Koko Anauma Casimir

Quantitative Assessment of the Risk Associated to Bacillus cereus Group for the Attieke Consumer in Daloa City (Côte d’Ivoire)

Koko Anauma Casimir, Kouamé Kan Benjamin, Diomandé Massé, N’Goran M’modjou Flora, Akmel Djédjro Clément & Assidjo Nogbou Emmanuel · Asian Food Science Journal · 2018

Aims: Attieke is a fermented cassava product. It may be contaminated by species of Bacillus cereus group, responsible for food poisoning. The objective of this study was to assess the risk associated with B. cereus group for the attieke consumer in Daloa city (Côte d’Ivoire). Pla...

Open access Research Article 10.9734/AFSJ/2018/39125

Influence of Drying Areas on the Biochemical Parameters of Wita 9 Paddy Rice in the Main Production Areas of Daloa, Issia and Vavoua (Haut Sassandra Region of Côte d'Ivoire)

Kouamé Kan Benjamin, Koko Anauma Casimir, Diomandé Massé, Beugré Grah Avit Maxwell & Nogbou Emmanuel Assidjo · International Journal of Biochemistry Research & Review · 2017

Background: Drying is a very important step in improving the quality of paddy rice. Objective: The aim of this study is to determine the effect of different drying areas on the quality of the Wita 9 paddy rice grain samples. Materials and Methods: A survey was carried out on the...

Open access Research Article 10.9734/IJBCRR/2017/37453