INFLUENCE DE SECHAGE SOLAIRE ET MICROONDE SUR LE PROFIL EN ACIDES GRAS DES EXTRAITS DE BEURRE DE CACAO (THÉOBROMA CACAO L.).

The present works is interested in the study of the fatty acid composition of cocoa butter extracted from dried beans from a solar device (experimental tray) and a microwave oven (MO) at three power levels (2400W, 2800W and 3200W). The results showed that the cocoa butter is essentially composed of three fatty acids close to 90%. These are palmitic acid, stearic acid and oleic acid respectively for the extracts from the tray (24.41 ± 0.01%, 31.89 ± 0.02 and 32.22 ± 0.02%), the MO 2400W (23.64 ± 0.01%, 32.21 ± 0.02 and 32.31% ± 0.02%), the MO 2800W (24.87 ± 0.00%, 33.96 ± 0.01% and 33.18 ± 0.03%) and MO 3200W (22.38 ± 0.10, 33.00 ± 0.06% and 32.42 ± 0.05%). The variance analysis did not identify any significant difference in the effect of the two devices on the composition of major methyl esters constituent fatty acids (P≥0.05)

Influence de la Consommation Alimentaire sur les Personnes Vivant Avec le VIH/Sida à l’Hôpital Militaire d’Abidjan (Côte d’Ivoire) Avant et Pendant la Prise des Antirétroviraux

The success of HAART has increased the life expectancy of people living with HIV. In order to determine the influence of food consumption on PLWHIV / AIDS, a cohort study was conducted at the Abidjan Military Hospital (HMA) From January 2006 to December 2009, starchy foods, cereals and protein and mineral sources were mostly consumed by patients from different ethnic groups living with HIV before and during ARVs according to their dietary habits. Starchy foods such as plantain, cassava and yam were the most commonly consumed by the Akan ethnic group with respective rates of 88.1%, 83.8% and 79.9% before and 88.7%, 83.7% and 80.3% while taking ARVs. In contrast, sweet potato was the most consumed by non-Ivorians before and during ARVs. Food fortification has also been supplemented by cereals such as rice, maize and millet consumed mainly by the Mandé ethnic group during the taking of the said molecular combinations. In terms of protein sources and mineral salts, fish, meat and eggs were the most consumed by the Akan ethnic group while taking these ARVs. These foods rich in proteins, fats, carbohydrates, minerals and vitamins have been reinforced and healthy, varied and balanced consumption has been recommended to them in order to allow their body to better support the various side effects of these molecules and curbing opportunistic diseases. Taking antiretrovirals does not change the diet of people living with HIV / AIDS studied at the Abidjan Military Hospital.Le succès de la multithérapie antirétrovirale a augmenté l’espérance de vie des Personnes Vivant avec le VIH (PVVIH). En vue de déterminer l’influence de la consommation alimentaire sur les PVVIH/sida, une étude de cohorte a été menée à l’Hôpital Militaire d’Abidjan (HMA). De janvier 2006 à décembre 2009, des féculents, céréales, sources protéiques et sels minéraux ont été majoritairement consommés par des patients de différents groupes ethniques avant et pendant la prise des ARV selon leur habitude alimentaire. Les féculents: banane plantain, manioc et igname ont été les plus consommées par le groupe ethnique Akan avec des taux respectifs (88,1 ; 83,8 et 79,9 %) avant et (88,7 ; 83,7 et 80,3 %) pendant la prise des ARV. En revanche, la patate douce a été la plus consommée par les non ivoiriens avant et pendant la prise ARV. Par ailleurs, Le renforcement de l’alimentation a été aussi complété par les céréales telles que : riz, maïs et mil consommés majoritairement par le groupe ethnique Mandé. Au niveau des sources protéiques et sels minéraux : poisson, viande et œuf ont été les plus consommés par le groupe ethnique Akan. Ces aliments ont été renforcés et des consommations, saines, variés et équilibrés ont été conseillées à ceux-ci en vue de permettre à leur organisme de supporter au mieux les effets secondaires et freiner les maladies opportunistes. La prise des antirétroviraux ne changent pratiquement pas le régime alimentaire des PVVIH/sida étudié à l’HMA

Variation des paramètres biochimiques de l'eau de coco (Cocos nucifera L.) issu de la culture in vitro pendant la période de stockage

