Sylvie Assoi

Preliminary Evaluation of Borassus aethiopum Mart Fruit Acclimated in Côte d’Ivoire and its Utilization in Food Product Development

Sylvie Assoi, Nnan Affoue Sylvie Diby, N’Guessan Ysidor Konan & Arthur Michel Niamke · Asian Journal of Food Research and Nutrition · 2022

Aims: This study was intended to examine the nutritional and functional attributes of Palmyra palm (Borassus aethiopum Mart) fruits (PF) powder in view of exploring their full potential as a functional ingredient in food product development. Methodology: Mature PF collected from...

Open access Research Article

Comparative Study of the Nutritive and Bioactive Compounds of Three Cucurbit Species Grown in Two Regions of Côte d’Ivoire

N’Nan A. S. Diby, Sylvie Assoi, N’Guessan Y. Konan, Adama Coulibaly & Godi H. M. Biego · Asian Food Science Journal · 2020

Aims: The objective of this work was to contribute to the valorization of 3 local cucurbit oilseeds species grown in 2 producing regions of Côte d’Ivoire, namely the Kabadougou and the Moronou. Thus, a comparative study on the main nutritive and bioactive compounds of these cucur...

Open access Research Article 10.9734/afsj/2020/v14i130121

Optimizing the Nutritional, Phytochemical, and Techno-functional Profiles of Pigeon Pea Seed (Cajanus cajan L.) Flour through Spontaneous Fermentation

Naka Toure, Mouhamadou Kebe, Sylvie Assoi & Abdoulaye Toure · Asian Journal of Biotechnology and Bioresource Technology · 2026

Pigeon peas, although they contain two to three times more protein than cereals, are not widely used due to low digestibility, antinutritional properties, and difficult cooking characteristics. This study evaluated the effect of spontaneous fermentation on the nutritional and tec...

Open access Research Article 10.9734/ajb2t/2026/v12i3310