Niamke Lamine Sébastien

Impact of Blanching and Two Drying Methods on the Nutritional, Organoleptic and Microbiological Properties of Fresh Onions of the Galmi Violet Variety Sold on the Markets of Korhogo (Côte D’Ivoire)

Oulaï Dehegnan Patricia, Libra Michel Archange, Kodjo Noelle, Ouattara Hadja Djeneba, Cissé Mohamed & Niamke Lamine Sébastien · Annual Research & Review in Biology · 2025

The aim of this work is to contribute to the reduction of post-harvest losses of fresh onions, with a view to enhancing their value. To this end, the influence of two drying methods (sun and shade), organoleptic qualities and microbiological characteristics were studied. Onions w...

Open access Research Article 10.9734/arrb/2025/v40i12189

Inhibitors of Cellulase Activities According to the Trophic Group of Termites (Insecta: Isoptera) from Daloa (Côte d'Ivoire)

Blei Sika Hortense, Tra Bi Crolaud Sylvain, Eba Krou Philippe, Beugre Avit Grah Maxwell, Faulet Meuwiah Betty, Niamke Lamine Sébastien & Kouamé Lucien Patrice · International Journal of Biochemistry Research & Review · 2019

The presence of termites in the cocoa plantations and quarries of Côte d'Ivoire poses a threat to the producers of this sector. Producer yields are insufficient to cover the strong market demand. This situation leads to food insecurity for the population. Knowledge of the specifi...

Open access Research Article 10.9734/ijbcrr/2019/v28i430153

Critical Analysis of Rabbit (Oryctolagus cuniculus) Meat Consumption in Abidjan, Cote D’ivoire

Djama Abo Nina, Akoa Essoma Edwige Flore, Kra Kouassi Aboutou Séverin, Mégnanou Rose-Monde, Otchoumou Kraidy Athanase, Kouadio Natia Joseph & Niamke Lamine Sébastien · Annual Research & Review in Biology · 2020

The aim of this paper was to study rabbit (Oryctolagus cuniculus) meat consumption in Côte d’Ivoire. To achieve this goal, a survey is conducted among consumers through a survey-valuation approach. Survey was carried out in 13 municipalities of Abidjan’s district between Septembe...

Open access Research Article 10.9734/arrb/2019/v34i530162