Nutritional and physicochemical characterization of two products (jams and syrup) made from Antananarivo raketa fruits (Opuntia ficus-indica)
May 2022 - Vol 16 Num. 5
The fruits of the prickly pear (raketa), like most fruits, are mainly made up of water, which limits their storage. The transformation of the fruits into jam or syrup allowed a longer preservation. As part of the valorization and conservation of food products in Madagascar, two products (jam and syrup) have been developed...
Nutritional and physicochemical characterization of two products (jams and syrup) made from Antananarivo raketa fruits (Opuntia ficus-indica)
May 2022
Isolation and characterization of fungal strains from the seeds of Bambara groundnut (Vigna subterranea (L.) Verdcourt) produced in Burkina Faso
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Food safety practices of cooked food hawkers in Tharaka Nithi County, Kenya
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