Attieke has become one of the most consumed foodstuffs and very popular among the populations of Côte d'Ivoire. It is a steamed cassava semolina with a long transformation process involving different fermentation times. Physicochemical and biochemical analyses have shown that att...
Open access
Research Article10.9734/ijbcrr/2021/v30i130246
Jacques Mankambou Gnanwa, Jean Bedel Fagbohoun, Anon Attoh Hyacinthe & Edmond Dué Ahipo·Asian Food Science Journal·2021
The objective of the present study was to evaluate some physicochemical and some antinutritional factors characteristics of sprouted seeds of white bean (Phaseolus vulgaris L.) with a view to their valorization in the Ivorian diet. The contents of dry matter, ash, reducing sugars...
Open access
Research Article10.9734/afsj/2021/v20i530303
To ensure that newly formulated food (A1, A2 and A3) based on local products and commercial love (AT), fed to quail reared in captivity for 9 weeks, did not affect their health biologicaly, biochemical blood analysis were carried out on them at the end of the experiment. The resu...
Open access
Research Article10.9734/ejnfs/2022/v14i830518
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