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N'Guessan Georges Amani  - - - 
Top co-authors See all
Paul Colonna

60 shared publications

INRA, Rue de la Géraudière, BP 71627, F‐44316 Nantes, France

Lamine Baba-Moussa

34 shared publications

Université d’Abomey-Calavi

Mamoudou H. Dicko

3 shared publications

Imael H. N. Bassolé

2 shared publications

Université de Ouagadougou

Publication Record
Distribution of Articles published per year 
(2004 - 2015)
Total number of journals
published in
Article 0 Reads 0 Citations Glycaemic Index and Load Values Tested in Normoglycemic Adults for Five Staple Foodstuffs: Pounded Yam, Pounded Cassava-... Adam Kouamé, Kouakou Kouassi, Yao N'dri, N'guessan Amani Published: 16 February 2015
Nutrients, doi: 10.3390/nu7021267
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There is currently an increased global interest in the published glycaemic index (GI) and glycaemic load (GL) values of foods. However, data on the GI and GL values of different varieties of foods within Côte d’Ivoire are very limited. The study therefore aimed at finding the GI and GL of the main food staples in Côte d’Ivoire. Following the International Standard Organisation’s protocol (ISO/FDI 26642:2010), a selection of five staple foodstuffs were tested for their GI and GL. Fasted healthy subjects were given 50 g of available carbohydrate servings of a glucose reference, which was tested twice, and test foods which were tested once, on separate occasions. Excepted attieke (GI 63), the majority of foods tested have a high GI (GI > 70). Attieke (agbodjama) had a high GL (GL 29) while placali (GL 17) and maize meal stiff porridge (GL 16) had medium GLs. The GLs of pounded cassava-plantain and pounded yam are 26 and 22. Consumption of attieke could minimize postprandial blood glucose spikes, in spite of high GL and potentially have benefit in the management and prevention of some chronic diseases.
Article 0 Reads 9 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
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This study deals with the use of peroxidases (POXs) from Allium sativum, Ipomoea batatas, Raphanus sativus and Sorghum bicolor to catalyze the degradation of free phenolic compounds as well as phenolic compounds contained in wastewater from leather industry. Secretory plant POXs were able to catalyze the oxidation of gallic acid, ferulic acid, 4-hydroxybenzoic acid, pyrogallol and 1,4-tyrosol prepared in ethanol 2% (v:v). Efficiency of peroxidase catalysis depends strongly on the chemical nature of phenolic substrates and on the botanical source of the enzymes. It appeared that POX from Raphanus sativus had the highest efficiency. Results show that POXs can also remove phenolic compounds present in industrial wastewater such as leather industry. Removal of phenolic compounds in wastewater from leather industry by POX was significantly enhanced by polyethylene glycol.
Article 0 Reads 18 Citations Molecular and physicochemical characterisation of starches from yam, cocoyam, cassava, sweet potato and ginger produced ... Fabrice Achille Tetchi, Agnès Rolland-Sabaté, Georges N'Gues... Published: 01 January 2007
Journal of the Science of Food and Agriculture, doi: 10.1002/jsfa.2928
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Granule sizes, macromolecular features and thermal and pasting properties of starches from seven tropical sources (Florido, Kponan and Esculenta yams, cocoyam, cassava, sweet potato and ginger) were compared with those of several well‐known cereal, legume and tuber starches. The aim of the study was to characterise some non‐conventional starches with a view to possibly marketing them. Amylose content varied from 148 mg g−1 in Esculenta starch to 354 mg g−1 in smooth pea starch. For total starches, weight‐average molar mass (M̄w) ranged between 0.94 × 108 and 1.80 × 108 g mol−1 for potato and normal maize starches respectively. Gyration radius (R̄G) varied from 157 nm for ginger starch to 209 nm for normal maize starch. Gelatinisation enthalpy (ΔH) ranged between 9.8 and 20.7 J g−1 for wheat and Florido starches respectively. Gelatinisation peak temperature (Tg) varied from 58.1 °C for wheat starch to 87.3 °C for ginger starch. Native starch granule mean diameter ranged between 5.1 and 44.5 µm for Esculenta and potato starches respectively. Cassava and potato starches had the highest swelling power and dispersed volume fraction at all treatment temperatures, while ginger starch had the lowest. Cocoyam starch had the highest and ginger starch the lowest solubility at 85 and 95 °C. Cassava starch was the most stable under cold storage conditions. Roots and tubers such as ginger and cassava produced in the Ivory Coast are new sources of starches with very interesting properties. Thus these starches could be isolated on an industrial level in order to market them. Copyright © 2007 Society of Chemical Industry