Pour réduire les dépenses et les pertes liées à la diffusion de la noix de coco, les hybrides PB121 ont été développés en utilisant la technique de culture in vitro. Mais ce type d'hybride de cocotier planté en 1984 n'est pas encore pleinement étudié du point de vue biochimique. Le but de cette étude est d'évaluer les caractéristiques biochimiques de l'eau des noix de coco matures de l’hybride PB121 selon la période de stockage. Le PB121 ordinaire a été utilisé comme témoin. Les noix ont été stockées pendant 4 semaines à l’air libre à la température ambiante. Les analyses ont portées sur la détermination de la masse de l’eau de coco, les teneurs en sucres totaux et réducteurs, les teneurs en cendre, en matière sèche, en protéines, le pH, l’extrait sec réfractométrique et l’acidité titrable. Les résultats ont montré une diminution de la masse de l'eau de coco (163,19 g à 140, 66 g) de la 1ere à la 4ème semaine de stockage. Les teneurs en sucre (27,66 mg/ml à 17,03 mg/ml), l'acidité titrable (270 méq/100g à 70 méq/100g) et la matière sèche (5,06 % à 3,79 %) ont également diminué au cours de cette période. D'autre part, la teneur en cendres et le pH a augmenté d'abord, puis a diminué à partir de la deuxième semaine de stockage. Les résultats ont montré une similarité globale entre les deux types d’hybrides. Cependant, l'eau de l’hybride PB121 issu de la culture in vitro est plus acide que celui de PB121 ordinaire. Elle peut donc être utilisée pour se rafraichir ou pour faire du vinaigre.Mots clés : Cocotier, eau de coco, hybride PB121, in vitro, stockage.Pour réduire les dépenses et les pertes liées à la diffusion de la noix de coco, les hybrides PB121 ont étédéveloppés en utilisant la technique de culture in vitro. Mais ce type d'hybride de cocotier planté en 1984 n'estpas encore pleinement étudié du point de vue biochimique. Le but de cette étude est d'évaluer lescaractéristiques biochimiques de l'eau des noix de coco matures de l’hybride PB121 selon la période destockage. Le PB121 ordinaire a été utilisé comme témoin. Les noix ont été stockées pendant 4 semaines à l’airlibre à la température ambiante. Les analyses ont portées sur la détermination de la masse de l’eau de coco, lesteneurs en sucres totaux et réducteurs, les teneurs en cendre, en matière sèche, en protéines, le pH, l’extrait secréfractométrique et l’acidité titrable. Les résultats ont montré une diminution de la masse de l'eau de coco(163,19 g à 140, 66 g) de la 1ere à la 4ème semaine de stockage. Les teneurs en sucre (27,66 mg/ml à 17,03mg/ml), l'acidité titrable (270 méq/100g à 70 méq/100g) et la matière sèche (5,06 % à 3,79 %) ont égalementdiminué au cours de cette période. D'autre part, la teneur en cendres et le pH a augmenté d'abord, puis adiminué à partir de la deuxième semaine de stockage. Les résultats ont montré une similarité globale entre lesdeux types d’hybrides. Cependant, l'eau de l’hybride PB121 issu de la culture in vitro est plus acide que celuide PB121 ordinaire. Elle peut donc être utilisée pour se rafraichir ou pour faire du vinaigre.Mots clés : Cocotier, eau de coco, hybride PB121, in vitro, stockage

Effets Des Technologies Membranaires Sur Les Caracteristiques Physicochimiques Des Extraits De Fruits De La Passion (Passiflora Edulis)

The passion fruit or grenadilla is usually consumed in the form of juice and its pleasant intensive aroma and flavor make it an attractive element for the food industry. The objective of the present work is to determine the effects of membrane technologies such as tangential microfiltration and reverse osmosis on the physicochemical characteristics of passion fruit extracts. The characteristics of the various extracts were determined according to conventional methods. In addition, statistical methods were applied to the data collected in order to determine the effects of membrane technologies. The results showed a yield of 89.33% for the extraction of the microfiltered juice and a volume reduction factor of 16.75 for the concentrate. In addition, the microfiltration-concentration process significantly (p <0.05) influenced the physicochemical parameters of the extracts produced. Thus, tangential microfiltration made it possible to clarify the crude extract by changing from a turbidity of 89.23 ± 1.71 to 0.72 ± 0.02 NTU. It has also resulted in a significant decrease in pH and flavonoids contents. Principal component analysis confirmed the existence of differences between the extracts produced despite the various correlations between their characteristics. It revealed that the JB and CMFT extracts are characterized by their high pH and low density. On the other hand, the COI extract is characterized by its brix degree, viscosity, conductivity and high vitamin C content. In addition, reverse osmosis has the advantage of concentrating the compounds of interest of clarified juice with a concentration factor ranging from 2.15 to 9.39

Caractéristiques Physico-Chimiques et Organoleptiques de Certaines Variétés de Riz Local Cultivées en Côte d’Ivoire

