Health quality

Microbiological Characteristics of Food Sold in Schools in N'Djamena, Chad: Case of Sandwiches, Alelés and Danwaké

Nourah Moussa Kadam, Abdoullahi Ousman Hissein, Kagambèga Boureima, Mayoré Atéba Djibrine, Khadjidjé Azene, Marthe Rirabe, Sylvain Tadio & Abdelsalam Tidjani · Microbiology Research Journal International · 2025

Aims: To contribute to knowledge of the health quality of food sold near schools in N'Djamena, Chad, in order to ensure that students have healthy food. Study Design: Cross-sectional descriptive study based on analyses of collected samples and interpretations of the results. Plac...

Open access Research Article 10.9734/mrji/2025/v35i101636

Health and Nutritional Qualities of Okra and Kapok Sauces Produced Using Local Ingredients

Adama Sawadogo, Ganamé Abasse Ouédraogo, Djibrine Adoum Oumar, VWendmintiri Jeanne d’Arc Kabré, Assia Kano, Hama Cissé, Abdelsalam Tidjani & Aly Savadogo · Asian Food Science Journal · 2024

Precooked sauces are sauces that are partially or fully prepared, allowing consumers to reduce preparation time as well as energy costs. The aim of this study was to evaluate the physicochemical and microbiological quality of precooked okra and kapok sauces produced in Ouagadougo...

Open access Research Article 10.9734/afsj/2024/v23i1690