Dabonné Soumaila

Effect of Cooking Time on Biochemical and Functional Properties of Flours from Yam “kponan” (Dioscorea cayenensis-rotundata) Tubers

Kone Daouda, Koné Martial Fankroma, Dje Kouakou Martin, Dabonné Soumaila & Kouamé Lucien Patrice · Current Journal of Applied Science and Technology · 2014

Aims: To determine the effects of cooking time on nutritional value of flours from yam “kponan” (Dioscorea cayenensis-rotundata) tubers. Study Design: Analysis of Variance (ANOVA) was employed in this work. Place and Duration of Study: Unité de Formation et de Recherche des Scien...

Open access Research Article 10.9734/BJAST/2014/10414

Natural Postharvest Preservation of Tomatoes Using a Cashew Gum–Lemongrass Essential Oil Edible Coating under Ambient Storage

Toure Naka, ASSOI Sylivie, Cissé Mohamed, Oumarou Diadie Halima & Dabonné Soumaila · Journal of Advances in Biology & Biotechnology · 2026

Tomatoes are considered one of the most widely grown horticultural crops, but their short shelf life is due to their climacteric ripening cycle and their susceptibility to microbial rot and mechanical damage after harvest, resulting in significant losses. The development of natur...

Open access Research Article 10.9734/jabb/2026/v29i33765

Production, Partial Purification and Characterization of Two α-Amylase Isoforms from Saccharomyces cerevisiae strain YOP 1/2-2 Isolated from Tchapalo (Côte d’Ivoire)

Ouattara Lacinan, Koné Fankroma Martial Thierry, Djoudy Alix Evrard, N’guessan Kouadio Florent & Dabonné Soumaila · Journal of Advances in Biology & Biotechnology · 2020

Amylases play an important role in biotechnology and find applications in several industrial fields such as pharmaceutical, food, paper, cosmetics and detergents. Thus, it appears necessary to identify new sources of amylase, especially from microbial origin, due to the low energ...

Open access Research Article 10.9734/jabb/2020/v23i930177