Traditional processing and quality attributes of “kounou”, a fermented indigenous cereal-based beverage from the northern zone of Cameroon-Reference-Cited by-同舟云学术

Traditional processing and quality attributes of “kounou”, a fermented indigenous cereal-based beverage from the northern zone of Cameroon

Published:2021-12 Issue: Volume:6 Page:100209
ISSN:2666-1543
Container-title:Journal of Agriculture and Food Research
language:en
Short-container-title:Journal of Agriculture and Food Research

Author:

Bayoï James Ronald^ORCID,Ndegoue Simon Vecha,Etoa François-Xavier

Publisher

Elsevier BV

Subject

Agricultural and Biological Sciences (miscellaneous),Agronomy and Crop Science,Food Science

Reference69 articles.

1. Source of water and microbial quality of some beverages consumed on the streets of great agglomerations of the far-north region of Cameroon;Maïworé;Int. J. Libr. Sci. Res.,2016

2. Diagnostic du procédé et caractérisation physico-chimique et biochimique d’une boisson fermentée à base de mil : le Boumkaye;Oumar;Afr. sci.,2016

3. Cereal-based fermented foods of Africa as functional foods;Achi;Reference Series in Phytochemistry,2019

4. Isolation, characterization and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage;Muyanja;Int. J. Food Microbiol.,2003

5. Traditional processing, microbial and physicochemical changes during fermentation of malwa;Muyanja;Afr. j. food agric. nutr. dev.,2010

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Unveiling the traditional preparation, biochemical, phytochemical components, antioxidant and microbial properties of “jenja”, a ready-to-serve ginger-based beverage vended and consumed in northern Cameroon;Applied Food Research;2024-12

2. Fermented beverages of natural herbs: Cymbopogon citratus, Zingiber officinale, Moringa oleifera, Mentha, and Curcuma longa;Biocatalysis and Agricultural Biotechnology;2024-06

3. Formulation, physicochemical, sensory, bioactive properties, and microbiological safety assessment of aged traditional “bekleu” (Balanites aegyptiaca) wine;Journal of Agriculture and Food Research;2024-03

4. Production and Biochemical, Phytochemical, Sensory, and Microbiological Characterization of “Bili-Bili” and “Cochette,” Two Traditional Beers Produced from Sorghum (Sorghum bicolor) and Rice (Oryza sativa);Journal of Food Quality;2023-12-05

5. Traditional processing, quality, and safety assessment of homemade “djabbe” (Tamarindus indica) juice marketed in several areas in Far North Cameroon;Food and Humanity;2023-12