Physicochemical and Thermal properties of Mango (Mangifera indica L) Seed Kernel Fats from Various Ivorian Varieties

editorial reviewedMango is the most popular fruit in Ivory Coast and its cultivation has developed considerably in recent years with about 180,000 tons per year. After consumption or industrial processing of mango pulp, high amounts of mango seed are generated and unexploited. The seed kernels contain approximately 3.7 to 15% fat based on dry matter. Mango seed fat has been the subject of several studies because some of its characteristics resemble those of cocoa butter. Considering that, Ivorian mango might be an interesting source of edible fat. The aim of this work was to characterize different (7) Ivoirian mango seeds kernel fat (MSKF) in order to improve knowledge regarding their physicochemical characteristics and to evaluate their potentiality. Fat content ranged from 4.9 to 9.5 % on dry basis. The fatty acid (FA) composition revealed that oleic (35-47%) and stearic acids (30-48%) are the main FA for all cultivars. The melting profile obtained by DSC and p-NMR showed that all fat samples melted completely as the temperature approached 37°C. However, the melting profile from DSC and p-NMR of all MSK fats studied varied considerably depending on the mango varieties. The oxidative stability index revealed that all MSKF presents good oxidative stability. As conclusion, MSKFs obtained from Ivorian mangoes could be viewed as alternative sources of edible oil and could be used as a potential source for functional food ingredients.9. Industry, innovation and infrastructur

Teneur en protéines et profils d'acides aminés d'espèces d'insectes comestibles sélectionnées de la République démocratique du Congo pertinentes pour le commerce transfrontalier à travers l'Afrique.

peer reviewedThis study analyzed the protein content of ten edible insect species (using the Dumas method), then focused on the amino acid (AA) profiles of the six major commercially relevant species using HPLC (high-pressure (or performance) liquid chromatography). The protein contents varied significantly from 46.1% to 52.9% (dry matter); the Orthoptera representative yielding both the highest protein content and the highest values in three essential amino acids (EAAs). Regarding Lepidoptera species, the protein content of Saturniidae varied more than for Notodontidae. Imbrasia ertli gave the best example of a species that could be suggested for dietary supplementation of cereal-based diets, as the sample contained the highest values in five EAAs and for the EAA index. Furthermore, first-limiting AAs in the selected insects have also been pointed out (based on a species-specific AA score), supporting that the real benefit from eating insects is correlated to a varied diet. Additionally, preliminary insights into AA distribution patterns according to taxa provided three clusters based on protein quality and should be completed further to help tailor prescriptions of dietary diets. Since the AA composition of the selected insects was close to the FAO/WHO EAA requirement pattern for preschool children and met the requirements of 40% EAAs with high ratio EAAs/NEAAs, the current study endorses reports of edible insects as nutrient-rich and sustainable protein sources.2. Zero hunge

Morphological traits and sustainability of plus shea trees (Vitellaria paradoxa C.F.Gaertn.) in Côte d'Ivoire

peer reviewedDescription of the subject. Shea tree (Vitellaria paradoxa C.F.Gaertn.) is an essential component of natural/semi-natural savannas and agroforestry systems of Africa. It contributes to local household incomes and represents an important cash crop for export. It is important to improve our knowledge about the viability and genetic diversity of “plus shea tree” (PST: shea trees whose genetic superiority has not yet been proven by an appropriate progeny test) genotypes to conserve the genetic diversity of the species and the potential for producing improved species. Objectives. We characterized the diversity of an in situ PST collection in Côte d’Ivoire and evaluated its long-term sustainability. Method. Twelve qualitative morphological traits were studied on 220 PSTs randomly sampled among 405 PSTs also randomly selected from in situ collections in the Bagoué and Tchologo districts of northern Côte d’Ivoire to assess in situ conservation sustainability. Results. Most qualitative morphological traits were highly diverse based on the Shannon diversity index (0.55-0.98 range) with significant differences between districts. Hierarchical ascending classification gathered the PSTs into three groups. The lack of sustainability of the in situ collection for long-term conservation of the species was confirmed because it is endangered by a high mortality rate (8.15% after three years) and high levels of infestation by Loranthaceae (83.68%). Conclusions. We recommend the establishment of an ex situ collection of shea trees managed by a research organization to preserve this important genetic heritage. To maximize the genetic diversity of the future ex situ collection, we suggest establishing a core collection based on molecular diversity characterized from molecular markers, such as single nucleotide polymorphism (SNP)

Belgian Grasshoppers: A Nutritious Food Source

Rapid urbanization and rising economies are creating shifts in the composition of global food demand, so it is necessary to explore new sources of food with better nutritional profile. Among the alternative food that exists are the grasshoppers, about 80 species of which are consumed worldwide. Grasshoppers are not only rich source of proteins and lipids but also some important minor component like vitamins and minerals. Edible species of grasshopper in Belgium were identified and attempts were made for the lab rearing of meadow grasshopper (Chorthippus parallelus). The lipids as well as protein contents of meadow grasshopper (Chorthippus parallelus) & long winged conehead (Conocephalus discolor) were investigated. The fatty acid compositions of these two species were determined by gas chromatography. Some of the physicochemical properties of the lipids extracted were also analyzed. These two grasshopper species could be really nutritious source of food.AgricultureIsLif

Origine et évolution du cannibalisme dans les populations animales : pourquoi manger son semblable ?

