Isolation and characterization of fungal strains from the seeds of Bambara groundnut (Vigna subterranea (L.) Verdcourt) produced in Burkina Faso
Bambara groundnut is the main food legume after cowpea, especially in rural areas in Burkina Faso. Due to inappropriate production and storage conditions, the seeds are susceptible to contamination by several fungi. Therefore, the present study was conducted to isolate and identify the postharvest fungi associated with Bambara groundnut seeds produced in Burkina Faso. To do this, a total of 99 seed samples were...
Nutritional and physicochemical characterization of two products (jams and syrup) made from Antananarivo raketa fruits (Opuntia ficus-indica)
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 from raketa fruits. The present study focused on the nutritional characterization of raketa fruits...