fermenting cereal gruels: effects on viability of enteropathogenic microorganisms, World Journal of Microbiology and Biotechnology, vol.8, issue.6, pp.664-669, 1994.
DOI : 10.1007/BF00327955

J. Laporte, G. Kovacsik, and M. Pinta, Milieux végétaux In: Pinta M, Spectrométrie d'absorption atomique, Tome 2: Applications à l'analyse chimique, pp.378-421, 1980.

V. Lei and M. Jakobsen, Microbiological characterization and probiotic potential of koko and koko sour water, African spontaneously fermented millet porridge and drink, Journal of Applied Microbiology, vol.73, issue.2, pp.384-397, 2004.
DOI : 10.1016/0169-7439(87)80084-9

I. Lestienne, C. Icard?vernière, C. Mouquet, C. Picq, and S. Trèche, Effects of soaking whole cereal and legume seeds on iron, zinc and phytate contents, Food Chemistry, vol.89, issue.3, pp.421-425, 2005.
DOI : 10.1016/j.foodchem.2004.03.040

I. Lestienne, C. Mouquet?rivier, C. Icard?vernière, R. I. Trèche, and S. , The effects of soaking of whole, dehulled and ground millet and soybean seeds on phytate degradation and Phy/Fe and Phy/Zn molar ratios, International Journal of Food Science and Technology, vol.45, issue.4, pp.391-399, 2005.
DOI : 10.1080/096374899101247

Y. Lopez, D. Gordon, and M. Fields, Release of Phosphorus from Phytate by Natural Lactic Acid Fermentation, Journal of Food Science, vol.46, issue.3, pp.953-954, 1983.
DOI : 10.1021/ja01560a034

C. Lutter and K. Dewey, Nutrient composition for fortified complementary foods: proposed nutrient composition for fortified complementary foods, J Nutr, vol.133, pp.3011-3020, 2003.

D. Mack, D(???)???Lactic Acid Producing Probiotics, D(???)???Lactic Acidosis and Infants, Canadian Journal of Gastroenterology, vol.18, issue.11, pp.671-675, 2004.
DOI : 10.1155/2004/342583

URL : http://doi.org/10.1155/2004/342583

B. Mckevith, Nutritional aspects of cereals, Nutrition Bulletin, vol.15, issue.2, pp.111-142, 2004.
DOI : 10.1046/j.1467-3010.2003.00314.x

P. Mensah and A. Tomkins, Household-level Technologies to Improve the Availability and Preparation of Adequate and Safe Complementary Foods, Food and Nutrition Bulletin, vol.24, issue.1, pp.104-125, 2003.
DOI : 10.1177/156482650302400106

C. Mouquet, V. Greffeuille, and S. Trèche, Characterization of the consistency of gruels consumed by infants in developing countries: assessment of the Bostwick consistometer and comparison with viscosity measurements and sensory perception, International Journal of Food Sciences and Nutrition, vol.52, issue.7-8, pp.459-69, 2006.
DOI : 10.1080/09637480600931618

T. Nguyen, G. Loiseau, C. Icard?verniere, R. I. Treche, S. Guyot et al., Effect of fermentation by amylolytic lactic acid bacteria, in process combinations, on characteristics of rice/soybean slurries: A new method for preparing high energy density complementary foods for young children, Food Chemistry, vol.100, issue.2, pp.623-631, 2007.
DOI : 10.1016/j.foodchem.2005.09.080

M. Nout, F. Rombouts, and G. Hautvast, Accelerated natural lactic fermentation of infant food formulations, Food Nutr Bull, vol.11, issue.1, pp.65-73, 1989.

C. Ouattara, A. Savadogo, Y. Bayane, and S. Traore, A comparative study on nutritional and technological quality of fourteen (14) cultivars of pearl millets [Pennisetum glaucum (L) Leeke] in Burkina Faso, Pakistan J Nutr, vol.5, pp.512-521, 2006.

C. Simango, Effective acidification of traditional fermented foods, J Trop Med Hyg, vol.98, pp.465-468, 1995.

P. Talamond, G. Gallon, and S. Trèche, Rapid and sensitive liquid chromatographic method using a conductivity detector for the determination of phytic acid in food, Journal of Chromatography A, vol.805, issue.1-2, pp.143-147, 1998.
DOI : 10.1016/S0021-9673(98)00050-8

E. Tou, J. Guyot, C. Mouquet?rivier, R. I. Counil, E. Traore et al., Study through surveys and fermentation kinetics of the traditional processing of pearl millet (Pennisetum glaucum) into ben-saalga, a fermented gruel from Burkina Faso, International Journal of Food Microbiology, vol.106, issue.1, pp.52-60, 2006.
DOI : 10.1016/j.ijfoodmicro.2005.05.010

S. Trèche and L. Mbome, Viscosity, energy density and osmolality of gruels for infants prepared from locally produced commercial flours in some developing countries, International Journal of Food Sciences and Nutrition, vol.50, issue.2, pp.117-125, 1999.
DOI : 10.1080/096374899101319

J. Uribarri, M. Oh, and H. Carroll, D-Lactic Acidosis: A Review of Clinical Presentation, Biochemical Features, and Pathophysiologic Mechanisms, Medicine, vol.77, issue.2, 1998.
DOI : 10.1097/00005792-199803000-00001

V. Soest and P. , Use of detergents in the analysis of fibrous feeds II? A rapid method for the determination of fiber and lignin, J AOAC, vol.46, pp.829-835, 1963.

Y. Yusof, M. Mazian, N. Ibrahim, and N. Jusoh, Infant feeding practices and attitudes of mothers in Kelantan towards breastfeeding, Med J Malaysia, vol.50, pp.150-155, 1995.

M. Zimmermann and R. Hurrell, Nutritional iron deficiency. The Lancet 370, pp.511-520, 2007.