Assidjo Nobgou Emmanuel

Determination of Organoleptic, Nutritional and Physical Properties of Enriched “Gâteaux Aux Coco” A Local Snack, Made from Composite Flour of Wheat, Soy, Spirulina and Sesame Seeds

Kouassi Aya Rolande, Konan Amoin Georgette, COULIBALY Moussa & Assidjo Nobgou Emmanuel · European Journal of Nutrition & Food Safety · 2026

The increasing consumption of energy-dense, nutrient-poor snack foods among children in developing countries has raised significant public health concerns, contributing to the rising prevalence of the triple burden of malnutrition. This issue is particularly evident among school-...