EFFECT OF TRADITIONAL PROCESSING METHOD AND LEAF-PACKAGING ON SENSORY CHARACTERISTICS OF OLÈLÈ, A STEAMED COWPEA PASTE

EFFECT OF TRADITIONAL PROCESSING METHOD AND LEAF-PACKAGING ON SENSORY CHARACTERISTICS OF OLÈLÈ, A STEAMED COWPEA PASTE

Musa paradisiaca, Tectona grandis and Thalia geniculata leaves used in the past as wrapping materials of Olèlè (steamed dough of cowpea enriched to the shrimps and other condiments), are being abandoned in favor of metal cans. This situation contributes to the lost of identity of this traditional fo...

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Bibliographic Details
Main Authors: M. Vahid AÏSSI, G. Paul Daniel TIME, Vénérande Y. BALLOGOU, Ifagbémi Bienvenue CHABI, Y. Euloge KPOCLOU, Mohamed M. SOUMANOU
Format: Article
Language:English
Published: Stefan cel Mare University of Suceava 2022-12-01
Series:Food and Environment Safety
Subjects:
vigna unguiculata l.
moin moin
plant leaves
sensory profile
consumer acceptability
tradition
Online Access:http://fens.usv.ro/index.php/FENS/article/view/933/823

Internet

http://fens.usv.ro/index.php/FENS/article/view/933/823

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