Aims: Evaluation of the biochemical and microbiological characterization of Parkia biglobosa seeds added with wood ash during the fermentation for the preparation of "soumbala" (traditional condiment used across West Africa). Study Design: Food safety Methodology: 32 soumbala sa...
Open access
Research Article10.9734/jamb/2023/v23i1703
Ochratoxin A (OTA) is produced generally by the mold of the genera Aspergillus in cocoa beans. This study evaluated the antifungal activity of a strain of Rhizopus sp. on an OTA-producing mold and the biocontrol of the toxin production by this species in cocoa. HPLC detected OTA...
Open access
Research Article10.9734/jabb/2025/v28i11872
Brice Judicaël Assi-Clair, Mai Koumba Koné, Mathurin Konan Yao, Marc Lebrun, Isabelle Maraval, Renaud Boulanger & Tagro Simplice Guehi·Journal of Advances in Microbiology·2024
Cocoa from Côte d’Ivoire is currently characterized by low technological quality including the absence of desired fine flavors. Various yeasts are essential for cocoa fermentation and play a key role in the formation of cocoa volatile aroma precursors. This study investigated the...
Open access
Research Article10.9734/jamb/2024/v24i10856
Joëlle Stéphanie Tape, Kouakou Richard Houphouet, Adobi Christian KADJO, Konan Mathurin Yao, Kra Brou Didier Kedjebo, Koumba Maï Koné, Tagro Simplice Guehi & Didier Montet·Journal of Advances in Microbiology·2023
Cocoa butter (CB) technological quality and financial value depend widely on the free fatty acids (FFA) content. Cocoa butter has to contain less than 1.75% free fatty acids (FFA, based on oleic acid) to be in compliance with the EU directive 2000/36/EC (2000) and needs to be fre...
Open access
Research Article10.9734/jamb/2023/v23i3713
Guézéré Corinne Beugre, Adobi Christian KADJO, Konan Mathurin Yao, Koumba Maï Koné, Isabelle Piro-Metayer, Charlie Poss, Noël Durand, Angélique Fontana & Tagro Simplice Guehi·Current Journal of Applied Science and Technology·2023
Aims: Mold contamination of foods especially by mycotoxin producing fungi is not only a global food quality concern for food manufacturers, but it also constitutes a high risk for human and animal health resulting in massive economic losses globally. This study investigated the e...
Open access
Research Article10.9734/cjast/2023/v42i134112
Aims: Free fatty acids (FFA) result from hydrolysis of cocoa butter triacylglycerides due to various abiotic and biotic factors. The resurgence of high FFA contents above 1.75% in cocoa beans depended on Ivorian geographical origin. High FFA contents have become a serious quality...
Open access
Research Article10.9734/cjast/2023/v42i124105