Yams exhibit variations in dormancy break, which could be responsible for the early maturity of certain varieties. The present study aimed to understand the origin of the early maturity of the Kponan yam variety. This was studied through morphological observation of tuberization...
Open access
Research Article10.9734/jeai/2025/v47i103797
Yam is a tuber with a longitudinal growth gradient, resulting in heterogeneous slices after cooking. This poses the problem of delimiting the distal, medial and proximal parts. The aim of the present study is therefore to obtain information on the longitudinal distribution of phy...
Open access
Research Article10.9734/cjast/2025/v44i54553
Fermented soy milk is depreciated by consumers for its poor consistency and vegetable aroma. To rectify this deficiency, starch of traditional sweet cassava variety, was used at different rates as thickening agent as well as four aromas (mint, strawberry, banana and pineapple), t...
Open access
Research Article10.9734/ejnfs/2023/v15i111353
Aims: The objective of this study was to evaluate the effect of dilution ratio and pasteurization on physico-chemical parameters of Saba senegalensis pulp in the context of its recovery. Study Design: The experimental set-up was of a completely randomized design. Place and Durati...
Open access
Research Article10.9734/cjast/2019/v37i530340
Yam, like most roots and tubers, has a tissue variation that is responsible for the difference in cooking observed during culinary preparations. In order to understand the origin of this variation, this study was conducted through optical microscope and SEM observation of the beg...
Open access
Research Article10.9734/afsj/2019/v12i230078
The “Garba,” an iconic Ivorian dish made of attiéké (fermented cassava semolina) and fried tuna, is widely consumed in Abidjan due to its affordability and cross-social popularity. However, the frequent and excessive reuse of frying oils raises major public health concerns, parti...
Open access
Research Article10.9734/ejnfs/2025/v17i111898
In the context of improving the texture of Konkonde (a traditional African dish) based on plantain, cassava flour is often incorporated. In order to improve the nutritional value of this dish and meet the nutritional balance, soy flour was chosen as an additional ingredient. The...
Open access
Research Article10.9734/ijbcrr/2025/v34i51035
The purpose of this study was to evaluate the contribution of the mushroom Pleurotus geesteranus (P. geesteranus) to a good balanced diet. Against the backdrop of three harvests of this mushroom were carried out on the same substrate, this evaluation was made through a physico-ch...
Open access
Research Article10.9734/ejnfs/2020/v12i930296
Aim: To prevent enzymatic browning during the freezing of yam slices of the Kponan variety (Dioscorea cayenensis-rotundata). Study Design: The experimental set-up was of a completely randomized design. Place and Duration of Study: Department of Food Science and Technology, Food B...
Open access
Research Article10.9734/afsj/2019/v9i430022