Bibliographie (L - Z)

Table des matières - Précédente

Lai, C.C. & Varriano-Marston, E. 1980. Lipid content and fatty acid composition of free and bound lipids in pearl millets. Cereal Chem.. 57: 271 -274.

Lakshmalah, N. & Srikantia, S.(G. 1977. Fluoride retention in humans on sorghumand rice-based diets. Indian J. Med. Res.. 65: 543-548.

Leach, H.W. 1965. Gelatinization of starch. In R.L. Whistler & E.F. Paschall, éds. Starch: chemistry and technology. Vol. 1, Fundamental aspects p. 289. New York, Academic Press.

Lorenz, K. 1983. Tannins and phytate content in proso millets (Panicum miliuceum). Cereal Chem.. 60: 424-426.

Lorenz, K. & Dilsaver, W. 1980. Rheological properties and food applications of proso millet flours. Cereal Chem.. 57: 21 -24.

Lorenz, K. & Hinze, C,. 1976. Functional characteristics of starches from proso and foxtail millets. J. Agric. Food Chem. 24: 911 -914.

MacLean, W.C. Jr, López de Romana, G., Gastanaduy, A. & Graham, G.G.

1983. The effect of decortication and extrusion on the digestibility of sorghum by preschool children. .1. Nutr. 113: 2071 -2077.

MacLean, W.C. Jr, López de Romaña, G., Placko, R.P. & Graham, G.G.1981. Protein quality and digestibility of sorghum in preschool children: balance studies and plasma tree amino acids. J. Nutr. 111: 1928-1936.

MacMasters, M.M., Hinton, J.J.C. & Bradbury, D. 1971. Microscopic structure and composition of the wheat kernel. In Y. Pomeranz, éd. Wheat: chemistry and technology. p. 51 - 113. St Paul. Minnesota, Etats-Unis, American Association of Cereal Chemists. 2e éd.

Malleshi, N.G., Daodu, M.A. & Chandrasekhar, A. 1989. Development of weaning food formulations based on malting and roller drying of sorghum and cowpea. Int. .1. Food Sci. Technol., 24: 511 -519.

Malleshi, N.G. & Desikachar, H.S.R. 1981. Varietal differences in puffing quality of ragi (Eleusine coracana). J. Food Sci. Technical.. 18: 30-32.

Malleshi, N.G. & Desikachar, H.S.R. 1982. Formulation of a weaning food with low hot paste viscosity based on malted ragi (Eleusine coracana) and green gram (Phaseolus radiatus). J. Food Sci. Technol. 19: 193- 197.

Malleshi, N.G. & Desikachar, H.S.R. 1986a. Studies on comparative malting characteristics of some tropical cereals and millets.J. Inst. Brew., 92: 174-176.

Malleshi, N.G. & Desikachar, H.S.R. 1986b. Nutritive value of malted millet flours. Qual. Plant. Plant Foods Hum. Nutr. 36: 191-196.

Malleshi, N.G., Desikachar, H.S.R. & Venkat Rao, S. 1986. Protein quality evaluation of a weaning food based on malted ragi and green gram. Qual. Plant. Plant Foods Hum. Nutr., 36: 223-230.

Manjunath, N.H., Veerbhadrappa, P.S. & Virupaksha, T.K.1981 . Purification and characterization of trypsin inhibitors from finger millet (Eleusine coracana Gaertn). Indian J. Biochem. Biophys. 18: 105-110.

Matlon, P.J.1990. Improving productivity in sorghum and pearl millet in semi-arid Africa. Food Res. Inst. Stud. 22: 1-43.

Mbofung, C.M.F. & Ndjouenkeu, R. 1990. Influence of milling method and peanut extract on in vitro iron availability from maize and sorghum flour gruels. J. Food Sci., 55: 1 657- 1659, 1675.

