May 2024
Effect of incorporating the pulp of the fruit of Detarium microcarpum Guill & Perr. on the quality of the traditional malt-based drinks in West Africa
Detarium microcarpum is a forest plant widely used in West Africa. However, it is little known and used for food. This study aims to assess the beneficial effect of incorporating the pulp of the fruit of D. microcarpum on the quality of the traditional malt-based drinks. Thus, the objective was to produce traditional drinks based on composite flour of D. microcarpum pulp and malt, then to characterize these drinks on...
May 2024
Optimization of the sensorial quality of Saka Saka, a dish made from cassava leaves
The goal was to improve Saka Saka's sensory quality. The study analyzed Saka Saka samples by pre-treating cassava leaves, mixing ingredients, and optimizing color, odor, and taste. The data was analyzed using Minitab 17.3.1 software, with replicates varying. The sensory evaluation of Saka Saka samples showed acceptable characteristics, with scores ranging from 5 to 8. The most appreciated characteristic was color,...
May 2024
Pathogenic and molecular characterization of Pseudocercospora griseola, the causal agent of angular leaf spot of common bean, in Eastern Democratic Republic of Congo (DRC)
Angular leaf spot (ALS) caused by Pseudocercospora griseola is the most economically damaging common bean (Phaseolus vulgaris L.) foliar disease in Democratic Republic of Congo (DRC) and elsewhere in Eastern and Central Africa. Information regarding pathotypes distribution and genetic structure that would enable development of appropriate control measures is still lacking in DRC. The study aimed to investigate the...
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