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Georges N’Guessan Amani  - - - 
Top co-authors See all
Lamine Baba-Moussa

89 shared publications

Faculté des Sciences et Techniques/Université d’Abomey Calavi

Maria Cristina Casiraghi

44 shared publications

Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milano, Italy

Imael Henri Nestor Bassole

18 shared publications

Université Ouaga 1 Joseph Ki-Zerbo, Ouagadougou 03, Burkina Faso;(I.H.N.B.);(N.B.)

Denis Yao N’Dri

7 shared publications

Food Biochemistry and Tropical Products Technology Laboratory, Biochemistry and Food Technology Section, Department of Food Science and Technology, University Nangui Abrogoua, P.O. Box 801 Abidjan 02, Cote D’Ivoire;(D.Y.N.);(G.N.A.)

M.H Dicko

6 shared publications

Laboratoire de Biochimie Alimentaire, Enzymologie, Biotechnologie Industrielle et Bioinformatique (Laboratoire BAEBIB), Department of Biochemistry and Microbiology, Université de Ouagadougou, Ouagadougou 03 03 BP 7021, Burkina Faso; s:(P.B.);(M.H.D.)

Publication Record
Distribution of Articles published per year 
(2007 - 2018)
Total number of journals
published in
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
DOI See at publisher website ABS Show/hide abstract
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
DOI See at publisher website PubMed View at PubMed 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 7 Reads 11 Citations Biodepollution of wastewater containing phenolic compounds from leather industry by plant peroxidases Mamounata Diao, Nafissétou Ouédraogo, Lamine Baba-Moussa, Pa... Published: 29 August 2010
Biodegradation, doi: 10.1007/s10532-010-9410-8
DOI See at publisher website PubMed View at PubMed
Article 0 Reads 20 Citations Molecular and physicochemical characterisation of starches from yam, cocoyam, cassava, sweet potato and ginger produced ... Fabrice Achille Tetchi, Georges N'guessan Amani, Paul Colonn... Published: 15 August 2007
Journal of the Science of Food and Agriculture, doi: 10.1002/jsfa.2928
DOI See at publisher website