Food and Nutrition Sciences
Vol.7 No.7(2016), Paper ID 67396, 11
pages
DOI:10.4236/fns.2016.77057
Hygienic Quality and Nutritional Value of Attiéké from Local and Imported Cassava Dough Produced with Different Traditional Starters in Burkina Faso
Guira Flibert, Kabore Donatien, Sawadogo-Lingani Hagrétou, Savadogo Aly
Laboratory of Applied Biochemistry and Immunology (LabIA), Department of Biochemistry-Microbiology,
Université Ouaga I Professeur Joseph KI-ZERBO, Ouaga, Burkina Faso
Laboratory of Microbiology, Food Technology Department, IRSAT/CNRST), Ouagadougou,
Burkina Faso
Laboratory of Microbiology, Food Technology Department, IRSAT/CNRST), Ouagadougou,
Burkina Faso
Laboratory of Applied Biochemistry and Immunology (LabIA), Department of Biochemistry-Microbiology,
Université Ouaga I Professeur Joseph KI-ZERBO, Ouaga, Burkina Faso
Copyright © 2016 Guira Flibert, Kabore Donatien, Sawadogo-Lingani Hagrétou, Savadogo Aly 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
Flibert, G. , Donatien, K. , Hagrétou, S. and Aly, S. (2016) Hygienic Quality and Nutritional Value of Attiéké from Local and Imported Cassava Dough Produced with Different Traditional Starters in Burkina Faso.
Food and Nutrition Sciences,
7, 555-565. doi:
10.4236/fns.2016.77057.