检索结果-南通市图书馆

Physico-Chemical and nutritional Properties of a Food Broth Based on nere (Parkia biglobosa)

Food and nutrition Sciences 2024年第5期15卷 377-389页

作者： Lassana Bamba Gervais Melaine M’Boh n’gbésso.amo. ekissi Kipré Laurent Séri Gnogbo Alexis Bahi Koffi Pierre Valery niaba Allico Joseph Djaman Grah Avit Maxwell Beugre Laboratory of Agro-Valorization Department of Agroforesterie Jean Lorougnon Gu&#233d&#233 University Daloa C&#244te d&#8217Ivoire Medical and Fundamental Biochemistry Department Institut Pasteur of C&#244te d&#8217Ivoire Abidjan C&#244te d&#8217Ivoire Laboratory of Biotechnology Agriculture and Valorization of Biological Resources Department of Biosciences Felix Houphouet-Boigny University Abidjan Cote d&#8217Ivoire Biology and Health Laboratory Department of Biosciences Felix Houphouet-Boigny University Abidjan C&#244te d&#8217Ivoire

Purpose: Diet and eating habits are major risk factors for the health and the development of disease, such as, for example, metabolic disorder leading to cardiovascular pathology and cancer, decreased immunity exposing to infections. This study of the physico-chemical and nutritional properties of a soumara-based food broth was carried out with the aim of promoting the consumption of organic broth made from nere seeds (soumara). That is to alleviate certain metabolic diseases, which is a matter of food safety, and also to limit the risk for the health about the consumption of some cooking stocks on the market. Methods: Several natural ingredients such as nere seeds (soumara), ginger, black pepper, parsley and garlic were used to create a nere-based stock. All these ingredients were freeze-dried and the powder obtained was used to make the broth, regarding their physical and chemical properties. Results: The broth had a good protein content of 17.41 ± 0.367 g/100g, a lipid content of 16.80 ± 0.08 g/100g and a fiber content of 8.66 ± 0.04 g/100g. In terms of nutritional values, the broth showed good levels of calcium 184.21 ± 0.09 mg/100g, potassium 50.04 ± 1.45 mg/100g and iron and zinc. In terms of antioxidant activity, the broth also showed good antioxidant activity. Conclusion: Regarding the properties of our food broth, whose composition is based on natural ingredients, could be recommended for consumption and, its properties, could play an important role in preventing and combating certain metabolic diseases.

关键词： Food Broth nere Physico-Chemical Properties nutrition Food Safety

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Building the Capacity of Health Professionals in Monitoring and Evaluation in a Public Health Institution: Experience of the national Institute of Public Health (nIPH) of Côte d’Ivoire

引用

Health 2024年第8期16卷 731-749页

作者： Esme Marie Laure Essis n’guetta Mathilde Manouan Anna-Corine Estell Liema Bissouma Ethmonia Kouamé ekissi Orsot Tetchi Sagou Olivier Yayo Stephane Claon Yao Eugene Konan William Yavo Agbaya Stephane Oga Tenenan Jean Marie Yeo Joseph Aka national Institute of Public Health Abidjan Cte dIvoire Cellule de Recherche en Sant de la Reproduction de Cte dIvoire (CRESAR-CI) Abidjan Cte dIvoire Department of Public Health and Biostatistics UFR of Medical Sciences Felix Houphout Boigny University Abidjan Cte dIvoire Department of Public Health UFR of Pharmaceutical and Biological Sciences Felix Houphout Boigny University Abidjan Cte dIvoire

Background: In the context of the fight against HIV, a lack of skills in monitoring and evaluating the personnel in charge of activities has been identified at the national level. It was the subject of a priority axis of the national plan for monitoring and evaluating the fight against HIV (2006-2010) that was aimed at strengthening the capacities of actors in this area. To increase the critical mass of competent human resources in the short term, the national Institute of Public Health (nIPH) of Côte d’Ivoire organized monitoring and evaluation training sessions for healthcare professionals from 2011 to 2016. Methods: A single case study with multiple levels of analysis was carried out, combining a qualitative survey and a literature review. An evaluation was carried out six months after each training session. In addition, the results of the pre- and post-tests and of the daily and final evaluations that accompanied the various training sessions were used to provide further information. The qualitative data collected were analyzed using InVIVO 15 software. Results: Some 89 health professionals (69% men and 31% women) working at the national level (51% at the central level, including 58% in health programs) and in development partner agencies (37%) participated in this capacity building program. Most participants were senior health managers (56%), data managers (23%), and statisticians and computer scientists (10%). Almost all the trainings were financed by 16 technical and financial partners (85%), mainly the MEASURE Evaluation project (27%). Conclusion: M&E training, despite all its imperfections, has made it possible to identify M&E training needs at the national level and to increase the critical mass of national skills and to have some culture in M&E.

