Physicochemical characteristics and fatty acid composition of three purple maize oil seeds consumed in Central-North of Côte d'Ivoire

Aims: The rich and diversified Ivorian flora abounds in countless oilseed plants that certain rural populations use for the preparation of dishes. Thus, certain physical and chemical parameters and the fatty acid composition of the fat extracted from the seeds of Myrianthus arboreus from four towns in Côte d'Ivoire (Agboville; Bouaflé; Daloa and Man), were determined, in order to contribute to the development of this wild plant. Methodology and Results: Physical and chemical parameters determined by dosage comply with Codex Alimentarius standards. These parameters vary according to the harvest area and they show that the oil of Myrianthus arboreus is rich in unsaturated compounds (Iv ˃ 90; Ri = 1.472 ± 0.001) The evaluation of the antioxidant activity, carried out by spectrophotometry by trapping the radical stable DPPH, showed a weak reduction of the stable radical DPPH by the oil of Myrianthus arboreus compared to vitamin C. This investigation also made it possible to determine for the first time the fatty acid composition of the oil of Myrianthus arboreus by GC / MS; more than 90% linoleic acid is the major acid. Conclusion and Application: The oils analyzed showed very good contents of determined elements. Thus, the oil of Myrianthus arboreus could be used as well in human nutrition as in therapy. Thus, by its intrinsic characteristics, the oil from the seeds of Myrianthus arboreus is comparable to a conventional vegetable oil.

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Fatty Acids and Physicochemical Compositions of Dried and Roasted Blighia sapida Arils Oils (Ackee Apple) from Côte d’Ivoire

Asian Journal of Research in Biochemistry ◽

10.9734/ajrb/2018/v2i1374 ◽

2018 ◽

pp. 1-7

Author(s):

Armelle Moya Felarry Hoba ◽

Yolande Dogoré Digbeu ◽

Siaka Binaté ◽

Edmond Ahipo Dué ◽

Lucien Patrice Kouamé

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Physicochemical Properties ◽

Cote D'ivoire ◽

Côte D’Ivoire ◽

Unsaturated Fatty Acids ◽

Cote D’Ivoire ◽

Côte D'ivoire ◽

Significant Difference ◽

Blighia Sapida

In this work, comparative study of physicochemical properties and fatty acids of dried arils (DA) oil and those roasted (RA), of Blighia sapida from Côte d’Ivoire have been done using usual methods. The results showed that the crude fat obtained were 59.08± 0.02 g/100 g for dried arils (DA) and 60.51 ± 0.12 g/100 g for roasted arils (RA) respectively. Physicochemical properties of these oils were equal approximately, except level of saponification (241.19 mg KOH/g (DA) against 216.8 mg KOH/g (RA)); acid value (7 mg KOH/g (DA) and 6.28 mg KOH/g (RA)) and ester acid 234.19 mg KOH/g (DA) against 210.65 mg KOH/g (RA) where variances analysis showed that there was significant difference (p<0.05). On the other hand, refractive index, pH, moisture value, relative density and Free fatty acid were respectively; 1.465 (DA) and 1.475 (RA); 5.625 (DA) and 5.8 (RA); 1.757 (DA) and 1.9 (RA); 0.093 (DA) and 0.103 (RA), 3.52 mg KOH/g (DA) and 3.03 mg KOH/g (RA). The color of both oils was yellow. Fatty acid profile of these arils oils revealed that values of DA and RA were equal approximately (variances analysis showed that there was no significant difference (p<0.05)). These arils oils contained high levels of unsaturated fatty acids, 64.10 % (DA) and 65.17 % (RA), especially linolenic acid 20.02 mg/100 g (DA) and 22.18 mg/100 g (RA); linoleic acid 15.37 mg/100 g (DA) and 16.83 mg/100 g (RA) and Oleic acid 12.76 mg/100 g (DA) and 13.21 mg/100 g(RA). The saturated fatty Acids, accounted for 35.90% (DA) and 34.83% (RA) were constituted by palmitic acid with 18.02 mg/100 g (DA) and 18.11(RA) which were higher values. The values of stearic acid were 7.1 mg/100 g (DA) and 7.9 mg/100 g (RA) and 1.85 mg/100 g (AD) and 1.9 mg/100 g (RA) mg/100 g for myristic acid respectively. These results showed that the arils oils of Blighia sapida fruit from Côte d’Ivoire have highly nutritive fat content because rich in essentials fatty acids. These oils may be suitable for soap making and edible (margarine). The oils extracts exhibited good physicochemical properties and could be useful as edible oils and for industrial applications.

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

Asian Food Science Journal ◽

10.9734/afsj/2020/v14i430137 ◽

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.

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

International Journal of Biological and Chemical Sciences ◽

10.4314/ijbcs.v15i2.34 ◽

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.

