scholarly journals Nutritional Potential of Two Maturity Stages of Eggplant Solanum aethiopicum "Striped Toga" Variety Harvested in Côte d’Ivoire

2021 ◽  
pp. 1-10
Author(s):  
Dan Chépo Ghislaine ◽  
Fagbohoun Jean Bedel ◽  
Fankroma Martial
Keyword(s):  
Cote D'ivoire ◽  
Physicochemical Parameters ◽  
Côte D’Ivoire ◽  
Physicochemical Analysis ◽  
Total Polyphenols ◽  
Cote D’Ivoire ◽  
Total Sugars ◽  
Solanum Aethiopicum ◽  
Côte D'ivoire ◽  
Nutritional Potential

African eggplant Solanum aethiopicum var. striped toga is a vegetable-fruit widely consumed in Côte d'Ivoire. However, observations have shown that the cortex was removed from the pulp during culinary preparations for various reasons. The objective of this study is to contribute to the valorization of this eggplant by showing the nutritional interest of the cortex and the pulp. The samples used in this study were collected in a market garden located south of Abidjan. After separating the cortex from the pulp, they were ground into powder and used for physicochemical analysis. The results concerning physicochemical parameters showed that the ripe pulp (Pm) compared to the ripe cortex (Cm) contained more total sugars (165±0.7 versus 107±0.70 mg/100 g DM). Whereas, the unripe pulp Pnm contained significant amounts of polyphenols and tannins compared to the unripe cortex (636±0.25 versus 328±0.04 mg/100g DM for total polyphenols; 577±0.09 versus 171±0.21 mg/100 g DM for tannins). Oxalate contents decreased in ripe parts of the fruit (Pnm: 332±2.52 and Cnm: 131±1.00 mg/100g DM in unripe eggplant versus Pm: 157.75±1.52 and Cm: 55±0 .00 mg/100g DM in ripe eggplant). Also, Solanum aethiopicum var. striped toga could play an important role in human nutrition because of their nutrients content, thus contributing to better health.

scholarly journals Nutritional Potential and Microbiological Quality of the Taro Leaves (Colocasia Esculenta) Consumed in Abidjan City (Côte d’Ivoire)

2021 ◽  
pp. 19-28
Author(s):  
Kouamé Kohi Alfred ◽  
Bouatenin Koffi Maïzan Jean-Paul ◽  
Djué Yao Fabrice ◽  
Coulibaly Karnon ◽  
Djé Koffi Marcellin
Keyword(s):  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Health Hazard ◽  
Iron Concentration ◽  
Public Health Problem ◽  
Colocasia Esculenta ◽  
Total Carbohydrate ◽  
Cote D’Ivoire ◽  
Côte D'ivoire ◽  
Nutritional Potential

To fight malnutrition, which is a public health problem in the world, it is to use local foods as a cost-effective strategy to improve health. The aim of this study was to characterize taro (Colocasia esculenta) leaves for their valorization in human food. Sampling took place in the city of Abidjan (Côte d'Ivoire) and the collection of fresh taro (Colocasia esculenta) leaf samples was done in 10 fields in the commune of Abobo, 6 fields in Akeikoi and 4 fields in N'dotré, in October 2020. Three samples were taken in each field. To do so, physicochemical, nutritional and microbiological analyses of dried fresh leaves and dried cooked leaves were performed. The analysis of the biochemical composition allowed to characterize the taro leaves. Thus, the results showed that the crude protein and fat contents of the fresh dried taro leaves were respectively 4.95 ± 0.005% and 0.07 ± 0.001% against 3.75 ± 0.001% and 0.06 ± 0.001% for the boiled and dried taro leaves. The total carbohydrate content was 93.97± 0.02% for the dried cooked leaves and 91.24 ± 0.04% for the fresh dried leaves. The iron concentration for the dried fresh leaves (3.33 ± 0.57 mg) was higher than that for the boiled and dried leaves (1.33 ± 0.57 mg). Zinc content ranged from 385.66 ± 5.13 mg for fresh dried leaves to 196.66 ± 5.77 mg for boiled and dried taro leaves. Magnesium was present in taro leaves with higher contents in fresh dried leaves (45.66 ± 1.52 mg) than in cooked dried leaves (38.66 ± 1.52 mg). In addition, the presence of mesophilic aerobic germs, notably Staphylococcus aureus and Bacillus sporulates, was observed in the dried cooked leaves. It appears that the cooked taro leaves consumed in Abidjan have a good nutritional potential but could present a health hazard at the microbiological level for the consumer.

scholarly journals Caractéristiques physico-chimiques des eaux de forages à usage domestique dans la ville de Daloa (centre-ouest de la Côte d’Ivoire)

