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

ABDOU SOULEY Roukaya

AMADOU Issoufou

OUMAROU DIADIE Halima

BALLA Abdourahamane

Formation agricole

Transformation des productions végétales

Transformation

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.

Université Abdou Moumouni

Université Maradi

INTERNATIONAL JOURNAL OF CURRENT RESEARCH

2019

Article scientifique

.pdf

Anglais

Niger

Proposé aux scientifiques

BIBLIOTHEQUE

Bibliothèque