Jeanne D’arc Wendmintiri Kabré
Biographic Data
| ID | 901182 |
|---|---|
| NAME | Jeanne D’arc Wendmintiri Kabré |
| GIVEN NAMES | Jeanne D’arc Wendmintiri |
| FAMILY NAME | Kabré |
| SIGNATURE | KABRÉ J D W |
| AFFILIATIONS | Université Joseph Ki-Zerbo |
| ORCID | 0000-0002-8707-0292 |
| VERIFIED | No |
| TOTAL WORKS | 1 |
| TOTAL CITATIONS | 0 |
| AUTHOR COUNT | 1 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2025 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 0 |
Impact of traditional culinary processes on the nutritional quality of beng tigré, a mung bean variety grown in Burkina Faso
Resilient to the effects of climate change, Mung bean is a seed legume rich in nutrients and bioactive compounds. The objective of the study was to determine the impact of cooking processes on its nutritional quality. Mung bean seeds of the Beng-tigré variety are obtained from Belwet, the national sponsor. Plain Mung bean seeds (MBN) are germinated for 24 and 48 h; roasted for 15 and 30 min; soaked for 6 and 12 h; dehulled after 6 and 12 h soakin…
No prominent works on this page.
Impact of traditional culinary processes on the nutritional quality of beng tigré, a mung bean variety grown in Burkina Faso
Resilient to the effects of climate change, Mung bean is a seed legume rich in nutrients and bioactive compounds. The objective of the study was to determine the impact of cooking processes on its nutritional quality. Mung bean seeds of the Beng-tigré variety are obtained from Belwet, the national sponsor. Plain Mung bean seeds (MBN) are germinated for 24 and 48 h; roasted for 15 and 30 min; soaked for 6 and 12 h; dehulled after 6 and 12 h soakin…
African Botany and Ecology Studies (1 works) · Biology (1 works) · Cassava research and cyanide (1 works) · Horticulture (1 works) · Mathematics (1 works) · Mung bean (1 works) · Phytase and its Applications (1 works) · Statistics (1 works)