2021 ◽  
Vol 15 (2) ◽  
pp. 835-845
Author(s):  
Yao Francis Kouame ◽  
Atolé Brice Bienvenu Kedi ◽  
Seka Simplice Kouassi ◽  
N’Guessan Jimmy Aristide Konan ◽  
Egomli Stanislas Assohoun ◽  
...  
Keyword(s):  
Electric Conductivity ◽  
Cote D'ivoire ◽  
Physicochemical Parameters ◽  
Côte D’Ivoire ◽  
Cote D’Ivoire ◽  
Côte D'ivoire ◽  
Qualité De L’Eau ◽  
Conductivité Électrique ◽  
Borehole Water ◽  
Calcium Magnesium

Les populations de la ville de Daloa en Côte d’Ivoire consomment majoritairement les eaux de forages au détriment de l’eau fournie par la société agréée. Ainsi, cette étude des eaux de forages a pour objectif l’évaluation de ses caractéristiques physico-chimiques. Elle a permis de mesurer au niveau de quinze forages les paramètres tels que le pH, la conductivité électrique, la température, le nitrite, le nitrate, l’ammonium, le sulfate, le bicarbonate, le calcium, le magnésium et le potassium. Les valeurs moyennes sont comparées aux normes relatives à la qualité de l’eau de boisson. L’analyse statistique multivariée dont l’Analyse en Composantes Principales (ACP) et la Classification Hiérarchique Ascendante (CHA) a été également appliquée à l’ensemble des paramètres mesurés. Il ressort des résultats que l’eau des forages est légèrement acide avec un pH moyen de 6,0 ± 0,5. Elle est faiblement minéralisée avec une conductivité électrique moyenne de 246,2 ± 162,6 μS/cm. Une forte corrélation est signalée entre la conductivité électrique et les paramètres suivants : nitrate, ammonium, bicarbonate, calcium, magnésium, sodium et potassium. La classification des forages est gouvernée par les valeurs de conductivité et de pH qui permettent de regrouper les forages selon leur qualité physico-chimique. Les eaux des forages de Daloa sont conformes aux directives de l’OMS.Mots clés : Daloa, eau de forage, norme, paramètres physico-chimique, qualité de l’eau. English title: Physicochemical characteristic of ground water for domestic use in the town of Daloa (Midwest, Ivory Coast)   The population of Daloa (third largest city in Côte d’Ivoire) mainly consume borehole water to the detriment of water provided by approved company. Thus, the quality of borehole water is evaluated from their physicochemical characteristics in this study. The study carried out in various districts of the city made it possible to measure for fifteen boreholes the physicochemical parameters such as pH, electric conductivity, temperature, nitrite, nitrate, ammonium, sulphate, bicarbonate, calcium, magnesium and potassium. The average values are compared with the standards relating to drinking water quality. The Multivariate statistical analysis whose Principal Components Analysis (PCA) and hierarchical clustering (HC) were also applied to the whole of the measured parameters. The results show that the borehole water is slightly acid with an average pH of 6,0 ± 0,5. It is slightly mineral-bearing with an average electric conductivity of 246,2 ± 162,6 μS/cm. A strong correlation is announced between electric conductivity and the following parameters: nitrate, ammonium, bicarbonate, calcium, magnesium, sodium and potassium. The classification of borehole controlled by this value of conductivity and pH which makes it possible to gather borehole according to their physicochemical quality. The physicochemical parameters of borehole water from Daloa are in conformity with the directives of WHO.Keywords: Daloa, borehole water, standard, physicochemical parameters, water quality.

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 Assessment of Nutritional Properties from Six Varieties of Onion (Allium cepa L., Alliaceae) Produced in Northern Côte d’Ivoire

2021 ◽  
pp. 168-179
Author(s):  
Konan N’guessan Ysidor ◽  
Diarrassouba Nafan ◽  
Koffi Eric-Blanchard Zadjéhi ◽  
Yao Saraka Didier Martial ◽  
Soro Koulotioloma ◽  
...  
Keyword(s):  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Biochemical Properties ◽  
Soluble Carbohydrates ◽  
Nutritional Properties ◽  
Total Polyphenols ◽  
Cote D’Ivoire ◽  
Onion Bulbs ◽  
Côte D'ivoire ◽  
Allium Cepa L

