Coulibaly Seydou Ouolouho

Physicochemical Characterisation and Determination of the Effect of Temperature on the Amylase Activities of Germinated Sorghum and Maize Grains

Fagbohoun Jean Bedel, Anon Attoh Hyacinthe, Coulibaly Seydou Ouolouho & Kouamé Lucien Patrice · Asian Journal of Research in Biochemistry · 2022

Maize and sorghum are staple foods in many African countries. Along with rice, they constitute the bulk of the cereals consumed by the populations of northern Côte d'Ivoire. These cereals are used either directly or indirectly in malted and/or fermented form in the preparation of...