scholarly journals Etude De La Qualité Agronomique Et Biochimique De Quelques Variétés De Niébé (Vigna Unguiculata (L) Walp (Fabaceae) Provenant De La Côte d’Ivoire

2016 ◽  
Vol 12 (24) ◽  
pp. 362 ◽  
Author(s):  
Boyé Mambe Auguste Denise ◽  
Yapo Sopie Edwige Salomé ◽  
Koffi N’dodo Boni Clovis ◽  
Kouassi N’dri Jacob ◽  
Tonessia Dolou Charlotte ◽  
...  
Keyword(s):  
Cote D'ivoire ◽  
Physicochemical Parameters ◽  
Côte D’Ivoire ◽  
Biochemical Characterization ◽  
Morphological Variability ◽  
Physicochemical Characteristics ◽  
Cote D’Ivoire ◽  
Cowpea Cultivars ◽  
Côte D'ivoire ◽  
Total Carbohydrates

Cowpea is a legume consumed in Côte d'Ivoire. There are many cultivars whose seeds are widely available. This study aimed to determine some agronomic and physicochemical characteristics of some cowpea cultivars in order to identify differences and if possible select the best for appropriate uses. The study included 16 cultivars; the agro-morphological variability was assessed on the basis of eight parameters. The results showed that the accessions N21DR, N18ZR, N10BBrp produced more seeds in a relatively short growing cycle. For the biochemical characterization, parameters such as moisture, ash, protein, fat, total carbohydrates and energy value were determined by conventional methods. Differences were observed between the physicochemical parameters of the analyzed cultivars seeds. The cultivar (N19ZBoBp) recorded the highest protein content.

scholarly journals Agro-morphological Variability of Bottle Gourd Accessions Lagenaria siceraria (Molina) Standl in Côte d’Ivoire

2019 ◽  
Vol 5 (7) ◽  
pp. 129-143
Author(s):  
YAO Kouakou Abessika Georges ◽  
BONNY Becket Sévérin ◽  
GORE Bi Boh Nestor ◽  
KOFFI Kouamé Kevin ◽  
AKAFFOU Doffou Sélastique ◽  
...  
Keyword(s):  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Morphological Variability ◽  
Bottle Gourd ◽  
Lagenaria Siceraria ◽  
Cote D’Ivoire ◽  
Côte D'ivoire

scholarly journals Physicochemical and Organoleptic Characterization of Flours and Some Food Products Processed from Ten Maize Varieties (Zea mays) Cultivated in Côte d’Ivoire

2020 ◽  
pp. 39-49
Author(s):  
L. A. Akpro ◽  
Deffan K. Prudence ◽  
G. A. Gbogouri ◽  
Louis Ban-Koffi ◽  
K. E. Assemand ◽  
...  
Keyword(s):  
Protein Content ◽  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Starch Content ◽  
Food Products ◽  
Physicochemical Characteristics ◽  
Cote D’Ivoire ◽  
Côte D'ivoire ◽  
Organoleptic Characteristics ◽  
Maize Varieties

Objective: The aim of this work was to determine the processing aptitude of maize varieties into food products to be promoted in Côte d’Ivoire. Methodology: Three dishes have been developed from ten maize varieties (MAAN16, PGBR, PGB18, AAA3, KF18, CJB, KO/Na4, KO/Na3, KO/Wa6, and EV99MRP). The sensory criteria used for the acceptability of the food products were the taste, the flavor and the color. Prior to the preparation of maize flour based food, like cakes, cooked flour paste (tôh) and semolina porridge,  the biochemical and physicochemical characteristics (moisture content, fat, protein content, ash content, carbohydrate, total sugar and reducers and pH) and functional characteristics of maize were determined. Hedonic   and descriptive tests were performed   with 30 and 15 panelists respectively. Results: The maize varieties presented good nutritional and technological potentialities because of their high content in essential compounds likely to influence the organoleptic characteristics of the processed food.  The lowest starch content was MAAN16 with 38.58 ± 0.45% dw and the highest was CJB with 71.85 ± 0.56% dw. The lowest protein content is 5.56 ± 0.17% dw at CJB and the highest protein content is 13.66 ± 0.33% dw in KO/Na3. The lowest fat content is 3.87 ± 0.12% dw (in KO/Na4) and the highest is 12.56 ± 0.50% dw (in MAAN16); the lowest carbohydrate level is 63.27 ± 0.01% dw (in MAAN16) and the highest is 74.92± 0.03% dw (in CJB). The acceptability of the cakes, the cooked flour paste and the semolina porridge depended on the maize variety. Foods prepared from maize varieties CJB, KO/Na3, KO/Wa6, MAAN16 and PGBR were the most appreciated by tasters.

