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2 results for Kodjo Djidjolé Etse.

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Consumption Perspectives of Traditional Cooked Corn-based Dough “Akpan” Wrapped in Marantochloa cuspidata, Marantochloa purpurea and Marantochloa mannii Leaves Collected in Togo: Nutritional Added Value and Potential Risks
by Mamy EKLOU, Kodjo Djidjolé ETSE, Komlan Edjèdu SODJINOU, Moubarak MOUMOUNI, Benziwa Nathalie JOHNSON, Bayi Reine DOSSOU, Yaovi AMEYAPOH, Raoufou RADJI and Akossiwoa M-L QUASHIE
American Journal of Microbiological Research. 2025, 13(6), 143-148. DOI: 10.12691/ajmr-13-6-4
Pub. Date: December 22, 2025Views: 736Downloads: 5080
Corn-based foods Marantochloa leaves Food wrapping Nutritional properties Bioactive components Species domestication
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Biochemical Study and Evaluation of the Nutritional Value of Solanum torvum (Swartz) Fruits Used as Fruiting Vegetables in Togo
by Mamatchi Melila, Bayi Reine Dossou, Kodjo Djidjolé Etse, Firmin Sika, Koffi Batchazi, Essodjolon Kanabiya, Laurance Adjo Amegah, Koffi Gilbert Lakpo, Koami Ameyran and Kou’Santa Amouzou
Journal of Food and Nutrition Research. 2021, 9(11), 579-584. DOI: 10.12691/jfnr-9-11-4
Pub. Date: November 08, 2021Views: 6044Downloads: 7911
Solanum torvum fruits biochemical composition nutritional value Togo
Abstract Full Text PDF (292 KB) Full Text HTML Full Text ePUB (120 KB)
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