Fatoumata Ba/hama
Biographic Data
| ID | 873612 |
|---|---|
| NAME | Fatoumata Ba/hama |
| GIVEN NAMES | Fatoumata |
| FAMILY NAME | Ba/hama |
| SIGNATURE | HAMA F B |
| AFFILIATIONS | Centre National de la Recherche Scientifique et Technologique |
| VERIFIED | No |
| TOTAL WORKS | 1 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 1 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2015 |
| LATEST PUBLICATION YEAR | 2015 |
| H-INDEX | 0 |
Biochemical changes associated with the fermentation of baobab seeds in Maari
Chemical changes during the fermentation of baobab seeds for production of Maari, a food condiment used in West Africa, were studied. Results showed a wide variety of free amino acids including essential amino acids in the unfermented seeds. Fermentation led to an increase in the concentration of total free amino acids from 16.03 nmol/mg in unfermented seeds to 113.24 nmol/mg after 60 hours of fermentation followed by a decrease thereafter. Fluct…
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Biochemical changes associated with the fermentation of baobab seeds in Maari
Chemical changes during the fermentation of baobab seeds for production of Maari, a food condiment used in West Africa, were studied. Results showed a wide variety of free amino acids including essential amino acids in the unfermented seeds. Fermentation led to an increase in the concentration of total free amino acids from 16.03 nmol/mg in unfermented seeds to 113.24 nmol/mg after 60 hours of fermentation followed by a decrease thereafter. Fluct…
African Botany and Ecology Studies (1 work) · Agriculture and Rural Development Research (1 work) · Amino acid (1 work) · Biochemistry (1 work) · Chemistry (1 work) · Fatty acid (1 work) · Fermentation (1 work) · Food Science (1 work) · Linoleic acid (1 work) · Oleic acid (1 work)