Naka Toure

Optimizing the Nutritional, Phytochemical, and Techno-functional Profiles of Pigeon Pea Seed (Cajanus cajan L.) Flour through Spontaneous Fermentation

Naka Toure, Mouhamadou Kebe, Sylvie Assoi & Abdoulaye Toure · Asian Journal of Biotechnology and Bioresource Technology · 2026

Pigeon peas, although they contain two to three times more protein than cereals, are not widely used due to low digestibility, antinutritional properties, and difficult cooking characteristics. This study evaluated the effect of spontaneous fermentation on the nutritional and tec...

Open access Research Article 10.9734/ajb2t/2026/v12i3310

Effects of Spontaneous Fermentation on Proximate Composition, Mineral Profile, and Amino Acid Modulations of Pigeon Pea (Cajanus cajan L.) Flours

Naka Toure, Mouhamadou Kebe, Sylvie Florence Oulaï, Abdoulaye Toure & Soumaïla Dabonné · European Journal of Nutrition & Food Safety · 2026

Aims: This study aimed to evaluate the effects of spontaneous fermentation on the proximate composition, mineral profiles and amino acid dynamics of pigeon pea (Cajanus cajan L.) flour to enhance its nutritional value for human and animal nutrition. Study Design: A controlled exp...

Open access Research Article 10.9734/ejnfs/2026/v18i72093

Comparative Effects of Purification Methods on the Yield and Functional Qualities of Cashew Gum

Pégnonsienrè Lacina SORO, Marcellin Konan KOUADIO, Naka Toure, Fankroma Martial Thierry Koné, Kouakou Martin Dje & Soumaïla Dabonné · International Research Journal of Pure and Applied Chemistry · 2025

Aims: Plant hydrocolloids, such as exudates from the Anacardium occidental (cashew) tree, play an important role in food industry. However, prior to utilisation, raw exudates must undergo a purification process, to yield a purified gum with optimal technological properties. Metho...

Open access Research Article 10.9734/irjpac/2025/v26i5947