Soumbara, a traditional condiment obtained from fermented Parkia biglobosa seeds, contributes to the dietary practices of populations in northern Côte d’Ivoire. This study characterised lactic acid bacterial isolates recovered at the early stage of Soumbara fermentation in Tioron...
Open access
Research Article10.9734/ejnfs/2026/v18i72106
Childhood malnutrition remains a major public health concern in sub-Saharan Africa, particularly where access to fortified complementary foods is limited. This study evaluated the microbiological quality and micronutrient and phenolic profiles of three composite infant flours for...
Open access
Research Article10.9734/jabb/2026/v29i104405
This study aimed to formulate cocktails based on ginger (Zingiber officinale), balanite (Balanites aegyptiaca) and hibiscus calyces (Hibiscus sabdariffa) to contribute to these agricultural resources valorization and improve producers’ incomes. Using a composite central design, n...
Open access
Research Article10.9734/ijbcrr/2026/v35i11083
The aim of this study is the search for ferments from microorganisms isolated from the sap of the oil palm. It consisted in determining, before and after 24 hours of fermentation, the physicochemical and microbiological parameters of palm wine using standard methods. The pH, the...
Open access
Research Article10.9734/ajaar/2020/v13i430110