Influence of Culinary Practices on the Physicochemical, Rheological, and Functional Properties of Irvingia gabonensis Kernels Harvested in the East Cameroon Region

ABSTRACT This study aimed to investigate and assess the effects of cooking treatments on the techno‐functional properties of Irvingia gabonensis kernels. Roasting, smoking, and solar drying were the main processing methods used. The treatments significantly (p < 0.05) influenced the chemical composi...

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Autors principals:	Ulrich Landry Kamdem Bemmo, Serge Cyrille Houketchang Ndomou, Stephano Tene Tambo, Jean Marcel Bindzi, Sharon Greer Abio Bando, Hilaire Macaire Womeni, François Ngoufack Zambou
Format:	Artigo
Idioma:	Inglês
Publicat:	Wiley 2026-02-01
Col·lecció:	eFood
Matèries:	culinary practices Irvingia gabonensis kernels nutritional values pasting properties
Accés en línia:	https://doi.org/10.1002/efd2.70115
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