Bio Sigui Bruno Bamba

Effects of Drying Methods and Onion Bulb Variety on Physicochemical and Functional Properties of Onion Powder

Ayéméné Cédrick Ardin Koménan, Koménan, Ayéméné Cédrick Ardin, Bio Sigui Bruno Bamba, Bamba, Bio Sigui Bruno, Joëlle-Annabelle N’gouin, Marie Stella Hermance Akré, Akré, Marie Stella Hermance & Yadé Réné Soro · Asian Food Science Journal · 2021

Onion (Allium cepa L.) is a rich source of constituents that are beneficial to human health. However, the short shelf life of these vegetables are a major cause of postharvest losses during peak harvesting season. Drying is one of the most convenient technologies for shelf stable...

Open access Research Article 10.9734/afsj/2020/v19i430247

Comparative Analysis of Functional Properties and In vitro Digestibility of Raw and Boiled Yam (Dioscorea spp.) Flours

Michel Archange Libra, Armel Fabrice Zoro, N’Nan A. Sylvie Diby, Bio Sigui Bruno Bamba & Séverin Kouakou Konan · Current Journal of Applied Science and Technology · 2025

Background: Yams (Dioscorea spp.) are highly perishable food crops. Processing them into flour after harvest is an effective preservation strategy that reduces post-harvest losses, thereby contributing to food security and offering a viable alternative to increasingly costly whea...

Open access Research Article 10.9734/cjast/2025/v44i64557