The “Garba,” an iconic Ivorian dish made of attiéké (fermented cassava semolina) and fried tuna, is widely consumed in Abidjan due to its affordability and cross-social popularity. However, the frequent and excessive reuse of frying oils raises major public health concerns, parti...
Open access
Research Article10.9734/ejnfs/2025/v17i111898
In the context of improving the texture of Konkonde (a traditional African dish) based on plantain, cassava flour is often incorporated. In order to improve the nutritional value of this dish and meet the nutritional balance, soy flour was chosen as an additional ingredient. The...
Open access
Research Article10.9734/ijbcrr/2025/v34i51035
Fermented soy milk is depreciated by consumers for its poor consistency and vegetable aroma. To rectify this deficiency, starch of traditional sweet cassava variety, was used at different rates as thickening agent as well as four aromas (mint, strawberry, banana and pineapple), t...
Open access
Research Article10.9734/ejnfs/2023/v15i111353