Due to its rapid ripening, mango is a tropical fruit that is highly perishable nature. In Côte d'Ivoire, the abundant seasonal production of mangoes leads to significant post-harvest losses each year. To limit these post-harvest losses and thereby contribute to the economic impro...
Open access
Research Article10.9734/ijbcrr/2025/v34i51034
Aims: The main objective was to partially replace wheat flour (Triticum aestivum) with tigernut flour (Cyperus esculentus) and voandzou flour (Vigna subterranea) to identify the best mixture according to nutritional, physicochemical, and functional quality criteria. Study Design:...
Open access
Research Article10.9734/ejnfs/2026/v18i92132
Background: Defined as a tool for quality management, traceability is succeeding in boosting the performance of agro-industrial production systems. However, in Côte d'Ivoire, certain industries such as food processing units do not have a traceability system. Aims: A study was the...
Open access
Research Article10.9734/cjast/2024/v43i114451
Maize and sorghum are staple foods in many African countries. Along with rice, they constitute the bulk of the cereals consumed by the populations of northern Côte d'Ivoire. These cereals are used either directly or indirectly in malted and/or fermented form in the preparation of...
Open access
Research Article10.9734/ajrb/2022/v11i2213
Aims: The objective of this study is to characterize the species of chili peppers produced and consumed in the city of Korhogo and to evaluate the sensory characteristics of the puree produced from them. Study Design: Two varieties of fresh Capsicum matured were collected from ma...
Open access
Research Article10.9734/cjast/2025/v44i104623
Jacques Mankambou Gnanwa, Jean Bedel Fagbohoun, Anon Attoh Hyacinthe & Edmond Dué Ahipo·Asian Food Science Journal·2021
The objective of the present study was to evaluate some physicochemical and some antinutritional factors characteristics of sprouted seeds of white bean (Phaseolus vulgaris L.) with a view to their valorization in the Ivorian diet. The contents of dry matter, ash, reducing sugars...
Open access
Research Article10.9734/afsj/2021/v20i530303