Production and Nutritional Charactistics of Gowe Flour, a Traditional Fermented Food Produced from Corn in Benin
Tchekessi C. K. Celestin, Djogbe A. Anayce, Assogba T. Karl, Banon S. B. Jultesse, Bleoussi M. T. Roseline, Sachi S. A. Pivot, Choucounou I. Ornella & Bokossa Yaou Innocent · Asian Food Science Journal · 2022
The objective of this study is to develop an adequate preservation process for gowé, a fermented paste of germinated maize grains. To do this, drying experiments and physicochemical and nutritional analyzes were carried out. The results of the physicochemical analyzes showed that...
Open access
Research Article
10.9734/afsj/2022/v21i930464