SEA Téhi Bernard

Comparative Study on Proximate, Mineral and Anti-Nutrient Content of Composite Roasted Corn Flour with Its Traditional Roasted Corn Counterpart for Homemade Complementary Foods

ROUGBO N’djoman Paterne, DOUE Ginette Gladys, SEA Téhi Bernard & ENVIN Bogui Anicet · Asian Food Science Journal · 2019

The present study aimed to produce and evaluate the physicochemical composition of an improved and enriched roasted corn flour with soybean (5%) and groundnut (5%) flours comparatively to its traditional preparation for homemade complementary foods. Samples of (corn, soybean and...

Open access Research Article 10.9734/afsj/2019/v9i130002

Comparison of the Physicochemical Properties of Aubergine (Solanaceae) Varieties Solanum aethiopicum gilo and Solanum melogena Grown in Northern Côte d'Ivoire

Niamke Arthur Michel, Diby N’Nan Sylvie, Konan N’Guessan Ysidor, SEA Téhi Bernard & Djaman Allico Joseph · Journal of Experimental Agriculture International · 2018

Aubergines are common vegetables widely consumed by populations in various meals. Unfortunately, these legumes are not soundly investigated whereas their properties are known to be influenced by environmental conditions. The current work focuses the physico-chemical traits of two...

Open access Research Article 10.9734/JEAI/2019/45654