Meuwiah Betty Faulet

Phytochemical Composition and Functional Properties of Millet (Pennisetum glaucum) Flours Fortified with Sesame (Sesamum indicum) and Moringa (Moringa oleifera) as a Weaning Food

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 Article 10.9734/AIR/2018/42811

The “Glaçage” Technique: An Innovative Traditional Practice in Attiéké Processing

Adou Bla Sonia Béatrice ACHIH, Yves Djina, Kouakou Adaye YAO, Meuwiah Betty Faulet & Tia Jean Gonnety · Biotechnology Journal International · 2025

Attiéké, a staple food from Côte d’Ivoire, is the most widely consumed cassava-based product in the country. Popular across all social classes and age groups, it is central to both rural and urban diets. Attiéké is a fermented cassava semolina cooked by steaming. The "glaçage" te...

Open access Research Article 10.9734/bji/2025/v29i5804