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Kouame Claude Ya

Publications (3)

Biochemical, Nutritional and Microbiological Quality of Turmeric Powder (Curcuma longa L.) Sold in Daloa (Central West, Côte d’Ivoire)

Kouame Claude Ya, Yélakan Kinonton Clarisse Kone, Kouassi Athanase Kra, Mankambou Jacques Gnanwa & Djedoux Maxime Angaman · European Journal of Nutrition & Food Safety · 2026

Nutritional deficiencies and the lack of hygienic quality of food in the markets of developing countries such as Côte d’Ivoire are not reassuring. This study was conducted as part of the fight against nutrient deficiencies and the unsatisfactory sanitary quality of certain foods...

Open access Research Article 10.9734/ejnfs/2026/v18i42004

Evalution of Biochemical, Nutritional and Microbiological Parameters of Dried néré (Parkia biglobosa) Pulp Sold in the Markets of Daloa, Central-West, Côte d’Ivoire

Kouame Claude Ya, Thibaut Serge Ouina TOUALY, Constant Arture ZEBRE, Yélakan Kinonton Clarisse Kone, Kra Athanase KOUASSI, Mankambou Jacques Gnanwa & Clément Kouassi Kouassi · Current Journal of Applied Science and Technology · 2025

Background: Nutritional deficiencies affecting populations and the lack of hygienic quality of food constitute major public health issues that developing countries like Ivory Coast are facing, and against which we must necessarily fight. Aim: The aim of this work was to determine...

Open access Research Article 10.9734/cjast/2025/v44i94604

Inactivation Kinetics and Thermodynamics Parameters of Polyphenol Oxidase and Peroxidase Activities in an Extract from of Violet Eggplant (Solanum melongena L.)

Jocelyn Constant Yapi, Gbocho Serge Elvis Ekissi, Kouame Claude Ya & Patrice Lucien Kouamé · European Journal of Nutrition & Food Safety · 2021

Enzymatic browning is associated with the action of polyphenol oxidases (PPO) and peroxidases (POD). The products of these enzymes cause undesirable changes of color and flavor of processed eggplant products. The present study aimed to evaluate kinetic properties and thermodynami...

Open access Research Article 10.9734/ejnfs/2021/v13i330393