Nutritional Properties of Enriched Local Complementary Flours

  • W. R. Compaoré, P. A. Nikièma, +5 authors Burkina Faso
  • Published 2011


This study aimed to identify the nutritional, functional, sensory and microbiological profile of experimental nutritional flours, produced with local products in Burkina Faso. The raw materials included maize (Zea mays), millet (Pennisetum glaucum) and rice (Oryza sativa). Local ingredients were pulps of Adansonia digitata and Parkia biglobosa and seeds of… (More)


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