Kouadio Claver Degbeu

Histological Study of the Polarity of Yam Tuber (Dioscorea spp.) at the Beginning of Tuberization

Kouadio Claver Degbeu, Aïssatou Coulibaly, Tetchi Achille Fabrice & N’Guessan Georges Amani · Asian Food Science Journal · 2019

Yam, like most roots and tubers, has a tissue variation that is responsible for the difference in cooking observed during culinary preparations. In order to understand the origin of this variation, this study was conducted through optical microscope and SEM observation of the beg...

Open access Research Article 10.9734/afsj/2019/v12i230078

Browning Prevention and Sensory Evaluation of Frozen Yam Slices (Dioscorea cayenensis-rotundata Cv Kponan) of Côte D’Ivoire

Aïssatou Coulibaly, Kouadio Claver Degbeu, Abo Paul Marcelin Bekoin, Yapi Elisée Kouakoua, Kingsley Kwadwo Asare Pereko, Soumaïla Dabonné & N’Guessan Georges Amani · Asian Food Science Journal · 2019

Aim: To prevent enzymatic browning during the freezing of yam slices of the Kponan variety (Dioscorea cayenensis-rotundata). Study Design: The experimental set-up was of a completely randomized design. Place and Duration of Study: Department of Food Science and Technology, Food B...

Open access Research Article 10.9734/afsj/2019/v9i430022