关键词： Short-Term Training Capacity Building Monitoring and Evaluation Health Professional Africa Côte d’Ivoire

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

nutrient Intake and Impact of the Consumption of Two Street Foods (Garba and Rice Eggplant Sauce) in Humans

引用

Food and nutrition Sciences 2022年第3期13卷 195-210页

作者： n’gbésso.amo. ekissi Yadé Réné Soro Gnogbo Alexis Bahi Ahou Bénédicte nina Kouassi n’Guessan Jean-Eugène Parfait Kouadio Kouassi Benjamin Yao Allico Joseph Djaman Laboratory of Biotechnology Agriculture and Valorization of Biological Resources Department Biosciences University Félix Hou-phouet-Boigny Abidjan C&#244 te d’Ivoire Department of Clinical and Fundamental Biochemistry Institute Pasteur in C&#244 te d’Ivoire Abidjan C&#244 te d’Ivoire Laboratory of Biochemistry Microbiology and Valorization of Agricultural Resources Institute of Agropastoral Management Univer-sity Péléforo Gon Coulibaly Korhogo C&#244 te d’Ivoire Department Communication Environment and Society University Alassane Ouattara Bouake C&#244 te d’Ivoire Laboratory of Biocatalysis and Bioprocessing Department of Food Science and Technology University Nangui Abrogoua Abidjan C&#244 te d’Ivoire Laboratory of Industrial Processes Synthesis Environment and New Energies Institute National Polytechnique Felix Houphouet-Boigny Yamoussoukro C&#244 te d’Ivoire

Many lifestyle factors can affect health, but nutrition is an important, modifiable, and powerful factor in promoting health, preventing and treating disease, and improving quality of life. Inadequate dietary intake, regardless of the cause, can have negative effects on human growth and development. Analysis of tuna “Garba” and rice with eggplant sauce consumed in Abidjan (Côte d’Ivoire) revealed low levels of water-soluble B vitamins. Also, the analysis of these dishes observed the presence of histidine, leucine, valine, glutamine, arginine, cysteine and alanine. The tuna “Garba” (Gab) dish showed levels in amino acids ranging from 69.8 ± 1.33 to 764 ± 2.08 mg/kg and 77.1 ± 1.95 to 754.67 ± 2.8 mg/kg in the eggplant sauce rice (Risa) dish. During 15 days of consumption of these dishes by the wistar rats, anthropometric parameters, namely body length and abdominal circumference, showed a significant increase in the rats consuming the rice eggplant sauce. The rats showed BMI, Lee’s Index and Adipocyte Index ranged from 0.27 ± 0.01 to 0.31 ± 0.01 g/cm2;0.25 ± 0.01 to 0.26 ± 0.00 cm and 1.67% ± 0.25% to 1.96% ± 0.21% respectively. The nutritional profiling of these two street foods by LIM and SAIn score presented poor profiles.

关键词： nutritional Values Tuna Garba Rice Eggplant Sauce nutritional Profiling Abidjan (Côte d’Ivoire)

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Determination of the Minerals of the Herbal Tea and Tea Green from Lippia multiflora

引用

American Journal of Plant Sciences 2017年第11期8卷 2608-2621页

作者： ekissi Alice Christine Yao-Kouamé Albert Kati-Coulibaly Séraphin Biochemistry-nutrition Research Training Unit of Agroforestry University Jean Lorougnon Guede of Daloa Daloa C&#244 te d’Ivoire Faculty of Earth Sciences and Mineral Resources University Felix Houphouet Boigny of Cocody-Abidjan Abidjan C&#244 te d’Ivoire Laboratory of nutrition and Pharmacology Faculty of Biosciences University Felix HouphouetBoigny of Cocody-Abidjan Abidjan C&#244 te d’Ivoire