McMillan, W.W., Wiseman, B.R., Burns, R.E., Harris, H.B. & Greene, G.L. 1972. Bird resistance in diverse germplasm of sorghum. Agron. J., 64: 821 -822.

McNeill, J.W., Potter, G.D., Riggs, J.K. & Rooney, L.W. 1975. Chemical and physical properties of processed sorghum grain carbohydrates. J. Anim.. Sci., 40: 335-341.

Mehansho, H., Butler, L.G. & Carlson, D.M.1987. Dietary tannins and salivary prolinerich proteins: interactions, induction and defense mechanisms. Annu. Rev. Nutr. 7: 423440.

Mertz, E.T., Hassen, M.M., Cairns-Whittern, C., Kirleis, A.W., Tu, L. & Axtell, J.D. 1984. Protein digestibility of proteins in sorghum and other major cereals. Proc. Natl. Acad. Sci. USA, 81: 1 -2.

Miche, J.C., Alary, R., Jeanjean, M.F. & Abecassis, J. 1977. Potential use of sorghum grains in pasta processing. In D.A.V. Dendy, éd. Proceedings of a symposium an sorghum and millets for human food, Vienne, 11 - 12 mai 1976, p. 27-35. Londres, Institut des produits tropicaux.

Monteiro, P.V., Gopal, D.N., Virupaksha, T.K. & Ramachandra, G. 1988. Chemical composition and in vitro protein digestibility of Italian millet (Setaria italica). Food Chem.. 29: 19-26.

Monteiro, P.V., Virupaksha, T.K. & Rajagopol Rao, D. 1982. Proteins of Italian millet: amino acid composition, solubility fractionation and electrophoresis of protein fractions.J. .Sci. Food Agric.. 33: 1072-1079.

Morton, J.F. 1970. Tentative correlations of plant usage and esophageal cancer zones. Econ. Bot., 24: 217-226.

Mosha, A.C. & Svanberg, U. 1983. Preparation of weaning foods with high nutrient density using flour of germinated cereals. Food Nutr. Bull., 5: 10- 14.

Muindi, P.J. & Thomke, S. 198 1. The nutritive value for rats of high- and low-tannin sorghums treated with Magadi soda. J. Sci. Food Agric., 32: 139- 145.

Mukuru, S.Z. 1992. Traditional technologies in small grain processing. In M.I. Gomez, L.R. House, L.W. Rooney & D.A.V. Dendy, éds. Utilization of sorghum and millets, p. 47-56. Patancheru, Inde, lCRlSAT.

Munck, L., Bach Knudsen, K.E. & Axtell, J.D. 1982. Milling processes and products as related to kernel morphology. In L.W. Rooney & D.S. Murty, éds. Proceedings of the International Symposium on Sorghum Grain Qua/ity, Hyderabad, Inde, 28-31 octobre 1981, p. 200-210. Patancheru, Inde. ICRISAT.

Muralikrishna, G., Paramahans, S.V. & Tharanathan, R.N. 1982. Carbohydrate makeup of minor millets. Starch, 34: 397-401.

Murty, D.S., Patil, H.D. & House, L.R. 1982. Sankati quality evaluation of sorghum cultivars. In L.W. Rooney & D.S. Murty, éds. Proceedings of the International Symposium on Sorghum Grain Quality, Hyderabad, Inde, 2831 octobre 1981, p. 36-38. Patancheru, Inde, ICRISAT.

Murty, D.S., Patil, H.D., Prasada Rao, K.E. & House, L.R. 1982. A note on screening the Indian sorghum collection for popping quality. J. Food Sci. Technol. 19: 79-80.

Murty, D.S., Singh, U., Suryaprakash, S. & Nicodemus, D.S. 1985. Soluble sugars in five endosperm types of sorghum. Cereal Chem. 62: 150- 152.

