Background: The polyphenol oxidase (PPO) responsible for the enzymatic browning of fruits and vegetables, has been involved in the undesirable brown discolouration of food products that resulted in negative effects on colour, taste, and nutritional value. This is a generally unde...
Open access
Research Article10.9734/ijbcrr/2021/v30i130247
Attieke has become one of the most consumed foodstuffs and very popular among the populations of Côte d'Ivoire. It is a steamed cassava semolina with a long transformation process involving different fermentation times. Physicochemical and biochemical analyses have shown that att...
Open access
Research Article10.9734/ijbcrr/2021/v30i130246
The African eggplant Solanum aethiopicum var. striped toga is a widely consumed vegetable-fruit in Côte d'Ivoire. Although produced in abundance in the rainy season, they are subject to post-harvest losses and these commodities are expensive in the dry season. Also during culinar...
Open access
Research Article10.9734/ejnfs/2021/v13i330391
Aims: To determine the effects of cooking time on nutritional value of flours from yam “kponan” (Dioscorea cayenensis-rotundata) tubers. Study Design: Analysis of Variance (ANOVA) was employed in this work. Place and Duration of Study: Unité de Formation et de Recherche des Scien...
Open access
Research Article10.9734/BJAST/2014/10414
The date, Phoenix dactylifera is known for its richness in nutrients. Given the high selling price and its scarcity, some rural populations in Côte d'Ivoire consume the Phoenix reclinata date without knowing the functional properties for their well-being. The highlighting of the...
Open access
Research Article10.9734/ajsspn/2019/v5i230059
The presence of termites in the cocoa plantations and quarries of Côte d'Ivoire poses a threat to the producers of this sector. Producer yields are insufficient to cover the strong market demand. This situation leads to food insecurity for the population. Knowledge of the specifi...
Open access
Research Article10.9734/ijbcrr/2019/v28i430153