Dogni Kouassi Dappah

Effect of Boiling on Chemicals, Phytochemicals and Nutritional Composition of Solanum nigrum L. Leaves Harvested in Abidjan (Côte d’Ivoire)

Dogni Kouassi Dappah, Denis Yao N’Dri, Nestor Kouakou Kouassic & Georges N’Guessan Amani · International Journal of Biochemistry Research & Review · 2020

Aims: In tropical Africa, leafy vegetables are traditionally cooked and eaten as a relish together with a starchy staple food. The current study aimed to evaluate the influence of boiling on bioactive, proximate and antinutrients compounds in Solanum nigrum leaves. Methodology: T...

Open access Research Article 10.9734/ijbcrr/2019/v28i430159

Evaluation of Nutritive Value of Two Traditional African Vegetables (Corchorus olitorus and Hibiscus sabdariffa) Commonly Consumed in Côte d’Ivoire

Dogni Kouassi Dappah, Denis Yao N’Dri, Nestor Kouakou Kouassi & Georges N’Guessan Amani · International Journal of Biochemistry Research & Review · 2018

Aims: Leafy vegetables play an important role as essential components of diet for rural populations in tropical Africa. The aim of this study was to evaluate the nutritive value of two leafy         vegetable species (Corchorus olitorus and Hibiscus sabdariffa) consumed widely as...

Open access Research Article 10.9734/IJBCRR/2018/43796