Volatile compounds of maari, a fermented product from baobab (Adansonia digitata L.) seeds

Charles Parkouda; Brehima Diawara; Samuel Lowor; Charles Diako; Firibu Kwesi Saalia; Nana T Annan; Jan S. Jensen; Kwaku Tano-Debrah; Mogens Jakobsen.

doi:10.5897/AJB10.2139

African Journal of
Biotechnology

Abbreviation: Afr. J. Biotechnol.
Language: English
ISSN: 1684-5315
DOI: 10.5897/AJB
Start Year: 2002
Published Articles: 12487

Full Length Research Paper

Volatile compounds of maari, a fermented product from baobab (Adansonia digitata L.) seeds

Charles Parkouda1*, Brehima Diawara1, Samuel Lowor2, Charles Diako3, Firibu Kwesi Saalia4, Nana T Annan, Jan S. Jensen5, Kwaku Tano-Debrah4 and Mogens Jakobsen6.

1Département Technologie Alimentaire/IRSAT/CNRST 03 BP 7047 Ouagadougou 03, Burkina Faso. 2Cocoa Research Institute of Ghana, Physiology/Biochemistry Division P.O. Box 8, Akim-Tafo, Ghana. 3Council for Scientific and Industrial Research, Food Research Institute, P.O. Box M-20, Accra, Ghana. 4Department of Nutrition and Food Science, University of Ghana, Legon, Accra, Ghana 5University of Copenhagen, Faculty of Life Science, Forest and Landscape, DK-2970, Hørsholm, Denmark. 6University of Copenhagen, Faculty of Life Science, Centre for Advance Food Studies, Department of Food Science, Rolighedsvej 30 DK 1958 Frederiksberg C, Denmark.
Email: [email protected]

Article Number - E4C6C8B31281
Vol.10(20), pp. 4197-4206 , May 2011
https://doi.org/10.5897/AJB10.2139

Accepted: 01 April 2011
Published: 16 May 2011

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