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

Dabiré Yérobessor; Mogmeng Iliassou; K. Somda Marius; O. Ugwuanyi Jerry; I. Ezeogu Lewis; H. Dicko Mamoudou; S. Traoré Alfred

Journal ArticleOPEN ACCESS

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

Yérobessor D
Iliassou M
Marius K
et al.

African Journal of Food Science (2020) 14(2) 38-52

DOI: 10.5897/ajfs2019.1891

N/ACitations

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Abstract

Exploitation of Non-Wood Forest Products (NWFP) is after agriculture and breeding the third source of income in Burkina Faso. Soumbala, made from alkaline fermentation of Parkia biglobosa seeds, is one of the most popular indigenous foods condiments very prized by the …

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APA

Yérobessor, D., Iliassou, M., Marius, K. S., Jerry, O. U., Lewis, I. E., Mamoudou, H. D., & Alfred, S. T. (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. https://doi.org/10.5897/ajfs2019.1891

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

Abstract

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