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Impacts of Field Harvesting and Conservation Practices on the Physical Quality of Yam “Kponan” (Dioscorea cayenensis-rotundata) of Côte D’Ivoire

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Open Journal of Applied Sciences 2022年第12期12卷 1979-1994页

作者： Yapo Hypolithe Kouadio Kouakou nestor Kouassi Daouda nimaga Yao Denis n’dri n’guessan georges amani Laboratory of Food Biochemistry and Technology of Tropical Products Department of Food Science and Technology NANGUI ABROGOUA University Abidjan C&ocirc te D’Ivoire Swiss Center for Scientific Research in Cô te d’Ivoire (CSRS-CI) Abidjan C&ocirc te D’Ivoire Agronomic Forestry and Environmental Engineering Department University of Man Man C&ocirc te D’Ivoire

Yam “Kponan” (Dioscorea cayenensis-rotundata) is a popular staple food in Côte d’Ivoire. However, its rapid decay during conservation prevents regular supply of markets. The objective of this study was therefore to assess the impact of field cultivation and conservation practices on some physical quality parameters of “Kponan”. To this end, “Kponan” yam from three production areas (Bondoukou, Bouna, Kouassi-Kouassikro) was cultivated in each area. At maturity, physical parameters of yams at harvest and after 3 months of storage in field were analyzed. The results showed that injury was the most significant deterioration in yam harvest. The rate of injured yams was highest for hoe-harvested in Kouassi-Kouassikro area (16.67% - 22.22%) regardless of the origin of the cuttings. The main damage observed after the 3 months of storage was rots (22.86% - 60.00%) and weight loss (8.57% - 42.86%). However, yams stored in pits in Bouna zone had less damage (40% - 48.87%) than those stored under straw huts in Bondoukou locality (100%) and at shade under a tree in Kouassi-Kouassikro area (100%). In conclusion, the physical quality of “Kponan” in field is most affected by abusive use of herbicides during weeding and clearing, hoe harvesting and storage in the shade under a tree.

关键词： “Kponan” Yam Post-Harvest Loss Cultivation Practices Conservation Practices Physical Quality

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Improvement of Cashew Apple Juice (Anacardium occidentaleL.) by Association with Passion Fruit Juice (Passiflora edulis)

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Food and nutrition Sciences 2021年第7期12卷 787-804页

作者： Marc Adou Yao Désiré Adjouman Kouadio Olivier Kouadio Achille Fabrice Tetchi n’guessan georges amani UFR des Sciences et Technologies des Aliments Université Nangui Abrogoua Abidjan C&ocirc te d’Ivoire Centre Suisse de Recherches Scientifiques en Cô te d’Ivoire (CSRS-CI) Abidjan CCentre Suisse de Recherches Scientifiques en C&ocirc te d’Ivoire (CSRS-CI) Abidjan C&ocirc te d’Ivoirete d’Ivoire

Despite many advantages, the many technologies studied to eliminate astringency from cashew apple juice are not all accessible and not adopted by processors due to the lack of financial means to access these sophistic... 详细信息

Despite many advantages, the many technologies studied to eliminate astringenn>cy from cashew apple juice are not all accessible and not adopted by processors due to the lack of financial means to access these sophisticated technologies. Thus, the formulation of mixed juice based on cashew apple juice and passion fruit juice has proved to be a way of adding value to the cashew apple, a co-product of the production of the nut. After the formulation of the mixed juice in different proportions and the sensory evaluation, it appears that the juice of formulation E is more appreciated by the tasters. Indeed, this juice has preferred sensory characteristics in terms of color (6.90), flavor (5.47), odor (6.42), settling (6.28) and overall acceptance (6.53). These characteristics are similar to those of passion fruit juice in terms of color, odor, and overall acceptance, where the latter obtained scores of 6.94, 7.17 and 6.00 respectively;and also, to those of cashew apple juice in terms of flavor and decanting, where the latter obtained scores of 5.19 and 6.14 respectively. Therefore, the addition of passion fruit juice to cashew apple juice results in a new product that is more appreciated when mixed with proportions of 90 mL of passion fruit juice and 10 mL of cashew apple juice. For example, passion fruit juice, due to its color, flavor, and odor, has helped ren style="font-family:Verdana;">duce the pronounced astringency of raw cashew apple juice. Ultimately, formulation E is recommended to improve the organoleptic value of cashew apple juice.