scholarly journals Caractéristiques physico-chimiques des eaux de forages à usage domestique dans la ville de Daloa (centre-ouest de la Côte d’Ivoire)

2021 ◽  
Vol 15 (2) ◽  
pp. 835-845
Author(s):  
Yao Francis Kouame ◽  
Atolé Brice Bienvenu Kedi ◽  
Seka Simplice Kouassi ◽  
N’Guessan Jimmy Aristide Konan ◽  
Egomli Stanislas Assohoun ◽  
...  
Keyword(s):  
Electric Conductivity ◽  
Cote D'ivoire ◽  
Physicochemical Parameters ◽  
Côte D’Ivoire ◽  
Cote D’Ivoire ◽  
Côte D'ivoire ◽  
Qualité De L’Eau ◽  
Conductivité Électrique ◽  
Borehole Water ◽  
Calcium Magnesium

Les populations de la ville de Daloa en Côte d’Ivoire consomment majoritairement les eaux de forages au détriment de l’eau fournie par la société agréée. Ainsi, cette étude des eaux de forages a pour objectif l’évaluation de ses caractéristiques physico-chimiques. Elle a permis de mesurer au niveau de quinze forages les paramètres tels que le pH, la conductivité électrique, la température, le nitrite, le nitrate, l’ammonium, le sulfate, le bicarbonate, le calcium, le magnésium et le potassium. Les valeurs moyennes sont comparées aux normes relatives à la qualité de l’eau de boisson. L’analyse statistique multivariée dont l’Analyse en Composantes Principales (ACP) et la Classification Hiérarchique Ascendante (CHA) a été également appliquée à l’ensemble des paramètres mesurés. Il ressort des résultats que l’eau des forages est légèrement acide avec un pH moyen de 6,0 ± 0,5. Elle est faiblement minéralisée avec une conductivité électrique moyenne de 246,2 ± 162,6 μS/cm. Une forte corrélation est signalée entre la conductivité électrique et les paramètres suivants : nitrate, ammonium, bicarbonate, calcium, magnésium, sodium et potassium. La classification des forages est gouvernée par les valeurs de conductivité et de pH qui permettent de regrouper les forages selon leur qualité physico-chimique. Les eaux des forages de Daloa sont conformes aux directives de l’OMS.Mots clés : Daloa, eau de forage, norme, paramètres physico-chimique, qualité de l’eau. English title: Physicochemical characteristic of ground water for domestic use in the town of Daloa (Midwest, Ivory Coast)   The population of Daloa (third largest city in Côte d’Ivoire) mainly consume borehole water to the detriment of water provided by approved company. Thus, the quality of borehole water is evaluated from their physicochemical characteristics in this study. The study carried out in various districts of the city made it possible to measure for fifteen boreholes the physicochemical parameters such as pH, electric conductivity, temperature, nitrite, nitrate, ammonium, sulphate, bicarbonate, calcium, magnesium and potassium. The average values are compared with the standards relating to drinking water quality. The Multivariate statistical analysis whose Principal Components Analysis (PCA) and hierarchical clustering (HC) were also applied to the whole of the measured parameters. The results show that the borehole water is slightly acid with an average pH of 6,0 ± 0,5. It is slightly mineral-bearing with an average electric conductivity of 246,2 ± 162,6 μS/cm. A strong correlation is announced between electric conductivity and the following parameters: nitrate, ammonium, bicarbonate, calcium, magnesium, sodium and potassium. The classification of borehole controlled by this value of conductivity and pH which makes it possible to gather borehole according to their physicochemical quality. The physicochemical parameters of borehole water from Daloa are in conformity with the directives of WHO.Keywords: Daloa, borehole water, standard, physicochemical parameters, water quality.

