Physicochemical and Functional Properties of Flours from Three Purple Maize Varieties Named “Violet de Katiola” in Côte d’Ivoire

2018 ◽  
Vol 4 (4) ◽  
pp. 1-10
Author(s):  
Flavie A. Akaffou ◽  
Djary M. Koffi ◽  
Mariam Cisse ◽  
Sébastien L. Niamké
Keyword(s):  
Functional Properties ◽  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Cote D’Ivoire ◽  
Côte D'ivoire ◽  
Maize Varieties ◽  
Physicochemical And Functional Properties

scholarly journals Protein Fractions, Physicochemical and Functional Properties of Flour and Oil from the Shea Caterpillar Cirina butyrospermi Vuillet Consumed in Northern Côte d’Ivoire

2019 ◽  
pp. 1-11
Author(s):  
Djary Michel Koffi ◽  
Mariame Cissé ◽  
Gisèle Ahou Koua
Keyword(s):  
Fatty Acids ◽  
Physicochemical Properties ◽  
Functional Properties ◽  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Unsaturated Fatty Acids ◽  
Protein Fractions ◽  
Cote D’Ivoire ◽  
Côte D'ivoire ◽  
Physicochemical And Functional Properties

Aims: The present study was aimed at evaluating the physicochemical and functional properties of flours and oil from the Shea Caterpillar Cirina butyrospermi Vuillet, one of the most widely eaten insects in the Northern Côte d’Ivoire as alternative protein source. Methodology: Fresh C. butyrospermi larvae were collected from Vitellaria paradoxa trees in the different regions producing shearbutter in northern Côte d’Ivoire. The larvae were oven dried and ground to obtain crude flour. Flours and Oil extracted from this insect was analysed for physicochemical properties and fatty acid constituents using standard methods. Results: The chemical composition revealed that it contains crude protein about 60.09%, crude fat 22.23%, ash 3.71% and total carbohydrate 6.69%. These results suggest that C. butyrospermi larvae can be used in human diet to prevent undernourishment due to protein. Albumin and glutelin constitute the main part of protein fractions. The defatted flour showed good functional properties such as water and oil absorption capacity (77.96 and 150.00% respectively), dispersibility (70.90%), wettability (5 min) and foam stability (50.05%). As regards oil, it exhibited good physicochemical properties as saponification and stability. Fatty acids profile reveals that the unsaturated fatty acids accounted for 49.33% of the total fatty acids, whereas the saturated fatty acids constituted 49.83% of the fatty acids. Conclusion: C. butyrospermi larvae could be considered as valuable source of protein and oil accounting for more than 80% of nutrients. Its flour exhibits some good functional properties making it suitable for many food product formulations. Compared with oils which have been reported of high quality, C. butyrospermi oil has potentials that could be exploited for nutritional and pharmaceutical purposes.

scholarly journals Effect of conservation methods on the mineral contents of some maize varieties (Zea mays L.) produced in Côte d’Ivoire

2015 ◽  
Vol 94 (1) ◽  
pp. 8825
Author(s):  
Prudence Kahndo Deffan ◽  
Jean Gnopo Nemlin ◽  
Louise Akanvou ◽  
Zranseu Ange Benedicte Deffan ◽  
Patrice Kouame
Keyword(s):  
Zea Mays ◽  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Mineral Contents ◽  
Cote D’Ivoire ◽  
Côte D'ivoire ◽  
Maize Varieties

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 Prospection, Collecte, Nomenclature Paysanne Et Caracterisation Des Variables Qualitatives Des Varietes Locales De Maïs (Zea Mays L.) Cultivees En Cote d’Ivoire

2016 ◽  
Vol 12 (24) ◽  
pp. 298
Author(s):  
Hugues Annicet N’da ◽  
Louise Akanvou ◽  
Arsène Irié Bi Zoro
Keyword(s):  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Cote D’Ivoire ◽  
Ecological Zones ◽  
Côte D'ivoire ◽  
Maize Varieties ◽  
Maize Landraces ◽  
Passport Data ◽  
Agro Ecological Zones

