The traditional "Tchoukou" or dry cheese is made in several regions of Niger. Tchoukou is a product made from the raw milk of cows and goats, to which a liquid from the abomasum (rennet) of a young ruminant is added. The objective of this study is to evaluate the physico-chemical...
Open access
Research Article10.9734/jalsi/2025/v28i5725
Cowpea consumption habits mean that some forms predominate over others, with notable differences between rural and urban areas. In urban areas, cowpea artisanal processing is mainly focused on cowpea fritters (Kossay in Hausa and kaikaina in zarma) and cowpea-based soup, also kno...
Open access
Research Article10.9734/mrji/2025/v35i71595
Kebabs represent an important source of nutrients because they are very rich in proteins, minerals and vitamins, relative to human needs. This richness makes them favorable for microbial proliferation. The general objective of this study is to evaluate the microbiological qualit...
Open access
Research Article10.9734/jamb/2025/v25i4923
Optimal infant and young child feeding practices are among the specific interventions implemented during the first 1,000 days to prevent malnutrition. They include exclusive breastfeeding for the first 6 months after birth and continued breastfeeding for up to 2 years or more, an...
Open access
Research Article10.9734/ijbcrr/2024/v33i6920
Background: Overweight and obesity during adolescence are a worldwide public health concern, due to their potential impact on health and their increasing frequency. Dietary habits such as overconsumption of energy-dense foods combined with low levels of physical activity are the...
Open access
Research Article10.9734/ejnfs/2024/v16i91538