I. N. Tchinda

Retracted: Chemical Evolution of Solutions from Beans Soaking and Cooking Processes: Case Study of Phaseolus vulgaris L

J. C. Fopoussi Tuebue & I. N. Tchinda · European Journal of Nutrition & Food Safety · 2021

The present paper aims to highlight the physicochemical evolution of solutions from soaking and beans cooking processes. For that purpose, solutions from soaking were produced by putting in contact 2kg of sorted and quickly washed beans seed with 8kg of water with known physicoch...

Open access Research Article 10.9734/ejnfs/2021/v13i230373

Physico-chemical Characterization of Solutions from Cooked Beans and Their Comparison with Human Urine: Fertilizer and Food?

J. C. Fopoussi Tuebue, I. N. Tchinda & P. D. Djiotsa · European Journal of Nutrition & Food Safety · 2020

The present paper aims to highlight the chemical characteristics of solutions from cooked beans and to compare them with human urine. Solutions of cooked beans were produced by cooking variety of Phaseolus vulgaris L. known as “Meringue” without salts. After this stage, samples o...

Open access Research Article 10.9734/ejnfs/2020/v12i1230331