关键词： Cashew nut Cashew Apple Juice Passion Fruit Juice Sensory Analysis

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Study of Varietal Influence Post Conservation on Biochemical and Sensory Qualities of Attiékéand Boiled Cassava (Manihot esculenta Crantz)

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Agricultural Sciences 2016年第3期7卷 127-136页

作者： Pierre Martial Thierry Akely Yves Djina Brou Roger Konan Kady Irie Lucien Patrice Kouame n’guessan georges amani Laboratoire de Biochimie Alimentaire Technologie de Produits Tropicaux UFR STA UNA Abidjan Cote d’Ivoire Section Sciences de la vie et de la Terre Sciences et Technologie ENS Abidjan Cote d’Ivoire Laboratoire d’Enzymologie et Catalyse Enzymatique UFR STA UNA Abidjan Cote d’Ivoire

Cassava root is shortly preserved after harvesting due to its tanning and rapid physiological decomposition. Consequently, the commercial value is reduced and the craving of its finishes products. With an aim of improving physiological quality, post harvest food value “the effects of bleaching and conservation in silo-pits were evaluated. Four (04) varieties of cassava: Bocou1, Bocou2, Bocou3 and Yavo were collected fresh and healthy in 13 months of maturity. They were subjected to a bleaching (65°C /15 - 30 s) followed by a kinetic conservation (7 days of intervals) in silo-pit (1 × 0.6 × 0.5 m). Results show that Bocou2 variety has the high proteins content (2.64% ± 0.01%), followed by hydrocyanic acid (8.21 ± 0.01 mg/100 g) and total carotenoids (26.7 μg/100 g). The conservation influences positively the protein content, reducing sugars content, the dries matter content and the total phenolic compounds for all the varieties excluded Bocou2 variety whose protein content drops. As regard of the fat contents, a weak increase is observed. The sensory analysis reveals that the boiled cassava of the Yavo variety is more appreciated followed by Bocou1 variety. Concerning the Attiéké, Bocou3 variety gives the more appreciated dish followed by the Yavo variety. In conclusion, the silo-pit conservation after bleaching improves the physiological quality of the cassava and the sensory taste even during 14 days. This study has a huge impact of reducing the post harvests losses and increases the commercial value of cassava in the world.

关键词： Cassava Atttieke Boiled Post Conservation Silo-Pit Case Sensory Quality

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Influence of Post-Harvest Storage Technologies on Weight and Rate Losses and Sensory Profile of Cola nuts (Cola nitida) Produced in Côte d’Ivoire

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Open Journal of Applied Sciences 2018年第9期8卷 371-380页

作者： Jean-Marc n’guessan Elisée Yapi Kouakoua nestor Kouakou Kouassi georges n’guessan amani Department of Food Sciences and Technologies Nangui Abrogoua University Abidjan C&ocirc te d’Ivoire

The conservation of cola nuts (Cola nitida) poses a real problem in Côte d’Ivoire because of the post-harvest losses. The objective of this study was to evaluate the impact of post-harvest technologies on organoleptic and physical properties of cola nut during storage. A biopesticide, glucose syrup and biopesticide + glucose syrup were applied to fresh cola nuts before conditioning and kept at 28°C for 6 weeks. Physicochemical and sensory analyses were performed to check the quality of the nuts during storage. The results showed that the biopesticide keep cola nuts better than the others methods with only 11.66% ± 3.04% and 13.66% ± 3.95% of loss rates for white and red cola nuts respectively. Cola nuts treated with bio-pesticide retain significantly their freshness with 62.00% ± 1.15% of moisture for white nuts and 64.00% ± 2.00% of moisture for red nuts compared to those treated with glucose syrup and bio-pesticide + glucose syrup (56.66% ± 1.15%). Cola nuts treated with biopesticide have a better acceptability compared to those subjected to others treatments. The use of biopesticide for the storage of cola nuts minimizes the losses and maintains the quality whatever the type of cola.

