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3 results for Yves Traoré.

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Effect of Cooking Methods on the β-carotene Content of Jute Mallow Leaves (Corchorus olitorius)
by Korotimi Traoré, Charles Parkouda, Aimée W.D.B. Guissou, Yves Traoré and Aly Savadogo
American Journal of Food Science and Technology. 2019, 7(6), 223-226. DOI: 10.12691/ajfst-7-6-9
Pub. Date: September 29, 2019Views: 2734Downloads: 1977
jute mallow leaves beta carotene cooking frying ash leachate
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Evaluation of Nutritional Composition of Borassus aethiopumMart. hypocotyl (koboula) Consumed in Burkina Faso
by Oumarou Zongo, Nadège Wendyam Nikiéma, Souleymane Kaboré, Cissé Hama, Adama Sawadogo, Bassibila Arthur Zoungrana, Fulbert Nikiéma, Yves Traoré and Aly Savadogo
American Journal of Food Science and Technology. 2019, 7(6), 215-222. DOI: 10.12691/ajfst-7-6-8
Pub. Date: September 05, 2019Views: 3460Downloads: 2518
Borassus aethiopum Mart. evaluate nutritional composition ''koboula''
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Physicochemical and Microbiological Qualities of Traditional Cereal-Based Porridges Sold in Ouagadougou (Burkina Faso)
by Boureima Kagambèga, Hama Cissé, Sidbewendé Clarisse Compaoré, François Tapsoba, Souleymane Zongo, Adama Sawadogo, Cheikna Zongo, Yves Traoré and Aly Savadogo
American Journal of Food and Nutrition. 2019, 7(3), 78-87. DOI: 10.12691/ajfn-7-3-2
Pub. Date: August 15, 2019Views: 3316Downloads: 2428
porridge cereal microorganism nutrient energy density
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