Abstract
For environmental and public health reasons, it is necessary to enrich our diet in plant proteins, dietary fibre and omega-3 fatty acids. Indeed, several institutes (FAO 2017. UNICEF, WFP, WHO, IFAD) have underlined the urgency to develop more sustainable food systems, adopt more plant-based diets and integrate resilient and energy-efficient transformation processes. The objective of the thesis is to create innovative foods which integrate these recommendations and are based on and association of cereal, pulse and a source of dietary fibre (leafy vegetable). Such innovative food matrix is gluten-free and should be as climate resilient as possible. The technological feasibility of developping such food matrix will be studied using simple and inexpensive processes. More importantly, the cross-influence of the formulation and the process on the digestibility of the food matrix will be investigated. The structure and digestibility of the proteins, fibres and lipids present in the matrices will be characterised by combining physicochemical analyses, in vitro digestion and proteomics. This thesis is based on the European H2020 InnofoodAfrica project (20 partners including the Institut Agro Montpellier), which aims to explore climate-smart crops and their use for balanced food consumption in African and international urban markets.