Attiéké is a fermented and steamed cassava semolina made in Côte d'Ivoire. It is an excellent source of energy but contains low amounts of protein and micronutrients. This study was conducted to assess the nutritional value and sensory properties of attiéké enriched with three le...
Open access
Research Article10.9734/jabb/2023/v26i8650
Aims: To improve the processes of pre-treatment of legumes for their nutritional valorization. Study Design: Original research. Place and Duration of Study: This study took place at the Laboratory of Biotechnology, Agriculture and Valorization of Biological Resources, Félix Houp...
Open access
Research Article10.9734/arrb/2023/v38i530583
Aims: Impact of Lactobacillus plantarum. Place and Duration of Study: Laboratory of Biotechnology, Agriculture and Valorization of Biological Resources, between February 2021 and November 2021. Methodology: Two pulses (Vigna unguiculata and Vigna subterranea) purchased at the Adj...
Open access
Research Article10.9734/ijbcrr/2022/v31i630327
Aims: Formulate instant infant flours based on a mixture of Tigernut-rice enriched with legumes, maize and peanuts. Study Design: Original research. Place and Duration of Study: This study took place at the Laboratory of Biotechnology, Agriculture and Valorization of Biological R...
Open access
Research Article10.9734/ijbcrr/2022/v31i830345
Aims: The present study was aimed at evaluating the physicochemical and functional properties of flours and oil from the Shea Caterpillar Cirina butyrospermi Vuillet, one of the most widely eaten insects in the Northern Côte d’Ivoire as alternative protein source. Methodology: Fr...
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Research Article10.9734/ijbcrr/2019/v26i330100
Aims: The present study was aimed at investigating the nutritional properties of legume-seeds from Canavalia genus as a function of their ripening stage. Methodology: Seeds of three species of canavalia seeds notably Canavalia gladiata, Canavalia ensiformis and Canavalia rosea we...
Open access
Research Article10.9734/ijbcrr/2022/v31i9776