ArticleInternational journal of food science2026
Processing and Characterization of Pendidam: A Skimmed Fermented Milk Locally Made in the Far North of Cameroon.
Article in International journal of food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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Who cites it
1 citing paper in PubMed.
- Processing and Characterization of Pendidam: A Skimmed Fermented Milk Locally Made in the Far North of Cameroon.International journal of food science · 2026Article
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2 authors.
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Abstract
Pendidam is a traditional, skimmed fermented milk of cultural and dietary importance in the Far North Region of Cameroon. Despite being produced using rudimentary techniques, its quality and safety remain uncharacterized. This study is aimed at documenting its production process and evaluating its physicochemical, nutritional, microbiological, and sensory properties. We conducted surveys and group discussions with producers across the region and collected samples for analysis using standard methods. Pendidam production is a female-dominated activity rooted in pastoral communities, involving predominantly married and uneducated producers with extensive experience acquired through traditional knowledge. The process relies on unstandardized artisanal practices and spontaneous fermentation that may pose contamination risks. Although pendidam milk exhibited a desirable acidic pH lower than 4 (from 3.35 to 3.66) and contained proteins (7.84-9.13 g/L), free amino acids (5.61-7.77 g/L), and sugars (7.68-8.87 g/L), its microbiological quality was unsatisfactory. High counts of fungi (5.48-5.78 Log
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