Reduction of Microbial Contamination of Chechin nchabe (Cooked Fermented Cassava) Produced in Noun (West Cameroon) by a Second Fermentation
R. Tchikoua, M. Pepouore Ngoundam & L. Tatsadjieu Ngoune · Microbiology Research Journal International · 2023
The Chechim nchabe is a traditional food widely consumed in Foumban, Foumbot, Koutaba, Massangam, Kouoptamo, Malentouen and Magba, 07 Departments of Noun (West region of Cameroon). It is obtained by fermenting cassava sticks cooked on the surface of river or spring water. Unfortu...
Open access
Research Article
10.9734/mrji/2023/v33i41373