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Composition of Fatty Acids, Total Sterols and Total Polyphenol Content of the Oils of Six Oilseeds in Côte d'Ivoire

Asian Food Science Journal ◽

10.9734/afsj/2020/v19i130227 ◽

2020 ◽

pp. 1-9

Author(s):

Yao N'guessan Jean Claude ◽

Adima Amissa Augustin ◽

Niamke Bobelé Florence ◽

Adje Anoh Félix

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Cote D'ivoire ◽

Côte D’Ivoire ◽

Cyperus Esculentus ◽

Total Polyphenol ◽

Cote D’Ivoire ◽

Côte D'ivoire ◽

Ricinodendron Heudelotii

Aims: This study aims to determine the fatty acid, sterol and total polyphenol composition of Ricinodendron heudelotii, Terminalia catappa, Moringa oleifera, Cyperus esculentus, Sesamum indicum and Coula edulis oils. Study Design: Plant material consisting of almonds of Ricinodendron. heudelotii, Terminalia catappa, Moringa oleifera, rhizomes of, Cyperus esculentus, seeds of Sesamum indicum and hazelnuts of Coula edulis were collected in different producing areas of Côte d'Ivoire in 2017. Place and Duration of Study: This study was conducted between November 2017 and June 2018 at the Laboratory of Industrial Processes, Synthesis, Environment and New Energies, National Polytechnic Institute Félix Houphouët-Boigny, Côte d'Ivoire. Methodology: The extraction of oil from the oil-bearing organs of different plants was carried out by maceration of the crushed parts of these organs in hexane at a crushed/solvent ratio of 1:10 (grams/volume) for 6 hours at cold temperature. These oils were analyzed by gas chromatography for the determination of fatty acid profile, then by gas chromatography coupled with a mass spectrometer for the determination of sterols and Ultraviolet-visible spectrophotometer for the quantification of polyphenols. Results: The results show a fatty acid composition of the different oils dominated by four fatty acids: oleic (18.89 - 93.93%), linoleic (1.03 - 43.2%), palmitic (2.65 - 35.6%) and stearic (1.09 - 11.66%). We also note average unsaponifiable matter (0.5 - 1.71%) and sterols dominated by sitosterol, stigmasterol and campesterol. Concerning polyphenols, the values obtained range from 52.09 to 863.67 µg gallic acid equivalent/g oil. Conclusion: The presence of sterols, phenolic compounds and unsaturated fatty acids in interesting proportions show that these oils are important sources of edible oils beneficial to human health.

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

International Journal of Current Microbiology and Applied Sciences ◽

10.20546/ijcmas.2020.903.305 ◽

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

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Physicochemical characteristics and fatty acid composition of kernels oil from four mangoes varieties (Mangifera indica) (Kent, Brooks, Keitt and Amelie) harvested, processed in North of Cote d’Ivoire

World Journal of Advanced Research and Reviews ◽

10.30574/wjarr.2021.11.3.0334 ◽

2021 ◽

Vol 11 (3) ◽

pp. 102-108

Author(s):

Diomande M ◽

Konan KH ◽

Koffi TDM ◽

Gbotognon JO ◽

Kanga KA ◽

...

Keyword(s):

Physicochemical Properties ◽

Cote D'ivoire ◽

Côte D’Ivoire ◽

Mangifera Indica ◽

Acid Value ◽

Physicochemical Characteristics ◽

Industrial Applications ◽

Cote D’Ivoire ◽

Côte D'ivoire ◽

Mango Juice

Mango seeds are discarded as waste after the extraction of mango juice. This study aims to valorise the kernels oils of mango (Mangifera indica). In this study, the kernel of four mango varieties (Amelie, Brooks, Kent and Keitt) that are grown and processing in north of Cote d’Ivoire investigated were used. The oils of these kernels were extracted by Soxhlet at 80 °C. Their physicochemical properties were determinate using standard methods. Physicochemical properties of the kernels oil were: specific gravity, 0.80±0.08 to 0.93±0.01; refractive index (50 °C), 1.43±0.07 to 1.47 ± 0.10; iodine value, 44.84 ± 0.05 to 59.41 ± 0.03 g I2 /100 g; peroxide value, 0.50 ± 0.00 to 1.90 ± 0.00 meq.O2/kg; acid value, 2.00 ± 0.00 to 7.65 ± 0.01 mg of KOH/g and saponification value, 167.53 ± 0.04 to 188.44 ± 0.04 mg KOH/g. Results revealed that these kernels oil contained a significant presence of oleic (31.14 ± 0.27 to 37.19c ± 0.23) and stearic (20.11 ± 0.12 to 40.43 ± 0.03) fatty acids. All these interesting characteristics confirm their usefulness for different nutritional and industrial applications.

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

European Scientific Journal ESJ ◽

10.19044/esj.2016.v12n24p362 ◽

2016 ◽

Vol 12 (24) ◽

pp. 362 ◽

Cited By ~ 1

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.

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