DOUE Ginette Gladys

Assessment of the Nutritional Value of Spontaneous Leafy Vegetables of Interest from the Marahoué (Côte D'ivoire) Region and Their Traditional Home Made Sauces

DOUE Ginette Gladys, Vanie-Bi Irié Germain, Zoue Lessoy Thierry & Zouzou Michel · Asian Research Journal of Agriculture · 2022

Local plant resources with high nutritional potential including wild leafy vegetables are an essential link in strategies to promote food security for low-income populations. However, little attention is paid to them, even in localities where their consumption is limited to the l...

Open access Research Article 10.9734/arja/2022/v15i130147

Comparative Study on Proximate, Mineral and Anti-Nutrient Content of Composite Roasted Corn Flour with Its Traditional Roasted Corn Counterpart for Homemade Complementary Foods

ROUGBO N’djoman Paterne, DOUE Ginette Gladys, SEA Téhi Bernard & ENVIN Bogui Anicet · Asian Food Science Journal · 2019

The present study aimed to produce and evaluate the physicochemical composition of an improved and enriched roasted corn flour with soybean (5%) and groundnut (5%) flours comparatively to its traditional preparation for homemade complementary foods. Samples of (corn, soybean and...

Open access Research Article 10.9734/afsj/2019/v9i130002

Shea Press Cake, an Organic Resource of Bioactive Molecules: Biochemical and Phytochemical Profiles of Alcoholic Extracts

Kouakou Abel Boris, Mégnanou Rose-Monde, Djoman Ahouman Élisée Silas, DOUE Ginette Gladys, Zoue Lessoy Yves Thiery, Akpa Akpro Lath Roland, Kouassi Adjoua Tania, Dembele Tata & Niamke L. Sebastien · Asian Journal of Biotechnology and Bioresource Technology · 2021

Shea press cake is a subproduct of shea butter production. It generally serves as animal food or as fuel, in shea areas. This study demonstrated its ability as edible organic bank of bioactive molecules useful for human. Therefore, the hydroalcoholic extract was screened through...

Open access Research Article 10.9734/ajb2t/2021/v7i230099