Quality protein maize (QPM) seeds grown in Côte d’Ivoire: A source of high value edible oil

The search for new sources of oil with improved properties has focused our attention on the characteristics of oils extracted from white and yellow quality protein maize (QPM) seeds, two hybrids of classic maize (Zea mays L.). Physicochemical parameters of extracted oils were respectively as follow: refractive index (1.47 ± 0.00), free fatty acids (FFA) (1.4 ± 0.00 %), peroxide value (2.00 ± 0.00 and 1.33 ± 0.60 meq O2/kg), iodine value (136.20 ± 1.22 and 137.60 ± 1.22 g I2/100 g), and saponification value (203.83 ± 1.62 and 205.70 ± 1.62 mg KOH/g). Biochemical and nutritive analysis have revealed the following assets: unsaponifiable matter (1.43 ± 0.21 and 1.70 ± 0.10%), phosphorus (0.10 ± 0.02 mg/g), carotenoids (0.86 ± 0.01 and 1.06 ± 0.01 mg/g), vitamin A (0.45 ± 0.01 and 0.63 ± 0.01 mg/g) and vitamin E (0.32 ± 0.01 and 0.39 ± 0.01 mg/g). White and yellow QPM oilseeds showed higher content of linoleic acid (~ 60.2 % of total fatty acids). All these interesting characteristics should arouse attention for the usage of white and yellow QPM oilseeds as alternative to traditional corn oil in food and pharmaceutical industries.Keywords: Zea mays, quality protein maize, seed oils characterization, vitamin E, linoleic acid.African Journal of Biotechnology Vol. 12(23), pp. 3710-371

Physicochemical and biochemical characteristics evaluation of seven improve cassava (Manihot esculenta crantz) varieties of Côte d'Ivoire

A lot of people around the world convert cassava roots into different products according to local customs and preferences. In Côte d’Ivoire, due to its high consumption, cassava is a subject of concern to researchers. For that purpose, seven improved varieties of cassava (with better productivity and resistance to many diseases), were set up by CNRA. Nevertheless, their valorization and popularization need information about physico-chemical, biochemical and sensorial characteristics. So, the aim of this study was to identify the best improved varieties regarding these characteristics. The physicochemical,'biochemical and sensorial characteristics were determined according to several standard methods and then the different data were submitted for statistical analyses. Three clusters of varieties were identified. The first cluster (C1) presented the highest energy value (170.26 Kcal/100 g), carbohydrate (37.65 g/100 g), starch (22.52 g/100 g), dry matter (40.79 g/100 g) and the lowest moisture (59.24 g/100 g) and reducing sugar (0.36 g/100 g). In opposition, the second cluster (C2) registered the lowest energy value (130.12 Kcal/100 g), carbohydrate (25.80 g/100 g), starch (6.12 g/100 g), dry matter (29.59g/100 g) while its moisture (70.41 g/100 g) and reducing sugar (0.91 g/100 g) where the highest. The third cluster (C3) presented values between those of cluster 1 and 2. Sensorial characteristics of all the cassava varieties were accepted. Varieties V4, V54 and V69 of the cluster C1, recorded the best characteristics.Key words: Valorization, popularization, cassava, characteristics, sensorial, original, cluster

Interactions and potential implications of Plasmodium falciparum-hookworm coinfection in different age groups in south-central Côte d'Ivoire

BACKGROUND: Given the widespread distribution of Plasmodium and helminth infections, and similarities of ecological requirements for disease transmission, coinfection is a common phenomenon in sub-Saharan Africa and elsewhere in the tropics. Interactions of Plasmodium falciparum and soil-transmitted helminths, including immunological responses and clinical outcomes of the host, need further scientific inquiry. Understanding the complex interactions between these parasitic infections is of public health relevance considering that control measures targeting malaria and helminthiases are going to scale.METHODOLOGY: A cross-sectional survey was carried out in April 2010 in infants, young school-aged children, and young non-pregnant women in south-central Côte d'Ivoire. Stool, urine, and blood samples were collected and subjected to standardized, quality-controlled methods. Soil-transmitted helminth infections were identified and quantified in stool. Finger-prick blood samples were used to determine Plasmodium spp. infection, parasitemia, and hemoglobin concentrations. Iron, vitamin A, riboflavin, and inflammation status were measured in venous blood samples.PRINCIPAL FINDINGS: Multivariate regression analysis revealed specific association between infection and demographic, socioeconomic, host inflammatory and nutritional factors. Non-pregnant women infected with P. falciparum had significantly lower odds of hookworm infection, whilst a significant positive association was found between both parasitic infections in 6- to 8-year-old children. Coinfected children had lower odds of anemia and iron deficiency than their counterparts infected with P. falciparum alone.CONCLUSIONS/SIGNIFICANCE: Our findings suggest that interaction between P. falciparum and light-intensity hookworm infections vary with age and, in school-aged children, may benefit the host through preventing iron deficiency anemia. This observation warrants additional investigation to elucidate the mechanisms and consequences of coinfections, as this information could have important implications when implementing integrated control measures against malaria and helminthiases

