African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12200

Full Length Research Paper

Volatile compounds produced in two traditional fermented foods of the Congo: Nsamba (palm wine) and bikedi (retted cassava dough)

J. R. Dhellot
  • J. R. Dhellot
  • Equipe Pluridisciplinaire de Recherche en Alimentation et Nutrition (EPRAN-Congo), Faculté des Sciences et Techniques, Université Marien NGOUBI, Brazzaville-Congo.
  • Google Scholar
S. N. Mokemiabeka
  • S. N. Mokemiabeka
  • Equipe Pluridisciplinaire de Recherche en Alimentation et Nutrition (EPRAN-Congo), Faculté des Sciences et Techniques, Université Marien NGOUBI, Brazzaville-Congo.
  • Google Scholar
R. Moyen
  • R. Moyen
  • Equipe Pluridisciplinaire de Recherche en Alimentation et Nutrition (EPRAN-Congo), Faculté des Sciences et Techniques, Université Marien NGOUBI, Brazzaville-Congo.
  • Google Scholar
S. C. Kobawila*
  • S. C. Kobawila*
  • Equipe Pluridisciplinaire de Recherche en Alimentation et Nutrition (EPRAN-Congo), Faculté des Sciences et Techniques, Université Marien NGOUBI, Brazzaville-Congo.
  • Google Scholar
D. Louembe
  • D. Louembe
  • Equipe Pluridisciplinaire de Recherche en Alimentation et Nutrition (EPRAN-Congo), Faculté des Sciences et Techniques, Université Marien NGOUBI, Brazzaville-Congo.
  • Google Scholar


  •  Received: 11 September 2013
  •  Accepted: 02 September 2014
  •  Published: 15 October 2014

How to cite this article

APA /
Dhellot, J. R., Mokemiabeka, S. N., Moyen, R., Kobawila, S. C. & Louembe, D. (2014). Volatile compounds produced in two traditional fermented foods of the Congo: Nsamba (palm wine) and bikedi (retted cassava dough). African Journal of Biotechnology , 13(42), 4119-4123.
Chicago /
J. R. Dhellot, S. N. Mokemiabeka, R. Moyen, S. C. Kobawila and D. Louembe. "Volatile compounds produced in two traditional fermented foods of the Congo: Nsamba (palm wine) and bikedi (retted cassava dough)." African Journal of Biotechnology 13, no. 42 (2014): 4119-4123.
MLA /
J. R. Dhellot, et al. "Volatile compounds produced in two traditional fermented foods of the Congo: Nsamba (palm wine) and bikedi (retted cassava dough)." African Journal of Biotechnology 13.42 (2014): 4119-4123.