Author

H. Mouafo

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Open access Oct 2026

Development and Characterization of Biscuits Prepared from Fermented Sweet Potato (Ipomoea batatas L.), Spirulina (Spirulina platensis L.), and Wheat (Triticum aestivum L.) Flours

Owing to its high energy value and rich nutritional composition, Ipomoea batatas L. is a promising ingredient for food formulations. However, its relatively low protein content and the presence of flatulence-inducing sugars limit its wider use. Due to its high nutritional value, spirulina represents a suitable compleme...

Souriou Soufianou, G. Yadang, H. Mouafo et al. · Multidisciplinaris · 0 citations

Open access Sep 2026

Improvement of water in oil emulsion physicochemical stability using biosurfactants from indigenous Lactobacilli isolated from Pendidam

Lactic acid bacteria are promising sources of biosurfactants with potential applications as natural emulsifiers in cosmetic formulations. This study aimed to isolate biosurfactant-producing Lactobacillus strains from Pendidam and evaluate the emulsifying performance of their crude biosurfactants in water-in-oil (W/O) b...

Viviane Nganhou Wandji, R. K. Tsatsop, H. Mouafo et al. · Discover Industrial Chemistr... · 0 citations