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
Aims: The objective of this work was to study the thermal inactivation of the polyphenol oxidase (PPO) and peroxidase (POD) activities of cassava (Manihot esculenta Crantz) root cv. Bocou 2 in order to prevent enzymatic browning. Study Design: Crude PPO and POD from yellow-fleshe...
Open access
Research Article10.9734/IJBCRR/2018/43643
Rosine Mihia Brou, Gbocho Serge Elvis Ekissi, Betty Meuwiah Faulet, Bedel Jean Fagbohoun & Patrice Lucien Kouamé·Advances in Research·2018
Heart of oil palm tree (Elaeis guineensis Jacq.), little known, is a vegetable consumed after boiling. This study is an evaluation of the impact of boiling times (15, 30, 45 min) on physicochemical and nutritive composition of this vegetable. Moisture, fiber and carbohydrate cont...
Open access
Research Article10.9734/AIR/2018/44299
In Côte d’Ivoire, the larvae of Oryctes owariensis are prized and widely consumed as alternative protein source. The present study was aimed at evaluating the nutritional and functional properties of the larva flour for further food products formulation. Fresh O. owariensis larva...
Open access
Research Article10.9734/ARRB/2015/19093
Protein Fractions and Functional Properties of Dried Imbrasia oyemensis Larvae Full-Fat and Defatted Flours Aims: To assess the functional properties of flours made from Imbrasia oyemensis larvae, a caterpillar widely consumed in Côte d’Ivoire, for industrial purposes. Methodolog...
Open access
Research Article10.9734/IJBCRR/2015/12178