Sausages are a highly prized food, but their production involves the use of nitrites, which can pose a health risk. To promote healthy eating, it is necessary to adapt sausage technology to the African context by encouraging the use of nutritious ingredients such as moringa and s...
Open access
Research Article10.9734/jalsi/2025/v28i5724
Fruits and vegetables are highly perishable living tissues that maintain their metabolic activity even after harvest. This study aimed to monitor the changes of physicochemical and microbiological parameters of two varieties of mango (Valencia and Camerounaise) during conservatio...
Open access
Research Article10.9734/ejnfs/2024/v16i71487
Aims: Liquid gapal is a fermented food prepared mainly from millet paste and milk, and is increasingly consumed in Burkina Faso's major cities. This study aims to contribute to knowledge of the microbiological quality of liquid gapal marketed in Ouagadougou. Methodology: To achie...
Open access
Research Article10.9734/bji/2025/v29i1761
TANKOANO Abel, KABORE Kabakdè, Mariam Coulibaly-Diakité, Namwin Siourimè Somda, Kerbou Isabelle Somé, Amadou Rouamba, Donatien Kaboré, Aly Savadogo & SAWADOGO-LINGANI Hagrétou·Journal of Advances in Biology & Biotechnology·2025
A healthy diet is essential for the prevention of certain diseases. Therefore, it is essential to test the formulation of unprocessed or minimally processed foods. The aim of this study was to formulate a soumbala-based food with high nutritional and nutraceutical potential. Desp...
Open access
Research Article10.9734/jabb/2025/v28i11864