Murty, D.S. & Subramanian, V. 1982. Sorghum roti. 1. Traditional methods of consumption and standard procedures for evaluation. In L.W. Rooney & D.S. Murty, éds. Proceedings of the International .Symposium on Sorghum Grain Quality Hyderabad, Inde, 28-31 octobre 1981, p. 73-78. Patancheru, Inde, ICRISAT.

Mwasaru, M.A., Reichert, R.D. & Mukuru, S.Z. 1988. Factors affecting the abrasive dehulling efficiency of high-tannin sorghum. Cereal Chem.. 65: 171 174.

Naik, M.S. 1968. Lysine and tryptophan in protein fractions of sorghum. Indian J. Genet. Plant Breed., 28: 142-146.

Nakagawa, l., Ohguri, S., Sasaki, A., Kajimoto, M., Sasaki, M. & Takahashi, T. 1975. Effects of excess intake of leucine and valine deficiency on tryptophan and niacin metabolites in humans.J. Nutr.: 105: 1241-1252.

Nakagawa, l. & Sasaki, A. 1977. Effect of an excess intake of leucine, with and without additions of vitamin B6 and/or niacin, on tryptophan and niacin metabolism in rats. J. Nutr. Sci. Vitaminol., 23: 535-548.

Naren, A.P. & Virupaksha, T.K. 1990. Effect of sulfur deficiency on the synthesis of ocsetarin, a methionine-rich protein of Italian millet. Cereal Chem. 67: 136138.

Nattress, L.A., Mehta, T., Mitchell, M.E. & Finney, P.L. 1987. Eormulation and nutritive value of weaning food from germinated food grains. Nutr. Res. 7: 1309- 1320.

Nawar, I.A., Clark, H.E., Pickett, R.C. & Hegsted, D.M. 1970. Protein quality of selected lines of Sorghum vulgare for the growing rat. Nutr Rep. Int. 1: 75

Ngoddy, P.O. 1989. Sorghum milling in Nigeria. a review of industrial practice, research

and innovations.. Paper presented at the Symposium on the Current Status and Potential of Industrial Uses of Sorghum in Nigéria, Kano, Nigeria, 4-6 décembre.

Nicol, B.M. & Phillips, P.G. 1978. The utilization of proteins and amino acids in diets based on cassava (Manihot utilissima) rice or sorghum (Sorghum sativa) by young Nigerian men of low income. Bn. J. Nutr., 39: 271-287.

Nishimuta, J.F., Sherrod, L.B. & Furr, R.D. 1969. Digestibility of regular, waxy and white sorghum grain rations by sheep. In Proceedings of the meeting of the Western Section, American Society of Animal Science, Laramie, Wyoming, Etats-Unis, juillet 1969, p. 259.

Nout, M.J.R., Hautvast, J.G.A.J., van der Haar, F., Marks, W.E.W. & Rombouts, F.M. 1988. Formulation and microbiological safety of cereal-based weaning foods. In D. Alnwick, S. Moses & O.G. Schmidt, éds. Improving young childfeeding in eastern and southern Africa, p. 245-260. Nairobi, Kenya, Centre de recherche pour le développement international.

Nwokolo, E. 1987. Composition and availability of nutrients in some tropical grains and oilseeds. Nutr., Rep. Int. 36: 631-640.

Obilana, A.T. 198S. Sorghum for industrial use: approach towards crop improvementt in an economically changing Nigeria. Paper presented to the Food Industrialists at Cadbury Nigeria Ltd, Lagos, Nigéria, 30 janvier.

Orizoba, I.C. & Atii, J.V. 1991. Effect of soaking, sprouting, fermentation and cooking on nutrient composition and some anti-nutritional factors of sorghum (Guinesia) seeds. Plant Foods Hum. Nutr., 41: 203-212.

Odunfa, S.A. & Adeyele, S. 1987. Sugar changes in fermenting sorghum during preparation of ogi-baba gruel. J. Food Agric. 2: 95-98.

