Articles

• Indigenous practices and quality perception in the production of kilichi, a grilled dried meat in Niger

  Ramatou Boubacar Seydou, Victor Anihouvi, Adam Mamadou, Hamani Marichatou, Marie-Louise Scippo, D. Joseph Hounhouigan
  8(1), pp. 1–17
  Keywords: meat, kilichi, stakeholders, processing, quality attributes, Niger
  Category: Articles
  https://doi.org/10.3362/2046-1887.18-00001

• Improving food value chains for cereal doughs in West Africa: case study of mawè in Benin

  Marcel Houngbédji, Sègla Wilfrid Padonou, Ana Maria d’Auchamp, Noël Akissoé, Moses Dachariga Mengu, Lene Jespersen, D. Joseph Hounhouigan
  8(1), pp. 18–38
  Keywords: mawè, cereal doughs, food value chain, food safety and nutrition security, traditional African fermented foods
  Category: Articles
  https://doi.org/10.3362/2046-1887.18-00013

• Variability in traditional processing of gari: a major food security product from cassava

  Aurelie Bechoff, Keith I. Tomlins, Ugo Chijioke, Paul Ilona, Ben Bennett, Andrew Westby, Erick Boy
  8(1), pp. 39–57
  Keywords: traditional practices, cassava, gari processing, survey, direct measurement
  Category: Articles
  https://doi.org/10.3362/2046-1887.18-00015

• Growth performance and blood parameters of West African dwarf rams fed dried Ficus thonningii foliage as supplement to high quality cassava peel

  Bazit Bakare, Olufemi Onifade, Victoria Ojo, Kafayat Adebayo, Anandan Samireddypalle
  8(1), pp. 58–78
  Keywords: dried Ficus thonningii foliage, WAD ram, live weight gain, blood parameters
  Category: Articles
  https://doi.org/10.3362/2046-1887.18-00014

• Evaluation of techniques for drying goat meat: moving local knowledge from fish to goat meat, Malawi

  Rochelle H. Holm, Joshua Mchenga, Margret Sinda, Austin Mandawala, Markus F. Miller, April Molitor, Erin Beyer, Clay Bendele, Wales Singini
  8(1), pp. 79–92
  Keywords: diet, fish, food security, goat, Malawi, meat science
  Category: Articles
  https://doi.org/10.3362/2046-1887.18-00016