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 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 Activité antioxydante de quelques plantes utilisées dans la région de Tiassalé (Côte d’Ivoire) dans le maintien de la santé de la peau

2018 ◽  
Vol 14 (30) ◽  
pp. 338
Author(s):  
Koffi Akessé Georges ◽  
Ahoua Angora Remi Constant ◽  
Ekou Lynda ◽  
Ekou Tchirioua ◽  
Kone Mamidou Witabouna
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Aqueous Extracts ◽  
Activité Antioxydante ◽  
Total Polyphenols ◽  
Cote D’Ivoire ◽  
Côte D'ivoire

Skin health is a concern for many people. This aim of this study is to evaluate in vitro the antioxidant activity of 10 plants used in cosmetopoeia for the maintenance of skin health. To achieve this objective, 30 extracts were tested using 2,2'-diphenyl-1-picrylhydrazyl radical (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6) acid. -sulfonic) (ABTS + •) assays. The extracts studied were rich in total polyphenols, flavonoids, gallic tannins and alkaloids. For the DPPH reduction, 7 extracts including 5 methanolic and 2 aqueous extracts showed a percentage of inhibition similar to that of Vitamin C (95.79 ± 10.53%) used as a control. With ABTS, 11 extracts (5 methanol, 3 aqueous and 3 hexane) gave reduction percentages close to Trolox (95.97 ± 8.51%). These active plants could play a role in the maintaining of skin.

scholarly journals Caractérisation Biochimique De La Pulpe des Fruits Du Prunier Noir (Vitex Doniana) De La Côte d’Ivoire

2018 ◽  
Vol 14 (3) ◽  
pp. 252
Author(s):  
Kone Haffiata Soro ◽  
Kone Kisselmina Youssouf ◽  
Akaki Koffi David ◽  
Soro Doudjo ◽  
Elleingang Fattoh Eric ◽  
...  
Keyword(s):  
Vitamin C ◽  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Low Cost ◽  
Climatic Zones ◽  
Cote D’Ivoire ◽  
Antioxidant Power ◽  
Côte D'ivoire ◽  
The Mean ◽  
Vitex Doniana

Black plum, the fruit of Vitex doniana, was harvested in three (3) regions belonging to different climatic zones in northern Côte d'Ivoire. Biochemical characteristics of the pulps were studied in order to highlight their nutritional potential and the variability of this composition according to study areas. From the conventional biochemical analyzes used, it appears that the fruit pulp is acidic and mostly made up of water. It is rich in sugars and has antioxidant power between 18.63 ± 0.02 and 35.54 ± 0.01 µg.mL -1. There is also the presence of polyphenols (166.67 ± 0.01 – 196.67 ± 0.01 mEq A.G./100g) and vitamin C (14.34 ± 0.02 – 15.05 ± 0.07 mg/100g). Ashes consist of minerals such as magnesium, potassium and calcium. The analysis of the variance showed that the mean of the parameters studied are significantly different from one region to the other, except the ash rate and vitamin C content. In view of its nutritional quality, black plum presents itself as an interesting fruit to be taken into account in the prevention of certain dietary imbalances and which can even intervene at low cost in the treatment of certain pathologies.

scholarly journals Comparative Study of the Nutritive and Bioactive Compounds of Three Cucurbit Species Grown in Two Regions of Côte d’Ivoire

2020 ◽  
pp. 27-41
Author(s):  
N’Nan A. S. Diby ◽  
Sylvie Assoi ◽  
N’Guessan Y. Konan ◽  
Adama Coulibaly ◽  
Godi H. M. Biego
Keyword(s):  
Comparative Study ◽  
Bioactive Compounds ◽  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Citrullus Lanatus ◽  
Soluble Sugars ◽  
Cote D’Ivoire ◽  
Côte D'ivoire ◽  
Standard Procedures ◽  
Cucumeropsis Mannii

