Výsledky vyhledávání - "Fokou , Elie"

Akademický článek

Physicochemical, nutritional, antioxidant properties and stability monitoring of coconut (Cocos nucifera L.) water from two localities in Cameroon

Autor: Pounde Djeumeni Hamilton, Kotue Taptue Charles, Achu Mercy Bih Loh, Nantchouang Nankam Aristide Loïc, Kansci Germain, Fokou Elie

Publikováno v: Heliyon, Vol 10, Iss 23, Pp e40712- (2024)

The nutritional value of a food is linked to the quality and quantity of the nutrients it contains. It offers a major advantage in establishing a food table composition (FTC) which is a tool that provides information on the quantity of nutrients cont

Externí odkaz: https://doaj.org/article/5f7c464284b04b77a95041da1be653a1

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Akademický článek

Growth, profitability, nutritional, and anti-nutritional properties of seven Manihot esculenta Crantz (cassava) varieties as affected by arbuscular mycorrhizal fungi

Autor: Mbassi Manga Gilbert Ghislain, Djontzo Toche Emmilienne, Essono Damien Mari, Adamou Souleymanou, Fokom Raymond, Nouhou Abassi, Noah Guy, Sonkeng Aurelie, Nwaga Dieudonné, Fokou Elie

Publikováno v: Heliyon, Vol 10, Iss 17, Pp e36371- (2024)

Despite a range of methods used to promote modern agriculture with several outcomes, food quality and availability problems remain. This work aims to evaluate the effect of AM fungi inoculation on the growth, yield, nutritional, and antinutritional p

Externí odkaz: https://doaj.org/article/063ba06f9931468e9b85b5f974e6cf4e

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Akademický článek

Polyphenol and flavonoid contents, antioxidant activities and glycaemic index of Dioscorea spp and Coleus esculentus from Cameroon

Autor: Kuagny, Ronald Blaise Mouafo, Saha, Brice Ulrich Foudjo, Achu, Mercy Bih Loh, Kansci, Germain, Medoua, Gabriel Nama, Fokou, Elie

Publikováno v: In Food Chemistry Advances December 2023 3

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Akademický článek

Nutritional Composition of Biscuits from Wheat-Sweet Potato-Soybean Composite Flour

Autor: Ponka Roger, Bisso Monesso Marvist Bertrand, Zomegni Gaston, Bissada Nouhman, Fokou Elie

Publikováno v: International Journal of Food Science, Vol 2022 (2022)

The aim of this study was to evaluate the nutritional composition of biscuits from wheat-sweet potato-soybean composite flours. Substitutions of wheat flour with sweet potato and soybean flours at the rate of 25% (wheat flour 375 g, sweet potato flou

Externí odkaz: https://doaj.org/article/6781b578c02c41a79db0af0fdbe01dba

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