scholarly journals Biologie de reproduction chez Thaumatococcus Daniellii (benn.) Benth. et hook. (marantaceae) en Côte D’ivoire

2011 ◽  
Vol 22 (2) ◽  
Author(s):  
A Mangara ◽  
MY Gnagne ◽  
B Sweetman ◽  
J Sweetman
Keyword(s):  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Cote D’Ivoire ◽  
Côte D'ivoire ◽  
Thaumatococcus Daniellii

scholarly journals Sensorial Characteristics of a Senescent Plantain Empiric Dish (Dockounou) Produced in Côte d’Ivoire

2012 ◽  
Vol 1 (4) ◽  
pp. 150 ◽  
Author(s):  
Akoa Essoma E. Flore ◽  
Kra Kouassi Aboutou Séverin ◽  
Megnanou Rose-Monde ◽  
Akpa Eric Essoh ◽  
Ahonzo Niamké L. Sébastien
Keyword(s):  
Ethnic Groups ◽  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Demographic Variables ◽  
Smooth Structure ◽  
Cote D’Ivoire ◽  
Côte D'ivoire ◽  
Thaumatococcus Daniellii ◽  
Age Category ◽  
Brown Color

Dockounou, a plantain derivate dish, is proposed on Côte d’Ivoire markets, under various sensorial qualities. Nevertheless, most of time, consumers’ demands are not satisfied. Hence, a survey was undertaken in Abidjan to determine dockounou consumers’ preferential sensorial criteria, for further improvements. 1250 respondents of both genre, from three age categories (junior, major and senior), literates or not and belonging to all the ethnic groups of Côte d’Ivoire, were interviewed through the whole communes. Among the eight sensorial criteria of dockounou, the majority of respondents identified packaging (98.16%), structure (94.47%), taste (91.11%) and the color (80.13%) as the first essential sensorial criteria for the choice of dockounou. They were followed by the texture (74.29%), flavor (68.43%), cooking mode (66.59%) and the type of flour (59.05%). The specific sensorial characteristics most of the respondents expected, independently to the socio-demographic variables, were <em>Thaumatococcus daniellii</em> leaf (55.59%) as packaging, smooth structure (58.44%), sweet-spiced taste (80.65%), brown color (67.32%), hard texture (57.31%), plantain flavor (73.96%), water cooking (48.08%) and maize (38.24%) and rice (37.09%) flours. However, these sensorial characteristics choices were significantly influenced by the ethnic and the age category more than the genre and the education.<br />

Évaluation de la qualité de vie (QDV) des patients diabétiques de type 2 au CHU de Yopougon, Abidjan, Côte d’Ivoire

2019 ◽  
Vol 13 (4) ◽  
pp. 369-374
Author(s):  
A. Yao ◽  
A. Hué ◽  
J. Danho ◽  
P. Koffi-Dago ◽  
M. Sanogo ◽  
...  
Keyword(s):  
Cote D'ivoire ◽  
Qualité De Vie ◽  
Côte D’Ivoire ◽  
Cote D’Ivoire ◽  
Côte D'ivoire

La femme dans les mythologies de Côte d’Ivoire

2009 ◽  
Vol 48 (4) ◽  
pp. 323-325
Author(s):  
Drissa Kone ◽  
Amani N’Goran ◽  
Diomandé Ve
Keyword(s):  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Cote D’Ivoire ◽  
Côte D'ivoire

Diagnostic éducatif de patients sous antivitamines K à Abidjan-Côte d’Ivoire

2015 ◽  
Vol 7 (2) ◽  
pp. 20101
Author(s):  
Danho Pascal Abrogoua ◽  
N’Do Marie Stella Ahanin ◽  
Élisée Doffou ◽  
Brou Jerôme Kablan
Keyword(s):  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Cote D’Ivoire ◽  
Côte D'ivoire
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