Diagnostic of the Cooking and Storage Systems of a Cassava-Derived Food Locally Called “fufu” in the City of Yaoundé, Cameroon
Jorelle Jeanne Bimem Adjele, Annick Manuela Bengue Baomog, Raissa Hermine Hell, Hippolyte Tene Mouafo, Maxwell Wandji Nguedjo, Alex Dimitri Kamgain Tchuenchieu & Gabriel Nama Medoua · Asian Journal of Biotechnology and Bioresource Technology · 2021
Fufu is among the most consumed traditional dishes derived from cassava in Cameroon. However, the processing of cassava into flour used in the preparation of fufu, the home storage of that flour and the cooking practices might lead to microbial contamination and hence constitute...
Open access
Research Article
10.9734/ajb2t/2021/v7i330103