Gbocho Serge Elvis Ekissi

Impacts of Cooking Times (Steaming and Cooking on Embers) on Some Physico-Functional Parameters of Yam (Dioscorea bulbifera) Flours Cv Dougon-won Consumed in Côte d'Ivoire

Gbocho Serge Elvis Ekissi, Jacques Yapi Achy, Martin Tanoh Kouadio, Bedel Jean Fagbohoun & Lucien Patrice Kouamé · Asian Research Journal of Agriculture · 2019

Impacts of cooking times (steaming and cooking on embers) on some physico-functional parameters of yam (D. bulbifera) flours cv Dougou-won were determined during 10, 20 and 30 min. Results showed that steaming and cooking on embers increased significantly (P <0.05) the dispers...

Open access Research Article 10.9734/arja/2018/v10i430041

Inactivation Kinetics and Thermodynamics Parameters of Polyphenol Oxidase and Peroxidase Activities in an Extract from of Violet Eggplant (Solanum melongena L.)

Jocelyn Constant Yapi, Gbocho Serge Elvis Ekissi, Kouame Claude Ya & Patrice Lucien Kouamé · European Journal of Nutrition & Food Safety · 2021

Enzymatic browning is associated with the action of polyphenol oxidases (PPO) and peroxidases (POD). The products of these enzymes cause undesirable changes of color and flavor of processed eggplant products. The present study aimed to evaluate kinetic properties and thermodynami...

Open access Research Article 10.9734/ejnfs/2021/v13i330393

Impacts of Boiling Times on Physicochemical and Nutritive Composition from Heart of Oil Palm Tree (Elaeis guineensis Jacq.) Consumed as Vegetable in Côte d’Ivoire

Rosine Mihia Brou, Gbocho Serge Elvis Ekissi, Betty Meuwiah Faulet, Bedel Jean Fagbohoun & Patrice Lucien Kouamé · Advances in Research · 2018

Heart of oil palm tree (Elaeis guineensis Jacq.), little known, is a vegetable consumed after boiling. This study is an evaluation of the impact of boiling times (15, 30, 45 min) on physicochemical and nutritive composition of this vegetable. Moisture, fiber and carbohydrate cont...

Open access Research Article 10.9734/AIR/2018/44299