Résumé La sensibilisation à la valeur nutritive, sensorielle et aux bienfaits du riz pour la santé est d'une importance vitale afin d'augmenter la consommation de riz dans l'alimentation quotidienne des êtres humains. Dans cette étude, un total de quatre variétés de riz blanchi cuit cultivées en Côte d’Ivoire a été analysé pour leurs attributs de qualité nutritionnelle et organoleptique. Les données avec trois réplications ont été utilisées pour mesurer les différents attributs de qualité nutritionnelle et organoleptique. La distribution des variétés de riz en fonction l’appréciation globale des jurys a été présentée à l’aide d’un ACP. Le résultat de la composition proximale, minérale et en vitamines B a montré que le riz de la variété JT11 avait les teneurs les plus élevées en vitamines B et en calcium (11,5 mg / 100 g). Les protéines (6,12 %), la cendre (1,40 %) et le magnésium (32,45 %) étaient plus élevés dans la variété C26. La variété Para one a enregistré les fortes teneurs en matières sèches (99,21 %), en lipide (1,02 %) et en phosphore (125,5 mg / 100 g) tandis que celle de la variété Air burkina s’est distinguée par sa concentration en fibre et en phosphore (125,5 mg/100 g). Au niveau sensoriel, la variété JT11 était la plus appréciée suivi de la variété C26 et de celle de Para one.Mots clés : Riz blanchi, physicochimique, organoleptique, Côte d’IvoireAbstract— Awareness of the nutritional, sensory and health benefits of rice is of vital importance to increase the consumption of rice in the daily diet of human beings. In this study, a total of four varieties of cooked milled rice grown in Ivory Coast were analyzed for their nutritional and organoleptic quality attributes. The data with three replications were used to measure the different attributes of nutritional and organoleptic quality. The distribution of rice varieties according to the jury's overall assessment was presented using a PCA. The result of the proximate, mineral and B vitamins composition showed JT11 rice variety had the highest content of all B vitamins and calcium (11.5 mg / 100 g). Protein (6.12%), ash (1.40%) and magnesium (32.45 mg / 100 g) were higher in variety C26. The Para one variety recorded high levels of dry matter (99.21%), lipid (1.02%) and phosphorus (125.5 mg / 100 g) while that of the Air burkina variety stood out by its concentration of fiber and phosphorus (125.5 mg / 100 g). At the sensory level, the JT11 variety was the most popular followed by the C26 variety and that of Para one.Keywords— Milled rice, physicochemical, organoleptic, Côte d'Ivoir

Data Sheet on the Potential Impacts of Climate Changes on Consumption Patterns of Plantain Based Foods most consumed in Urban Area of Abidjan, Côte d’Ivoire Data Sheet: Potential Impacts of Climate Changes on Consumption Patterns of Plantain

Until recently, most assessments of the impact of climate changes on the food and agriculture sector have focused on the implications for production and global food supply, with less consideration of other components of the food chain. This paper examines how climate changes could effect on plantain food systems in Cote d’Ivoire and food security. Thus, our study was carried out in order to list the varieties of banana and plantain mostly used by housewives and restaurant dealers and to describe the various culinary preparations used for their transformation. It suggests that on the Ivorian market and availability in production volume, there is first the Afoto (Musa AAB, Horn) variety, followed varieties Agnrin (Musa AAB, French horn) and Ameletiha (Musa AAB, French) and finally Kpatregnon (Musa AAB, True Horn) variety which are popular plantain cultivars in Ivorian marketing system. Yet, overall preference of plantain cultivars according to the ripeness and food uses are Afoto (Musa AAB, Horn) variety, followed varieties Agnrin (Musa AAB, French Horn) and Ameletiha (Musa AAB, French) and according to consumer preference, eleven (11) food preparations containing plantain were identified.

Evaluation of Loss Rate and Organoleptic Characterisation of Kola Nuts (Cola nitida) during Conservation

Aims: The conservation of fresh kola nuts produced in Côte d'Ivoire and intended for the export, poses a veritable problem for the farmers. This study aimed to evaluate the ability of biopesticide TopBio and three types of packaging to preserve kola nut.  Study Design: Harvest kola nuts, cleaning, setting up conservation methods, sensory evaluation and loss rate.  Place and Duration of Study: University of Nangui Abrogoua, Abidjan, Côte d’Ivoire, from September 2018 to March 2018. Methodology: Good Hygiene Practices (GHP), a biopesticide (TopBio) and three containers, namely the rattan basket lined with Thaumatococcus daniellii., leaves, the polystyrene trays and the triple bagging bag have been used for the treatment and preservation of kola nuts. The rate of loss and organoleptic characteristics were assessed during conservation. Results: After one month of storage, the GHP-CBS, GHP-CRS, Bio-CBP, Bio-CBS and Bio-CRS methods favoured 100% of loss rate. Moreover, after 6 months of storage, the GHP-CBB, GHP-CRB, Bio-CBB and Bio-CRB methods allowed to have a loss rate of less than 10%. While the highest loss rates were observed at the GHP-CBP and GHP-CRP methods with respectively 42.47% and 81.57% loss. Conclusion: The preservation method with Good Hygiene Practices and PS trays has made it possible to conserve the water content and organoleptic characteristics of kola nuts, unlike technologies with the biopesticide, the rattan basket and the bag triple bagging

