Sana Etienne SILUE

Comparative Sensory Evaluation of Various Dishes (Pounded, Fried and Boiled Yam) Made from Two Varieties of Yellow-fleshed Yam ("Kangba" and "Kounougbé") and Three Commonly Consumed Varieties of Yam ("Bètè-bètè", "Krenglè" and "Kponan")

Sana Etienne SILUE, Kouakou Martin Dje & Lucien Patrice Kouamé · Biotechnology Journal International · 2025

This study evaluated the sensory qualities of dishes made from boiled, fried, and pounded yam, derived from two yellow-fleshed yam varieties ("Kounougbé" and "Kangba") and three cultivars ("Bètè-bètè", "Krenglè", and "Kponan"). The analysis revealed significant differences in the...

Open access Research Article 10.9734/bji/2025/v29i4786

Effect of Cultural Practices on the Dry Matter, Ash, Total Sugars, and Reducing Sugars Contents of Two Varieties of Dioscorea cayenensis-rotundata ("Kangba" and "Kounougbé") During Post-Harvest Storage

Sana Etienne SILUE, Kouakou Martin Dje & Lucien Patrice Kouamé · Journal of Applied Life Sciences International · 2025

Aims: To assess the influence of some cultural practices on biochemical composition of yam varieties "Kounougbé" and "Kangba" and their performance during post-harvest storage. Study Design:  Analysis of Variance (ANOVA) was applied in this study. Place and Duration of Study: Lab...

Open access Research Article 10.9734/jalsi/2025/v28i2680

Knowledge State of Two Endemic Varieties of Dioscorea cayenensis-rotundata with Yellow Flesh ("Kounougbé" and "Kangba") Cultivated in the Gbêkê Region and the Level of Chemical Weeding Use

Kouakou Martin Dje, Sana Etienne SILUE, Krou Philippe EBA & Lucien Patrice Kouamé · International Journal of Biochemistry Research & Review · 2024

Background: Yam is the main staple food in Ivory Coast and plays a crucial role in food security. However, indigenous yellow-fleshed varieties of the Dioscorea cayenensis-rotundata species, such as "Kounougbé" and "Kangba" are gradually being abandoned in favor of modern varietie...

Open access Research Article 10.9734/ijbcrr/2024/v33i6918

Ethnobotanical Knowledge and Food Uses of Garcinia afzelii Fruits in Vavoua, Haut-Sassandra Region, Ivory Coast

Fanta DOUMBIA, Kouakou Martin Dje, Brou Roger KONAN, Sana Etienne SILUE & Lucien Patrice Kouamé · Asian Journal of Biology · 2025

Background: Many edible plants are consumed in Côte d’Ivoire. However, some species produce fruits that are of little interest, such as the fruits of Garcinia afzelii. These fruits are largely unknown to the population and often fall from trees, where they rot. Aim: The present s...

Open access Research Article 10.9734/ajob/2025/v21i4498