ISOTHERME D’ADSORPTION D’EAU DES FEVES DE CACAO (THEOBROMA CACAO L.) MARCHAND

This study presents the water adsorption isotherms of fermented cocoa beans obtained by drying natural sun. They were determined at 20, 30 and 40 ° C by the static gravimetric method. Equilibrium is obtained after 33 days for the final point. Mathematical models commonly used in the literature to describe the food products have helped explain the hygroscopic behavior during conservation. The regression analysis was performed under the Excel 2013 software, using the non-linear solver GRG algorithm in order to determine the coefficients models. The Guggenheim-Anderson-de Boer model (GAB) of three parameters showed good agreement with the experimental data (r = 0.995, 0.998 and 0.999 respectively for 20, 30 and 40 ° C). The water content of the monomolecular layer is 2.42 and 2.28% at 20 ° C, 2.19 and 2.12% at 30 ° C, 1.99 and 1.90% at 40 ° C for BET and GAB models, respectively. The isosteric heat of net adsorption tends to zero for higher water content (0.053 KJ / mol to 9.28% water). The linearity between enthalpy (net isosteric heat) and differential adsorption entropy shows them compensation

INFLUENCE DE SECHAGE SOLAIRE ET MICROONDE SUR LE PROFIL EN ACIDES GRAS DES EXTRAITS DE BEURRE DE CACAO (THÉOBROMA CACAO L.).

The present works is interested in the study of the fatty acid composition of cocoa butter extracted from dried beans from a solar device (experimental tray) and a microwave oven (MO) at three power levels (2400W, 2800W and 3200W). The results showed that the cocoa butter is essentially composed of three fatty acids close to 90%. These are palmitic acid, stearic acid and oleic acid respectively for the extracts from the tray (24.41 ± 0.01%, 31.89 ± 0.02 and 32.22 ± 0.02%), the MO 2400W (23.64 ± 0.01%, 32.21 ± 0.02 and 32.31% ± 0.02%), the MO 2800W (24.87 ± 0.00%, 33.96 ± 0.01% and 33.18 ± 0.03%) and MO 3200W (22.38 ± 0.10, 33.00 ± 0.06% and 32.42 ± 0.05%). The variance analysis did not identify any significant difference in the effect of the two devices on the composition of major methyl esters constituent fatty acids (P≥0.05)

ISOTHERME D’ADSORPTION D’EAU DES FEVES DE CACAO (THEOBROMA CACAO L.) MARCHAND

This study presents the water adsorption isotherms of fermented cocoa beans obtained by drying natural sun. They were determined at 20, 30 and 40 ° C by the static gravimetric method. Equilibrium is obtained after 33 days for the final point. Mathematical models commonly used in the literature to describe the food products have helped explain the hygroscopic behavior during conservation. The regression analysis was performed under the Excel 2013 software, using the non-linear solver GRG algorithm in order to determine the coefficients models. The Guggenheim-Anderson-de Boer model (GAB) of three parameters showed good agreement with the experimental data (r = 0.995, 0.998 and 0.999 respectively for 20, 30 and 40 ° C). The water content of the monomolecular layer is 2.42 and 2.28% at 20 ° C, 2.19 and 2.12% at 30 ° C, 1.99 and 1.90% at 40 ° C for BET and GAB models, respectively. The isosteric heat of net adsorption tends to zero for higher water content (0.053 KJ / mol to 9.28% water). The linearity between enthalpy (net isosteric heat) and differential adsorption entropy shows them compensation

Efficiency of Triple Bagging System and Lippia multiflora Leaves for the Vitamin Quality Preservation of Cowpea Seeds (Vigna unguiculata L. Walp)

Aims: To assess the effectiveness of triple bagging systems with or without Lippia multiflora leaves on the vitamin-quality of cowpea seeds during storage. Methodology: Cowpea seeds that have undergone any treatment were collected from producer in the southwest of Côte d’Ivoire. The fresh leaves of Lippia multiflora were collected and dried in sunlight for 7 days in center of Côte d’Ivoire. The storage bags used were obtained from the suppliers to Côte d’Ivoire in Abidjan. All this material was sent to the Laboratory of Biochemistry and Food Sciences, Felix Houphouet-Boigny University, Côte d’Ivoire to perform the experiment. Thus for the experiment realization, a central composite design (CCD) was used. The first factor of CCD consisted to six types of packaging, namely: one control with polypropylene bag (TST), one triple bagging batch (composed of 2 internal layers in independent high density polyethylene 80 mm thick and a woven bag polypropylene) without biopesticide (H0), and four batches (H1, H2, H3 and H4) containing respectively (0.7%; 2.5; 4.3%; and 5%) biopesticide. The second factor, storage time, it included six periods of observation (0; 1; 2; 4.5; 7 and 8 months). HPLC techniques were used for the separation and quantification of β-carotene, α-tocopherol (vitamin E) and the water-soluble vitamins (thiamine, riboflavin, niacin, pyridoxine and folic acid). The estimated daily intake of folic acid (vitamin B9) was also evaluated for Ivorian adult of 70 kg. Results: The results of vitamin properties indicate a significant influence (P < 0.05) between the type of treatments and shelf life. Multivariate analysis results (PCA and AHC) indicate that the addition of at least 0.7% Lippia multiflora leaves in triple bagging systems makes preservation more efficient and preserves the vitamin quality of the cowpea seeds during 8 months. The contribution to meeting vitamin B9 requirements is palpable when cowpea seeds are stored for up to 8 months in the triple bagging systems associated with the biopesticide. Conclusion: Cowpea seeds storage in triple bagging systems with Lippia multiflora leaves appears as a method of effective and inexpensive conservation to ensure the vitamin-quality of cowpea