ARTICLE
Health and Nutritional Qualities of Okra and Kapok Sauces Produced Using Local Ingredients
- Asian Food Science Journal , 23 (1) : 1-11
Lien de l'article :
DOI: 10.9734/AFSJ/2024/v23i1690
Discipline :
Sciences biologiques
Auteur(s) :
Adama Sawadogo, Ganamé Abasse Ouédraogo, Djibrine Adoum Oumar, Wendmintiri Jeanne d’Arc Kabré, Assia Kano, Hama Cissé, Abdelsalam Tidjani and Aly Savadogo
Renseignée par : CISSE Hama
Résumé
Precooked sauces are sauces that are partially or fully prepared, allowing consumers to reduce preparation time as well as energy costs. The aim of this study was to evaluate the physicochemical and microbiological quality of precooked okra and kapok sauces produced in Ouagadougou. So, 7 samples of okra (OS) and kapok (KS) sauces from different production batches were analyzed. Physicochemical and microbiological analyzes were carried out using standard methods. The results of physicochemical analyzes revealed a significant difference between pH values, acidity and ash content (p
Mots-clés
Precooked sauces, health quality, nutritional composition, okra, kapok