Artisanal potash is a product derived from the co-products of foods consumed in households and agricultural crops. The main objective of this study is to identify the different co-products used for the production of potash and the different process of manufacturing artisanal pota...
Open access
Research Article10.9734/ijbcrr/2024/v33i6908
The aim of this study was to characterise the biochemical and nutritional composition of three local varieties of Citrullus mucosospermus Fursa (Bebu, Wlêwlê Petit and Wlêwlê Grand) grown in the Haut-Sassandra region of Côte d’Ivoire, in order to assess their potential for use in...
Open access
Research Article10.9734/ijbcrr/2026/v35i51156
Aims: This study aims to enhance the nutritional value of the leaves and fruits of Alchornea cordifolia by characterizing the physicochemical compounds through their dosage. Study Design: To solve health problems, humans use different methods, including the use of spontaneous wi...
Open access
Research Article10.9734/jabb/2024/v27i101547
Kouamé Kan Benjamin, Kacou Amaco Marise, Anouhe Say Jean Baptiste, Koffi Kouakou Levi Moïse, Zouzou Souné Carole, YAO Kouassi Benjamin, Mady CISSE & Assidjo Nogbou Emmanuel·Journal of Experimental Agriculture International·2026
Background: The tomato is one of the most widely consumed fruiting vegetables in Côte d'Ivoire. Unfortunately, 30 to 40% of its production is lost due to a lack of appropriate preservation techniques accessible to most producers and consumers. Objectives: This study aims to test...
Open access
Research Article10.9734/jeai/2026/v48i44136