Abstract:Kernels of cashew (Anacardium occidentale L.) possess an enormous nutritional and technological potential. However, the almond is less consumed and processed by food industries in Côte d’Ivoire. The present study aims to bring added value to cashew kernel. The effect of this cashew almond extract was tested on fermentative activity of two lactic bacteria (Lactobacillus delbrueckii subsp bulgaricus and Streptococcus salivarius subsp thermophilus) specific for yoghurt production.
The study consisted of mak… Show more
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