Kouadio Olivier Kouadio

Influence of Soybean (Glycine max L.) on the Nutritional and Sensory Quality of African Dish (Konkonde) Made from Composite Plantain (Musa paradisiaca) and Cassava (Manihot esculenta Crantz) Flour

Kouadio Claver Degbeu, Kouadio Olivier Kouadio, Yao Desiré Adjouman, ANI Sosthène Guy-Martial & N’Guessan Georges Amani · International Journal of Biochemistry Research & Review · 2025

In the context of improving the texture of Konkonde (a traditional African dish) based on plantain, cassava flour is often incorporated. In order to improve the nutritional value of this dish and meet the nutritional balance, soy flour was chosen as an additional ingredient. The...

Open access Research Article 10.9734/ijbcrr/2025/v34i51035

Influence of Starch Content on the Sensory and Rheological Quality of Fermented Soy Milk

Kouadio Claver Degbeu, Kouadio Olivier Kouadio, Yao Desiré Adjouman & N’Guessan Georges Amani · European Journal of Nutrition & Food Safety · 2023

Fermented soy milk is depreciated by consumers for its poor consistency and vegetable aroma. To rectify this deficiency, starch of traditional sweet cassava variety, was used at different rates as thickening agent as well as four aromas (mint, strawberry, banana and pineapple), t...

Open access Research Article 10.9734/ejnfs/2023/v15i111353