Kouamé Kohi Alfred, Bouatenin Koffi Maïzan Jean-Paul, Djué Yao Fabrice, Coulibaly Karnon & Djè Koffi Marcellin·Journal of Advances in Microbiology·2021
To fight malnutrition, which is a public health problem in the world, it is to use local foods as a cost-effective strategy to improve health. The aim of this study was to characterize taro (Colocasia esculenta) leaves for their valorization in human food. Sampling took place in...
Open access
Research Article10.9734/jamb/2021/v21i730365
Boli Zamblé Bi Irié Abel, Bouatenin Koffi Maïzan Jean-Paul, Kouamé Kohi Alfred, Coulibaly Wahauwouele Hermann, Kakou Abodjo Celah, Rose Koffi- Nevry & Djè Koffi Marcellin·Biotechnology Journal International·2020
Aims: The aim of this study was to identify the different methods of preparing the traditional cassava starters used for attiéké production in Côte d'Ivoire, allowed the recounting of five different production methods. Study Design: Sampling of cassava starters were collected fro...
Open access
Research Article10.9734/bji/2020/v24i430108
Camara Fatoumata, Bouatenin Koffi Maïzan Jean-Paul, Tra Bi Youan Charles, Kouamé Kohi Alfred & Djè Koffi Marcellin·Advances in Research·2017
In order to exploit and control the technological properties for transformation of substrates tropical and other waste of household (orange Zest) in a food improved, a study of the technological properties of Lactobacillus plantarum and Lactobacillus coprophilus isolated from gra...
Open access
Research Article10.9734/AIR/2017/35038