International Journal of Nutrition and Food Sciences

Volume 13, Issue 4, August 2024

  • Research Article

    Effect of Local Fermentation on Sensory, Nutritional and Microbiological Quality of “Bobolo” (Manihot esculenta Crantz)

    Eliane Flore Eyenga*, Josiane Emilie Germaine Mbassi, Hippolyte Tene Mouafo, Bertrand Zing Zing, Tang Erasmus Nchuaji, Mercy Bih Loh Achu, Francis Ajebesone Ngome, Wilfred Fon Mbacham

    Issue: Volume 13, Issue 4, August 2024
    Pages: 126-139
    Received: 22 May 2024
    Accepted: 11 June 2024
    Published: 2 July 2024
    Abstract: Bobolo is a thick fermented, popular traditional food, derived from cassava (Manihot esculenta Crantz) in Cameroon. The physical, sensory, chemical and microbiological characteristics of Bobolo were analyzed, in order to identify the suitable cassava varieties and the local fermentation method with the best nutritional and industrial properties. Th... Show More