Doudjo Soro

Quality Evaluation of Composite Bread Produced from Wheat and Fermented Cashew Kernel Flours

Bleou Jean Jaurès Touzou, Doudjo Soro, Soronikpoho Soro & Kouadio Ernest Koffi · Asian Food Science Journal · 2019

The aim of this research was to produce bread from composite flours (fermented cashew kernel/wheat), determine their physicochemical and sensory properties. The Hagberg falling number (FN) and rheological properties of wheat flour replaced with fermented cashew kernel flour at 10,...

Open access Research Article 10.9734/afsj/2019/v12i430091

Evaluation of the Physico-chemical and Antioxidant Activity Properties of Attieke Flour Enriched with Cashew Kernel (Anacardium occidentale L.) and Moringa (Moringa oleifera L.) Powders

Salimata Kone, Doudjo Soro & Ernest Kouadio Koffi · Asian Food Science Journal · 2019

The objective of this study is to produce an infant flour based on attiéké enriched with Moringa oleifera and cashew kernel (Anacardium ¶occidentale L.) powders. For this purpose, Moringa oleifera powder is incorporated in proportions of 10%, 15% and 20% into two types of composi...

Open access Research Article 10.9734/afsj/2019/v12i130077

In vitro Inhibition of Alpha Amylase and Glucosidase of Digestive Snail Juice by Crude Extracts of Cashew Cakes

Gninfanni Silvère Ouattara, Doudjo Soro, Tia Jean Gonnety & Kouadio Ernest Koffi · Asian Food Science Journal · 2019

The goal of this work was to study the effect of some solvents as extractants of total polyphenols from cashew cakes and test the ability of the extract with highest level of polyphenols to inhibit alpha amylase and alpha glucosidase from snail (Achatina ventricosa) digestif trac...

Open access Research Article 10.9734/afsj/2019/v11i430068