Výsledky vyhledávání - "Hissein O. Abdoullahi"

Amino Acid Profiling of the Leaves of Senna Obtusifolia and Biochemical Changes during Fermentation for Production of 'Kawal', a Traditional Food Condiment

Autor: Tidjani Abdelsalam, Cnrst , Ouagadougou, Burkina Faso, Irsat, Savadogo Aly, Idriss Lawane Abakar, Parkouda Charles, Hissein O. Abdoullahi, François Tapsoba

Publikováno v: Food Processing & Nutritional Science. 1:145-153

Kawal is made by a natural or uncontrolled fermentation of Senna obtusifolia leaves. It is a food condiment, and appreciated because of its particular flavor. It is also used as a meat or fish substitute. Kawal is an important source of protein in th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f9ab8c7a25d414564a8aaeb5849bb7db
https://doi.org/10.46619/fpns.2020.1-1013

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