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Biochemical changes associated with the fermentation of baobab seeds in Maari: An alkaline fermented seeds condiment from western Africa

  • Published:2015-06 Issue:2 Volume:2 Page:58-63
  • ISSN:2352-6181
  • Container-title:Journal of Ethnic Foods
  • language:en
  • Short-container-title:Journal of Ethnic Foods

Author:

Parkouda Charles,Ba/Hama Fatoumata,Ouattara/Songre Laurencia,Tano-Debrah Kwaku,Diawara Bréhima

Funder

Danish International Development Agency (DANIDA)

Publisher

Springer Science and Business Media LLC

Subject

Anthropology,Food Science

Reference33 articles.

1. Handbook of Indigenous Fermented Foods, Second Edition, Revised and Expanded;Steinkraus,1996

2. Degradation of proteins during the fermentation of African locust bean (Parkia biglobosa) by strains of Bacillus subtilis and Bacillus pumilus for production of Soumbala;Ouoba;J Appl Microbiol,2003

3. The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia;Parkouda;Crit Rev Microbiol,2009

4. Fruits for the future 4: Baobab—Adansonia digitata;Sidibe,2002

5. Le baobab Africain (Adansonia digitata L.): principales caractéristiques et utilisations;Diop;Fruits,2005

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