Ivoirian landraces of maize were maintained for several centuries in different ecological conditions, which allowed them to accumulate a large genetic diversity yet little studied. This study aims to make a first inventory of the existing diversity and establish a representative collection of the diversity of this crop in Côte d’Ivoire. Surveys and collection of maize landraces were conducted in three agro-ecological zones of Côte d'Ivoire. Two hundred and forty seven villages were selected and prospect in twentyfour regions. In each village, passport data were collected using the tools and methods of participatory research. A sample of 829 maize accessions were collected. The preliminary characterization of this collection was performed based on the descriptors of maize developed by Bioversity International. The study revealed a significant varietal diversity. Five varieties have been identified based on the color of the grains: yellow maize, white maize, red maize, purple maize and variegated maize. Varieties with yellow grain, with a percentage of 54.16% have been the most prevalent in different areas surveyed. Varieties with purple and red grain have been rare, with respective numbers of 3.38 and 3.62%. Interviews conducted with producers have permitted to inventory 81 local names. The main criteria of farmers to characterize local ecotypes was grains color. The collected accessions are an important gene pool for the present and future generations in the context of plant breeding work.

scholarly journals Effect of Gamma Irradiation of Seeds on the Development and Productivity of Three Maize Varieties (Zea mays. L) in Côte D’ivoire

2021 ◽  
pp. 89-99
Author(s):  
Yao Kouakou Francois Konan ◽  
Ayolié Koutoua ◽  
Soro Dogniméton ◽  
Koné Sié Kissomanbien ◽  
Kouadio Akéssé Blaise ◽  
...  
Keyword(s):  
Zea Mays ◽  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Zea Mays L ◽  
Descriptive Analysis ◽  
Morphological Characteristics ◽  
Morphological Characters ◽  
Cote D’Ivoire ◽  
Côte D'ivoire ◽  
Maize Varieties

Climate variability has been and continues to be the main source of food fluctuations. This variability threatens the production of cash crops such as maize (Zea mays L). Maize is a cereal and has become one of the main agricultural crops in Côte d’Ivoire. The objective of this study is to determine the agro-morphological characteristics of three (03) varieties of maize (EV 8728, GMRP / 18 and MDJ) which have undergone irradiation with gamma radiation (0, 100, 200 and 300 grays) to induce mutations. The agro-morphological evaluation was carried out in a completely randomized block device. morphological characters selected from the descriptors of maize were used in this study. The descriptive analysis revealed a significant diversity between the treatments. The comparison between all the agro-morphological characters and the different treatments showed that the treatments EV8728_0 and EV8728_100 Gy had the best characteristics of ears and grains and the treatment MDJ_200 had the best vegetative characteristics.

scholarly journals Physicochemical and Functional Properties of Flour from the Wild Edible Mushroom Termitomyces heimii Natarajan Harvested in Côte d’Ivoire

2016 ◽  
Vol 4 (8) ◽  
pp. 651
Author(s):  
Edmond Ahipo Due ◽  
Koffi Djary Michel ◽  
Yolande Dogore Digbeu
Keyword(s):  
Chemical Composition ◽  
Functional Properties ◽  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Food Products ◽  
Edible Mushroom ◽  
Low Fat ◽  
Cote D’Ivoire ◽  
Côte D'ivoire ◽  
Wild Edible Mushroom

In Sub-Saharan Africa, especially, in Côte d’Ivoire, the wild edible mushroom Termitomyces heimii Natarajan is the most prized and widely consumed for different reasons such as taste, flavour, attractiveness, uses as substitutes for meat or fish and medicinal values. The present study was aimed at evaluating the proximate composition and functional properties of T. heimii flour for further food products formulation. Fresh mushroom T. heimii were obtained from the market of Aboisso (5° 28′ 06″ N and3° 12′ 25″ W) in Côte d’Ivoire. The fresh mushrooms were dried and ground to obtain the crude flour. Chemical composition and functional properties were investigated using standard methods. The chemical composition revealed that it contains crude protein about 23.75%, crude fat 3.58%, moisture 11.59 %, ash 7.40%, total carbohydrate 54.70% and energy value of 345.90 kcal/ 100 g. These results suggest that T. heimii can be used in human diet to prevent undernourishment due to protein. Furthermore, the low fat content suggest that it would be an ideal food for obese persons and useful in preventing hypertension and hypercholesterolemia. The functional properties showed that it has high bulk density and water absorption capacity with values of 0.737 g/mL and 315.15 ± 45.74% respectively. This flour exhibited also good foaming properties. All these characteristics make it suitable as good thickeners in food products, useful in foods such as bakery products which require hydration and attractive for products like cakes or whipping topping where foaming is important. The mushroom T. heimii could be utilized for making some low-fat foodstuffs and snacks with considerable protein content. The mushroom flour shows good functional characteristics for use in many food industries.

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