Three traditional fermented baobab foods from Benin, Mutchayan, Dikouanyouri, and Tayohounta: Preparation, properties, and consumption

Ecology of Food and Nutrition

Volumn 49, Issue 4, 2010, Pages 279-297

  Chadare, F J ^a,b   Gayet, D P ^a   Azokpota, P ^a   Nout, M J R ^b   Linnemann, A R ^b   Hounhouigan, J D ^a   van Boekel, M A J S ^b  

^a UNIVERSITY OF ABOMEY CALAVI   (Benin)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Bacillus; Baobab foods; Chemical composition; Consumption; Fermentation; Lactic acid bacteria; Yeasts

Indexed keywords

PLANT MEDICINAL PRODUCT;

CHEMICAL COMPOSITION; DEGRADATION; FERMENTATION; FOOD SUPPLY; NUTRITIVE VALUE; PROTEIN; YEAST;

ADANSONIA; ARTICLE; BACILLUS; BACTERIUM; BENIN; CATERING SERVICE; DIET; FEEDING BEHAVIOR; FERMENTATION; FOOD CONTROL; FOOD HANDLING; FRUIT; HUMAN; ISOLATION AND PURIFICATION; LACTOBACILLUS; METABOLISM; METHODOLOGY; MICROBIOLOGY; PH; PROTEIN INTAKE; SORGHUM; YEAST;

ADANSONIA; BACILLUS; BACTERIA; BENIN; DIET; DIETARY PROTEINS; FERMENTATION; FOOD HABITS; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD SUPPLY; FRUIT; HUMANS; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; PLANT PREPARATIONS; SORGHUM; YEASTS;

BENIN [WEST AFRICA];

ADANSONIA DIGITATA; BACILLUS (BACTERIUM); BACTERIA (MICROORGANISMS);

EID: 77954418102     PISSN: 03670244     EISSN: 15435237     Source Type: Journal    
DOI: 10.1080/03670244.2010.491051     Document Type: Article

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