Djénéba Baba Tapily Diallo

Nutritional Characterization of Hibiscus asper and Adenia cissampeloïdes Leaves Used in "Tchonron" Sauce, Côte d’Ivoire

Djénéba Baba Tapily Diallo, Fankroma Martial Thierry Koné, Ikpe Aristide Didier Kouame, Ohouo Régina Antoinette Don & Lucien Patrice Kouamé · Journal of Applied Life Sciences International · 2025

Spontaneous leafy vegetables play an important role in the diet of the world's populations, particularly in Africa. They contribute to poverty reduction due to their relatively low cost and their ability to generate income in a relatively short period compared to cereals. In addi...

Open access Research Article 10.9734/jalsi/2025/v28i5717

Nutritional Quality of « Tchonron », a Cultural Sauce Made from Adenia cissampeloïdes and Hibiscus asper Leaves Cooked with and without Potash

Djénéba Baba Tapily Diallo, Fankroma Martial Thierry Koné, Blétro Patrick Gérard Djédjé, Ohouo Régina Antoinette Don & Lucien Patrice Kouamé · International Journal of Biochemistry Research & Review · 2025

Leafy vegetables are an essential component of food and health security in many African countries. The Senoufo people of northern Côte d'Ivoire are well known for their high consumption of leafy vegetables, especially in « Tchonron » sauce, a traditional and cultural food prized...

Open access Research Article 10.9734/ijbcrr/2025/v34i1949