Kacou Amaco Marise

Physicochemical Properties of Flours from Four Traditional Cassava (Manihot esculenta CRANTZ) Varieties Grown in Côte d’Ivoire

Kacou Amaco Marise, Abbé Yaya Caroline, Aboa Nestor, Boni N’Zué & Kouamé Lucien Patrice · International Journal of Biochemistry Research & Review · 2026

Background: Cassava (Manihot esculenta) is widely cultivated in developing countries and serves as an important raw material for food and industrial uses. Due to its high perishability and cyanogenic compounds, it is commonly processed into flour or starch; therefore, understandi...

Open access Research Article 10.9734/ijbcrr/2026/v35i21099

Effect of Tectona grandis L. Ash and Charcoal on Post-harvest Preservation of F1 Cobra Tomatoes

Kouamé Kan Benjamin, Kacou Amaco Marise, Anouhe Say Jean Baptiste, Koffi Kouakou Levi Moïse, Zouzou Souné Carole, YAO Kouassi Benjamin, Mady CISSE & Assidjo Nogbou Emmanuel · Journal of Experimental Agriculture International · 2026

Background: The tomato is one of the most widely consumed fruiting vegetables in Côte d'Ivoire. Unfortunately, 30 to 40% of its production is lost due to a lack of appropriate preservation techniques accessible to most producers and consumers. Objectives: This study aims to test...

Open access Research Article 10.9734/jeai/2026/v48i44136