Kouadio Constant Attchelouwa

Molecular Identification of Bacillus Species during Spontaneous Fermentation of Lima Bean Flour (Phaseolus lunatus)

Kouadio Patrick N’zi, Kouadio Constant Attchelouwa, Kouadio Florent N’guessan & Kablan Tano · Biotechnology Journal International · 2022

Aims: Bacillus species is used as starter culture to improve quality of the fermented product. Thus, the purpose of this study is to identify Bacillus species during the spontaneous fermentation of Phaseolus lunatus with prospective selection as starter cultures. Study Design: Sp...

Open access Research Article 10.9734/bji/2022/v26i130160

Effect of Fermentation Time of Bacillus subtilis ATCC 6051 on Black and Red Lima Bean (Phaseolus lunatus) Seeds on Nutrients, Antinutrients and Antioxidant Potential

Kouadio Patrick N’zi, Messou Tchumou, Koffi Siméon Brou, Kouadio Constant Attchelouwa, Kouadio Florent N’guessan & Kablan Tano · Biotechnology Journal International · 2024

Aims: The lima bean (Phaseolus lunatus) is a species of legume rich in protein and minerals, particularly potassium, phosphorus, calcium and iron. However, this legume is not widely consumed because it is considered a poor man's protein and its consumption leads to digestion prob...

Open access Research Article 10.9734/bji/2024/v28i6758