Okafor, N. & Aniche, G.N. 1987. Studies on the brewing of lager beer 1`rom Nigerian sorghum. J. Food Sci. Technol., 24: 131 - 134.

Okeiyi, E.C. & Futrell, M.F. 1983. Evaluation of protein quality of formulations of sorghum grain flour and legume seeds. Nutr. Rep. Int. 28: 451 -461.

Olatunji, O., Adesina, A.A. & Koleoso, O.A.1989. Use of sorghum as compasite flour in baking Paper presented at the Symposium on the Current Status and Potential of Industrial Uses of Sorghum in Nigeria, Kano, Nigéria, 4-6 décembre.

Ollitrault, P., Escoute, J. & Noyer, J.L. 1989. Polymorphisme enzymatique des sorghos. l. Description de 11 systèmes enzymatiques - Déterminisme et liaisons génétiques. Agron. Trop. 44: 203-210.

OMS (Organisation mondiale de la santé. Besoins énergétiques et besoins en protéines. Rapport d'une consultation conjointe d'experts FAO/OMS/UNU. Série de rapports techniques 724. Genève.

O'Neill, C.O., Clarke, G., Hodges, G...lordan, P., Newman, R., Pan, Q.-G., Liu, F.S., Ge, M., Chang, Y.M. & Toulson, E. 1982. Silica fragments surrounding oesophageal tumours in patients in northern China. Lancet 1: 1202-1206.

Oniang'O, R. & Alnwick, D.J. 1988. Weaning foods in Kenya: tradition and trends. In D. Alnwick, S. Moses & O.G. Schmidt, éds. Improving young child feeding in eastern and southern Africa p. 76-80. Nairobi, Kenya, Centre de recherche pour le développement international.

Opoku, A.R., Ohenhen, S.O. & Ejiofor, N. 1981. Nutrient composition of millet (Pennisetum typhoides) grains and malt. J. Agric. Food Chem, 29: 1247- 1248.

Osagie, A.U. & Kates, M. 1984. Lipid composition of millet (Pennisetum americanum) seeds. Lipids, 19: 958-965.

Osman, A.K., Basu, T.K. & Dickerson, J.W.T. 1983. A goitrogenic agent from millet (Pennisetum typhoides) in Darfur Provinces, western Sudan. Ann. Nutr., Metab. 27: 1418.

Osman, A.K. & Fatah, A.A. 1981. Factors other than iodine deficiency contributing to the endemicity of goitre in Darfur Province, Sudan. J. Hum. Nutr., 35:302309.

Osuntogun, B.O., Adewusi, S.R.A., Ogundiwin, J.O. & Nwasike, C.C. 1989. Effect of cultivar, steeping, and malting on tannin, total polyphenol, and cyanide content of Nigerian sorghum. Cereal Chem.. 66: 87-89.

Pal, A., Wagle, D.S. & Sheorain, V.S. 1976. Some enzymatic studies on bajra (Pennisetum typhoides) and barley (Hordeum vulgare) during malting.J. Food Sci. Technol.. 13: 75-78.

Panasiuk, O. & Bills, D.D. 1984. Cyanide content of sorghum sprouts.J. Food Sci., 49: 791-793.

Pandit, C.G., Raghavachari, T.N.S., Rao, D.S. & Krishnamurti, V. 1940. Endemic fluorosis in South India. A study of the factors involved in the production of mottled enamel in children and severe bone manifestations in adults. Indian J. Med. Res. 28: 533-540.

Pant, K.C. 1975. High nicotinie acid content in two Ethiopian sorghum lines. J. Agric. Food Chem. 23: 608-609.

Pant, K.C. & Susheela, T.P. 1977. Effect of storage and insect infestation on the chemical composition and nutritive value of grain sorghum. J. Sci. Food Agric. 28: 963970.

