Aims: The present study was aimed at investigating the nutritional properties of legume-seeds from Canavalia genus as a function of their ripening stage. Methodology: Seeds of three species of canavalia seeds notably Canavalia gladiata, Canavalia ensiformis and Canavalia rosea we...
Open access
Research Article10.9734/ijbcrr/2022/v31i9776
Mango almond and peel flours are a potential source of nutriment. In this study, the proximate composition and mineral element profile of four varieties of mango flour that are grown and processing in north of Cote d’Ivoire investigated. The data can be used as a reference when t...
Open access
Research Article10.9734/afsj/2021/v20i630304
Kouakou Kouadio, Kouassi Martial-Didier Adingra, Martin Kouadio, William Kwithony Disseka, Oscar Jaures Gbotognon & Eugène Jean Parfait Kouadio·Asian Food Science Journal·2020
Aims: The study aimed to evaluate the nutritional and anti-nutritional factors composition of the Solanum torvum fruit. Place and Duration of Study: Department of Food Sciences and Technology, Biocatalysis and Bioprocessing laboratory of Nangui Abrogoua University (Côte d’Ivoire)...
Open access
Research Article10.9734/afsj/2020/v18i230214
Mabintou Diomande, Kouassi Hubert Konan, Yapo Thierry Monnet, Kouassi Armand Kanga, Jean Bedel Fagbohoun, Jaures Oscar Gbotognon, Eugène Jean Parfait Kouadio & Lucien Patrice Kouamé·International Journal of Biochemistry Research & Review·2021
Aims: During the industrial processing of mango, considerable quantities of peel and seeds are rejected, which results in a significant economic loss for the manufacturer, as well as an impact on the environment. However, mango almond and peel flours present enormous nutritional...
Open access
Research Article10.9734/ijbcrr/2021/v30i530266