OUEDRAOGO Ousmane

Incorporation of Local Ingredients (Soumbala, Moringa, Roucou) in the Formulation of Nitrite-Free Cooked Sausages: An Alternative for Healthy Nutrition

OUEDRAOGO Ousmane, KABORE Kabakdè, TANKOANO Abel, BAYILI G Romaric, BELEM Adrien Marie Gaston & SAWADOGO-LINGANI Hagrétou · Journal of Applied Life Sciences International · 2025

Sausages are a highly prized food, but their production involves the use of nitrites, which can pose a health risk. To promote healthy eating, it is necessary to adapt sausage technology to the African context by encouraging the use of nutritious ingredients such as moringa and s...