Pégnonsienrè Lacina SORO

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

Effect of Improved Cultivars and Maturity Stage on Physical Parameters, Chemical Indices and Fatty Acid Composition of Coconut Oils from Ivorian Germplasm

Pégnonsienrè Lacina SORO, Marcellin Konan KOUADIO, Fankroma Martial Thierry Koné, Bi Tra Serges Doubi & Konan Jean Louis Konan · Current Journal of Applied Science and Technology · 2025

Aims: This study was conducted to evaluate the effect of improved Cocos nucifera cultivars and maturity on the physical, chemical indices, and fatty acid composition of coconut oils (COs) from Ivorian coconut germplasm for food purposes. Methodology: Improved coconut cultivars we...

Open access Research Article 10.9734/cjast/2025/v44i14473

Edible Coating Containing Cashew Gum and Lemongrass Essential Oil Extends the Shelf Life of Tomatoes at 13°C

Toure Naka, Pégnonsienrè Lacina SORO, Cissé Mohamed & Oumarou Diadie Halima · International Journal of Biochemistry Research & Review · 2026

In many developing countries, the high cost of post-harvest technologies is a limiting factor. This study evaluated the effectiveness of inexpensive edible coatings, prepared from local gum, in preserving the quality of tomatoes stored at 13°C for 25 days. Different formulations...

Open access Research Article 10.9734/ijbcrr/2026/v35i11096