Production technique, safety and quality of soumbala, a local food condiment sold and consumed in Burkina Faso

YÃ©robessor DabirÃ©; Iliassou Mogmeng; Marius K. Somda; Jerry O. Ugwuanyi; Lewis I. Ezeogu; Mamoudou H. Dicko; Alfred S. TraorÃ©

doi:10.5897/AJFS2019.1891

African Journal of
Food Science

Abbreviation: Afr. J. Food Sci.
Language: English
ISSN: 1996-0794
DOI: 10.5897/AJFS
Start Year: 2007
Published Articles: 978

Full Length Research Paper

Production technique, safety and quality of soumbala, a local food condiment sold and consumed in Burkina Faso

YÃ©robessor DabirÃ©

YÃ©robessor DabirÃ©
Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition(LABIOTAN), Research Center in Biological Food and Nutritional Sciences (CRSBAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, 03 P.O. Box 7031 Ouagadougou 03, Burkina Faso.
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Iliassou Mogmeng

Iliassou Mogmeng
Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition(LABIOTAN), Research Center in Biological Food and Nutritional Sciences (CRSBAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, 03 P.O. Box 7031 Ouagadougou 03, Burkina Faso.
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Marius K. Somda

Marius K. Somda
Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition(LABIOTAN), Research Center in Biological Food and Nutritional Sciences (CRSBAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, 03 P.O. Box 7031 Ouagadougou 03, Burkina Faso.
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Jerry O. Ugwuanyi

Jerry O. Ugwuanyi
Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka, P. O. Box 3146 (410001), Enugu State, Nigeria.
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Lewis I. Ezeogu

Lewis I. Ezeogu
Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka, P. O. Box 3146 (410001), Enugu State, Nigeria.
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Mamoudou H. Dicko

Mamoudou H. Dicko
Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition(LABIOTAN), Research Center in Biological Food and Nutritional Sciences (CRSBAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, 03 P.O. Box 7031 Ouagadougou 03, Burkina Faso.
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Alfred S. TraorÃ©

Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition(LABIOTAN), Research Center in Biological Food and Nutritional Sciences (CRSBAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, 03 P.O. Box 7031 Ouagadougou 03, Burkina Faso.
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Article Number - 7B4B2F263280
Vol.14(2), pp. 38-52 , February 2020
https://doi.org/10.5897/AJFS2019.1891

Received: 23 November 2019
Accepted: 03 February 2020
Published: 29 February 2020

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