Biochemical, microbial and processing study of Dèguè a fermented food (From pearl millet dough) from Burkina Faso

Pakistan Journal of Nutrition

Volumn 8, Issue 6, 2009, Pages 759-764

  Hama, Fatoumata ^a   Savadogo, Aly ^a   Ouattara, Cheik A T ^a   Traore, Alfred S ^a  

^a UNIVERSITÉ DE OUAGADOUGOU   (Burkina Faso)

Author keywords

D gu ; Fermentation; Lactic acid bacteria; Traditional diagram of production

Indexed keywords

CARBOHYDRATE; STARCH;

ACIDITY; ARTICLE; ASH; BURKINA FASO; DOUGH; FAT CONTENT; FERMENTATION; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; LACTIC ACID BACTERIUM; MOULD; NONHUMAN; PEARL MILLET; PH; PROTEIN CONTENT; YEAST;

JOTURUS PICHARDI; PENNISETUM GLAUCUM;

EID: 65349111838     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2009.759.764     Document Type: Article

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