关键词： Cola nitida Storage Post-Harvest Losses Biopesticide Glucose Syrup Quality

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Influence of Traditional Inoculum and Fermentation Time on the Organoleptic Quality of "Attiéké”

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Food and nutrition Sciences 2012年第10期3卷 1335-1339页

作者： nimaga Daouda Tetchi Fabrice Achille Kakou Cela Abodjo nindjin Charlemagne amani n’guessan georges Food Technology Laboratory Formation and Research Unit of Sciences and Technologies of Food UFR/STA University of Abobo-Adjamé Ivory Coast Microbiology laboratory of UFR/STA University of Abobo-Adjamé Ivory Coast

To improve the process of “Attiéké” production by the standardization of the traditional inoculums, the effects of inoculums amount (6%, 8%, 10% and 12%) and fermentation time (6, 12 and 18 h) were studied and analyzed for their microbiological and sensory qualities using standard analytical procedures. The microbial analysis showed that Lactobacillus species (9.14 Log cfu/g) as the most important popular microorganism in the paste, followed by enterococci (7.64 Log ufc/g) species, yeasts and moulds (7.30 Log cfu/g) respectively. Sensory analysis revealed significant effects (p noculums quantity and fermentation time on the “Attiéké” quality. “Attiéké” obtained with 10% inoculums and after 12 hours of fermentation was identified as the optical inoculums amount and time for “Attiéké” production. The importance of traditional starter inoculums in “Attiéké” processing could be necessary to standardization at small and industrial scale the process of production.

关键词： Cassava Attieke Organoleptic Characteristics Traditional Inoculum Starter Culture

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Glycemic Index and Glycemic Load of Selected Staples Based on Rice,Yam and Cassava Commonly Consumed in Cote d’Ivoire

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Food and nutrition Sciences 2014年第4期5卷 308-315页

作者： Camille Adam Kouamé nestor Kouakou Kouassi Aissatou Coulibaly Denis Yao n’dri georges Gnomblesson Tiahou Lokrou Adrien georges n’guessan amani Laboratory of Food Biochemistry and Tropical Products Technology Nutrition and Food Safety SectionDepartment of Food Sci-ence and TechnologyNangui Abrogoua UniversityAbidjanCote d’Ivoire Laboratory of Food Biochemistry and Tropical Prod-ucts Technology Biochemistry SectionDepartment of Food Science and TechnologyNangui Abrogoua UniversityAbidjanCote d’Ivoire Laboratory of nutrition and Food Safety Department of Food Science and TechnologyNangui Abrogoua UniversityAbidjanCote d’Ivoire Laboratory of Medical Biochemical Faculty of Medical SciencesFelix Houphouet-Boigny UniversityAbidjanCote d’Ivoire Endocrinology and Metabolic Diseases Department Centre Hospitalier Universitaire(CHU)de YopougonAbidjanCote d’Ivoire

Integrating information on the glycemic index (GI) and the glycemic load (GL) of diet is limited in C?te d’Ivoire because of the lack of data. Thus, this study was undertaking for the local management and prevention of diabetes mellitus and its complications based on nutritional data (GI and GL values). The study included ten healthy subjects with 7 males, 3 females (28 ± 2 years on average age and 20.5 ± 1.7 on average BMI). Participants tested three different meals with equal carbohydrate load (50 g). Blood samples were obtained at 0, 15, 30, 45, 60, 90 and 120 min before and after consumption for glucose levels determination. GIs were determined using a standard method with glucose as reference food and data were used for GLs calculating. Data showed that GIs value of pounded yam with eggplant sauce and cassava paste with granulates palm nut sauce were high ranging to 94 to 86 respectively while rice with groundnut sauce, have a low GI (GI = 45). nevertheless, the GLs of the all the test foods are high with the values of 47, 43 and 23 (g) for pounded yam with eggplant sauce, cassava paste with granulates palm nut sauce and rice with groundnut sauce respectively. According to GIs and GLs data, the three test foods must be consumed moderately in a diet. So, it is important to associate GL data to GI data of Ivorian traditional foods for the management and the prevention of diabetes mellitus in C?te d’Ivoire and in others countries sharing the same food tradition.

