Caracterisation Sensorielle, Physico-Chimique Et Microbiologique Du Beurre De Karite, Vitellaria paradoxa Des Marches De Cote D\'Ivoire

Les beurres de karité des marchés de Côte d\'Ivoire présentent des couleurs, odeurs et textures diverses, mais les beurres jaunes (67,9 %), rancis (33,99 %) et compacts (93,83 %) sont les plus dominants. Les caractéristiques physico-chimiques varient d\'une couleur à une autre. Les beurres de karité beige et jaune enregistrent des valeurs de taux d\'humidité (3,36 et 8,3 %), d\'indices d\'acide (12,80 et 14,97 mgKOH/g) et de peroxyde (17,92 et 14,70 mEgO2/kg) différentes et plus faibles que celles du beurre de karité gris (14,50 %, 17,32 mgKOH/g, 30,88 mEgO2/kg, respectivement). Ces beurres du marchés renferment des métaux lourds comme le plomb et le nickel à des proportions variables de 91,60 à 4,84 mg/kg (plomb) et, 3,07 à 1,27 mg/kg (nickel), mais aussi de fortes charges de Coliformes totaux (2.10+2/g), les levures et moisissures (1.10+4/g) et quelque fois des Salmonella.Shea butters from Côte d'Ivoire's markets present a wide diversity depending on colour, odour and texture, nevertheless yellow (67.9 %) rancid (33.99 %) and hard (93.83 %) shea buttets are dominant. Physicochemical characteristics are different according to colour. Beige and yellow shea butters had lower moisture content (3.36 and 8.3 %), acidity (12.80 and 14.97 mgKOH/g) and peroxide (17.92 and 14.70 mEgO2/kg) respectively, than the grey (14.50 %, 17.32 mgKOH/g, 30.88 mEgO2/kg, respectively). These butters contain heavy metals such as lead (91.60 to 4.84 mg/kg) and nickel (3.07 to 1.27 mg/kg). They also have high loads of Coliforms (2.10+2/g ), yeast and moulds (1.10+4/g), and sometimes Salmonella Keywords: Beurre de karité, Vitellaria paradoxa, propriétés, Côte d'Ivoire.Agronomie Africaine Vol. 20 (2) 2008: pp. 221-23

Potential industrial utilization of starches extracted from new yellow cassava varieties

Industrials generally utilize rice, wheat, corn and potato starches because of their well-known physicochemical and functional properties. In this study, starches of some improved cassava varieties were analyzed in order to detect those revealing potentialities and aptitude for industrial exploitation. For this, morphological, physicochemical and functional characteristics of these starches were evaluated. All the starches were composed of ovoid and conical granules with truncated sides bearing one or several holes. They contained relatively low amount of small granules (< 10 μm) with low amylopectin content. All starches showed very strong water absorption capacity with the strong value recorded by V53 (122.52 ± 1.57 %) and the lowest by V63 (104.84 ± 0.55 %) and began gelatinizing early (50–55 °C). However, physicochemical and functional characteristics significantly varied from a starch variety to another. Hence, V53 (32.47 ± 0.54 g/g), V63 (29.41 ± 0.64 g/g) and V71 (28.58 ± 0.55) varieties which recorded low small granules content showed the earliest (80 °C) and strongest swelling power peak. In addition, these varieties showed the lowest syneresis values at 4 °C (V53 (0.01%) and V63 (0.6%) and at – 15 °C V71 (0.01%)) during the first week of experimentation (V71) and during the four weeks of experimentation (V53 and V71). The highest values of paste clarity were highlighted by V23 (63.00 ± 0.3 %) and V53(85.85 ± 0.5 %), respectively. All the studied cassava starches varieties showed interesting physicochemical and functional characteristics which could be exploited in food and non-food industries. Keywords: New yellow Cassava varieties, starches, physicochemical characteristics, functional properties, industrial utilizatio