Food and Nutrition Sciences
Vol.4 No.11(2013), Paper ID 37561, 8
pages
DOI:10.4236/fns.2013.411146
Effect of Fermentation Process on Nutritional Composition and Aflatoxins Concentration of Doklu, a Fermented Maize Based Food
Marina C. N. Assohoun, Théodore N. Djeni, Marina Koussémon-Camara, Kouakou Brou
Department of Biotechnology and Food Microbiology, University Nangui Abrogoua, Abidjan, C?te d’Ivoire;Department of Nutrition and Food Security, University Nangui Abrogoua, Abidjan, C?te d’Ivoire
Department of Biotechnology and Food Microbiology, University Nangui Abrogoua, Abidjan, C?te d’Ivoire
Department of Biotechnology and Food Microbiology, University Nangui Abrogoua, Abidjan, C?te d’Ivoire
Department of Nutrition and Food Security, University Nangui Abrogoua, Abidjan, C?te d’Ivoire
Copyright © 2013 Marina C. N. Assohoun, Théodore N. Djeni, Marina Koussémon-Camara, Kouakou Brou et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
M. Assohoun, T. Djeni, M. Koussémon-Camara and K. Brou, "Effect of Fermentation Process on Nutritional Composition and Aflatoxins Concentration of
Doklu, a Fermented Maize Based Food,"
Food and Nutrition Sciences, Vol. 4 No. 11, 2013, pp. 1120-1127. doi:
10.4236/fns.2013.411146.