Paramahans, S.V. & Taranathan, R.N. 1980. Carbohydrate composition of millet varugu. Staeke, 32: 73-76

Patel, T.B., Boman, T.J. & Dalal, U.C. 1958. An epidemic of ergot poisoning through ingestion of infected bajri (Pennisetum typhoideum) in southern parts of Bombay State. Indian J. Med. Sci., 12: 257-261.

Pattabiraman, T.N. 1985. Trypsin/chymotrypsin inhibitors from millets. Adv. Exp. Med. Biol. 199: 439-448.

Patwardhan, V.N. 1961a. Nutrition in India. Bombay, Indian Journal of Medical Sciences. 2e éd. 515 p.

Patwardhan, V.N. 1961 b. Nutritive value of cereal and pulse proteins. In Progress in meeting protein needs of infants and preschool children p. 201-210. Publication No. 843. Washington, DC, National Academy of Sciences, National Research Council.

Pedersen, B. & Eggum, B.0. 1983. The influence of milling on the nutritive value of flour from cereal grains. 6. Sorghum. Qual Plant. Plant Foods Hum. Nutr., 33: 313-326.

Perten, H. 1972. Camposite flour studies in Senegal. Presented at a meeting on the production and marketing of composite flour bakery products and pasta goods, Bogota, Colombie, octobre.

Perten, H. 1977. Specific characteristics of millet and sorghum milling. In D.A.V. Dendy, éd. Proceedings of a symposium on sorghum and millets for human food, Vienne, 11 12 mai 1976, p. 47-51. Londres, Institut des produits tropicaux.

Perten, H. 1983. Practical experience in processing and use of millet and sorghum in Senegal and Sudan. Cereal Foods World 28: 680-683.

Pore, M.S. & Magar, N.G. 1977. Nutritive value of hybrid varieties of finger millet. Indian J. Agric. Sci. 47: 220-228.

Price, M.L. & Butler, L.G. 1979. Treatments of sorghum grain that reduce the assayable tannin content and their effect on the nutritional value of the grain. In J.H. Hulse, éd. Pa/vphenals in cereals and legumes p. 39-42. Ottawa, Canada, Centre de recherche pour le développement international.

Price, M.L., Hagerman, A.E. & Butler, L.G. 1980. Tannin in sorghum grain: effect of cooking on chemical assays and on antinutritional properties in rats. Nutr. Rep. Int. 21: 761 -767.

Price, P.B. & Parson, J.G. 1975. Lipids of seven cereal grains. J. Am. Oil Chem. Sac . 52: 490-493.

Purseglove, J.W. 1972. Trapical crops: monocotyledons, Vol. 1. Londres, Longman Group Limited. 334 p.

Pushpamma, P. 1990. Importance of sorghum as food in Asia. In G. Ejeta, E.T. Mertz, L.W. Rooney, R. Schaffert & J. Yohe, éds. Proceedings of the International Conference an Sorghum Nutritional Qualitv. 26 février - 1er mars 1990, p.229-241. West Lafayette, Indiana, Etats-Unis, Purdue University.

Pushpamma, P. & Chittemma Rao, K. 1981. Varietal preference marketing, .storage, processing and utilization of sorghum and millets in Andhra Pradesh. Hyderabad, Inde, College of Home Science. Andhra Pradesh Agricultural University.

Pushpamma, P., Chittemma Rao, K., Sudhakar Reddy, K. & Prameela, D. 1985. Storage of sorghum and millets at domestic level in Andhra Pradesh, India. Bull. Grain Technol., 23: 50-60.

Pushpamma, S., Parrish, D.B. & Deyoe, C.W. 1972. Improving protein quality of millet, sorghum and maize diets by supplementation. Nutr. Rep. Int. 5: 93100.

Radhakrishnan, M.R. & Sivaprasad, J. 1980. Tannin content of sorghum varieties and their role in iron bioavailability.J. Agric. Food Chem 28: 55-57.

