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
Bleou Jean Jaurès Touzou, Doudjo Soro, Soronikpoho Soro & Kouadio Ernest Koffi·Asian Food Science Journal·2019
The aim of this research was to produce bread from composite flours (fermented cashew kernel/wheat), determine their physicochemical and sensory properties. The Hagberg falling number (FN) and rheological properties of wheat flour replaced with fermented cashew kernel flour at 10,...
Open access
Research Article10.9734/afsj/2019/v12i430091
Gninfanni Silvère Ouattara, Doudjo Soro, Tia Jean Gonnety & Kouadio Ernest Koffi·Asian Food Science Journal·2019
The goal of this work was to study the effect of some solvents as extractants of total polyphenols from cashew cakes and test the ability of the extract with highest level of polyphenols to inhibit alpha amylase and alpha glucosidase from snail (Achatina ventricosa) digestif trac...
Open access
Research Article10.9734/afsj/2019/v11i430068
Gninfanni Silvère Ouattara, Kouakou Constant Konan, Mousso Jean Maurel Allico, Gilbert Drissa Soro, Armel Fabrice Zoro & Kouadio Ernest Koffi·Asian Journal of Biology·2026
Background: Black tamarind (Dialium guineense) seeds are an underutilised plant resource that may provide a source of vegetable fat for food and non-food applications. This study evaluated the physical, chemical, and nutritional properties of fat extracted from D. guineense seeds...
Open access
Research Article10.9734/ajob/2026/v22i8679