Traditional fermented foods are of major importance with respect to the socio-economic
growth, food security, nutrition, and health of African consumers. In several African countries …

There is increasing evidence that nutrient differences observed among crop varieties or
animal breeds belonging to the same species are sometimes greater than differences …

The need to ensure availability of locust beans when off-season forms the basis of this study.
The study investigated the drying characteristics, nutritional composition and some anti …

Aim: This study was conducted to assess fermented condiments that were made from
watermelon seeds, using isolated organisms from traditional fermentation as starter-cultures …

Abstract" Conoro" is a traditional fermented condiments prepared from seeds of Baobab,
Kapok and Okra. It is consumed by the North-Eastern Ivoirians. The aim was to report ethno …