Doudjo Soro

Disinfection by Microwave Energy and Quality of Cashew Almond

Aya Aurélie KOUAKOU, Doudjo Soro, Ettien Léon Hamian, Mauricette Ouali N’GORAN, Kouassi Benjamin YAO & Nogbou Emmanuel Assidjo · Annual Research & Review in Biology · 2026

Background: Microwave disinfection of cashew kernels is a long-lasting treatment that ensures the complete eradication of insect pests, unlike existing chemical and physical methods. Objectives: This study aims to evaluate the effectiveness of microwave energy as a disinfection p...

Open access Research Article 10.9734/arrb/2026/v41i52395

Quality Evaluation of Composite Bread Produced from Wheat and Fermented Cashew Kernel Flours

Bleou Jean Jaurès Touzou, Doudjo Soro, Soronikpoho Soro & Kouadio Ernest Koffi · Asian Food Science Journal · 2019

The aim of this research was to produce bread from composite flours (fermented cashew kernel/wheat), determine their physicochemical and sensory properties. The Hagberg falling number (FN) and rheological properties of wheat flour replaced with fermented cashew kernel flour at 10,...

Open access Research Article 10.9734/afsj/2019/v12i430091

Evaluation of the Physico-chemical and Antioxidant Activity Properties of Attieke Flour Enriched with Cashew Kernel (Anacardium occidentale L.) and Moringa (Moringa oleifera L.) Powders

Salimata Kone, Doudjo Soro & Ernest Kouadio Koffi · Asian Food Science Journal · 2019

The objective of this study is to produce an infant flour based on attiéké enriched with Moringa oleifera and cashew kernel (Anacardium ¶occidentale L.) powders. For this purpose, Moringa oleifera powder is incorporated in proportions of 10%, 15% and 20% into two types of composi...

Open access Research Article 10.9734/afsj/2019/v12i130077

In vitro Inhibition of Alpha Amylase and Glucosidase of Digestive Snail Juice by Crude Extracts of Cashew Cakes

Gninfanni Silvère Ouattara, Doudjo Soro, Tia Jean Gonnety & Kouadio Ernest Koffi · Asian Food Science Journal · 2019

The goal of this work was to study the effect of some solvents as extractants of total polyphenols from cashew cakes and test the ability of the extract with highest level of polyphenols to inhibit alpha amylase and alpha glucosidase from snail (Achatina ventricosa) digestif trac...

Open access Research Article 10.9734/afsj/2019/v11i430068

Evaluation of the Digestibility and Storage Stability of Infant Flours Based Plantain Bananas Enriched with Cashew Kernel and Baobab Leaves Powders

Ibrahim Fofana, Salimata Kone, Justine Bomo Assanvo, Doudjo Soro & Ernest Kouadio Koffi · Annual Research & Review in Biology · 2026

Childhood malnutrition remains a persistent public health challenge in sub-Saharan Africa, particularly in Côte d'Ivoire, making the valorisation of local resources for the development of effective weaning foods a public health priority. In this context, the present study aimed t...

Open access Research Article 10.9734/arrb/2026/v41i102472

Evaluation of Physico-chemical and Biochemical Parameters of Sugarcane Molasses and Cashew Apple Juice from Six Locations in Côte d'Ivoire

N’da Einstein KOUADIO, Essan Bla Zita N’GORAN-AW, Francine Hérodias BEKE & Doudjo Soro · European Journal of Nutrition & Food Safety · 2025

Introduction: Côte d'Ivoire has an underutilized agricultural potential, notably the cashew apple (Anacardium occidentale L.) and sugarcane molasses. These by-products, though abundant, remain undervalued and represent a significant opportunity for promoting a circular economy. P...

Open access Research Article 10.9734/ejnfs/2025/v17i41680