Bréhima Diawara

Biographic Data

ID873615
NAMEBréhima Diawara
GIVEN NAMESBréhima
FAMILY NAMEDiawara
SIGNATUREDIAWARA B
AFFILIATIONSCentre National de la Recherche Scientifique et Technologique
VERIFIEDNo
TOTAL WORKS2
TOTAL CITATIONS0
WORKS AS AUTHOR2
WORKS AS EDITOR0
FIRST PUBLICATION YEAR2015
LATEST PUBLICATION YEAR2023
H-INDEX0

  • Effect of fermentation process on hygiene and perceived quality of lait caillé, an ethnic milk product from Burkina Faso

    Open AccessGeoffroy Romaric Bayili, Charlotte Konkobo-Yaméogo et al.ARTICLEJournal of Ethnic Foods2023References: 20

    Lait caillé is a traditional fermented milk product in Burkina Faso. The objective of this study was to contribute to consumer acceptance of lait caillé. For this purpose, the production practices in rural and urban areas were identified through semi-structured interviews, while the perceived quality of lait caillé in urban area was investigated through a survey. Then, microbiological and physico-chemical parameters were analysed on samples from …

  • Biochemical changes associated with the fermentation of baobab seeds in Maari

    Open AccessCharles Parkouda, Fatoumata Ba/hama et al.ARTICLEJournal of Ethnic Foods2015References: 24

    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…