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 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 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 Production Mapping and Description of the Organoleptic Qualities of Local Varieties of Plantain (Musa spp. AAB) Cultivated in Côte d’Ivoire

2020 ◽  
pp. 9-21 ◽  
Author(s):  
H. Kouassi ◽  
E. Assemand ◽  
B. Konan ◽  
H. Gnahé
Keyword(s):  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Local Varieties ◽  
Cote D’Ivoire ◽  
Individual Interviews ◽  
Full Diversity ◽  
Technological Differences ◽  
Côte D'ivoire ◽  
Organoleptic Characteristics ◽  
Structured Questionnaire

Aims: A field survey was carried to apprehend the full diversity of Ivorian’s plantain. The aim was to produce a reliable and up-to-date production map of the local varieties. This study was also intended to determine their level of appreciation by local consumers on the basis of their physical, technological and sensory characteristics. Place and Duration of Study: The enquiries data were collected in 87 villages distributed into 22 regions of Côte d'Ivoire, between September and December 2017. Methodology: During the survey, data on the production, description, processing and consumption of local plantains were collected by direct individual interviews using a structured questionnaire. This information was collected in a participatory manner from 1232 (14 producers/villages). Results: This study identified twenty-two (22) varieties of plantain, traditionally cultivated for several generations in Côte d'Ivoire. The greatest varietal diversity has been observed in the South-East and the East, notably in the regions of Sud-Comoé, Indénié-Djuablin, Mé and    Agneby-Tiassa. These varieties are variously appreciated according to their physical and organoleptic characteristics. People used them to make the usual plantain-based dishes found in Côte d’Ivoire. However, for the most questioned people, cooking specific plantain dishes requires the using of specific varieties with particular characteristics. The Agnrin, Molegna, N'gretia, Molekotoba, Ameletia, Purple banana and Banadiè varieties have been designated to be the best for “foutou”. In addition, the Banadiè variety, even in the green state, gives a nice yellow “foutou”. The above varieties are said to be perfect to prepare “Aloco”, “Docklounou” and “Clacro” at advanced ripening stages. The Afoto, Spotted banana, Kpatrè-kou, Kpatragnon, Kpatrè-n'san varieties, were recommended for “foutou”, “foufou”, roasted or chips because of their volume. Conclusion: Further researches are underway to explain, scientifically, the sensory and technological differences usually observed between local plantains varieties.

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 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 Quelques caractéristiques organoleptiques et valeurs nutritionnelles de la viande de Thryonomys swinderianus (Temminck, 1827) élevés en captivité et nourris avec deux types d’aliments

2020 ◽  
Vol 14 (5) ◽  
pp. 1576-1584
Author(s):  
Soronikpoho Soro ◽  
Yolande Ake Assi ◽  
Beh Traore ◽  
Agathe Fantodji
Keyword(s):  
Cote D'ivoire ◽  
Biochemical Parameters ◽  
Côte D’Ivoire ◽  
Sensory Profile ◽  
Cote D’Ivoire ◽  
Thryonomys Swinderianus ◽  
Côte D'ivoire ◽  
Hind Limbs ◽  
Organoleptic Characteristics ◽  
Significant Difference

L’aulacodiculture est une option privilégiée à la fourniture de protéines animales. Cette étude a été menée dans le but de déterminer l’effet d’un aliment granulé sur les caractéristiques organoleptiques et biochimiques de leur viande. Ainsi, un lot d’aulacodes a été nourri au granulé tandis que l’autre nourri au fourrage avec complément alimentaire (aliment classique). Après un abattage normal, les membres antérieurs et postérieurs des animaux ont été prélevés. La viande des membres postérieurs a été retenue pour l’analyse organoleptique (couleur, texture, jutosité, flaveur, tendreté) par 12 panelistes en trois répétitions. La viande des membres antérieurs a servi à la détermination de la matière sèche, des protéines brutes, de la matière grasse et des cendres brutes. Ces travaux montrent que la viande d’aulacode est juteuse, tendre avec une texture grossière et une flaveur prononcée quel que soit le type d’aliment. Le profil sensoriel montre une différence tant au niveau de la couleur qu’au niveau de la jutosité et de la texture. Quant aux paramètres biochimiques, aucune différence significative n’a été observée (p ≥ 0,05). Il convient de retenir que la viande d’aulacodes nourris au granulé a été plus appréciée tant pour la couleur, la texture, la jutosité que pour la flaveur. Mots clés : Aulacodes, viandes, granulé, fourrage, Côte d’Ivoire.   English Title: Some organoleptic characteristics and nutritional values and nutritionals values of meat of Thryonomys swinderianus, (Temminck, 1827) raised in captivity and fed with two types of foodGrasscutter farming seems to be a preferred option for the supply of proteins formerly derived from hunting. This study aimed at determining the effect of a granulated food on the organoleptic and biochemical qualities of grasscutter meat. Thus, three grasscutters were randomly selected from a batch of animals fed with a granulated food and the other three from the batch fed with the conventional food. After normal slaughter, the fore and hind limbs were removed. The meat of the posterior limbs was selected for organoleptic analysis by a panel of 12 consumers in three repetitions. The meat from upper limbs was used to evaluate the biochemical parameters such as dry matter, crude protein, fat and raw ash. Results showed that the meat of the grasscutter was juicy, tender with a coarse texture and a pronounced flavor whatever the type of food. The sensory profile showed a significant difference in color, juiciness, and texture of meat. With respect to biochemical parameters, no significant difference was observed (p ≥ 0.05). The type of food had no effect on biochemical parameters of grasscutter meat. However, the organoleptic parameters influenced significantly the level of appreciation of grasscutter meat. Keywords: Grasscutter, meat, granulated food, forage, Côte d’Ivoire.

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