N’Nan A. Sylvie Diby

Comparative Analysis of Functional Properties and In vitro Digestibility of Raw and Boiled Yam (Dioscorea spp.) Flours

Michel Archange Libra, Armel Fabrice Zoro, N’Nan A. Sylvie Diby, Bio Sigui Bruno Bamba & Séverin Kouakou Konan · Current Journal of Applied Science and Technology · 2025

Background: Yams (Dioscorea spp.) are highly perishable food crops. Processing them into flour after harvest is an effective preservation strategy that reduces post-harvest losses, thereby contributing to food security and offering a viable alternative to increasingly costly whea...