Biochemical characterization of juices from three wild fruit species consumed in Côte d’Ivoire "Adansonia digitata, Parkia biglobosa and Tamarindus indica"

In the context of the valorization and the development of local products in Côte d’Ivoire, this study is based on juices samples prepared from the pulp of wild fruits of Baobab (Adansonia digitata), Tomi (Tamarindus indica) and Néré (Parkia biglobosa). The physiochemical characteristics such as dry matter (desiccation, 105°C), mineral (spectrophotometer), ash, fat, fiber and protein (AOAC), Energy (coefficients), vitamins A & C (HPLC), organic acids & total polyphenols (HPLC), carbohydrate (by difference), pH and titratable acidity (titrimetry, NaOH) of pasteurized juices (75°C, 5 min) were investigated. Data showed that the juices have been characterized by low protein (0.21-0.28 %), fat (0.26-0.65 %) and ash (0.20-0.47 %) content and high level of total carbohydrates (21-30 %) and energy (85.83-124.43 Kcal/100mL). Baobab and Tomi juices were distinguished by their high acidity (103-159 meq.g / Kg) while Baobab and Néré juices were characterized by their average fiber content (4-5.30 %). The juices of Baobab, Tomi and Néré are very rich in some minerals (K and Mg) but calcium (Ca) and iron (Fe) are not bioavailable (Oxales/Ca and Oxalates/Fe > 2). The juice of baobab is rich in vit A (80 mg/100mL) and vit C (189 mg/100mL) than the others juices. Catechin was the most phenolic content (52.29-110.32 mg/100mL) where tartric acid was the most organic acid (4.02-6.82 mg/100mL) in the juices. The knowledge of the nutritional value of these juices could contribute to a better understanding of the essential role of these three wild fruits in terms of food and trade

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

Nutritive Evaluation of the Bambara Groundnut Ci12 Landrace [Vigna subterranea (L.) Verdc. (Fabaceae)] Produced in Côte d’Ivoire

The nutritional evaluation of the Bambara groundnut Ci12 landrace (Vigna subterranea (L.) Verdc.) seeds produced in Côte d’Ivoire shows a 19% content of protein, containing all the essential amino acids with tryptophan as the limiting amino acid, a total dietary fiber level of 10%, with a low soluble fraction content, and a fat content of 1.4%, with a high proportion of total unsaturated fatty acids (61%) of which 36% were n-6 fatty acids. This legume contains phosphorus, as the major mineral, followed by magnesium and calcium, and trace elements (iron, copper and zinc). It is characterized by the same amount of α-tocopherol and antioxidant capacity as common legumes. The high concentration of essential amino acids, n-6 fatty acids and minerals, mainly Fe, in the Ci12 landrace of Bambara groundnut indicates that this local legume has the potentiality to improve the nutritional status in Côte d’Ivoire and it could be regarded as a nutrient dense food

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 < 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 > 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)

Abstracts of the 1st International Colloquium in Mine & Society

This book presents the abstracts of the selected contributions to the First International Colloquium on Mines and Society (CIMS) organized by The Higher Institute of Mining and Geology of Boke. The theme of this colloquium was "Mining and Sustainable Development, a major challenge for an Emerging Africa" which aims to bring together teachers, researchers, and Professionals from different backgrounds in order to exchange the results of their research work, share their points of view on the issue of mining and sustainable development. It also aims to define, in a collaborative and inclusive manner, research prospects or future projects between all the actors involved in this field. Colloquium Title: 1st International Colloquium in Mine & SocietyTheme: Mining and Sustainable Development, A Major Challenge for an Emerging AfricaColloquium Date: 20-22 May 2022Colloquium Location: A L’Hôtel Rio Nunez de BokeColloquium Organizer: The Higher Institute of Mining and Geology of Bok