NOUVELLE TECHNIQUE DE TRANSFORMATION DE LA PULPE DE MANIOC (Manihot esculenta CRANTZ) SOUS FORME DE GRANULES CONSERVABLES SUR UNE LONGUE PERIODE

To solve the problem of conservation of fresh cassava, native cassava granules have been produced with three cultivars: bonoua, soglo and yacé. These granules made by drying the crushed, pressed and packaged in polyethylene bags 160 µm thick has been stored for two years at ambient temperature. The biochemical and microbiological analyses carried on the granules before and after preservation for two years have shown no significant change on the biochemical composition. These granules contain 10% humidity,84 % total carbohydrate, of which 55 % starch, 29 % total sugars including 20 % reducing sugars. These granules have been stable for the point of view of biochemical composition and the microbial content and did not contain cyanhydric acid. No browning reaction has been observed during preservation hence the granules have kept the colour of fresh cassav

NOUVELLE TECHNIQUE DE TRANSFORMATION DE LA PULPE DE MANIOC (Manihot esculenta CRANTZ) SOUS FORME DE GRANULES CONSERVABLES SUR UNE LONGUE PERIODE

To solve the problem of conservation of fresh cassava, native cassava granules have been produced with three cultivars: bonoua, soglo and yacé. These granules made by drying the crushed, pressed and packaged in polyethylene bags 160 µm thick has been stored for two years at ambient temperature. The biochemical and microbiological analyses carried on the granules before and after preservation for two years have shown no significant change on the biochemical composition. These granules contain 10% humidity,84 % total carbohydrate, of which 55 % starch, 29 % total sugars including 20 % reducing sugars. These granules have been stable for the point of view of biochemical composition and the microbial content and did not contain cyanhydric acid. No browning reaction has been observed during preservation hence the granules have kept the colour of fresh cassav

Influence of Shade in Cocoa Agroforestry Systems on Physicochemical and Functional Characteristics of Cocoa Beans in Bonon, Central-West Côte d’Ivoire

Côte d’Ivoire remains the world’s leading producer of cocoa beans. However, cocoa farming is now recognized as a primary cause of deforestation in the country. To combat deforestation, the Ivorian government recently advocates for agroforestry, a farming technique involving the cultivation of cocoa trees with fruit or forest trees. Yet, the impact of these associated trees and their shade on the quality of produced cocoa beans remains relatively unknown. This study is aimed at evaluating the influence of tree shade in cocoa farms on the quality of cocoa beans produced in the Bonon area. Morphological, biochemical, and functional analyses were performed on cocoa beans from shaded, partially shaded, and sunny subplots. Overall, only beans from shaded subplots showed better commercial quality. Regarding nutritional potential, results demonstrated that acidity, protein content, and vitamin C levels were influenced by shade. Low protein levels were observed in beans from sunny areas. The presence of moderate shade significantly favored good foaming power and foam stability. These findings play a key role in the perceived quality and application of these beans in the food and cosmetic industry. Moreover, these discoveries open new research perspectives in the field of food biochemistry and sustainable agriculture