scholarly journals Physical, physicochemical and nutritional profile of honey produced in nine localities in Côte d'Ivoire

2021 ◽  
Vol 15 (2) ◽  
pp. 846-859
Author(s):  
Apollinaire Koffi Yeboue ◽  
Mida Roger Guy Kabran ◽  
Anatolievna Elena Sorokina ◽  
Axel Demel Adou ◽  
Christian Kouadio Kouassi ◽  
...  
Keyword(s):  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Sugar Content ◽  
Physicochemical Characteristics ◽  
Physical Parameters ◽  
Total Acidity ◽  
Cote D’Ivoire ◽  
Codex Alimentarius ◽  
Physicochemical Composition ◽  
Côte D'ivoire

Honey is a syrupy substance produced by bees, highly rich in monosaccharides (glucose, fructose), which give it a sweet flavor. In Côte d’Ivoire, there is very little information on the honey that is produced. The current work is to our knowledge the first of its kind. Its main objective is to assess the quality of the honey produced in nine localities in Côte d'Ivoire in terms of their physicochemical composition. All of the physicochemical characteristics (refractive index, total acidity, pH, viscosity, electrical conductivity and diastase index were within the limits established by the Codex Alimentarius Commission. The moisture content did not exceed 19.4%, which would indicate that the honey samples have long-term storage capacity and resistance to fermentation. The results were also distinguished by a high sugar content (78.60 - 83.80% of dry matter of honey), mentioning their maturity and nutritional value. In addition, the sucrose content was between 2.14 and 7.61%. Honey's total acidity index found between 7.50 and 24.20 meq/kg, is a proof of their bactericidal activity. The low HMF content (< 60 mg/kg) of most of samples taken reflects their good technological treatment and good quality. The content of fat (0.41 to 0.78 mg/100g) and protein (0.88 to 3.50%) certifies their acceptable nutritional qualities, with a significant energy value (from 396.39 to 402.70 kcal/100g of honey). Thus, the honey collected on Ivorian territory actually meets the requirements of the standards proposed by the Codex Alimentarius Commission.Keywords: Natural honey, physical parameters, physicochemical characteristics, nutritional properties, Côte d'Ivoire.

scholarly journals Marketed and Original Shea Butters of Côte d’Ivoire: Physicochemical and Biochemical Characterization and Evaluation of the Potential Utilizations

2014 ◽  
Vol 3 (1) ◽  
pp. 50 ◽  
Author(s):  
Rose-Monde Megnanou ◽  
Lessoy T. Zoue ◽  
Sebastien Niamke
Keyword(s):  
Fatty Acids ◽  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Biochemical Characterization ◽  
Saturated Fatty Acids ◽  
Shea Butter ◽  
Cote D’Ivoire ◽  
Fatty Acids Profile ◽  
Côte D'ivoire ◽  
Pharmaceutical Industries

