Hanzi Karen Kouamé

Physicochemical and Microbiological Profile of Soybean (Glycine max)-based Soumbara as an Emerging Food Condiment in Côte d'Ivoire

Hanzi Karen Kouamé, Solange AKA-GBEZO, Jean-Paul Maizan Bouatenin, Soukeinat Amine Diaby, Audrey Herbert Yépié & Marcellin Koffi Djè · Microbiology Research Journal International · 2026

Background: Soumbara is a traditional West African fermented condiment commonly produced from néré (Parkia biglobosa) seeds. Declining availability and increasing cost of néré seeds have encouraged the use of soybean (Glycine max) as an alternative raw material. However, soybean-...

Open access Research Article 10.9734/mrji/2026/v36i101802

Nutritional, Microbiological Evaluation, and Stability of Cocoa and Cashew-based Ready-to-Use Foods to Combat Child Malnutrition in Côte d'Ivoire

Audrey Herbert Yépié, Jean-Brice Gbakayoro, Hanzi Karen Kouamé & Anin Louise Anin-Atchibri · Current Journal of Applied Science and Technology · 2025

Child malnutrition in Côte d’Ivoire represents a major public health challenge, requiring effective nutritional solutions such as Ready-to-Use Foods (RUFs). However, existing RUFs face challenges such as high cost, limited local availability, and reliance on imported ingredients,...

Open access Research Article 10.9734/cjast/2025/v44i24487