Lessoy T. Zoue

Mango Peels and Kernels from Selected Varieties of Côte d’ivoire are Potential Sources of Antioxidative Bioactive Compounds

Gisèle Y. Koua, Lessoy T. Zoue & Edwige Akoa · International Journal of Biochemistry Research & Review · 2021

Aims: This study aimed to quantify the bioactive compounds and the antioxidant activity of mango peels and kernels from two main varieties (Kent, Keitt) cultivated in Côte d’Ivoire. Study Design: Processing of mango varieties, determination of bioactive compounds content of mango...

Open access Research Article 10.9734/ijbcrr/2021/v30i130244

Improvement of Nutritional Properties of Attiéké by Co-Fermenting Cassava Paste with three Local Legume (Cowpea, Voandzou and Bean) Flours

Mariame Cissé, Ginette G. Doué, Lessoy T. Zoue & Djary M. Koffi · Journal of Advances in Biology & Biotechnology · 2023

Attiéké is a fermented and steamed cassava semolina made in Côte d'Ivoire. It is an excellent source of energy but contains low amounts of protein and micronutrients. This study was conducted to assess the nutritional value and sensory properties of attiéké enriched with three le...

Open access Research Article 10.9734/jabb/2023/v26i8650