Influence of Processing Methods on the Nutritional and Biochemical Composition of "Datou", a Fermented Hibiscus sabdariffa var. sabdariffa Condiment
Adama KONATE, N’zebo Jean-Michel N'ZEBO, Yaya Caroline ABBÉ & Amédée Pascal AHI · Biotechnology Journal International · 2025
Aims: The objective of this study is to determine the influence of manufacturing processes on the physicochemical parameters, mineral composition, amino acid and fatty acid composition, and the bioavailability of minerals in "Datou" obtained from the seeds of Hibiscus sabdariffa...
Open access
Research Article
10.9734/bji/2025/v29i5800