Physicochemical and Microbiological Profile of Soybean (Glycine max)-based Soumbara as an Emerging Food Condiment in Côte d'Ivoire
Hanzi Karen Kouamé, Solange AKA-GBEZO, Jean-Paul Maizan Bouatenin, Soukeinat Amine Diaby, Audrey Herbert Yépié & Marcellin Koffi Djè · Microbiology Research Journal International · 2026
Background: Soumbara is a traditional West African fermented condiment commonly produced from néré (Parkia biglobosa) seeds. Declining availability and increasing cost of néré seeds have encouraged the use of soybean (Glycine max) as an alternative raw material. However, soybean-...
Open access
Research Article
10.9734/mrji/2026/v36i101802