Aims: The study focuses on the sensory properties of the coconut inflorescence sap for promoting its consumption by populations. Study Design: Four widespread coconut cultivars sampled, namely Malaysian Yellow Dwarf (MYD), West African Tall (WAT), and the improved hybrids MYD x W...
Open access
Research Article10.9734/CJAST/2017/33059
Aims: To investigate mineral features correlated to coconut inflorescence sap produced from various varieties for contributing in quite valorization. Study design: Four coconut varieties studied, namely Malayan Yellow Dwarf (MYD), West African Tall (WAT), and PB121+ and PB113+ hy...
Open access
Research Article10.9734/JEAI/2017/32557
Aim: To assess physicochemical characters related to the glucide contents of the sap provided by four coconut cultivars. Study Design: Thirty-six coconut saps from thirty-six healthy coconut trees inflorescences, replicated two times. Trees were randomly selected; cultivars wer...
Open access
Research Article10.9734/IJBCRR/2014/7148
Akpro Lathro Anselme, Kodjo Noëlle Françoise, Vanié Stéphane Clavers, Doubi Bi Tra Serges, Hala N’klo, Djaha Konan Engueran, Ochou Germain Elisabeth Cynthia, Konan Konan Jean-Louis & Gbogouri Grodji Albarin·International Journal of Biochemistry Research & Review·2024
Aims: Coconut water is a beverage that is becoming increasingly popular among the population, and manufacturers recommend its large-scale marketing in the form of cans. Such an innovation would attract a larger number of consumers This study aims to determine the glycemic respons...
Open access
Research Article10.9734/ijbcrr/2024/v33i6934