Kouassi Armand Kanga

Bioactives and Antimicobial Potential of Processing by Products of Four Mango Varieties (Magifera indica Varieties Amelie, Kent, Keitt and Brooks) from the Poro Region (Ivory Coast)

Mabintou Diomande, Kouassi Hubert Konan, Yapo Thierry Monnet, Kouassi Armand Kanga, Jean Bedel Fagbohoun, Jaures Oscar Gbotognon, Eugène Jean Parfait Kouadio & Lucien Patrice Kouamé · International Journal of Biochemistry Research & Review · 2021

Aims: During the industrial processing of mango, considerable quantities of peel and seeds are rejected, which results in a significant economic loss for the manufacturer, as well as an impact on the environment. However, mango almond and peel flours present enormous nutritional...

Open access Research Article 10.9734/ijbcrr/2021/v30i530266

Mango Peel and Almond Flour (Mangifera indica var Amelie,Kent, Keitt, Brooks) harvested, Processed in North of Cote d’Ivoire: Biochemical Parameters and Mineral Content

Mabintou Diomande, Kouassi Hubert Konan, Yapo Thierry Monnet, Jaures Oscar Gbotognon, Kouassi Armand Kanga, Eugène Jean Parfait Kouadio & Lucien Patrice Kouamé · Asian Food Science Journal · 2021

Mango almond and peel flours are a potential source of nutriment. In this study, the proximate composition and mineral element profile of four varieties of mango flour that are grown and processing in north of Cote d’Ivoire investigated. The data can be used as a reference when t...

Open access Research Article 10.9734/afsj/2021/v20i630304