scholarly journals Morphological, Physical and Biochemical Characteristics of the three Main Varieties of Mango (Mangifera indica L.) Cultivated in the Poro Region (North of Côte d'Ivoire)

2021 ◽  
pp. 142-153
Author(s):  
Guédé Séri Serge ◽  
Adombi Caroline Mélanie ◽  
Touré Abdoulaye
Keyword(s):  
Cote D'ivoire ◽  
Biochemical Parameters ◽  
Côte D’Ivoire ◽  
Mangifera Indica ◽  
High Moisture ◽  
Cote D’Ivoire ◽  
Industrial Processing ◽  
Côte D'ivoire ◽  
Microbiological Laboratory ◽  
Group B

Mango processing in Côte d'Ivoire is limited by data failure on characteristics of mango varieties. The purpose of this work is to contribute to the valorization of the main varieties of mango (Amelie, Kent and Keitt) cultivated in Côte d'Ivoire through the evaluation of their morphological, physical and biochemical parameters. Between May and June 2020, ten ripe fruits of each variety were randomly selected from ten batches of mangoes from different producers in the Poro region. After sampling, morphological, physical and biochemical parameters were determined at the biochemistry - microbiological laboratory of Peleforo Gon Coulibaly University in the month of June 2020. This study showed that the mangoes Kent and Amelie were bigger than those of Keitt. However, when ripe, the three mango varieties studied had each a specific gravity close to 1 g/cm3; they could therefore float on water. They were elongated in shape and corresponded to the caliber group B of mangoes exportable to the European market. The high values of pulp proportions (82.70 to 83.62%), pulp/stone ratios (12.71 to 13.33) and waste indices (4.69 to 5.20) gave them interesting aptitudes for industrial processing. With high moisture contents (77.80 to 84.80%), low fiber contents (0.53 to 0.84%) and acidity values (0.20 to 0.50%), interesting ascorbic acid contents (45.02 to 46.25 mg/100g ), TSS contents (15.51 to 18.50 °Brix) conforming to standard for fruit juices and nectars, the mango varieties studied would be suitable for making puree, juice or ice cream. However, with a higher sugars/acidity ratio (73.46), mango variety Kent would be more suitable for drying and making frozen or canned mango pieces; while those of Amelie and Keitt would be suitable for the manufacture of purees, concentrates and drinks. The results of this study could guide processors in the choice of varieties according to the types of derived products. They are interesting and should be deepened by including other varieties (improved and local) cultivated in Côte d'Ivoire.

scholarly journals Mango Peel and Almond Flour (Mangifera indica var Amelie,Kent, Keitt, Brooks) harvested, Processed in North of Cote d’Ivoire: Biochemical Parameters and Mineral Content

2021 ◽  
pp. 1-9
Author(s):  
Mabintou Diomande ◽  
Kouassi Hubert Konan ◽  
Yapo Thierry Monnet ◽  
Jaures Oscar Gbotognon ◽  
Kouassi Armand Kanga ◽  
...  
Keyword(s):  
Vitamin C ◽  
Cote D'ivoire ◽  
Biochemical Parameters ◽  
Côte D’Ivoire ◽  
Mangifera Indica ◽  
Crude Fibre ◽  
Cote D’Ivoire ◽  
Côte D'ivoire ◽  
Standard Procedures ◽  
Mango Peel

Mango almond and peel flours are a potential source of nutriment. In this study, the proximate composition and mineral element profile of four varieties of mango flour that are grown and processing in north of Cote d’Ivoire investigated. The data can be used as a reference when these flours are used for further processing in a variety of products. The peels and almonds were harvested fresh, dried in an oven at 50°C for 72 hours, ground and analysed according to standard procedures. Results showed carbohydrate, crude protein, total lipid, crude fibre, ash contents and vitamin C of the couple “peel – almond” flours were found to be 83.83-76.16%, 2.48-6.54%, 2.79-13.45%, 9.97-7.67%, 4.25-3.10% and a considerable amount of vitamin C of 307.67–304.85 mg/100g, respectively. They also contained important minerals such as calcium at 1204.45-1064.82 mg/100g, magnesium at 257.46-243.81 mg/100g, and potassium was the major at 1883.65-1617.66 mg/100g, regarding peels and almonds flours, respectively. Mangoes varieties such as Amelie, Kent, Keitt and Brooks have the potential to be a good source of nutrition for humans and animals. Mangoes varieties, peels, almonds, biochemical parameters, minerals.

scholarly journals Assessment of Minerals, Vitamins, Amino and Fatty Acids Components of Pleurotus ostreatus Mushrooms Cultivated and Sold in the Village of M'Badon (Abidjan, Côte d’Ivoire)

2021 ◽  
Vol 10 (9) ◽  
pp. 276-283
Author(s):  
Jacques Mankambou Gnanwa Lêniféré Chantal Soro ◽  
Jean Bedel Fagbohoun Nourou S. Yorou ◽  
Lucien Patrice Kouame
Keyword(s):  
Amino Acids ◽  
Cote D'ivoire ◽  
Pleurotus Ostreatus ◽  
Côte D’Ivoire ◽  
Dry Weight ◽  
Lower Amount ◽  
Cote D’Ivoire ◽  
Côte D'ivoire ◽  
Group B ◽  
The Village

