Physicochemical and nutritional characteristics assessement of two different traditional foods prepared with senescent plantain

Kra Kouassi Aboutou Severin; Akoa Edwige; Megnanou Rose-Monde; Yeboue Koffi; Akpa Eric Essoh; Niamke L. Sebastien

doi:10.5897/AJFS12.087

African Journal of
Food Science

Abbreviation: Afr. J. Food Sci.
Language: English
ISSN: 1996-0794
DOI: 10.5897/AJFS
Start Year: 2007
Published Articles: 978

Full Length Research Paper

Physicochemical and nutritional characteristics assessement of two different traditional foods prepared with senescent plantain

Kra Kouassi Aboutou Séverin*, Akoa Edwige, Mégnanou Rose-Monde, Yéboué Koffi, Akpa Eric Essoh and Niamké L. Sébastien

Laboratoire de Biotechnologies, Filière Biochimie-Microbiologie de l’Unité de Formation et de Recherche en Biosciences de l’Université de Cocody, 22 BP 582 Abidjan 22, Côte d’Ivoire.
Email: [email protected]

Article Number - 0427E6B12299
Vol.7(3), pp. 51-55 , March 2013
https://doi.org/10.5897/AJFS12.087

Accepted: 31 August 2012
Published: 31 March 2013

Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.

CrossRef Citations (3)

See more citations on Google Scholar

1.

Kouadio Natia Joseph,Zady Alalet Luc Olivier,Kra Kouassi Aboutou Séverin,Diguță Filofteia Camelia,Niamke Sébastien,Matei Florentina, . (2024) In Vitro Probiotic Characterization of Lactiplantibacillus plantarum Strains Isolated from Traditional Fermented Dockounou Paste . Fermentation

2.

Doreen Dedo Adi,Ibok N. Oduro,Charles Tortoe, . (2021) Effect of flour types and flour concentrations on the physicochemical and sensory characteristics of an indigenous senescent plantain cake (ofam) . African Journal of Food Science

3.

Adi Doreen Dedo,Oduro Ibok,Tortoe Charles,Kwofie Ebenezer Miezah,Simpson Benjamin Kofi,Yildiz Fatih, . (2018) Physicochemical characteristics and microbiological quality of senescent plantain products . Cogent Food & Agriculture

This article is published under the terms of the Creative Commons Attribution License 4.0

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