Aims: Onion is a common vegetable engaging significant nutritional interests and widely consumed over the world. In Côte d'Ivoire, 95% of the onion consumption is filled by imports despite the availability of suitable areas for its local production. The current study aimed to investigate nutritional features of onion varieties for fitting the agronomical trends in order to strengthen the onion cultivation in northern Côte d’Ivoire. Study Design: Six onion varieties produced for bulbs, namely ARES, BATI, CARA, DAMANI, KARIBOU, and SAFARI. Onion bulbs sampled, oven-dried, and then processed to powders for analysis. The main study consisted in analyzing the biochemical properties of the resulted onions powders. Place and Duration of Study: Experimental farming from the plants experimenting location, and onion samples analyzed from Laboratory of Peleforo Gon Coulibaly University, Korhogo, Côte d’Ivoire, between March 2020 and April 2021. Methodology: Batches of 2 kg fresh bulbs collected per onion variety after harvest. Once at Lab, onion bulbs peeled, washed, cut into small dice-shaped pieces and dried into an oven at 80 °C for 24 h using stainless trays. Dried samples ground and kept for analyses regarding physicochemical traits (moisture, acidity, ash) and nutritive parameters (glucides, lipids, proteins, antioxidants). Results: The works showed higher contents in moisture (16.91%), ash (4.46%), and lipids (1.99%) from CARA variety with more significant acidity; while greatest amounts of total soluble carbohydrates (14.5%), tannins (1.02%), and proteins (13.6%) were recorded from BATI and more vitamin C in DAMANI (0.133%). However, SAFARI variety samples were more provided in reducing carbohydrates (1.04%) and total polyphenols (1.46%) as secondary metabolites; and the ARES variety revealed highest flavonoids contents (0.057%). In addition, ARES, CARA, and KARIBOU varieties displayed great dietary fibers amounts compared to BATI, KARIBOU, and SAFARI. Conclusion: The particular nutritional traits of the studied onion varieties could be confronted with their agronomical yield and consumption trends for supporting sustainable production of onion in Côte d’Ivoire.

scholarly journals Physicochemical Analysis of Palm Kernel Oil Extracts from Traditional Varieties in the West Region of Côte d'Ivoire

2021 ◽  
pp. 24-31
Author(s):  
Niamketchi Gilles Léonce ◽  
Adama Coulibaly ◽  
Fofana Ibrahim ◽  
Sidibé Daouda ◽  
Kouamé Désiré ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Cote D'ivoire ◽  
Physicochemical Parameters ◽  
Côte D’Ivoire ◽  
Palm Kernel ◽  
Cote D’Ivoire ◽  
Palm Kernel Oil ◽  
Kernel Oil ◽  
West Region ◽  
Côte D'ivoire

Aims: This study aims to evaluate the physicochemical properties of palm kernel oil extracted from traditional varieties in the Mountain district, West region of Côte d’Ivoire. Study Design: Palm kernels were collected from women crude palm oil producers in three departments of the western part of Cote d'Ivoire. In each department, 50 kg of palm kernel were purchased per supplier. Place and Duration of Study: This study was carried out June to September 2017.The collected almonds of palm kernels were carried out at the Biochemistry and Food Sciences Laboratory of the Félix Houphouët-Boigny University, Abidjan. Methodology: The palm kernel oils were extracted by maceration and their physicochemical properties were determinate using standard methods. Results: The results obtained show that the values for the physicochemical parameters of palm kernel oils from the three departments were similar and fell in those of the standards of Codex Alimentarius 2019. However, physicochemical parameters statistically vary (P<0.05) between the departments. The yields of oils extracted fluctuated between 39.64 ± 2.14 % and 52.26 ± 1.16 %. The refractive index ranges between 1.453 ± 0.01 and 1.454 ± 0.002. The relative density varies between 0.90 and 0.91. The level of insoluble impurities ranged from 0.06 to 0.09 %. The moisture and volatile matter content varied between 0.62 ± 0.05 to 1.94 ± 0.07 %. The acid value and free fat acid percentage varies from 6.37 ± 0.65 to 8.54 ± 0.57 mg KOH/g and 3.20 ± 0.31 to 4.29 ± 0.28 %, the saponification value ranges between 216.02 ± 8.96 mg KOH/g and 248.16 ± 2.40 mgKOH/g, iodine value varies from 17.52 ± 0.43and 19.05 ± 0.95 g of iodine per 100 g of fat and peroxide value range between 6.02 ± 1.13 to 8.38 ± 1.00meq O2 kg of fat. The study of the lipid composition of these fats showed significant presence of fatty acid and unsaponifiable. The major fatty acids are lauric acid (50.50 - 51.00 %), myristic acid (18.35 - 18.80 %) and oleic acid (12.80 - 13.92 %). Conclusion: Given the results, palm kernel oils from the three departments exhibited good physicochemical properties, a clear indication that palm kernel oil could be used as edible and non-edible products in many homes and at various levels of industries in Côte d'Ivoire. There is limited information available about palm kernel oil from the western region of Côte d'Ivoire now and this study systematically researched on it, which can provide useful information for Ivorian oil palm industry.

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 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 Identification of Three Distinct Eggplant Subgroups within the Solanum aethiopicum Gilo Group from Côte d’Ivoire by Morpho-Agronomic Characterization

Agriculture ◽  
2014 ◽  
Vol 4 (4) ◽  
pp. 260-273 ◽  
Author(s):  
Auguste Kouassi ◽  
Eric Béli-Sika ◽  
Tah Tian-Bi ◽  
Oulo Alla-N'Nan ◽  
Abou Kouassi ◽  
...  
Keyword(s):  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Cote D’Ivoire ◽  
Solanum Aethiopicum ◽  
Côte D'ivoire
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