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Research Article

H. Sawadogo-Lingani^1*, B. Diawara¹, R. K. Glover², K. Tano-Debrah³, A. S. Traoré⁴ and M. Jakobsen⁵

¹Département Technologie Alimentaire (DTA) / IRSAT / CNRST, Ouagadougou 03 BP 7047, Burkina Faso.

²Department of Applied Biology, Faculty of Applied Sciences, University for Development Studies P. O. Box 24, Navrongo, Ghana.

³Department of Nutrition and Food Science, University of Ghana, P. O. Box LG134, Legon-Accra, Ghana.

⁴Université de Ouagadougou / UFR – SVT / CRSBAN, Ouagadougou 03 BP 7131, Burkina Faso.

⁵Department of Food Science Food Microbiology, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C Denmark.

, 2016, 15(1), 1-6;

Received : 01 Jan 2016 / Accepted : 05 Nov 2025 / Published : 01 Jan 2016

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