IJB | Volume 27 | Number 6 | December, 2025

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Local food processing and associated hygienic quality in greater Lomé, Togo: Traditional cooked corn-based dough akpan wrapped in M. cuspidata, M. mannii and M. purpurea species leaves

Mamy Eklou, Komlan Edjèdu Sodjinou, Kodjo Djidjolé Etse, Awidèma Adjolo, Benziwa Nathalie Johnson, Bayi Reine Dossou, Yaovi Ameyapoh, Raoufou Radji, Akossiwoa M-L Quashie
Int. J. Biosci. 27(6), 114-126, December 2025.
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Improving the microbiological quality of spices and spice blends using treatments accessible to SMEs/SMIs

Pingdwindé Marie Judith Samadoulougou-Kafando, Korotimi Traoré, Crépin Ibingou Dibala, Aboubacar Sidiki Dao, Josias Nikiema, Idrissa Taram, Adama Pare, Inoussa Salambéré, Donatien Kaboré, Charles Parkouda
Int. J. Biosci. 27(6), 102-113, December 2025.
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Deforestation and carbon stock in state forests in Côte d’Ivoire: The case of the Haut-Sassandra classified forest

Adjo Annie Yvette Assalé, Akoua Tamia Madeleine Kouakou, Kouame Jean-Marc Kouman, Kadio Attey Noel Koua, Mahoutin Gildas Serge Zanvo, Kouassi Bruno Kpangui, Yao Sadaiou Sabas Barima
Int. J. Biosci. 27(6), 54-65, December 2025.
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