Kouamé Kan Benjamin

Quantitative Assessment of the Risk Associated to Bacillus cereus Group for the Attieke Consumer in Daloa City (Côte d’Ivoire)

Koko Anauma Casimir, Kouamé Kan Benjamin, Diomandé Massé, N’Goran M’modjou Flora, Akmel Djédjro Clément & Assidjo Nogbou Emmanuel · Asian Food Science Journal · 2018

Aims: Attieke is a fermented cassava product. It may be contaminated by species of Bacillus cereus group, responsible for food poisoning. The objective of this study was to assess the risk associated with B. cereus group for the attieke consumer in Daloa city (Côte d’Ivoire). Pla...

Open access Research Article 10.9734/AFSJ/2018/39125

Biochemical Composition of Two Zinziberaceae: Ginger (Zingiber officinale roscoe) and Turmeric (Curcuma longa)

Ekissi Alice Christine, Dago Gnahé André, Kouamé Kan Benjamin, Beugré Grah Avit Maxwell & Kati-Coulibaly Séraphin · Asian Food Science Journal · 2021

The objective of this work is to analyze the biochemical parameters of Zingiber officinale (ginger) and Curcuma Longa (turmeric) found in the locality of Daloa. The samples were purchased in the markets of Daloa. The dry matter, ash and lipid contents were determined by the AOAC...

Open access Research Article 10.9734/afsj/2021/v20i730317