Influence of Soybean (Glycine max L.) on the Nutritional and Sensory Quality of African Dish (Konkonde) Made from Composite Plantain (Musa paradisiaca) and Cassava (Manihot esculenta Crantz) Flour
Kouadio Claver Degbeu, Kouadio Olivier Kouadio, Yao Desiré Adjouman, ANI Sosthène Guy-Martial & N’Guessan Georges Amani · International Journal of Biochemistry Research & Review · 2025
In the context of improving the texture of Konkonde (a traditional African dish) based on plantain, cassava flour is often incorporated. In order to improve the nutritional value of this dish and meet the nutritional balance, soy flour was chosen as an additional ingredient. The...
Open access
Research Article
10.9734/ijbcrr/2025/v34i51035