Fankroma Martial Thierry Koné

Nutritional Characterization of Hibiscus asper and Adenia cissampeloïdes Leaves Used in "Tchonron" Sauce, Côte d’Ivoire

Djénéba Baba Tapily Diallo, Fankroma Martial Thierry Koné, Ikpe Aristide Didier Kouame, Ohouo Régina Antoinette Don & Lucien Patrice Kouamé · Journal of Applied Life Sciences International · 2025

Spontaneous leafy vegetables play an important role in the diet of the world's populations, particularly in Africa. They contribute to poverty reduction due to their relatively low cost and their ability to generate income in a relatively short period compared to cereals. In addi...

Open access Research Article 10.9734/jalsi/2025/v28i5717

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...

Open access Research Article 10.9734/ijbcrr/2025/v34i1949

Phytochemical Composition and Functional Properties of Millet (Pennisetum glaucum) Flours Fortified with Sesame (Sesamum indicum) and Moringa (Moringa oleifera) as a Weaning Food

William Kwithony Disseka, Meuwiah Betty Faulet, Fankroma Martial Thierry Koné, Makambou Jacques Gnanwa & Lucien Patrice Kouamé · Advances in Research · 2018

Aims: This study aimed to produce local foods made from millet (Pennisetum glaucum) flour weaning food enriched with sesame (Sesamum indicum) seed flour and Moringa (Moringa oleifera) leaf powder to prevent various forms of malnutrition. Place and Duration of Study: Department of...

Open access Research Article 10.9734/AIR/2018/42811

Comparative Effects of Purification Methods on the Yield and Functional Qualities of Cashew Gum

Pégnonsienrè Lacina SORO, Marcellin Konan KOUADIO, Naka Toure, Fankroma Martial Thierry Koné, Kouakou Martin Dje & Soumaïla Dabonné · International Research Journal of Pure and Applied Chemistry · 2025

Aims: Plant hydrocolloids, such as exudates from the Anacardium occidental (cashew) tree, play an important role in food industry. However, prior to utilisation, raw exudates must undergo a purification process, to yield a purified gum with optimal technological properties. Metho...

Open access Research Article 10.9734/irjpac/2025/v26i5947