
Volume 8, Issue 1
Volume 8, Issue 1, Jan 2019
Articles
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Indigenous practices and quality perception in the production of kilichi, a grilled dried meat in Niger
Ramatou Boubacar Seydou
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
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
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
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
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