@article{Jérémie_Juste Philantrope_MOHAMAD OUSMAN_Fanny Rosette_Hamida_OUSMAN_2021, title={Study of the Production of "Dadawa" from Seeds of Amblygonocarpus andongensis in Adamawa, Cameroon}, volume={2}, url={https://ijagri.org/index.php/ijagri/article/view/59}, DOI={10.47504/IJAGRI.2021.5146}, abstractNote={<p><em>The present study aims to analyze the production system of "Dadawa" based on the seeds of Amblygonocarpus andongensis. Surveys were carried out among processors in the Nyambaka district in the Adamawa region from November 2020 to December 2020. The traditional "Dadawa" manufacturing process consumes more effort and time. It does not vary by ethnicity, age, and level of education. It includes several operations: The first phase being doble cooking which lasts for about 12 hours and the second whose duration is about 30 minutes aerobic fermentation takes place for 72hours, the leaves of Annona senegalensis are used during this operation, the fermented product is dried in the sun. The product obtained is similar to that obtained from the seeds of Parkia biglobosa but it is more appreciated by the population because of its more pronounced taste.</em></p>}, number={3}, journal={International Journal of Agriculture, Biology & Environment (e-ISSN 2582-6107) DOI: 10.47504/IJAGRI }, author={Jérémie, BOURSI and Juste Philantrope, ABEGA and MOHAMAD OUSMAN, HOUJAYFA and Fanny Rosette, DAZECK DOUMBA and Hamida, AMINATOU and OUSMAN, ADJOUDJI}, year={2021}, month={Jul.}, pages={1–6} }