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 Caractéristiques Physicochimiques Récoltés des Miels de la Sous-Préfecture de Cechi (Dans le Département D’Agboville, Côte D’Ivoire)

2021 ◽  
Vol 17 (34) ◽  
pp. 286
Author(s):  
Kouamé Koffi Félix ◽  
Gbouhoury Eric-Kevin Bolou ◽  
Fofié N’Guessan Bra Yvette ◽  
Kassi N’Dja Justin
Keyword(s):  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Sugar Content ◽  
Free Acidity ◽  
Cote D’Ivoire ◽  
Codex Alimentarius ◽  
Total Sugar Content ◽  
Côte D'ivoire ◽  
Teneur En Eau ◽  
Conductivité Électrique

La caractérisation des miels en développement d’un pays est nécessaire pour leur valorisation. Cette étude est une contribution à la connaissance de la qualité des miels des forêts de la Côte d’Ivoire. Des échantillons de miel de cinq localités de la Sous-Préfecture de Cechi (Agboville) ont été étudiés. Les paramètres physicochimiques des miels ont été analysés pour vérifier leur conformité aux normes du Codex alimentarius. Ces analyses ont donné les valeurs moyennes suivantes : le pH est 3,55±0,46; la conductivité électrique (σ) est 98,01±31 μS/cm, l’acidité libre est 19,50±4,47 mEq/Kg ; la densité relative est 1,42±0,07 ; la teneur en eau est de 20,2±3,11%, les cendres représentent 0,18±0,11% et la teneur en sucre totale est de 78,31±0,19%. La plupart de ces paramètres sont conformes au Codex alimentarius, à l’exception des teneurs en sucres qui dépasse la limite maximale accepté. Cela traduit que les miels analysés sont issus de nectar trop sucrés. The characterisation of a country's developing honeys is necessary for their valorisation. This study is a contribution of the knowledge of the Ivory Coast forests honeys quality. Honey samples from five localities of the Sub-Prefecture of Cechi (Agboville) were studied. The physicochemical parameters of the honeys were analyzed to verify their conformity to the standards of the Codex alimentarius. These analyses yielded the following average values: pH is 3.55±0.46; electrical conductivity (σ) is 98.01±31 μS/cm, free acidity is 19.50±4.47 mEq/Kg ; relative density is 1.42±0.07 ; water content is 20.2±3.11%, ash represents 0.18±0.11% and total sugar content is 78.31±0.19%. Most of these parameters are in conformity with the Codex Alimentarius, except for the sugar content which exceeds the maximum accepted limit. This means that the analyzed honeys are made from nectar with too much sugar.

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 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 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

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.

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 EFFECT OF THE LENGTH OF THE FLOWERING-HARVEST INTERVAL ON THE RIPENING AND QUALITY OF THE 'KENT' MANGO IN CÔTE D'IVOIRE

2021 ◽  
Vol 9 (2) ◽  
pp. 138-146
Author(s):  
Jean Mathias Konan Koffi ◽  
◽  
Dogniméton Soro ◽  
Lassina Fondio ◽  
Achille N’da Adopo ◽  
...  
Keyword(s):  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Sugar Content ◽  
Soluble Sugar ◽  
Harvest Date ◽  
Maturity Stage ◽  
Cote D’Ivoire ◽  
Côte D'ivoire ◽  
Optimal Harvest

The physiological stage of mango maturity at harvest affects fruit quality at the time it is commercialized. The objective assessment of the mango maturity stage at harvest remains a challenge because of the multiple interactions between the visual aspect, the physicochemical composition, and the morphology of the fruit. This study aims to quantify the optimal harvest date to guarantee the maturity and quality of mango cv. ‘Kent’. In this study, which took place in Korhogo in northern Côte d’Ivoire, the maturity stage and the quality of fruits were measured on 240 Kent mangoes harvested at four different harvest dates (90, 95, 100, and 105 days after flowering). A morphological, physical, and chemical characterization (length, width, mass, soluble sugar content, dry matter, skin appearance, and mass loss) was carried out at each date on 30 fruits at harvest and 30 fruits after ripening at room temperature. The number of days necessary for ripening was quantified. The results showed that the optimal harvest date is 100 days after flowering for Kent mangoes in Côte d’Ivoire. Mangoes harvested at this date developed better organoleptic characteristics (less wrinkled skin, lower mass losses, and a shorter ripening time). Assessment of the harvest date, guaranteeing better ripening of the fruit, is of utmost importance for organizing harvests in the mango sectors in West Africa, and especially in Côte d’Ivoire.

scholarly journals Niveau De Contamination Du Poivron (Capsicum L., 1753) Par Les Pesticides

2018 ◽  
Vol 14 (6) ◽  
pp. 432
Author(s):  
Diarra Moussa ◽  
Kouadio David Léonce ◽  
Aboua Kouassi Narcisse ◽  
Soro Donafologo Baba ◽  
Kouadio Antoine ◽  
...  
Keyword(s):  
Liquid Phase ◽  
Capsicum Annuum ◽  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Cote D’Ivoire ◽  
Codex Alimentarius ◽  
Edible Part ◽  
Côte D'ivoire

The study was done on two species of peppers capsicumannuum and capsicum fructescens. It concerned ninety samples of these two species, collected during three countrysides in two localities of Côte d’Ivoire (Bouake and Dabou). These samples were handled by means of a liquid-phase leading chromatograph SHIMADZU with the aim of determining the residues of pesticides. The observed results revealed a contamination of both species : capsicum annuum and capsicum fructescens, indeed, six residues of pesticides (chlorothalonil, chlorpyrifos, carbendazim, maneb, dimethoate and lambdacyaholothrine) were detected in these two species distributed in four families of pesticides (organochlorines, organophosphates, carbamates and pyrethrinoïds). The analysis showed that pyrethrinoïdes with respective proportions of 76,17% and 75,95% in capsicum annuum and capsicum fructescens were the most important ; followed organophosphate with respective proportions of 10,93% and 20,04% in capsicum annuum and capsicum fructescens.The study also showed that the concentrations of residues of pesticides detected in the edible part (pericarp ) peppers are appreciably equal those found in the part inedible(pulp). However, the residues of pesticides detected in peppers of both localities have all average concentrations lower than the standards established by the Codex Alimentarius.

scholarly journals Physical parameters and physico-chemical properties of two wild beans (Phaseolus lunatus) consumed in Côte d'Ivoire

2019 ◽  
Vol 3 (2) ◽  
pp. 007-016
Author(s):  
Elvis Gbocho Serge Ekissi ◽  
Jocelyn Constant Yapi ◽  
Martin Tanoh Kouadio ◽  
Albert Abidie Gouledji ◽  
Patrice Lucien Kouame
Keyword(s):  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Chemical Properties ◽  
Phaseolus Lunatus ◽  
Physical Parameters ◽  
Cote D’Ivoire ◽  
Côte D'ivoire ◽  
Physico Chemical ◽  
Wild Beans
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