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Mahamadou Bello ISSA ADAM

Université Joseph Ki-Zerbo

Ouagadougou

Burkina Faso

  • Université Joseph Ki-Zerbo

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Valorisation of Niger's soy flour through flavoured chips via physico-chemical and sensory characterisation

Number of pages: 47 Posted: 10 Nov 2025
Mahamadou Bello ISSA ADAM, Crépin Ibingou Dibala, Abdou-Rahim SALOU ADAM, Clarisse Sidbewendé COMPAORE, Maman Garba, Sankono TRAORE, Kayaba KABORE, Adjaratou SOURATIE, Gnetouwo Alice LOUGUE, Rocksane Octavia Kiswendsida NIKIEMA, Vincent BEKUONE SOME and Mamoudou H. Dicko
Université Joseph Ki-Zerbo, Université Joseph Ki-Zerbo, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN and University Joseph Ki-Zerbo - LABIOTAN
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Abstract:

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soy flour, flavoured crisps, sensory analysis, physicochemical properties, Niger