Evaluation of Nutritive and Antioxidant Properties of Blanched Leafy Vegetables Consumed in Northern Côte d’Ivoire

The aim of this study was to evaluate the effect of steam blanching processing on the nutritive value and the antioxidant properties of five leafy vegetable species (Amaranthus hybridus, Andasonia digitata, Ceiba patendra, Hibiscus sabdariffa and Vigna unguiculata) that are used for sauce preparation in Northern CÔte d'Ivoire. The selected leafy vegetables were subjected to blanching in pressure cooker for 15, 25 and 45 min and the physicochemical properties were determined using AOAC methods. The result of the study revealed that longer time of blanching (higher than 15 min) caused negative impact by reducing nutritive value but positive impact by reducing anti-nutrients and increasing polyphenols. The registered losses (p0.05) at 15 min were as follow: ash (0.08-10.01%), proteins (0.36-12.03%), vitamin C (19.56-68.67%), carotenoids (18.91-55.48%) oxalates (3.58-21.39%) and phytates (10.51-68.02%). The average increase of polyphenols contents at 15 min of blanching was 1.61 to 30.72%. In addition, a slight increase (0.35-4.16%) of fibres content was observed in the studied blanched leafy vegetables. Furthermore, after 15 min of blanching time the residual contents (p0.05) of minerals were: calcium (264.88-844.92 mg/100 g), magnesium (49.45-435.43 mg/100 g), potassium (675-1895.41 mg/100 g), iron (14.54-70.89 mg/100 g) and zinc (9.48-36.46 mg/100 g). All these results suggest that the recommended time of domestic blanching must be less than 15 min for the studied leafy vegetables in order to contribute efficiently to the nutritional requirement and to the food security of Ivorian populatio

Two Novel Non-Conventional Seed Oil Extracts with Antioxidant and Antimicrobial Activities

Purpose: To investigate the seed oils of Corchorus olitorius and Hibiscus sabdariffa for their antioxidant and antimicrobial potential. Methods: The physicochemical characteristics of oil of the plant seeds were determined using standard methods while their volatile compounds were analyzed by gas chromatography coupled with mass spectrometery (GC-MS). The antioxidant activity of these oils was determined using 2,2-Diphenyl-1- picrylhydrazyl (DPPH) free radical scavenging method, and their antimicrobial effect was determined by agar dilution method. Results: Phospholipids, carotenoids and phenols contents of the studied seed oils were approximately 2.0 %, 100 mg/100g and 6.7 mg/100g, respectively. GC-MS analysis of the volatile compounds showed the presence of various aromatic and aliphatic organic compounds while the antioxidant activity of the oils was in the range of 0 to 5 g/l, which was higher than that of ascorbic acid. The seed oils also showed antimicrobial activity against Staphylococcus aureus , Aspergillus fumigatus and Trichophyton mentagrophytes with minimal inhibitory concentrations (MIC) of 250.0 and 62.5 mg/ml for C. olitorius and H. sabdariffa seed oils, respectively. Conclusion: C. olitorius and H. sabdariffa seed oils showed pronounced antioxidant and antimicrobial activities. These characteristics should be exploited for possible applications in the food supplement, pharmaceutical and cosmetic industries

Effect of Dietary Carbohydrate:Lipid Ratio on Growth Performance and Body Composition of African Catfish (Heterobranchus longifilis) Fingerlings

Abstract Fingerlings of African catfish (Heterobranchus longifilis) were fed six isonitrogenous diets containing different levels of carbohydrates (15.30-40.55%) and lipids (7.01-20.32%), with carbohydrate:lipid ratios ranging 0.75-5.78, or a control diet (35% protein; carbohydrate:lipid 8.60) for 56 days. At the end of the trial, growth performance (body weight gain, specific growth rate) and feed efficiency (feed conversion ratio, protein efficiency ratio, protein gain, lipid gain) improved as the carbohydrate:lipid ratio increased from 0.75 to 5.29, however, beyond this point, they dropped. Likewise, protein and lipid body contents increased with the increasing carbohydrate:lipid ratio from 0.75 to 5.29, then fell. The carbohydrates had a protein sparing effect. The optimal dietary carbohydrate:lipid ratio for maximum growth performance of African catfish fingerlings was 5.29. This study shows that it is possible to incorporate local carbohydrate sources such as corn, millet, and sorghum in diets for African catfish, reducing the cost of feed production