Microbiological characteristics of bread dough and nutritional quality of “Tabnen-naow,” ethnic artisan bread in Burkina Faso

Microbiological characteristics of bread dough and nutritional quality of “Tabnen-naow,” ethnic artisan bread in Burkina Faso

Abstract This study aimed to evaluate the microbiological characteristics of bread dough and the nutritional quality of “Tabnen-naow,” an ethnic artisan bread consumed mainly in Burkina Faso. Originating in Boussé, this bread is spreading to the outskirts of Ouagadougou for several reasons, such as...

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Bibliographic Details
Main Authors: François Tapsoba, Nicolas Ouédraogo, Boureima Kagambèga, Ali Ouédraogo, Oumarou Zongo, Fulbert Nikièma, Aly Savadogo
Format: Article
Language:English
Published: BMC 2022-12-01
Series:Journal of Ethnic Foods
Subjects:
Bread dough
Microbiological characteristics
Ethnic artisan bread
Tabnen-naow
Nutritional quality
Food security
Online Access:https://doi.org/10.1186/s42779-022-00161-4

Internet

https://doi.org/10.1186/s42779-022-00161-4

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