Mushroom cultivation has been started in Côte d’Ivoire. Awareness of the nutritional and medicinal importance of mushrooms is not extensive. In this study, the nutritional values of dietary mushrooms Pleurotus ostreatus, that are very popular among the cultivated mushrooms in Côte d’Ivoire have been determined. The samples were obtained and analysed for proximate, mineral, vitamin, amino acids and fatty on dry weight basis using standard methods. These mushrooms were rich in minerals content (Cu= 36.35% ; Iron= 52.65 % ; Magnesium= 47.84 % ; Sodium= 14.50%) and contained a lower amount of calcium (9.85%), phosphorus, potassium, and zinc. We also note the presence of vitamin A (0.19%), vitamin C (17.48%) and those of group B (B1, B2, B3, B6 and B9). The amino acids contents ranged from 1.17% for alanine and lysine, 1.7 % for leucine and 0.07% to serine. The mushrooms are rich in lipid with the presence of linoleic acid, linolenic acid, oleic acid, palmitic acid and stearic acid. Data of this study suggest that mushrooms are rich in nutritional value.

scholarly journals Geographical Distribution of Cacao swollen shoot virus Molecular Variability in Côte d'Ivoire

Plant Disease ◽  
2012 ◽  
Vol 96 (10) ◽  
pp. 1445-1450 ◽  
Author(s):  
K. Kouakou ◽  
B. I. Kébé ◽  
N. Kouassi ◽  
S. Aké ◽  
C. Cilas ◽  
...  
Keyword(s):  
Geographical Distribution ◽  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Phylogenetic Position ◽  
Cote D’Ivoire ◽  
Reading Frame ◽  
Côte D'ivoire ◽  
Cocoa Production ◽  
Cacao Swollen Shoot Virus ◽  
Group B

The discovery of new outbreaks caused by Cacao swollen shoot virus (CSSV) in Côte d'Ivoire in 2003, when this disease seemed to have been eradicated since the end of the 1950s in that country, casts doubt on the sustainability of Ivorian cocoa production. The aims of this study were, first, to carry out a molecular characterization of CSSV isolates from the main outbreaks in Côte d'Ivoire; second, determine their phylogenetic position in relation to isolates already discovered in Togo and Ghana; and, finally, study their geographical distribution to understand the dispersal of the virus. Additionally, this study was intended to enable the implementation and validation of a polyvalent molecular diagnosis assay for CSSV. Sequences analyses, corresponding to a fragment located at the 5′ end of open reading frame (ORF)3 of the CSSV genome, revealed three new CSSV groups (D, E, and F) distinct from the A, B, and C groups already identified in Togo. Only group B was detected in all the outbreaks, whereas groups A and C were not identified in Côte d'Ivoire. In addition, a polymerase chain reaction diagnostic using the ORF3A F/R primer pair was polyvalent, because it enabled the detection of CSSV in 90% of the plots in all the cocoa regions analyzed by this study.

scholarly journals Assessment of Tolerance to Fusarium Wilt of some Traditional Accessions of Oil Palm (Alaeis guineensis Jacq.) Collected in Man, West of Cote d'Ivoire

2018 ◽  
Vol 7 (2) ◽  
pp. 77-84
Author(s):  
Kablan K.A.B. Martine ◽  
Sékou Diabaté ◽  
Konan J. Noel ◽  
Kouakou T. Hilaire ◽  
Koné Mongomaké
Keyword(s):  
Fusarium Wilt ◽  
Cote D'ivoire ◽  
Oil Palm ◽  
Côte D’Ivoire ◽  
Elaeis Guineensis ◽  
Wilt Disease ◽  
Cote D’Ivoire ◽  
Selection Scheme ◽  
Côte D'ivoire ◽  
Group B

The oil palm (Elaeis guineensis Jacq.) genetic improvement is based on a recurrent reciprocal selection scheme, involving two groups of populations whose production components are complementary. Group A is essentially coming from Asia, while group B includes African oil palm populations. In order to increase genetic variability and to enrich the agronomic qualities of this group B, a survey was carried out in Western Côte d'Ivoire. Twelve traditional genotypes were collected in the Man area. They are known to produce a rather fluid palm oil but their behavior against Fusarium wilt was unknown. Therefore, these traditional populations were subjected to the Fusarium wilt tolerance test. One hundred and sixty (160) two-months-old seedlings of the traditional accessions were distributed in 8 completely randomized blocks and inoculated by Fusarium oxysporum f. sp. elaeidis. The appearance of external symptoms on inoculated plantlets was observed over the duration of 5 months, and internal symptoms remarked after plantlets dissection. Index of the Fusarium wilt susceptibility of each progeny was determined. A third of traditional genotypes tested (Dompleu Kp 03, Gbangbegouiné Doua 01, Gbangbegouiné Kla 01 and Gbatonguin Yod 02) proved to be highly tolerant to the wilt disease. Four traditional accessions (Bogouiné Sad 02, Dompleu Kp 01, Dimgouin Zoh 02 and Blolé Dio 05) showed low tolerance, while the last four traditional genotypes (Blolé Oul 03, Koutongouiné Iba 02, Blolé Dio 02 and Dompleu Dou 03) were sensitive to the wilt disease.

