Millet-based foods are a staple in the diet of the majority of Niger’s population, serving as the primary source of energy for many low-income households. These foods are also commonly utilized in patient care, particularly during the recovery phase. This study aims to evaluate m...
Open access
Research Article10.9734/ejnfs/2026/v18i11934
Issoufou Amadou, Oumarou S. Samna, Mahamadou E. Gounga, Mounkaila A. Hassane & Abdoul-Aziz Saidou·Asian Food Science Journal·2020
In Niger, there is a rich diversity of food processing sits from cowpea (Vigna unguiculata). Like most processed products, beroua or cowpea couscous is produced using artisanal processes. It is originated from the people of Arawa (Dogondoutchi). This transformation spread to the...
Open access
Research Article10.9734/afsj/2020/v19i130228
Issoufou Amadou, Ali Salé, Josef Garvi, Rayanatou Ali Salé & Moussa Soulé·Asian Food Science Journal·2020
Wild tree species play an important role in the diet of the people. However, few studies tried to assess the food products of those wild tree species in Sahel region. This study focuses on identifying the contribution of Adansonia digitata process products through the survey and...
Open access
Research Article10.9734/afsj/2020/v15i430157
Egyptian mimosa or Acacia nilotica or Vachellia nilotica is a leguminous and complex species tree of great socio-economic and ecological significance in the world. It is called as Bagaruwa in Hausa and is a great source of livelihood. A. nilotica is an agroforestry and urban fore...
Open access
Research Article10.9734/ajraf/2020/v5i330085
Misola® locally fortified infant flour, widely used in nutritional programs, nevertheless faces uncertainties regarding its stability under local climatic conditions. This study aims to determine the physicochemical, microbiological, and sensory stability to establish optimal sto...
Open access
Research Article10.9734/ijbcrr/2025/v34i61076
Aims: To assess the microbiological quality of beef marketed in commune I of Bamako district to determine its level of contamination and identify the main pathogens present. This study is based on the hypothesis that the microbiological quality of meat sold in the markets studied...
Open access
Research Article10.9734/ejnfs/2025/v17i21632