This study aims to determine the mineral composition of green teas and herbal tea in the savannah tea plant. Samples of buds, young leaves and broadleaf stems were collected from wild plants of Lippia multiflora in three localities, including two from the Center (Yamoussoukro, Toumodi) and one from the northeast (Bondoukou) of Côte d’Ivoire. The lipid and ash contents were carried out by the AOAC method. The total protein and sugar contents were determined by the Kjeldahl and Agbo methods, respectively. nine minerals (potassium, calcium, magnesium, iron, sodium, manganese, zinc, copper and cadmium) were quantitated by Atomic Absorption Spectrophotometry (AAS) from green teas (buds and young leaves) and herbal tea of Lippia multiflora. The results showed that ash levels (7.05% - 13.94%) and protein (6.22% - 9.97%) were high, however the lipid contents (1.01% - 2.98%) and total sugars (1.43% - 4.51%) are low. Majority of the minerals are calcium (2320.91 to 36150.10 mg/kg), potassium (2110.71 to 12174.67 mg/kg) and magnesium (3620.87 - 5870.46 mg/kg). Iron (52.55 to 483.11 mg/kg), sodium (35.66 to 469.16 mg/kg) and manganese (15.25 to 76.86 mg/kg) are represented in average proportions. There are small amounts of zinc (9.61 - 47.50 mg/kg), copper (5.66 - 8.71 mg/kg), and cadmium (0.17 - 1.49 mg/kg). Lippia multiflora herbal teas and green teas are low in fat, high in ash and are good sources of protein and minerals.

关键词： Herbal Tea Lippia multiflora Buds Young Leaves Green Tea

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Evaluation of Glutathione Peroxidase Enzymatic Activity in Seminal Plasma of Patients Treated at the Institute Pasteur in Cote d’Ivoire

引用

Advances in Reproductive Sciences 2023年第4期11卷 116-126页

作者： Marie Florence n’Guessan Bi Bali Sery Foua Jonas Vanié Bi n’gbesso.amo. ekissi Youzan Ferdinand Djohan Founzégué Amadou Coulibaly Allico Joseph Djaman Biochemistry Unit Physiology of Reproductive Cells Institute Pasteur in Ivory Coast Abidjan Cote d’Ivoire The Laboratory of The Medical Sciences Training and Research Unit Felix Houphouet-Boigny University Abidjan Cote d’Ivoire Medical Sciences Training and Research Unit Department of Basic and Bioclinical Sciences Abidjan Felix Houphouet-Boigny Uni-versity Abidjan Cote d’Ivoire Laboratory of Biotechnology Agriculture and Valorization of Biological Resources Departement Biosciences University Félix Hou-phouet-Boigny Abidjan Cote d’Ivoire Agriculture Fishery Resources and Agro-Industry Training and Research Unit University of San-Pedro San-Pedro Cote d’Ivoire Departement of Clinical and Fundamental Biochemistry Institute Pasteur in Cote d’Ivoire Abidjan Cote d’Ivoire

Glutathione peroxidase (GPx) is an antioxidant that plays an important role in the maintenance of male fertility. The aim of this study was to compare the profile of enzymatic activity of glutathione peroxidase in the seminal plasma of normozoosperm and those of pathological sperm. Thus, the activity of glutathione peroxidase was determined in the seminal plasma of 20 normozoosperms, 9 azoosperms and 31 oligoasthenoteratozoosperms. It was 37.58 ± 3.14 U/L in normozoosperms, 39.39 ± 2.27 U/L in oligoasthenoteratozoosperms, and 29.77 ± 2.62 U/L in azoosperms. The mean GPx enzyme activity of normozoosperms did not differ significantly from that of oligoasthenoteratozoosperms and azoosperms. In contrast, comparison of enzyme activity between abnormal sperms gave a significant difference. This study showed that glutathione peroxidase enzymatic activity is not related to sperm quality.

