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Denis Yao N’Dri  - - - 
Top co-authors See all
Daniele Del Rio

193 shared publications

Microbiome Research Hub, University of Parma, 43124 Parma, Italy

Furio Brighenti

155 shared publications

Department of Food & Drugs

N Pellegrini

70 shared publications

Department of Food and Drug; University of Parma; Parma Italy

Francesca Scazzina

47 shared publications

Human Nutrition Unit, Department of Food and Drugs, University of Parma, Parma, Italy

Luca Calani

44 shared publications

Department of Food & Drugs

Publication Record
Distribution of Articles published per year 
(2010 - 2018)
Total number of journals
published in
Publications See all
Article 0 Reads 0 Citations Effect of Post-Harvest Traditional Technologies on the Nutrient Content and Antioxidant Compounds of Defatted Flours fro... Mamadou Coulibaly, Camille Adam Kouamé, Denis Yao N’Dri, Nes... Published: 22 March 2018
Technologies, doi: 10.3390/technologies6020037
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Akpi (Ricinodendron heudelotii) is a semi-deciduous plant species indigenous to the coastal nations of West Africa. Its kernels are rich in nutrients and bioactive compounds. In this article, we performed a nutritional characterization and a phytochemical composition of defatted kernel flours from Ricinodendron heudelotti that were grown in six different regions of Cote d’Ivoire. Classical analytic methods were used to determine the chemical composition. There were significant differences between the samples for all the parameters studied; in addition, both the locality of production and the Ricinodendron heudelotii seed kernels extraction systems showed a noteworthy influence on the mineral and element composition of the defatted flours. The samples were also rich in protein (47.0–61.3%) and energy (330.4‒339.2 kcal/100 g). Magnesium (12.0–40.0%) was found to be the predominant mineral. Polyphenols (216.6–403.9 mg/100 g) and oxalates (714.7–972.9 mg/100 g) were the main phytochemical compounds identified. The consumption of defatted kernel flours from Ricinodendron heudelotti may contribute relatively high intake levels of protein, carbohydrate, and mineral macro- and micronutrient (K, Mg, Ca, Mn, and Fe). By performing principal coordinate analysis, the multidimensional scaling plot classified the defatted flours according to the kernel extraction into four main extraction systems: Bondoukou-Lakota-Vavoua diagram, Agboville1 diagram, Divo diagram, and Agboville2 diagram.
Article 0 Reads 0 Citations Glycemic Responses, Glycemic Index, and Glycemic Load Values of Some Street Foods Prepared from Plantain (Musa spp., AAB... Camille Adam Kouamé, Nestor Kouakou Kouassi, Jacko Rhedoor A... Published: 16 September 2017
Foods, doi: 10.3390/foods6090083
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The glycemic index (GI) and glycemic load (GL) of four culinary preferences including five local street dishes prepared from three varieties of plantain at different maturity stages was determined. The GI was obtained following ISO/FDI 26642:2010 protocol, and the GL was calculated from test foods’ GI, considering the amount of available carbohydrate in the traditional portion size. GI values were 44 for Klaclo (with Ameletiha variety at all black stage), 39 for Aloco (with Agnrin variety at full yellow stage), 39 for Aloco (with Agnrin variety at full yellow with black spots stage); 45 for Chips (with Ameletiha variety at green stage) and 89 for Banane braisée (with Afoto variety at light green stage). GI values were inversely correlated with the total sugar and carbohydrate in foods (p < 0.01), and no relationship existed between the GI values and the amount of protein (p = 0.89). Except for Chips (GL = 12), the GLs of the others foods were high (GL > 20). Contrary to Banane braisée, the consumption of Klaclo, Aloco, and Chips may promote the control of postprandial glucose response. Data provides the first GI published values of plantain-based foods commonly consumed in the urban area of Abidjan (Côte d’Ivoire).
Article 3 Reads 10 Citations Nutritive Evaluation of the Bambara Groundnut Ci12 Landrace [Vigna subterranea (L.) Verdc. (Fabaceae)] Produced in Côte ... Denis N'dri Yao, Kouakou Nestor Kouassi, Daniela Erba, Franc... Published: 07 September 2015
International Journal of Molecular Sciences, doi: 10.3390/ijms160921428
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The nutritional evaluation of the Bambara groundnut Ci12 landrace (Vigna subterranea (L.) Verdc.) seeds produced in Côte d’Ivoire shows a 19% content of protein, containing all the essential amino acids with tryptophan as the limiting amino acid, a total dietary fiber level of 10%, with a low soluble fraction content, and a fat content of 1.4%, with a high proportion of total unsaturated fatty acids (61%) of which 36% were n-6 fatty acids. This legume contains phosphorus, as the major mineral, followed by magnesium and calcium, and trace elements (iron, copper and zinc). It is characterized by the same amount of α-tocopherol and antioxidant capacity as common legumes. The high concentration of essential amino acids, n-6 fatty acids and minerals, mainly Fe, in the Ci12 landrace of Bambara groundnut indicates that this local legume has the potentiality to improve the nutritional status in Côte d’Ivoire and it could be regarded as a nutrient dense food.
Article 0 Reads 1 Citation Effect of resistant starch on the cooking quality of yam ( Dioscorea spp.) and cassava ( Manihot esculenta ) based paste... Olivier Kouadio Kouadio, Denis Yao N'dri, Charlemagne Nindji... Published: 07 December 2012
International Journal of Food Sciences and Nutrition, doi: 10.3109/09637486.2012.749839
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Article 0 Reads 11 Citations Effect of cooking on the total antioxidant capacity and phenolic profile of some whole‐meal African cereals Denis N'dri, Teresa Mazzeo, Maria Zaupa, Rosalia Ferracane, ... Published: 07 August 2012
Journal of the Science of Food and Agriculture, doi: 10.1002/jsfa.5837
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Article 0 Reads 40 Citations Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen ve... Teresa Mazzeo, Denis N’Dri, Emma Chiavaro, Attilio Visconti,... Published: 01 October 2011
Food Chemistry, doi: 10.1016/j.foodchem.2011.03.070
DOI See at publisher website