Rajalakshmi, R. & Mujumdar, N. 1966. Effect of different legume supplements on the nutritive value of maize and jowar to albino rats. Baroda J. Nutr.: 2: 2130.

Ramachandra, G., Virupaksha, T.K. & Shadaksharaswamy, M. 1977. Relationship between tannin levels and in vitro protein digestibility in finger millet (Eleusine caracana Gaertn.). J. Agric. Food Chem.. 25: 1101 - 1104.

Rao, A. & Vimala, V. 1993. Efficacy of tricalcium phosphate on the storage quality of sorghum flour. .1. Food Sci. Technol., 30: 58-59.

Rao, H. & Shurpalekar, S.R. 1976. Utilization of milo in bakery products. J. Food Sci. Technol. 13: 293-299.

Rao, S.A. & Mushonga, J.N. 1985. Traditional food crops in Zimbabwe. l. Finger millet. Zimbabuwe Agric. J., 82: 101-104.

Reardon, T. 1993. Cereals demand in the Sahel and potential impacts of regional cereals production. World Dev. 21: 17-35.

Reardon, T. & Matlon, P. 1989. Seasonal food insecurity and vulnerability in droughtaffected regions of Burkina Faso. In D. E. Sahn , éd. Seasonal variability in third world agriculture. The consequene es for food security p. 118- 136. Baltimore, Maryland, Etats-Unis, International Food Policy Research Institute, Johns Hopkins University.

Reichert, R.D., Mwasaru, M.A. & Mukuru, S.Z. 1988. Characterization of colouredgrain sorghum lines and identification of high-tannin lines with good dehulling characteristics. Cereal Chem. 65: 165- 170.

Reichert, R.D. & Youngs, C.G. 1977. Dehulling cereal grains and grain legumes for developing countries. ll. Chemical composition of mechanically and traditionally dehulled sorghum and millet. Cereal Chem. 54: 174-178.

Ring, S.H., Akingbala, J.O. & Rooney, L.W. 1982. Variation in amylose content among sorghums. In L.W. Rooney & D.S. Murty, éds. Proceedings of the International Symposium on Sorghum Grain Qua/ity Hyderabad, Inde, 28-3 1 octobre 1981, p. 269-279. Patancheru, Inde, ICRISAT.

Rizley, N.F. & Suter, D.A. 1977. Sorghum tortillas: process and product attributes. J. Food Sci. 42: 1435-1438.

Rohrbach, D.D. 1991. Marketing constraints and opportuniyies for sorghum and millet in southern and eastern Africa. Economics Group, Resource Management Programme, Progress Report 106. Patancheru, Inde, ICRISAT.

Rooney, L.W. 1978. Sorghum and pearl millet lipids. Cereal Chem. 55: 584-590.

Rooney, L.W. 1992. Wet milling nixtamalization and micronization of sorghum. In M.I. Gomez. L.R. House, L.W. Rooney & D.A.V. Dendy, éds. Utilization of sorghum and millets p. 19-21. Patancheru, Inde, ICRISAT.

Rooney, L.W., Kirleis, A.W. & Murty, D.S. 1986. Traditional foods from sorghum: their production, evaluation and nutritional value. Adv. Cereal Sci. Technol.. 8: 317-353.

Rooney, L.W. & McDonough, C.M.1987. Food quality and consumer acceptance of pearl millet. Proceedings of the International Pearl Millet Workshop Hyderabad, Inde, 7-11 avril 1986, p. 43-61. Patancheru, Inde, ICRISAT.

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Salunkhe, D.K., Jadhav, S.J., Kadam S.S. & Chavan, J.K. 1982. Chemical, biochemical and biological significance of polyphenols in cereals and legumes. CRC Crit. Rev. Food Sci. Nutr.. 17: 277-305.

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Sankara Rao, D.S. & Deosthale, Y.G. 1983. Mineral composition, ionizable iron and soluble zinc in malted grains of pearl millet and ragi. Food Chem 11: 217223.

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