Aims: Attieke is a fermented cassava product. It may be contaminated by species of Bacillus cereus group, responsible for food poisoning. The objective of this study was to assess the risk associated with B. cereus group for the attieke consumer in Daloa city (Côte d’Ivoire). Pla...
Open access
Research Article10.9734/AFSJ/2018/39125
Background: Drying is a very important step in improving the quality of paddy rice. Objective: The aim of this study is to determine the effect of different drying areas on the quality of the Wita 9 paddy rice grain samples. Materials and Methods: A survey was carried out on the...
Open access
Research Article10.9734/IJBCRR/2017/37453
This study aimed to evaluate the physicochemical quality of “Koutoukou”, a locally distilled alcoholic beverage widely consumed in Côte d’Ivoire, and to assess its safety and compliance with national and international standards. This research was conducted in Daloa, Côte d’Ivoire...
Open access
Research Article10.9734/bji/2026/v30i4895
The aim of this study was to characterise the biochemical and nutritional composition of three local varieties of Citrullus mucosospermus Fursa (Bebu, Wlêwlê Petit and Wlêwlê Grand) grown in the Haut-Sassandra region of Côte d’Ivoire, in order to assess their potential for use in...
Open access
Research Article10.9734/ijbcrr/2026/v35i51156