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

191 shared publications

Department of Veterinary Science, University of Parma, Strada del Taglio 10, 43126 Parma, Italy

Furio Brighenti

155 shared publications

Department of Food & Drugs

Nicoletta Pellegrini

69 shared publications

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

Luca Calani

50 shared publications

Department of Food and Drugs, University of Parma, Italy

Francesca Scazzina

47 shared publications

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

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Distribution of Articles published per year 
(2010 - 2017)
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6
 
Publications
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, Denis Yao N’Dri... Published: 16 September 2017
Foods, doi: 10.3390/foods6090083
DOI See at publisher website ABS Show/hide abstract
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 2 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
DOI See at publisher website PubMed View at PubMed ABS Show/hide abstract
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
DOI See at publisher website PubMed View at PubMed
Article 0 Reads 10 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 39 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
Article 0 Reads 7 Citations Effects of Different Maturity Stages on Antioxidant Content of Ivorian Gnagnan (Solanum indicum L.) Berries Denis N’Dri, Luca Calani, Teresa Mazzeo, Francesca Scazzina,... Published: 15 October 2010
Molecules, doi: 10.3390/molecules15107125
DOI See at publisher website PubMed View at PubMed ABS Show/hide abstract
Gnagnan (Solanum indicum L.) is a spontaneous plant widely distributed in Ivory Coast. During ripening stages, Solanum indicum L. presents different colours (green, yellow and red) and is reported to contain several albeit poorly characterized antioxidant compounds. This paper describes in detail the antioxidant profile (ascorbic acid, carotenoids and polyphenols), antioxidant capacity (FRAP test and Folin-Ciocalteau assay) and the colour changes of Gnagnan berries at different ripening levels. Ascorbic acid content was similar in green and yellow berries, but significantly lower in red ones. Red berries showed a higher content of carotenoids compared to green and yellow ones. Regarding polyphenols, several phenolic acids and flavonoids were found in all berries. The content of caffeoylquinic acids, caffeic acid, flavonol glycosides and naringenin was higher in red berries, while the content of p-coumaric acid and feruloylquinic acids was similar among the three colours. The FRAP assay increased with the ripening process, whereas total polyphenols were similar among berries. Significant differences were found for the colorimetric indexes among products of different degrees of ripening. The present results show the important role of the ripening stage in increasing the antioxidant content of Gnagnan berries.
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