N’gbo Martin Luthère King

Changes in Physicochemical Properties of Oils Obtained from Pastes of Three Groundnut Varieties in Côte d’ivoire under Two Storage Conditions

Yao Adjoua Elisabeth, N’gbo Martin Luthère King, N’guessan Akissi Arlette, Disseka William Kwithony, Abbé Yaya Caroline & Kouamé Lucien Patrice · International Journal of Biochemistry Research & Review · 2026

In Côte d’Ivoire, peanut paste represents one of the main forms of peanut consumption, particularly in the northern part of the country. However, its storage raises significant concerns related to the deterioration of oil quality. This study aims to evaluate the impact of two sto...

Open access Research Article 10.9734/ijbcrr/2026/v35i11084

Effect of Boiling Times on Polyphenol, Flavonoid, Tannin, Vitamin C and β-carotene contents of African Asparagus (Laccosperma secundiflorum): Their Contribution to Overall Antioxidant Activity

Kouassi Loukou Viviane-Sipo, N’gbo Martin Luthère King, Sinh Josi-Noelline, Disseka William Kwithony & Faulet Meuwiah Betty-Ahonzo · International Journal of Biochemistry Research & Review · 2021

Aims: Laccosperma secundiflorum is a very important rattan species for certain populations in the Ivory Coast. They use the apical meristem in their food and the stems to make various items such as furniture, carpets and baskets etc. However, there is a gap in the study of its nu...

Open access Research Article 10.9734/ijbcrr/2021/v30i1030294

Nutritional and Antioxidant Potential of the Wastes from Three Varieties of Allium Consumed in Côte d’ivoire

Disseka William Kwithony, Tanoh Somala Tatiana, N’gbo Martin Luthère King, Hamidou Toure, Abotto Kamelan Eric D’avila & Faulet-Ahonzo Meuwiah Betty · International Journal of Biochemistry Research & Review · 2025

Aims: This study aims to evaluate the nutritional and antioxidant potential of the waste products of three varieties of the Allium genus (purple onion, yellow onion and garlic) consumed in Côte d'Ivoire. Place and Duration of Study: This study was conducted at the Biocatalysis an...

Open access Research Article 10.9734/ijbcrr/2025/v34i51042