Bob Wilfrid Loumouamou1,2,3,*, Célestine Kiminou Ngounga1,2,3, Anicet Frédéric Binaki1,2,3, Bedeme Deslaure Balenda Mambou1, Eliane Thérèse Biassala1, Thomas Silou1,3, Jean-Mathurin Nzikou2
1Multidisciplinary Food and Nutrition Research Team, Food Chemistry and Technology Laboratory, Faculty of Sciences and Techniques, Marien Ngouabi University, Brazzaville 69, Congo.
2UNESCO-ENSP Chair, Process Engineering Laboratory, Marien Ngouabi University, Brazzaville 69, Congo.
3Higher School of Technology “Les Cataractes”, Brazzaville 389, Congo.
*Corresponding author: Bob Wilfrid Loumouamou
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