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

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.

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Physicochemical and Organoleptic Characterization of Flours and Some Food Products Processed from Ten Maize Varieties (Zea mays) Cultivated in Côte d’Ivoire

Asian Food Science Journal ◽

10.9734/afsj/2020/v14i430137 ◽

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.

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Assessment of Functional Properties Flours from Seven Local Varieties of Cassava (Manihot esculenta Crantz) Consumed in Côte d'Ivoire

International Journal of Current Microbiology and Applied Sciences ◽

10.20546/ijcmas.2018.710.090 ◽

2018 ◽

Vol 7 (10) ◽

pp. 815-826

Author(s):

Marise Amaco Kacou ◽

Gbocho Serge Elvis Ekissi ◽

Bomo Catherine Ebbah Djedji ◽

Boni N’zué ◽

Patrice Lucien Kouamé

Keyword(s):

Functional Properties ◽

Cote D'ivoire ◽

Manihot Esculenta ◽

Côte D’Ivoire ◽

Manihot Esculenta Crantz ◽

Local Varieties ◽

Cote D’Ivoire ◽

Côte D'ivoire

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Physicochemical Properties of Pretreated Flours and Organoleptic Characteristics of Couscous of Four Varieties of Yams (Dioscorea cayenensis rotundata) Grown in Côte d'Ivoire

International Journal of Pure & Applied Bioscience ◽

10.18782/2320-7051.1272 ◽

2018 ◽

Vol 6 (2) ◽

pp. 747-761

Author(s):

COULIBALY Souleymane ◽

Keyword(s):

Physicochemical Properties ◽

Cote D'ivoire ◽

Côte D’Ivoire ◽

Cote D’Ivoire ◽

Côte D'ivoire ◽

Organoleptic Characteristics ◽

Dioscorea Cayenensis

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

International Journal of Biological and Chemical Sciences ◽

10.4314/ijbcs.v14i5.7 ◽

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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Roles played by community cadres to support retention in PMTCT Option B+ in four African countries: a qualitative rapid appraisal

BMJ Open ◽

10.1136/bmjopen-2017-020754 ◽

2018 ◽

Vol 8 (3) ◽

pp. e020754 ◽

Cited By ~ 3

Author(s):

Donela Besada ◽

Ameena Goga ◽

Emmanuelle Daviaud ◽

Sarah Rohde ◽

Jacqueline Rose Chinkonde ◽

...

Keyword(s):

Cote D'ivoire ◽

Low Income ◽

Côte D’Ivoire ◽

Health Workers ◽

Ministry Of Health ◽

Cote D’Ivoire ◽

Middle Income ◽

Individual Interviews ◽

Côte D'ivoire ◽

Rapid Appraisal

ObjectivesTo explore the roles of community cadres in improving access to and retention in care for PMTCT (prevent mother-to-child transmission of HIV) services in the context of PMTCT Option B+ treatment scale-up in high burden low-income and lower-middle income countries.Design/MethodsQualitative rapid appraisal study design using semistructured in-depth interviews and focus group discussions (FGDs) between 8 June and 31 July 2015.Setting and participantsInterviews were conducted in the offices of Ministry of Health Staff, Implementing partners, district offices and health facility sites across four low-income and lower-middle income countries: Cote D’Ivoire, Democratic Republic of Congo (DRC), Malawi and Uganda. A range of individual interviews and FGDs with key stakeholders including Ministry of Health employees, Implementation partners, district management teams, facility-based health workers and community cadres. A total number of 18, 28, 31 and 83 individual interviews were conducted in Malawi, Cote d’Ivoire, DRC and Uganda, respectively. A total number of 15, 9, 10 and 16 mixed gender FGDs were undertaken in Malawi, Cote d’Ivoire, DRC and Uganda, respectively.ResultsCommunity cadres either operated solely in the community, worked from health centres or in combination and their mandates were PMTCT-specific or included general HIV support and other health issues. Community cadres included volunteers, those supported by implementing partners or employed directly by the Ministry of Health. Their complimentary roles along the continuum of HIV care and treatment include demand creation, household mapping of pregnant and lactating women, linkage to care, infant follow-up and adherence and retention support.ConclusionsCommunity cadres provide an integral link between communities and health facilities, supporting overstretched health workers in HIV client support and follow-up. However, their role in health systems is neither standardised nor systematic and there is an urgent need to invest in the standardisation of and support to community cadres to maximise potential health impacts.

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