Djary M. Koffi

Physicochemical and Functional Properties of Flours from Three Purple Maize Varieties Named “Violet de Katiola” in Côte d’Ivoire

Flavie A. Akaffou, Djary M. Koffi, Mariam Cisse & Sébastien L. Niamké · Asian Food Science Journal · 2018

Aims: The study examined the proximate composition and functional properties of flours from three purple maize varieties from Côte d’Ivoire with a view to exploring their potential uses in food and non-food applications. Study Design: Three different purple maize varieties were g...

Open access Research Article 10.9734/AFSJ/2018/44034

Improvement of Nutritional Properties of Attiéké by Co-Fermenting Cassava Paste with three Local Legume (Cowpea, Voandzou and Bean) Flours

Mariame Cissé, Ginette G. Doué, Lessoy T. Zoue & Djary M. Koffi · Journal of Advances in Biology & Biotechnology · 2023

Attiéké is a fermented and steamed cassava semolina made in Côte d'Ivoire. It is an excellent source of energy but contains low amounts of protein and micronutrients. This study was conducted to assess the nutritional value and sensory properties of attiéké enriched with three le...

Open access Research Article 10.9734/jabb/2023/v26i8650