Yapi Elisée Kouakoua

Université Nangui Abrogoua · Department of Food Science and Technology

Biochemical differences in response to dehydration methods in Moringa oleifera leaves were studied in moringa young and mature leaves. Sun drying, oven drying and Shade-drying were applied to leaves samples. After drying, leaves were powdered and subjected to physicochemical and phytochemical analyses. The results showed a lower concentration of ph...

Background: Fruit ripening is a natural process that can also be stimulated by various artificial means. In recent years, artificial ripening has become increasingly popular in developing countries. This practice has become questionable due to various health problems associated with the use of its chemicals. Aims: The aim of this study was therefor...

The methods of storing and preserving sweet potatoes and the resulting foods in Côte d'Ivoire are poorly documented. The aim of this study was to compile a list of these methods and foods. A survey was carried out among producers in the Bouaké and Agboville, which are among the major producing areas. The survey focused on producers' knowledge of th...

The acidity of Saba senegalensis pulp constitutes a major problem in its valorization. The aim of this study was to develop a mixture of fruit pulp to reduce its acidity. Therefore, dessert banana, papaya and pineapple fruits have been used as deacidifying agents in mixtures with Saba senegalensis pulp. These fruits were mixed in proportions rangin...

Saba senegalensis fruit is traditionally collected and sold on the Ivorian markets, although it is considered as an underutilized species in favour of commercial fruits. The present study aimed at providing data on the nutritional value of Saba senegalensis fruit in comparison with widely valued fruits. Saba senegalensis pulp as well as dessert ban...

La sensibilisation à la valeur nutritive, sensorielle et aux bienfaits du riz pour la santé est d'une importance vitale afin d'augmenter la consommation de riz dans l'alimentation quotidienne des êtres humains. Dans cette étude, un total de quatre variétés de riz blanchi cuit cultivées en Côte d'Ivoire a été analysé pour leurs attributs de qualité...

Aims: The objective of this study was to evaluate the effect of dilution ratio and pasteurization on physico-chemical parameters of Saba senegalensis pulp in the context of its recovery. Study Design: The experimental set-up was of a completely randomized design. Place and Duration of Study: This study was carried out in the Department of Food Scie...

Aim: To prevent enzymatic browning during the freezing of yam slices of the Kponan variety (Dioscorea cayenensis-rotundata). Study Design: The experimental set-up was of a completely randomized design. Place and Duration of Study: Department of Food Science and Technology, Food Biochemistry and Tropical Products Technology Laboratory (BATPTL), Univ...