Evaluation of Nutritional Values and Estimated Daily Intakes of Attiéké Enriched with Leaves of Moringa oleifera L., Rhizomes of Curcuma longa L. and Almonds of Anacardium occidentale L. among Adult Ivoirien Population
COULIBALY Tiémoko, BIEGO Godi Henri Marius Adielou & FOFANA Ibrahim · Biotechnology Journal International · 2025
The Attiéké (steamed cassava semolina) has become one of the most consumed foods in several African countries, particularly in Ivory Coast. However, due to its nutritional composition, attiéké is essentially an energy food that is low in proteins and essential nutrients. Enrichin...
Open access
Research Article
10.9734/bji/2025/v29i6814