African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12485

Full Length Research Paper

Optimization of the sensorial quality of Saka Saka, a dish made from cassava leaves

Bertin MIKOLO
  • Bertin MIKOLO
  • Laboratory for the Valorization of Agroresources, National Polytechnic, School BP 69, Brazzaville, Republic of Congo.
  • Search for this author on:
  • Google Scholar
Fanny GANONGO-PO
  • Fanny GANONGO-PO
  • Laboratory for the Valorization of Agroresources, National Polytechnic, School BP 69, Brazzaville, Republic of Congo.
  • Search for this author on:
  • Google Scholar
Michel ELENGA
  • Michel ELENGA
  • Human Nutrition and Food Laboratory, Faculty of Sciences and Techniques, Marien NGOUABI University, Brazzaville, Congo.
  • Search for this author on:
  • Google Scholar
Kedar TSOUMOU
  • Kedar TSOUMOU
  • Human Nutrition and Food Laboratory, Faculty of Sciences and Techniques, Marien NGOUABI University, Brazzaville, Congo.
  • Search for this author on:
  • Google Scholar


  •  Received: 11 February 2024
  •  Accepted: 26 March 2024
  •  Published: 31 May 2024

How to cite this article

APA /
MIKOLO, B., GANONGO-PO, F., ELENGA, M., & TSOUMOU, K. (2024). Optimization of the sensorial quality of Saka Saka, a dish made from cassava leaves. African Journal of Biotechnology , 23(5), 175-187.
Chicago /
Bertin MIKOLO, Fanny GANONGO-PO, Michel ELENGA and Kedar TSOUMOU. "Optimization of the sensorial quality of Saka Saka, a dish made from cassava leaves." African Journal of Biotechnology 23, no. 5 (2024): 175-187.
MLA /
Bertin MIKOLO, et al. "Optimization of the sensorial quality of Saka Saka, a dish made from cassava leaves." African Journal of Biotechnology 23.5 (2024): 175-187.
DOI /
https://doi.org/10.5897/AJB2024.17656
URL /
https://academicjournals.org/journal/AJB/article-abstract/2A6124F72176

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

Back to Vol. 23 No. 5
Back to articles
SUBSCRIBE TO RSS
SUBMIT MANUSCRIPT
CONFERENCES