B. A. Mohammadou

Fermentation Practices and Microbiological Profile of Fermented Cacao Beans (Theobroma cacao) from Mvila Division, South Region, Cameroon

C. Saïdou, B. A. Mohammadou, NZ. H. Ghomdim, L. B. Mezajoug, F. S. Nodem & C. Tchiegang · Asian Food Science Journal · 2022

Fermentation is an important process in the production of commercial cocoa beans. Conducted in a natural way, it takes place through the action of microorganisms such as lactic acid bacteria (LAB), acetic bacteria and fungi. This generally contributes to obtaining cocoa of differ...

Open access Research Article 10.9734/afsj/2022/v21i530428

Post-harvest System and Quality of Cocoa Beans in the Southern Region of Cameroon

C. Saïdou, E. Tchemtchoua, A. Mahama, B. A. Mohammadou, D. Abolo, A. Ali & N. N. Njintang · European Journal of Nutrition & Food Safety · 2021

Aims: Multiple rejections of Cameroonian cocoa at the level of the international market proved that commercial cocoa produced in this country still has an unstable quality. In view to contribute to the improvement of the quality of this product, an investigation was made on the p...

Open access Research Article 10.9734/ejnfs/2021/v13i1230466