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.

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 Effect of Calcium Carbide Treatment on Ripening Time and Physicochemical Properties of Mango (Mangifera indica L.) Variety “Kent”, Côte d’Ivoire

2020 ◽  
pp. 24-30
Author(s):  
Mohamed Cissé ◽  
Yardjouma Silue ◽  
Moctar Cissé ◽  
Akoua Dorine Sabrina Kouadio ◽  
Charlemagne Nindjin
Keyword(s):  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Mangifera Indica ◽  
Calcium Carbide ◽  
Physicochemical Analysis ◽  
Quality Parameters ◽  
Optimum Dose ◽  
Cote D’Ivoire ◽  
Ripening Time ◽  
Côte D'ivoire

Aims: this study aims to find out appropriate method of application and the optimum dose of calcium carbide required to initiate ripening of mango var. “Kent”. Study Design: The experimental set-up was of a completely randomized design. Place and Duration of Study: This study was performed in the Department of Genetic and Biochemistry, at the Laboratory of Food Biochemistry of University Peleforo Gon Coulibaly, Korhogo, Côte d’Ivoire, May 1, 2020. Methodology: Seventy uniform, mature green and healthy mangoes were bought from a local company and divided into five groups. The groups were divided into different calcium carbide levels as follows: 0 (control), 1 g/kg and 3 g/kg, CaC2 per fruit; 1 g/L and 3 g/L, CaC2 in distilled water to induce ripening at room temperature. The physicochemical analysis was carried out on both the unripe and ripened fruits. Results: The results obtained revealed that calcium carbide reduce significantly fruit ripening time from 6 days (naturally ripened fruit) to 3 days (3 g/kg) and 4 days (1 g/kg). The present study showed also that calcium carbide by spraying is not effective on mango ripening time. The physicochemical analysis indicated that CaC2 may induce negative changes on some quality parameters like firmness, pH, acidity, total soluble solids (3 g/kg, CaC2 per fruit) and vitamin C. However, the fruits subjected to 1 and 3 g/kg, exhibited an increase of skin brightness and yellowness whereas 1 g/kg increase slightly in TSS when compared to the control.  Moreover, the study established that the ripening time and changes in quality parameters are dose and method dependent. Conclusion: The present investigation showed that the artificial ripening using calcium carbide could not keep quality physicochemical characteristics intact.

scholarly journals Mango Peels and Kernels from Selected Varieties of Côte d’ivoire are Potential Sources of Antioxidative Bioactive Compounds

2021 ◽  
pp. 41-50
Author(s):  
Gisèle Y. Koua ◽  
Lessoy T. Zoue ◽  
Edwige Akoa
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Mangifera Indica ◽  
Cote D’Ivoire ◽  
Côte D'ivoire ◽  
Potential Sources ◽  
Pharmaceutical Industries ◽  
Mango Peels

Aims: This study aimed to quantify the bioactive compounds and the antioxidant activity of mango peels and kernels from two main varieties (Kent, Keitt) cultivated in Côte d’Ivoire. Study Design: Processing of mango varieties, determination of bioactive compounds content of mango peels and kernels, evaluation of antioxidant activity of mango peels and kernels. Place and Duration of Study: Felix Houphouet-Boigny University, Biotechnology Laboratory (March to September 2019). Methodology: Ripe mango (Mangifera indica L) fruits from Kent and Keitt varieties were processed to obtain peels and kernels powders. Methanolic extracts of peels and kernels were used to determine the content of phenolics, flavonoids and tanins while hexanic extracts were used to determine the content of carotenoids and phytosterols. DPPH scavenging and ferric reducing power tests were used to evaluate antioxidant activity of peels and kernels. Results: Total phenolics content of kernels of Kent (4371.22 ± 24.98 mg/100g dw) and Keitt (4037.93 ± 20.43 mg/100g dw) were higher (P ˂ 0.05) than those of peels from the two varieties (2564.37 – 3082.07 mg/100g dw). The values for carotenoids content of peels varied from 37.53 to 57.74 μg/g dw while those of kernels varied from 1.48 to 3.46 μg/g dw. Based on DPPH test The IC50 values ranged from 0.2 to 0.7 mg/mL with the highest antioxidant activity reported for kernels from Kent variety. The absorbance at 700 nm was found to be 0.4 for kernel of Keitt variety and 0.3 for ascorbic acid at a dose level of 0.03 mg/mL. Conclusion: Peels and kernels from Kent and Keitt varieties are potential sources of bioactive compounds especially phenolics, tanins, carotenoids and phytosterols. These valuable bioactive compounds in mango by-products may have greater application in the food, cosmetic and pharmaceutical industries.

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