<p>Many standards constitute shea butter trading conditions, but the exploitation of this greasy product is submitted to other industrial exigencies. The aim of this study was to characterize and evaluate the utilization potentiality of the artisanal shea butter produced in Côte d’Ivoire, on the basis of the industrials exigencies. Hence, both beige and yellow artisanal (original and market) shea butters were collected and analyzed. The refractive indexes (1.46 ± 0.00) did not vary while specific gravity at 40 °C (0.86 ± 0.00 - 0.92 ± 0.00), unsaponifiable matter (1.80 ± 0.01 - 3.76 ± 0.02%) and pH values (5.39 - 6.69) showed significant differences from a sample to another. The viscosity was very high at 40 °C (86.78 ± 0.89 - 130.10 ± 0.26 mPas) and decreased with the temperature increasing (40 to 65 °C). The UV-Vis spectrum showed a very weak absorption from 300 to 400 nm (UV-B and UV-A domains) while the near infra-red (NIR) one, revealed peaks at 450 and 700 nm for yellow shea butters only and peaks at 1200, 1400, 1725 and 2150 nm for all the samples. The fatty acids profile highlighted four main fatty acids (palmitic, stearic, oleic and linoleic acids); saturated fatty acids (56.00 ± 0.20 - 63.00 ± 0.20%) were the most important. All these interesting characteristics should arouse attention for using traditional shea butters in food, cosmetic and pharmaceutical industries.</p>

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

2018 ◽  
Vol 3 (4) ◽  
Author(s):  
Kouassi Kouamé Antoine ◽  
Beugré Grah Avit Maxwell ◽  
Kouassi Kouakou Nestor ◽  
N'Dri Yao Denis ◽  
Amani N'Guessan Georges ◽  
...  
Keyword(s):  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Biochemical Characterization ◽  
Titratable Acidity ◽  
Tamarindus Indica ◽  
Parkia Biglobosa ◽  
Adansonia Digitata ◽  
Cote D’Ivoire ◽  
Wild Fruits ◽  
Côte D'ivoire

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.

scholarly journals Physicochemical Characteristics and Microbial Contamination of Raw Milk and Artisanal Milk Curd (Nonnon koumou) in Daloa, Côte D’ivoire

2020 ◽  
Vol 9 (3) ◽  
pp. 2667-2683
Author(s):  
Assohoun Djeni Nanouman Marina Christelle ◽  
Kouassi Kouassi Clément ◽  
Kouassi Kra Athanase ◽  
Yao Kouassi Cédric ◽  
Djeni N’dédé Théodore ◽  
...  
Keyword(s):  
Cote D'ivoire ◽  
Microbial Contamination ◽  
Côte D’Ivoire ◽  
Raw Milk ◽  
Physicochemical Characteristics ◽  
Cote D’Ivoire ◽  
Côte D'ivoire

scholarly journals Morphological Characteristics of Scutellonema bradys Populations Responsible for Yam Dry Rot in Côte d’Ivoire

2021 ◽  
pp. 43-59
Author(s):  
Yadom Y. F. R. Kouakou ◽  
Kouamé Daniel Kra ◽  
Toualy Marie Noël Yeyeh ◽  
Hortense Atta Diallo
Keyword(s):  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Morphological Variability ◽  
Morphological Characteristics ◽  
Principal Component ◽  
Morphological Characterization ◽  
Food Markets ◽  
Dry Rot ◽  
Cote D’Ivoire ◽  
Côte D'ivoire

The great diversity of agroecological factors that cover the yam production area in Côte d’Ivoire can be a source of morphological variability within Scutellonema bradys species, responsible for yam dry rot. This study aims at identifying the morphological group(s) of S. bradys which infect(s) yam Dioscorea cayenensis-rotundata. Two hundred ten yam tubers for sale in food markets in the Autonomous District of Abidjan were sampled from traders. After extraction and identification, a morphological characterization was carried out on S. bradys populations using morphological descriptors. Yam tubers sampled from food markets came from three agroecological zones namely dry tropical savannah, semi-deciduous dense forest and transitional forest areas. Morphometric variables and ratios used individually did not help identify morphological groups. Principal component analysis, however, performed with the most discriminating variables and ratios revealed three morphological groups named "large", "medium" and "small" in males and females and confirmed by the agglomerative hierarchical clustering. Each group consisted of a rate greater than 48% of individuals from a given agroecological zone. Three morphological groups of S. bradys are associated with yam dry rot in Côte d’Ivoire. Pathogenic and molecular characterization of the morphological groups would be necessary with a view to researching control methods.

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