Boli Zamblé Bi Irié Abel

Technical Sheet of the Preparation of Traditional Cassava Starters Used for Attieke Production in Côte d'Ivoire

Boli Zamblé Bi Irié Abel, Bouatenin Koffi Maïzan Jean-Paul, Kouamé Kohi Alfred, Coulibaly Wahauwouele Hermann, Kakou Abodjo Celah, Rose Koffi- Nevry & Djè Koffi Marcellin · Biotechnology Journal International · 2020

Aims: The aim of this study was to identify the different methods of preparing the traditional cassava starters used for attiéké production in Côte d'Ivoire, allowed the recounting of five different production methods. Study Design: Sampling of cassava starters were collected fro...

Open access Research Article 10.9734/bji/2020/v24i430108

Microbiological Quality of "Soumbala", an African Locust Bean (Parkia biglobosa) Condiment Sold in the Markets of Abidjan, Côte d’Ivoire

Kambire Ollo, Boli Zamblé Bi Irié Abel, Yao Konan Mathurin, Ahipo Diane Marcelle Pascale & Koffi-Nevry Rose · Journal of Advances in Microbiology · 2020

Aims: Produced in an artisanal way from the fermentation of the seeds of Parkia biglobosa, “Soumbala”, is a condiment very appreciated in several African countries including Côte d'Ivoire. This study was  conducted to assess the microbiological quality and fungal profile of this...

Open access Research Article 10.9734/jamb/2020/v20i1030291