Le cannibalisme est issu d’une déformation linguistique de la terminologie Arawak (Amérindiens des Antilles) caribal qui signifie courageux. Christophe Colomb l’emploie pour désigner les Indiens des Caraïbes réputés pour être des mangeurs d’hommes. Le cannibalisme est largement répandu au sein du règne animal. Sa pratique au sein de l’espèce humaine remonte au Paléolithique et persiste encore dans certaines sociétés actuelles, bien qu’elle ne répond pas exclusivement à des besoins alimentaires comme chez les autres espèces animales. Au regard de sa large distribution, il y a lieu de s’interroger sur les causes, origines et avantages évolutifs de ce comportement au sein du règne animal. Le cannibalisme est induit soit par des facteurs écologiques directement liés à une insuffisance des ressources alimentaires, à de fortes densités d’individus et à une hétérogénéité structurale de la population, soit par des facteurs sociaux comme des besoins de reproduction, ou des contraintes de soins parentaux face à une progéniture trop nombreuse. Les avantages de ce comportement sont les gains nutritionnel et énergétique, les gains de territoire pour vivre et se développer. Par contre, les inconvénients résident dans la réduction des effectifs et de la variabilité génétique de la population, ainsi que dans la possibilité de transmission de parasites, virus et de maladies

Triacylglycerol composition and Thermal Behavior of Mango (Mangifera indica L) Kernel Fat from Various Ivorian Varieties

editorial reviewedIn the past decade, numerous studies on Mango (Mangifera indica L.) seeds have been conducted and the kernels have been revealed to be a source of interesting lipids and high-quality micronutrients. However, the fat content and quality seem to depend on the varieties cultivated in different countries. Mango is the most popular fruits in Ivory Coast and its cultivation has developed considerably in recent years. After consumption or industrial processing of the pulp, high amounts of seeds are generated and unexploited. Considering that, Ivorian mango kernels might be an interesting source of edible fat. Therefore, this work examines the triacylglycerol (TAG) composition, the crystallization and melting behavior of 7 Ivorian mango kernel fats (MKF) using pulsed nuclear magnetic resonance (p-NMR), differential scanning calorimetry (DSC) and X-ray diffraction (XRD) techniques; the microstructure was observed by polarized light microscopy (PLM). The aim of this study was to improve knowledge on physicochemical and thermal characteristics displayed by Ivorian MKF and to evaluate their potentiality. The main TAGs found in the 7 varieties were SOS (23.9-45.8%) and SOO (15.5-25.8%). The crystallization onset temperature ranged from 15-20 °C while the complete melting was detected around 35°C for all fat samples except one (~37°C). X-ray diffraction data showed that β-polymorph is the most prevailing and stable form for the 7 samples. Finally, the microstructure from all varieties consisted of disk-shaped and spherulites. The analysis of the results allowed to differentiate the samples in four sub-groups based on the TAG composition and the thermal behavior: (1) Hard-SOS rich fat (DN), (2) Half hard-SOS rich fat (DI, BR,), (3) Soft-SOS rich fat (KT, PR, KI) and (4) Very Soft-SOS rich fat (AM). In addition, the evaluation of the studied parameters allowed to establish relationships between the TAG composition and the thermal behavior, and to differentiate the samples in terms of technological and industrial potential9. Industry, innovation and infrastructur

Changes of soil structure and earthworm community under different agricultural management

The living soil is represented by soil biota that interacts with aboveground biota and with the abiotic constructs of soil, represented as soil structure, organic matter, and nutrients. Maintenance of soil organic matter through integrated soil fertility management is necessary for soil quality and agricultural productivity. Earthworms are key actors in soil structure formation through the formation of casts and the incorporation of soil organic matter in the soil. Little is known about the interactive effects of various tillage and crop residue management practices on earthworm populations and physical properties of soil. To investigate the impacts of two tillage management systems and two cropping systems on earthworms populations and soil stucture dynamics, we carried out a three years study of the earthworm communities in experimental site having for experimental treatments : two tillage management systems and two cropping systems. In consequence, the aims of this experimentation were to determine the effects of the tillage systems on the abundance, biomass and diversity of earthworms and examine temporal variation of soil structure and dynamics of nutrient elements. The first results reveal that tillage management had a significant affect on earthworm abundance and biomass. However, crop residue management did not affect abundance, biomass and diversity of earthworms. The analyze of nutrient element dynamics showed that some nutrient elements (phosphore,…) decrease with tillage practice. This study has shown that soil structure was variable within the fields and between them, although the successive cultivation operations and the equipement used for wheat cropping were identical in the study site

Proteomics to identify odorant binding proteins (OBPs) and Chemosensory Proteins (CSPs) from the Antennae and Tarsi of Tribolium brevicornis

peer reviewe

How to convince Westerners to eat insects?

Edible insects are actually fashionable in Westerners aperitif. This marketing strategy allows producers to sell dried insects at high prices but without a sustainable establishment on the market. For a better position on the marketplace, several studies suggest integrating insects in an invisible way in ready-to-eat preparations. This talk present our past studies on the subject and a new one, using entomophagy perception questionnaires and hedonic scales, that compared the sensory-liking of dried mealworms and homemade pasta enriched with 10% of mealworms. Unsurprisingly, 90% of the participants preferred mealworms pasta. Nevertheless, it has been shown that women who have already eaten insects gave higher ratings to the two preparations’ taste while men responded similarly regardless their previous experience. It was also found a correlation between the overall liking evaluation, closely related to the odor evaluation, and the respondents’ personality. Effectively, people whom self-characterized them as suspicious gave low ratings to the two preparations; curious, adventurous and down-to-earth people intermediately rated preparations while ambitious people highly rated them. This study confirms the possible insect integration by proposing powdered insects in ready-to-eat preparations. A particular attention to products’ odor must be done, as suspicious people seem to rely on this organoleptic property to assess their global evaluation of insects’ products. Finally, women taste evaluation strengthened the idea that women are more neophobic than men as only women with previous experiences with insects gave high ratings to the preparations. As key contributors in food shopping decisions, women could be targeted by specific insect tasting sessions correlated with healthy or sustainable arguments to support entomophagy