Yves Djina

Publications (2)

Thermal Inactivation of Crude Polyphenol Oxidases and Peroxidase from Three Tissues of Yellow-fleshed Cassava (Manihot esculenta Crantz) Root cv. Bocou 2

Yves Djina, Jean Tia Gonnety, Siaka Binate, Georges Amani & Patrice Lucien Kouamé · International Journal of Biochemistry Research & Review · 2018

Aims: The objective of this work was to study the thermal inactivation of the polyphenol oxidase (PPO) and peroxidase (POD) activities of cassava (Manihot esculenta Crantz) root cv. Bocou 2 in order to prevent enzymatic browning. Study Design: Crude PPO and POD from yellow-fleshe...

Open access Research Article 10.9734/IJBCRR/2018/43643

The “Glaçage” Technique: An Innovative Traditional Practice in Attiéké Processing

Adou Bla Sonia Béatrice ACHIH, Yves Djina, Kouakou Adaye YAO, Meuwiah Betty Faulet & Tia Jean Gonnety · Biotechnology Journal International · 2025

Attiéké, a staple food from Côte d’Ivoire, is the most widely consumed cassava-based product in the country. Popular across all social classes and age groups, it is central to both rural and urban diets. Attiéké is a fermented cassava semolina cooked by steaming. The "glaçage" te...

Open access Research Article 10.9734/bji/2025/v29i5804