Article 0 Reads 6 Citations Isolation and Partial Characterisation of Native Starches of new Banana and Plantain Hybrids (Musa spp.) in Comparison w... Souleymane Coulibaly, Jean Gnopo Nemlin, Georges N'guessan A... Published: 01 July 2006
Starch - Stärke, doi: 10.1002/star.200500476
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Native starches were extracted from four new banana hybrids (CRBP 14, CRBP 39, FHIA 17 and FHIA 21) and from Orishele, a plantain variety (Musa spp) used as control. Purity (determined by the polarimetric method), iodine complex absorption spectrum (conducted according to Garcia and Lajolo), size and shape of granules (determined with a scanning electron microscope and an optical microscope equipped with a micrometer), swelling power and solubilization patterns (determined according to Leach et al.) were the characteristics under study. For the four banana hybrids, starch purities range from 96.55 to 97.83%, whereas it stands at a medium value in the case of the control (Orishele variety). The absorption maxima of the starch‐iodine complexes for the five cultivars occurred between 620 and 630 nm, with absorption averages ranging between 1.11 and 1.85%. Again, the control variety Orishele has medium value for iodine absorption. The majority of starch granules is of oblong shape, and their lengths range from 3.33 to 56.66 µm. CRBP 14 and CRBP 39 have the largest granule sizes, followed by Orishele; hybrids FHIA 21 and FHIA 17 having the smallest sizes. At high temperatures hybrid FHIA 17 shows the lowest increase of swelling and solubilisation. This hybrid also presents the lowest setback, swelling and solubilisation values. This hybrid also has the smallest starch granule sizes together with the lowest iodine absorption. Apart from starch setback, the other three hybrids (CRBP 14, CRBP 39 and FHIA 21) show characteristics that are superior to those of the control. Hybrid FHIA 17 can be classified as of sweet banana type, whereas the three other hybrids are of plantain type.
Article 0 Reads 11 Citations Variability in starch physicochemical and functional properties of yam (Dioscorea sp) cultivated in Ivory Coast Alphonse Kamenan, N'Guessan Georges Amani, Alain Buleon, Pau... Published: 01 January 2004
Journal of the Science of Food and Agriculture, doi: 10.1002/jsfa.1834
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An Erratum has been published for this article in Journal Of the Science of Food and Agriculture 85(5), 889 (2005).Native starches were extracted from 21 cultivars of four yam species representative of the yam population of Ivory Coast. They were first characterized for their proximate composition, starch physico‐chemical properties (amylose content, particle size distribution, crystallinity, thermal properties and intrinsic viscosity). Some functional properties (swelling, solubility and pasting behaviour and paste clarity) were then determined. Analysis of variance and principal component analysis showed that three homogenous groups could be distinguished, mainly based on starch physico‐chemical properties. The first group contained all yam starches of the D alata and the D cayenensis‐rotundata complex species. It was characterized by a large diameter grain (approximately 25 µm), a high amylose content (around 25% db), a high intrinsic viscosity (mean of 190 cm3 g−1), and a high apparent viscosity and clarity of the paste. The second group contained the D esculenta varieties, characterized by a small granule size (diameter 6 µm), a low intrinsic viscosity (121 cm3 g−1), a high gelatinization enthalpy change (19 J g−1) and a low paste viscosity. The D dumetorum sample differed from the D esculenta group by having a pure A‐type crystalline form and an opaque paste. A multiple regression showed that the volume fraction of the dispersed phase and native granule size (or amylose content) could account for close to 80% of the variability of paste apparent viscosity. Gel clarity appeared mainly linked to granule size, small granules from D dumetorum and D esculenta giving the most opaque gels. Copyright © 2004 Society of Chemical Industry