关键词： Glutathione Peroxidase Antioxidant Oligoasthenoteratozoospermia Azoospermia normozoospermia

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Study of the Knowledge of Turmeric Curcuma longa) and Ginger (Zingiber officinale) in the Region of Daloa (Côte D’Ivoire)

引用

American Journal of Plant Sciences 2021年第9期12卷 1328-1337页

作者： ekissi Alice Christine Kouame Kan Benjamin Beugre Grah Avit Maxwell Séraphin Kati-Coulibaly Agro-valorization Laboratory Faculty of Agroforestry University Jean Lorougnon Guede of Daloa Daloa Cote d’Ivoire Laboratory of nutrition and Pharmacology of Biosciences University Felix HouphouetBoigny of Cocody-Abidjan Abidjan Cote d’Ivoire

Ginger and turmeric are two plants of the Zingiberaceaes family. They are used as spices and in the treatment of many diseases. Despite their importance, data on their knowledge and their uses are scarce. The objective of this work was to assess the knowledge and different uses of ginger and turmeric. A survey was carried out among saleswomen and consumers. The survey reveals that 100% of those surveyed knew about ginger, but fewer people (17.5%) knew about turmeric. The survey identified that ginger tastes more pungent (82.65%) than bitter (17.35%), whilst turmeric’s taste is bitterer (53.47%) rather than pungent (46.53%). Consumption differed between the two rhizomes, with ginger consumed fresh (90.22%) and turmeric dry (84.25%). Differences were also noted in their medicinal (40.66% for ginger and 32.15% for turmeric), nutritional (50.82% for ginger and 11.65% for turmeric) and cosmetic (8.63% properties for ginger and 56.2% for turmeric) uses. The vernacular names of the two rhizomes varied from one ethnic group to another.

关键词： Turmeric Ginger Zingiber officinale Curcuma longa Spice

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Physicochemical Characterization of Two Species of Wild Edible Mushrooms: Lentinus brunneofloccosus peglerand Auricularia auricularia judae

引用

Food and nutrition Sciences 2021年第3期12卷 319-331页

作者： Alice Christine ekissi Kan Benjamin Kouame Koffi Pierre Valéry niaba Grah Avit Maxwell Beugre Séraphin Kati-Coulibaly Agro-Valorization Laboratory Faculty of Agroforestry University Jean Lorougnon Guede of Daloa Daloa Cote d’Ivoire Laboratory of nutrition and Pharmacology of Biosciences University Felix Houphouet Boigny of Cocody-Abidjan Cote d’Ivoire

In tropical Africa, mushrooms play an important role for people in rural areas as a source of food, medicine and income. In order to promote the mycology sector in Côte d’Ivoire, a study was carried out on the determination of the biochemical parameters of the mushroom n>n>n>n>Lentinusn>n> brunneofloccosus peglern>n>n>n>n> and n>n>n>n>Auricularian>n> auricularia judaen>n>n>n>n> found in the localities of Daloa and Yamoussoukro. The samples were purchased in the markets of Daloa and Yamoussoukro. The dry matter, ash and lipid contents were determined by the AOAC method. Those of proteins, total sugars, reducing sugars were carried out respectively by the methods of Kjeld

关键词： Lentinus brunneofloccosus pegler Auricularia auricularia judae Mushrooms

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Evaluation of Glutathione Peroxidase Enzymatic Activity in Seminal Plasma of Patients Treated at the Institute Pasteur in Cote d’Ivoire

引用

Advances in Reproductive Sciences（生殖科学） 2023年第4期

作者： Marie Florence n’Guessan Bi Bali Sery Foua Jonas Vanié Bi n’gbesso.amo. ekissi Youzan Ferdinand Djohan Founzégué Amadou Coulibaly Allico Joseph Djaman

来源：博看期刊评论

在线全文

博看期刊

学校读者我要写书评

暂无评论

Study of the Knowledge of Turmeric (Curcuma longa ) and Ginger (Zingiber officinale ) in the Region of Daloa (C?te D’Ivoire)

引用

American Journal of Plant Sciences（美国植物学期刊） 2021年第9期

作者： ekissi Alice Christine Kouame Kan Benjamin Beugre Grah Avit Maxwell Séraphin Kati-Coulibaly

来源：评论

学校读者我要写书评

暂无评论

Physicochemical Characterization of Two Species of Wild Edible Mushrooms: Lentinus brunneofloccosus pegler and Auricularia auricularia judae

引用

Food and nutrition Sciences（食品与营养科学） 2021年第3期

作者： Alice Christine ekissi Kan Benjamin Kouame Koffi Pierre Valéry niaba Grah Avit Maxwell Beugre Séraphin Kati-Coulibaly

来源：评论

学校读者我要写书评

暂无评论

欢迎您,

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

请选择保存的检索档案：

请选择收藏分类：

通借通还

欢迎您,

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：