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  | ARTICLE  | Am. J. innov. res. appl. sci. Volume 12,  Issue 1, Pages 19-24 (January 2021)
   Research Article 3
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  American Journal of Innovative Research & Applied Sciences
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*Correspondant author and authors Copyright © 2021:

| Yamkaye Aïcha Sawadogo 1 | Namwin Siourimè Somda 2 | Oumarou Zongo 1 | Lydie Moreau 3 | and | Aly Savadogo 1* |



Affiliation.

1. University Joseph KI-ZERBO | Training and Research Unit in the Sciences of Life and Earth | Laboratory of Biochemistry and Immunology Applied | 03 BP 7021 Ouagadougou 03 | Burkina Faso |
2. Department of Food Technology | Ouagadougou, Burkina Faso, 03 BP 7047 |
3. University of Applied Sciences and Arts Western Switzerland Valais (HES-SO Valais-Wallis) | Institute of Life Technologies | Sion | Switzerland, Route du Rawyl 64, 1950 Sion |


This article is made freely available as part of this journal's Open Access: ID | Aly–Ref3-ajira120121 |
ABSTRACT

Background:
The present work consisted of an investigation into the production technologies of crispy peanut cakes (koura-koura) and these nutritional characteristics in the Centre-East region of Burkina Faso. Objectives: The purpose of this study is to make a technological and nutritional characterization of the koura-koura. Methods: A total of 30 samples were taken from the producers, 15 in the town of Kaya and 15 in the village of Konéan. Collections were made from September to October. Standard physical-chemical methods were used for the different analyses. Results: The results of the monitoring showed that the processes differed from one producer to another according to the measurements of temperature, time, the quantity of water used and the physico-chemical analyses. The contents of moisture, ash, fat, protein, total sugars and energy value varied respectively from 5.94 ± 0.09% to 6.48 ± 0.10%; 3.68 ± 0.02% to 4.29 ± 0.31%; 24.15 ± 0.006% to 28.66 ± 0.13%; 38.58 ± 11.36% to 46.00 ± 1.20%; 18.06 ± 0.92% to 26.25 ± 1.26%; 478.29 ± 1.55 Kcal to 503.34 ± 2.19 Kcal. Results for minerals (calcium, iron and zinc) ranged from 33.28 ± 0.68 mg and 42.21 ± 0.78 mg; 8.01 ± 0.06 mg and 14.20 ± 0.10 mg; 3.95 ± 0.00 mg and 4.32 ± 0.00 mg, respectively. Conclusions: These results of investigations show that the technology of koura-koura very complex, differs from one producer to another and gives very nutritious products.
Keywords: Production technology, koura-koura, nutritional values, Burkina Faso
*Corresponding author Author & Copyright Author © 2021:| Yamkaye Aïcha Sawadogo *|. All Rights Reserved. All articles published in American Journal of Innovative Research and Applied Sciences are the property of Atlantic Center
Research Sciences, and is protected by copyright laws CC-BY. See:http://creativecommons.org/licenses/by-nc/4.0/.
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American Journal of innovative
Research & Applied Sciences 
ISSN  2429-5396 (Online)
OCLC Number: 920041286
MONITORING OF TRADITIONAL PRODUCTION PROCESSES AND NUTRITIONAL CHARACTERIZATION OF PEANUT PANCAKES (KOURA-KOURA) IN THE CENTRE-EAST REGION OF BURKINA FASO


| Yamkaye Aïcha Sawadogo 1* | Namwin Siourimè Somda 2 | Oumarou Zongo 1 | Lydie Moreau 3 | and | Aly Savadogo 1* |. Am. J. innov. res. appl. sci. 2021; 12(1):13-18.

  | PDF FULL TEXT | | XML FILE |    | Received | December 12, 2021 | | Accepted |  Jaanuary 19, 2021 |  | Published | January 22, 2021 |