This study evaluated the sensory qualities of dishes made from boiled, fried, and pounded yam, derived from two yellow-fleshed yam varieties ("Kounougbé" and "Kangba") and three cultivars ("Bètè-bètè", "Krenglè", and "Kponan"). The analysis revealed significant differences in the...
Open access
Research Article10.9734/bji/2025/v29i4786
Aims: To assess the influence of some cultural practices on biochemical composition of yam varieties "Kounougbé" and "Kangba" and their performance during post-harvest storage. Study Design: Analysis of Variance (ANOVA) was applied in this study. Place and Duration of Study: Lab...
Open access
Research Article10.9734/jalsi/2025/v28i2680
Enzymatic browning is a natural phenomenon observed in yam tubers (Dioscorea cayenensis-rotundata) without the addition of exogenous phenolic compounds. The undesirable effects of this physiological process led to the use of sulfites and their derivatives to inhibit enzymatic bro...
Open access
Research Article10.9734/ijbcrr/2026/v35i21108
In the Zrèzrou yam (Dioscorea cayenensis rotundata), cultivated in Côte d’Ivoire, polyphenol oxidase (PPO), the enzyme responsible for enzymatic browning, exists in latent and activated forms, whose properties were poorly documented. This study aims to conduct a detailed comparis...
Open access
Research Article10.9734/bji/2026/v30i2857
Background: Yam is the main staple food in Ivory Coast and plays a crucial role in food security. However, indigenous yellow-fleshed varieties of the Dioscorea cayenensis-rotundata species, such as "Kounougbé" and "Kangba" are gradually being abandoned in favor of modern varietie...
Open access
Research Article10.9734/ijbcrr/2024/v33i6918
Polygalacturonases are extensively used in food industries for pectic substances degradation. In this paper, we investigate on thermal stability parameters of two Polygalacturonases previously isolated from digestive juice of the snail Limicolaria flammea for several industrial a...
Open access
Research Article10.9734/arrb/2021/v36i1030436
Aims: Investigation on the phosphotransferase activity of two non-specific acid phosphatases (EC 3.1.3.2) designated as AP1 and AP2, previously isolated from breadfruit (Artocarpus communis) seeds for further biotechnological and industrial applications. Methodology: Transphospho...
Open access
Research Article10.9734/jabb/2019/v21i230088
A polyphenol oxidase was purified to homogeneity from edible yam (Dioscorea cayenensis-rotundata cv. zrèzrou) cultivated in Côte d’Ivoire. The purification procedure consisted of ion-exchange, ammonium sulphate fractionation, size exclusion and hydrophobic interaction chromatogra...
Open access
Research Article10.9734/JABB/2015/15174
Djénéba Baba Tapily Diallo, Fankroma Martial Thierry Koné, Ikpe Aristide Didier Kouame, Ohouo Régina Antoinette Don & Lucien Patrice Kouamé·Journal of Applied Life Sciences International·2025
Spontaneous leafy vegetables play an important role in the diet of the world's populations, particularly in Africa. They contribute to poverty reduction due to their relatively low cost and their ability to generate income in a relatively short period compared to cereals. In addi...
Open access
Research Article10.9734/jalsi/2025/v28i5717
Fanta DOUMBIA, Kouakou Martin Dje, Brou Roger KONAN, Sana Etienne SILUE & Lucien Patrice Kouamé·Asian Journal of Biology·2025
Background: Many edible plants are consumed in Côte d’Ivoire. However, some species produce fruits that are of little interest, such as the fruits of Garcinia afzelii. These fruits are largely unknown to the population and often fall from trees, where they rot. Aim: The present s...
Open access
Research Article10.9734/ajob/2025/v21i4498
Leafy vegetables are an essential component of food and health security in many African countries. The Senoufo people of northern Côte d'Ivoire are well known for their high consumption of leafy vegetables, especially in « Tchonron » sauce, a traditional and cultural food prized...
Open access
Research Article10.9734/ijbcrr/2025/v34i1949
Armand Kouassi Kanga, Djary Michel Koffi, Bernard Téhi Sea, Jaures Oscar Gbotognon & Lucien Patrice Kouamé·Biotechnology Journal International·2021
Polygalacturonases constitute the major part of pectinase preparations for many bioprocess purposes. Investigation on the digestive juice of snail Limicolaria flammea led to purification of two polygalacturonases named PG1 and PG2. Properties of these enzymes were examined to exp...
Open access
Research Article10.9734/bji/2021/v25i130133
Gbocho Serge Elvis Ekissi, Jacques Yapi Achy, Martin Tanoh Kouadio, Bedel Jean Fagbohoun & Lucien Patrice Kouamé·Asian Research Journal of Agriculture·2019
Impacts of cooking times (steaming and cooking on embers) on some physico-functional parameters of yam (D. bulbifera) flours cv Dougou-won were determined during 10, 20 and 30 min. Results showed that steaming and cooking on embers increased significantly (P <0.05) the dispers...
Open access
Research Article10.9734/arja/2018/v10i430041
William Kwithony Disseka, Meuwiah Betty Faulet, Fankroma Martial Thierry Koné, Makambou Jacques Gnanwa & Lucien Patrice Kouamé·Advances in Research·2018
Aims: This study aimed to produce local foods made from millet (Pennisetum glaucum) flour weaning food enriched with sesame (Sesamum indicum) seed flour and Moringa (Moringa oleifera) leaf powder to prevent various forms of malnutrition. Place and Duration of Study: Department of...
Open access
Research Article10.9734/AIR/2018/42811
The limited information on the biochemical and nutritional benefits of edible ackee (Blighia sapida) seeds makes it underutilized in West Africa. This study was to investigate the nutrient content and antinutritional factors using standard analytical methods. The results revealed...
Open access
Research Article10.9734/AFSJ/2018/40555
In this work, comparative study of physicochemical properties and fatty acids of dried arils (DA) oil and those roasted (RA), of Blighia sapida from Côte d’Ivoire have been done using usual methods. The results showed that the crude fat obtained were 59.08± 0.02 g/100 g for dried...
Open access
Research Article10.9734/ajrb/2018/v2i1374
Jocelyn Constant Yapi, Sophie Nadège Gnangui, Ahi Pascal Amedée, Soumaïla Dabonné & Lucien Patrice Kouamé·Annual Research & Review in Biology·2014
Yam (Dioscorea cayenensis-rotundata cv. Kponan) is a staple food in many tropical regions. A biochemical characterization study of crude polyphenol oxidase from yam (PPO) was carried out to provide useful information for food processing operations. Two polyphenol oxidases of edib...
Open access
Research Article10.9734/ARRB/2014/9039
Objective: The present study aims to constitute a database necessary for the efficient valorisation of the local cultivated edible mushrooms in the Ivorian diet. This work consisted in evaluating the biochemical characteristics and microbiology analysis of cultivated Pleurotus os...
Open access
Research Article10.9734/ijbcrr/2021/v30i630270
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 Article10.9734/afsj/2021/v20i630304
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 Article10.9734/ijbcrr/2021/v30i530266