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

Yérobessor Dabiré
  • Yérobessor Dabiré
  • 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. Traoré
  • Alfred S. Traoré
  • 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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  •  Received: 23 November 2019
  •  Accepted: 03 February 2020
  •  Published: 29 February 2020

How to cite this article

APA /
Dabiré, Y., Mogmenga, I., Somda, M. K., Ugwuanyi, J. O., Ezeogu, L. I., Dicko, M. H., & Traoré, A. S. (2020). Production technique, safety and quality of soumbala, a local food condiment sold and consumed in Burkina Faso. African Journal of Food Science, 14(2), 38-52.
Chicago /
Y&erobessor Dabir&e, Iliassou Mogmenga, Marius K. Somda, Jerry O. Ugwuanyi, Lewis I. Ezeogu, Mamoudou H. Dicko and Alfred S. Traor&e  . "Production technique, safety and quality of soumbala, a local food condiment sold and consumed in Burkina Faso." African Journal of Food Science 14, no. 2 (2020): 38-52.
MLA /
Yeacute;robessor Dabireacute;, et al. "Production technique, safety and quality of soumbala, a local food condiment sold and consumed in Burkina Faso." African Journal of Food Science 14.2 (2020): 38-52.
DOI /
https://doi.org/10.5897/AJFS2019.1891
URL /
https://academicjournals.org/journal/AJFS/article-abstract/7B4B2F263280

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

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