African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12487

Full Length Research Paper

Traditional production technology, consumption and quality attributes of toubani: A ready-to-eat legume food from West Africa

Franck Hongbete
  • Franck Hongbete
  • Département de Nutrition et Sciences Agroalimentaires, Faculté d’Agronomie, Université de Parakou, BP : 123 Parakou, Bénin.
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Abdoul-Kader Tidjani
  • Abdoul-Kader Tidjani
  • Département de Nutrition et Sciences Agroalimentaires, Faculté d’Agronomie, Université de Parakou, BP : 123 Parakou, Bénin.
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Janvier Melegnonfan Kindossi*
  • Janvier Melegnonfan Kindossi*
  • Département de Nutrition et Sciences Agroalimentaires, Faculté d’Agronomie, Université de Parakou, BP : 123 Parakou, Bénin.
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  •  Received: 24 January 2017
  •  Accepted: 28 March 2017
  •  Published: 10 May 2017

How to cite this article

APA /
Hongbété, F., Tidjani, A., & Kindossi, J. M. (2017). Traditional production technology, consumption and quality attributes of toubani: A ready-to-eat legume food from West Africa. African Journal of Biotechnology , 16(19), 1123-1130.
Chicago /
Franck Hongb&et&e, Abdoul-Kader Tidjani and Janvier Mêl&egnonfan Kindossi,. "Traditional production technology, consumption and quality attributes of toubani: A ready-to-eat legume food from West Africa." African Journal of Biotechnology 16, no. 19 (2017): 1123-1130.
MLA /
Franck Hongbeacute;teacute;, et al. "Traditional production technology, consumption and quality attributes of toubani: A ready-to-eat legume food from West Africa." African Journal of Biotechnology 16.19 (2017): 1123-1130.
DOI /
https://doi.org/10.5897/AJB2017.15913
URL /
https://ftp.academicjournals.org/journal/AJB/article-abstract/6E55A7164174

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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