Articles

• 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