Blétro Patrick Gérard Djédjé

Nutritional Quality of « Tchonron », a Cultural Sauce Made from Adenia cissampeloïdes and Hibiscus asper Leaves Cooked with and without Potash

Djénéba Baba Tapily Diallo, Fankroma Martial Thierry Koné, Blétro Patrick Gérard Djédjé, Ohouo Régina Antoinette Don & Lucien Patrice Kouamé · International Journal of Biochemistry Research & Review · 2025

Leafy vegetables are an essential component of food and health security in many African countries. The Senoufo people of northern Côte d'Ivoire are well known for their high consumption of leafy vegetables, especially in « Tchonron » sauce, a traditional and cultural food prized...