Yapi Jocelyn Constant

Physicochemical Characterization and Effect of Thermal Treatments on the Enzymatic Browning Inhibition of Violet Eggplant (Solanum melongena L.) Cultivated in Daloa (Côte d’Ivoire)

Yapi Jocelyn Constant, Deffan Zranseu Ange Bénédicte, Fagbohoun Jean Bedel & Kouamé Lucien Patrice · International Journal of Biochemistry Research & Review · 2021

Background: The polyphenol oxidase (PPO) responsible for the enzymatic browning of fruits and vegetables, has been involved in the undesirable brown discolouration of food products that resulted in negative effects on colour, taste, and nutritional value. This is a generally unde...

Open access Research Article 10.9734/ijbcrr/2021/v30i130247

Variation in Toxicity and Physicochemical Parameters of Cassava Pulp (Manihot esculenta) during Storage

Deffan Zranseu Ange Bénédicte, Yapi Jocelyn Constant, Deffan Kahndo Prudence, Massé Diomande & Beugré Grah Avit Maxwell · International Journal of Biochemistry Research & Review · 2021

Background: A staple for about 800 million people in tropical countries, cassava contains a high content of hydrocyanic acid making it toxic. Objective: This study was proposed to test the conservation effectiveness on tuber toxicity. Materials and Methods: Tests were carried out...

Open access Research Article 10.9734/ijbcrr/2021/v30i530269

Change in Physicochemical Parameters during Traditional Processing of Cassava (Manihot esculenta Crantz) into Attiéké (Cassava semolina)

Jean Bedel Fagbohoun, Ekissi Elvis Serge Gbocho, Yapi Jocelyn Constant & Kouamé Lucien Patrice · International Journal of Biochemistry Research & Review · 2021

Attieke has become one of the most consumed foodstuffs and very popular among the populations of Côte d'Ivoire. It is a steamed cassava semolina with a long transformation process involving different fermentation times. Physicochemical and biochemical analyses have shown that att...

Open access Research Article 10.9734/ijbcrr/2021/v30i130246