Judicael Kouamé

Potent Inhibition of Enzymatic Browning of Yam Tubers (Dioscorea cayenensis-rotundata) Cultivar ‘zrèzrou’ using Red Onions (Allium cepa)

Judicael Kouamé, YA Kouamé Claude, Arthur Constant Zébré & Lucien Patrice Kouamé · International Journal of Biochemistry Research & Review · 2026

Enzymatic browning is a natural phenomenon observed in yam tubers (Dioscorea cayenensis-rotundata) without the addition of exogenous phenolic compounds. The undesirable effects of this physiological process led to the use of sulfites and their derivatives to inhibit enzymatic bro...

Open access Research Article 10.9734/ijbcrr/2026/v35i21108

Kinetic and Thermodynamic Characterization of Latent and Activated Polyphenol Oxidase from Zrèzrou Yam (Dioscorea cayenensis rotundata) Cultivated in Ivory Coast for the Control of Enzymatic Browning

Judicael Kouamé, Sophie Nadège Gnangui, Mankambou Jacques Gnanwa & Lucien Patrice Kouamé · Biotechnology Journal International · 2026

In the Zrèzrou yam (Dioscorea cayenensis rotundata), cultivated in Côte d’Ivoire, polyphenol oxidase (PPO), the enzyme responsible for enzymatic browning, exists in latent and activated forms, whose properties were poorly documented. This study aims to conduct a detailed comparis...

Open access Research Article 10.9734/bji/2026/v30i2857

Isolation of a Latent Polyphenol Oxidase from Edible Yam (Dioscorea cayenensis-rotundata cv. Zrèzrou) Cultivated in Côte D’ivoire

Judicael Kouamé, Sophie Nadège Gnangui, Soumaïla Dabonné & Lucien Patrice Kouamé · Journal of Advances in Biology & Biotechnology · 2015

A polyphenol oxidase was purified to homogeneity from edible yam (Dioscorea cayenensis-rotundata cv. zrèzrou) cultivated in Côte d’Ivoire. The purification procedure consisted of ion-exchange, ammonium sulphate fractionation, size exclusion and hydrophobic interaction chromatogra...

Open access Research Article 10.9734/JABB/2015/15174