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2. Rabiou, M.M., T. Mella, H. Sabo, M.S. Maazou and H. Sadou, 2019. Chemical composition of taro and analysis of the level of its consumption in the city of niamey, Niger: Case of madina and koirategui district. Food Sci. Nutr. Res., 2: 1-4.
3. Rabiou, M.M., H. Sabo, T. Mella, M.S. Maazou and H. Sadou et al., 2019. Composition en acides amines des graines de boscia senegalensis issues de differentes methodes de traitements Traditionnelles au Niger. Eur. Sci. J., 15: 91-104.
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4. Rabiou, M.M., C. Yaou, M. Lewamy, I. Moussa, H. Sabo and H. Sadou, 2019. Determination of optimal roasting conditions for the production of Gabou. J. Food Res., 8: 48-58.
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5. Rabiou, M.M., C. Yaou, A.A. Sanda, M. Lewamy, I. Moussa, H. Sabo and H. Sadou, 2019. Fungal contamination of Gabou Hamni sold in the markets of Niamey, Niger. Int. J. Food Res., 6: 41-48.
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6. Sabo, H., M.N.A. Illia, M.M. Rabiou, A.B. Maazou and S. Douma et al., 2018. Recettes alimentaires a base des graines de Boscia senegalensis Au Niger : Cas des communes de bambeye et banibangou. Eur. Sci. J., 14: 195-206.
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7. Rabiou, M.M., I. Moussa, T. Mella and H. Sadou, 2018. Panorama of onion production in tillaberi, a region of the far West of Niger. Eur. Sci. J., 14: 175-196.
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8. Rabiou, M.M., C. Yaou, M. Lewamy and H. Sadou, 2018. Evolution of the chemical composition during the fabrication of the different types of Gabou, a traditional onion-based spice commonly used in Niger. J. Food Process. Technol., Vol 9 10.4172/2157-7110.1000748.
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