The present work aims to evaluate the influence of varieties and malting conditions on the
liquefying and sweetening capacities of germinated flours of two new maize varieties (Atp-Y …

The technological variability of post-harvest treatments affects the product's cocoa beans
marketability and stability, requiring knowledge of the conditions to be applied to the matrix …

This study investigated the rheological, physicochemical, and thermal properties of
fermented and germinated whole reddish‐brown cowpea, white sorghum and orange …

Nixtamalization is a process used in the production of tortillas. This process offers many
advantages, such as improving the rheological, nutritional, and textural properties of the …

Protein energy malnutrition and micronutrient deficiencies in children under 59 months are
major problems facing developing countries and particularly Cameroon. To solve these …

Native sago starch is currently limited to food and adhesives due to its functional constraints,
requiring improvement for broader industrial use. Hydroxypropylation is a modification …

Maize is a popular gluten-free grain, used in many dishes in Africa and elsewhere. It
provides numerous nutrients (especially starch) and contains antinutritional factors …

Native sago starch is currently limited to food and adhesives due to its functional constraints,
requiring improvement for broader industrial use. Hydroxypropylation is a modification …

Cereals are important staple crops and major providers of nutrients and energy, and are rich
in bioactive phytochemicals with health benefits. Cereal grains include a wide range of …

Protein energy malnutrition and micronutrient deficiencies in children under 59 months are
major problems facing developing countries and particularly Cameroon. To solve these …