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PRESERVATION OF FRUITS AND VEGETABLES FROM COTE DIVOIRE THROUGH LACTOFERMENTATION
Journal: International Journal of Advanced Research (Vol.12, No. 11)Publication Date: 2024-11-20
Authors : Kouassi Ernest Kakou NGuessan Verdier Abouo Igor Landry Arsene Nogbou Naomie Ruth Koudou Djedjro Clement Akmel; Nogbou Emmanuel Assidjo;
Page : 1499-1511
Keywords : Lactic Fermentation Vegetables Physicochemical Characteristics Biochemical Characteristics Microbiological Characteristics;
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Abstract
This study aims to enhance the value of local fruits and vegetables through lactofermentation. Four compositions were tested: tomato, tomato + garlic, salad, and salad + garlic, fermented at 32 °C for 21 days. The parameters analyzed included pH, lactic acidity, total sugars, vitamin C, pathogenic flora, and lactobacilli.
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