Jaures Oscar Gbotognon

Mango Peel and Almond Flour (Mangifera indica var Amelie,Kent, Keitt, Brooks) harvested, Processed in North of Cote d’Ivoire: Biochemical Parameters and Mineral Content

Mabintou Diomande, Kouassi Hubert Konan, Yapo Thierry Monnet, Jaures Oscar Gbotognon, Kouassi Armand Kanga, Eugène Jean Parfait Kouadio & Lucien Patrice Kouamé · Asian Food Science Journal · 2021

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 Article 10.9734/afsj/2021/v20i630304

Biochemical Characterization of Two Polygalacturonases Purified from the Digestive Juice of the Snail Limicolaria flammea

Armand Kouassi Kanga, Djary Michel Koffi, Bernard Téhi Sea, Jaures Oscar Gbotognon & Lucien Patrice Kouamé · Biotechnology Journal International · 2021

Polygalacturonases constitute the major part of pectinase preparations for many bioprocess purposes. Investigation on the digestive juice of snail Limicolaria flammea led to purification of two polygalacturonases named PG1 and PG2. Properties of these enzymes were examined to exp...

Open access Research Article 10.9734/bji/2021/v25i130133

Bioactives and Antimicobial Potential of Processing by Products of Four Mango Varieties (Magifera indica Varieties Amelie, Kent, Keitt and Brooks) from the Poro Region (Ivory Coast)

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 Article 10.9734/ijbcrr/2021/v30i530266