Process of production and valorization of sumbala african mustard: a review

Contenu

Titre
Process of production and valorization of sumbala african mustard: a review
Thème principal
Formation agricole
Transformation des productions végétales
Sujet
Transformation
Description
The sumbala or African mustard, produced by traditional methods of fermentation of some protein and/or oleaginous seeds, is a food condiment used in West Africa. The variability of its organoleptic characteristics led to diversity of product and and makes its more complex for characterisation. Several studies have provided information on the process of this condiment production, it’s an important source of nutritional values as well as its nature and microflora properties. Organoleptic characteristics of this condiment wera also reported. Though this study, current knowledge about the product and the process of production as well as technology and responsible bacteria involved in this type of fermentation have been discussed.
Editeur
Université Abdou Moumouni
Université Maradi
INTERNATIONAL JOURNAL OF CURRENT RESEARCH
Année
2019
Type
Article scientifique
Format
.pdf
Langue
Anglais
Couverture
Niger
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