Effects of different maturity stages on antioxidant content of Ivorian Gnagnan (Solanum indicum L.) berries

Gnagnan (Solanum indicum L.) is a spontaneous plant widely distributed in Ivory Coast. During ripening stages, Solanum indicum L. presents different colours (green, yellow and red) and is reported to contain several albeit poorly characterized antioxidant compounds. This paper describes in detail the antioxidant profile (ascorbic acid, carotenoids and polyphenols), antioxidant capacity (FRAP test and Folin-Ciocalteau assay) and the colour changes of Gnagnan berries at different ripening levels. Ascorbic acid content was similar in green and yellow berries, but significantly lower in red ones. Red berries showed a higher content of carotenoids compared to green and yellow ones. Regarding polyphenols, several phenolic acids and flavonoids were found in all berries. The content of caffeoylquinic acids, caffeic acid, flavonol glycosides and naringenin was higher in red berries, while the content of p-coumaric acid and feruloylquinic acids was similar among the three colours. The FRAP assay increased with the ripening process, whereas total polyphenols were similar among berries. Significant differences were found for the colorimetric indexes among products of different degrees of ripening. The present results show the important role of the ripening stage in increasing the antioxidant content of Gnagnan berrie

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.

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

Glycemic Responses, Glycemic Index, and Glycemic Load Values of Some Street Foods Prepared from Plantain (Musa spp., AAB Genome) in Côte d’Ivoire

The glycemic index (GI) and glycemic load (GL) of four culinary preferences including five local street dishes prepared from three varieties of plantain at different maturity stages was determined. The GI was obtained following ISO/FDI 26642:2010 protocol, and the GL was calculated from test foods’ GI, considering the amount of available carbohydrate in the traditional portion size. GI values were 44 for Klaclo (with Ameletiha variety at all black stage), 39 for Aloco (with Agnrin variety at full yellow stage), 39 for Aloco (with Agnrin variety at full yellow with black spots stage); 45 for Chips (with Ameletiha variety at green stage) and 89 for Banane braisée (with Afoto variety at light green stage). GI values were inversely correlated with the total sugar and carbohydrate in foods (p &lt; 0.01), and no relationship existed between the GI values and the amount of protein (p = 0.89). Except for Chips (GL = 12), the GLs of the others foods were high (GL &gt; 20). Contrary to Banane braisée, the consumption of Klaclo, Aloco, and Chips may promote the control of postprandial glucose response. Data provides the first GI published values of plantain-based foods commonly consumed in the urban area of Abidjan (Côte d’Ivoire)

Prevalence of pulmonary tuberculosis among prison inmates: A cross-sectional survey at the Correctional and Detention Facility of Abidjan, Côte d'Ivoire

<div><p>Background</p><p>In Côte d’Ivoire, a TB prison program has been developed since 1999. This program includes offering TB screening to prisoners who show up with TB symptoms at the infirmary. Our objective was to estimate the prevalence of pulmonary TB among inmates at the Correctional and Detention Facility of Abidjan, the largest prison of Côte d’Ivoire, 16 years after this TB program was implemented.</p><p>Methods</p><p>Between March and September 2015, inmates, were screened for pulmonary TB using systematic direct smear microscopy, culture and chest X-ray. All participants were also proposed HIV testing. TB was defined as either confirmed (positive culture), probable (positive microscopy and/or chest X-ray findings suggestive of TB) or possible (signs or symptoms suggestive of TB, no X-Ray or microbiological evidence). Factors associated with confirmed tuberculosis were analysed using multivariable logistic regression.</p><p>Results</p><p>Among the 943 inmates screened, 88 (9.3%) met the TB case definition, including 19 (2.0%) with confirmed TB, 40 (4.2%) with probable TB and 29 (3.1%) with possible TB. Of the 19 isolated TB strains, 10 (53%) were TB drug resistant, including 7 (37%) with multi-resistance. Of the 10 patients with TB resistant strain, only one had a past history of TB treatment. HIV prevalence was 3.1% overall, and 9.6%among TB cases. Factors associated with confirmed TB were age ≥30 years (Odds Ratio 3.8; 95% CI 1.1–13.3), prolonged cough (Odds Ratio 3.6; 95% CI 1.3–9.5) and fever (Odds Ratio 2.7; 95% CI 1.0–7.5).</p><p>Conclusion</p><p>In the country largest prison, pulmonary TB is still 10 (confirmed) to 44 times (confirmed, probable or possible) as frequent as in the Côte d’Ivoire general population, despite a long-time running symptom-based program of TB detection. Decreasing TB prevalence and limiting the risk of MDR may require the implementation of annual in-cell TB screening campaigns that systematically target all prison inmates.</p></div

Factors associated with confirmed tuberculosis.

<p>Factors associated with confirmed tuberculosis.</p

Tuberculosis cases.

<p>Tuberculosis cases.</p

Socio-demographic and clinical characteristics.

<p>Socio-demographic and clinical characteristics.</p