The aim of this study is to formulate a cookie flour made from a mixture flour of yam (Dioscorea alata, Bètè Bètè variety) and cashew apple (Anacardium occidentale), as a substitute for wheat flour in equivalent nutritional value for infant diet. A mixing plan was designed with c...
Open access
Research Article10.9734/ejnfs/2025/v17i61756
Background: Tomato is highly perishable because of its high moisture content, making efficient drying essential for reducing post-harvest deterioration. Although microwave drying can accelerate moisture removal, limited information is available on the drying kinetics and mathemat...
Open access
Research Article10.9734/cjast/2026/v45i104764
Aims: This study assesses the nutritional quality (vitamin A, vitamin E, and lipid content) and microbiological quality, including contamination by Aspergillus flavus, of cashew nut butter produced through local artisanal processing and sold in Côte d’Ivoire. Study Design: An ana...
Open access
Research Article10.9734/ejnfs/2026/v18i92148
Background: Tomato is highly perishable because of its high moisture content, resulting in substantial post-harvest losses and a short shelf life. Microwave drying offers rapid volumetric heating, but its efficiency may be strongly influenced by fruit skin and slice thickness, wh...
Open access
Research Article10.9734/cjast/2026/v45i104763
Kan Adonise Yao, Tagouelbé TIHO, Nahoulé Silué, Nogbou Emmanuel Assidjo & Kisselmina Youssouf Koné·Asian Journal of Chemical Sciences·2023
Aims: To measure their possible beneficial contributions on the rabbits’ health, Borassus aethiopum ripe fruits’ peels and combined peel-pulp were dried at 60, 65, 70 and 75oC. Place and Duration of Study: On January and February 2023, Borassus aethiopum ripe fruits were collecte...
Open access
Research Article10.9734/ajocs/2023/v13i2236