Histological Study of the Polarity of Yam Tuber (Dioscorea spp.) at the Beginning of Tuberization

Yam, like most roots and tubers, has a tissue variation that is responsible for the difference in cooking observed during culinary preparations. In order to understand the origin of this variation, this study was conducted through optical microscope and SEM observation of the beginning of tuberization. The local variety named Kponan of Dioscorea cayenensis-rotundata was used. The days after the beginning of the tuberization, the protrusion of the stem base intensified and gives rise to the tuber. The histological study of the onset of tuberization revealed once again the existence of a longitudinal growth gradient whose point of growth is the apex and the sense of maturity of the distal part at the proximal end. The cells birth at the apex and differ a little more towards the middle part of the tuber. The apex is the driving zone for the tuber's lengthwise growth. The cambial cells ensure this growth in length and thickness of the tuber. The tuber's growth activity decreases from the distal part to the proximal one. The distal part contains more vacuolated cells thus rich in water and less starch than the middle and proximal parts. The cell wall is thin and less lignified. The cambium generates cells at the lower end of the apex. These very vacuolated cells differentiate and will form the median and proximal parts of the tuber. The distal part will remain immature compared to the other two parts. This could explain the low dry matter and the origin of rejection or elimination of the distal part during culinary operations

Water absorption as an evaluation method of cooking quality for yam (Dioscorea alata) and cassava (Manihot esculenta crantz)

AbstractWater absorption as a new method of cooking quality (hard cooking or mealy cooking) of yam and cassava cultivars determination was studied by cooking eight (08) cultivars. 30g of each were boiled in 500ml of water during 20minutes and dried at 70°C for 15hours and 103°C for 3hours in a vacuum oven. Results showed that cassava and yam have different cooking quality. Dry matter content does not influence the cooking quality of yam and cassava. Mealy cooking quality of yam absorbs less water (6.6%) during cooking but looses more soluble dry matter (9.5%) during the same process. Hard cooking quality of yam absorbs much water (23.5%), but looses less soluble dry matter (3.9%). The soluble dry matter is the main parameter to determine the quality of D. alata. It stands at 9.5% ± 2.9 for mealy cooking quality and 3.9 ± 0.73 for hard cooking quality cultivars of D. alata. Water absorbed by mealy cooking cassava (27.6%) is significantly (p < 0.05) higher compared to water absorbed of hard cooking cassava (12.4%). Water absorbed during cooking is the main parameter in determining the quality of cassava cultivars. Water absorbed stands at 27.6% ± 8.8 for mealy cooked quality and 12.4% ± 1.9, for hard cooked quality of cassava cultivars. A close relation between water absorption and cooking quality was revealed to contribute to a better selection procedure for cultivars in the frame of food security

Influence of hydrothermal treatment on physicochemical characteristics of white beans seeds (Phaseolus vulgaris) produced in Côte d’Ivoire

Objective: Beans are eaten after cooking and the cooking methods significantly affect their biochemical composition. In this study, the effect of traditional cooking methods such as boiling and steaming on the nutritional composition and anti-nutritional factors in white beans (Phaseolus vulgaris) was investigated.Methodology and Results: In both cooked and uncooked white beans, proximate composition and antinutritional components were determined according to standard methods. The results showed that cooking treatments decreased the nutritional and anti-nutritional composition in white beans. Boiling decreased the dry matter, ash, lipid, total carbohydrate and protein, with an average loss of 65.98 %; 31.18 %, 39.37 %; 83.42 % and 37.50 % respectively. The losses due to steaming were smaller than boiling with the values of 39.20 %, 13.06 %, 10.31 %, 54.94 % and 13.17 % respectively for the dry matter, ash, protein, lipid and reducing sugars. Excepted for phytates where losses due to steaming are slightly higher (6.38 %) compared to those of boiling (5.42 %), boiling induced higher losses on anti-nutritional composition such us total oxalates (62.88 %) and phenols (81.95 %) compared to steaming, which caused only of the less significant losses of 38.18 % and 73.42 % respectively.Conclusion and application of results. As shown in this study steaming and boiling cooking affect the composition of white bean. They induce a loss in nutritional compounds and anti-nutritional factors in the bean. However, steaming of white bean caused slight losses in nutritional composition and antinutritional factors than boiling. Steaming could be recommended in infant feeding because it preserves nutrients necessary for their developmentKeywords: hydrothermal, steaming, boiling, white bean seed, losses, Côte d’Ivoir