Aims: Evaluation of the biochemical and microbiological characterization of Parkia biglobosa seeds added with wood ash during the fermentation for the preparation of "soumbala" (traditional condiment used across West Africa). Study Design: Food safety Methodology: 32 soumbala sa...
Open access
Research Article10.9734/jamb/2023/v23i1703
Adobi Christian KADJO, Guézéré Corinne Beugre, Didier-Axel Sess-Tchotch, Kra Brou Didier Kedjebo, Pauline Mounjouenpou, Noël Durand, Angélique Fontana & Simplice Tagro Guehi·Journal of Advances in Microbiology·2023
Aims: Contamination with filamentous fungi reduces the quality of cocoa beans and poses a health risk for consumers due to the potential accumulation of mycotoxins. The aim of this study was to develop antifungal Bacillus cultures for cocoa beans fermentation. Methods and Results...
Open access
Research Article10.9734/jamb/2023/v23i1700
Joëlle Stéphanie Tape, Kouakou Richard Houphouet, Adobi Christian KADJO, Konan Mathurin Yao, Kra Brou Didier Kedjebo, Koumba Maï Koné, Tagro Simplice Guehi & Didier Montet·Journal of Advances in Microbiology·2023
Cocoa butter (CB) technological quality and financial value depend widely on the free fatty acids (FFA) content. Cocoa butter has to contain less than 1.75% free fatty acids (FFA, based on oleic acid) to be in compliance with the EU directive 2000/36/EC (2000) and needs to be fre...
Open access
Research Article10.9734/jamb/2023/v23i3713