Aims: The objective of this work was to contribute to the valorization of 3 local cucurbit oilseeds species grown in 2 producing regions of Côte d’Ivoire, namely the Kabadougou and the Moronou. Thus, a comparative study on the main nutritive and bioactive compounds of these cucurbits was conducted. Methodology: Mature dried seeds of Citrullus lanatus sp, Lagenaria siceraria Molina Standl, and Cucumeropsis mannii Naudin, locally named respectively Wlewle, Bebou and Nviele, were collected in the 2 regions, dehulled and processed for analyses. Standard procedures of AOAC, AFNOR and FAO were used for the determination of the nutritive and bioactive compounds. Results: Wlewle species exhibited the highest content of lipids (51.07±1.32%), energy caloric value (584.05±4.13 kcal/), polyphenols (141±23.97) and flavonoids (0.19±0.02) content. Nviele species had the highest protein (38.90±0.93%) and reducing sugar (70.62±1.03 mg/100 g) content. Bebou species exhibited the highest ash content (3.91±0.38%) and total soluble sugars (3.42±0.19%). Flavonoids content was similar for each species regardless of the region. Pearson’s correlation analysis revealed (p< 0.01) that energy caloric and lipid were directly correlated but conversely with protein. Direct correlation was also observed between polyphenols and lipid content in Wlewle and Nviele varieties, while in the Bebou, this trend was observed with protein. Despite their small shape, Wlewle species provide higher caloric energy upon consumption.

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 Assessment of Chemical Composition and Nutritional Value of Some Varieties of Okra Available in the Market of Daloa (Côte d’Ivoire)

2020 ◽  
Vol 8 (3) ◽  
Author(s):  
Agnan Marie-Michel Combo ◽  
Patrick Aubin Dakia ◽  
Koffi Pierre Valery Niaba ◽  
Nermegnon Traoré ◽  
Grah Avit Maxwell Beugré
Keyword(s):  
Vitamin C ◽  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Principal Component ◽  
Dry Weight ◽  
Nutritional Composition ◽  
Weight Basis ◽  
Mineral Contents ◽  
Cote D’Ivoire ◽  
Côte D'ivoire

Six okra varieties (F1 Yodana, Kirikou, Volta, Yeleen, Kousko and Local) sold and consumed in Daloa (Côte d’Ivoire) were evaluated with regards to the nutritional, antioxidant and mineral contents. The result of the study revealed that the proximate composition in dry weight basis was significantly (P < 0.05) varied and ranged: dry matter 87.83-92.33%, crude protein 13.65-22.63%, crude fat 2.78-3.94%, crude fiber 21.08-26.70%, crude ash 7.16-10.59%, carbohydrate 39.28-54.25%, and energy value 274.78-297.97 kcal/100 g. Volta had the highest content in both protein and fat. Yeleen had the highest ash content, Local had the highest fiber content, while Kirikou presented the highest content in both carbohydrate and energy values. The phenolic content ranges from 111.42 to 156.00 mg/100 g while the vitamin C ranges from 25.30 to 49.60 mg/100 g in dry weight basis. Volta had the highest content in both phenolic and vitamin C. The mineral contents (mg/100 g) in dry weight basis were also significantly (P < 0.05) varied. Potassium was the most abundant macro-element (1642.71-2519.84) followed by calcium (460.80-767.72), magnesium (345.46-432.70) and Iron (0.42-3.18) in all the varieties. Interrelationships between the parameters analysed and the different okra varieties were investigated by principal component analysis (PCA). PCA revealed differences between the okra varieties and classified them into three groups on the basis of the measured parameters: Group 1 (F1 Yodana, Volta and Local), Group 2 (Kirikou and Kousko) and Group 3 (Yeleen). This study provided important information about the nutritional composition of okra from Daloa, which can help to increase production and consumption of these nutrient-rich vegetables and will help reduce the nutrition-related disorders in Africa.  

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.

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