关键词： Diabetes Mellitus Management Prevention Glycemic Index Glycemic Load Ivorian Traditional Foods

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Glycemic Index and Glycemic Load of Juice from Edible Wild Fruits (Adansonia digitata, Tamarindus indica and Parkia biglobosa) Consumed in Cote d’Ivoire

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Journal of Biosciences and Medicines 2018年第1期6卷 63-74页

作者： Antoine Kouame Kouassi nestor Kouakou Kouassi Maxwell Avit Grah Beugre Denis Yao n’Dri georges n’guessan amani Dago Gnakri nutrition-Biochemistry Laboratory Department of AgroforestryJean Lorougnon Guede UniversityDaloaCote d’Ivoire Food Biochemistry and Tropical Products Technology Laboratory Department of Food Science and TechnologyNangui Abrogoua UniversityAbidjanCote d’Ivoire

The diabetes mellitus is a public health problem in C?te d’Ivoire. The Glycemic index (GI) and the Glycemic load (GL) determination of commonly consumed foods such as juice fruits is an alternative to prevent metabolic diseases. This study carried out three wild fruits locally named Baobab (Adansonia digitata), Tomi (Tamarindus indica) and néré (Parkia biglobosa) collected at maturity stage. The juices from the pulp of fruits have been elaborated, pasteurized, submitted to microbiological and physicochemical analysis before GIs/GLs determination. Ten healthy subjects with body mass index and age average respectively 21.57 ± 1.06 and 28 ± 2 years old tested the three juices and glucose (50 g) as reference food. Blood samples have been collected at 0, 15, 30, 45, 60, 90 and 120 min after foods consumption. The GIs/GLs has been determined according to ISO/FDI 26642:2010 protocol. Data showed that pasteurized juices has a weak microbiologic load (1.0102 - 2.4102 of Mesophylls Aerobic Germs) and not contain pathogen germs. The GI and GL of néré juice are high with respective values of 89.54 ± 1.63 and 29.22 ± 4.09 whereas those of Baobab and Tomi juice are moderate with respective GI/GL values of 66.48 ± 2.12/13.24 ± 1.99 and 60.41 ± 2.63/12.87 ± 1.67. The juice of néré should be consumed occasionally when those of Baobab and Tomi should be consumed with moderation. It would be suitable to know more about the GI and GL of all the juice fruits produced locally so as to prevent efficiently diabetes mellitus in the country.

关键词： Edible Wild Fruits Pasteurized Juices Glycemic Index Glycemic Load Cote D’Ivoire

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Modeling of Tuna Fish Frying Using Response Surface Methodology in the Production of Attieke “Garba” Dish in Côte D’Ivoire

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Food and nutrition Sciences 2024年第10期15卷 959-973页

作者： Daouda nimaga Massogbe Diabate nestor Kouakou Kouassi Elisée Yapi Kouakoua Charlemagne nindjin Joseph Dossou georges n’guessan amani Agronomic Forestry and Environmental Engineering Department University of Man Man Cte dIvoire Laboratory of Food Biochemistry and Technology of Tropical Products Department of Food Science and Technology Nangui Abrogoua University Abidjan Cte dIvoire Laboratory of Bioengineering of Food Processes (LABIOPA) University of Abomey Calavi Cotonou Benin

With the aim of optimizing the factors which act on the frying of the fish dish “Garba”, a study using the response surface methodology was carried out. After an appropriate choice of three variables, 15 experiments led to three second-order mathematical models linking the responses (temperature, number of reuses, frying time) to the factors and allowing good control of the frying process. After carrying out the tests and analyzing the data, the study provided knowledge of the optimal conditions necessary for frying while preserving the quality of the oil. The optimal point region for maintaining this quality is obtained when the temperature is 160˚C at frying times of 7.5 minutes for only 5 reuses of the oil.

关键词： Attieke Frying Optimization Surface Plan

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Influence of nitrogen-Potassium Fertilizers on the Growth and the Productivity Parameters of Plantain Banana PITA 3, FHIA 21 and CORnE 1

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Agricultural Sciences 2021年第7期12卷 783-803页

作者： To Lou Tanan Géraldine Marie-Laure Kouassi Kouakou nestor n’Guetta Adelaïde Atsin Guy Joël Olivier Kimou amani n’guessan georges Kouamé Akissi Françoise nangui Abrogoua University Laboratory of Food Biochemistry and Tropical Products Technology Abidjan C&#244 te d’Ivoire national Centre for Agronomic Research Plantain Banana Pineapple Program Abidjan C&#244 te d’Ivoire

This study was undertaken to measure the impact of fertilizers (nitrogen-potassium) on the growth and the development of plantain banana. Different doses of fertilizers (T2, T3, T4, T5 and T6) were applied to two hybrid varieties (PITA 3 and FHIA 21) and a traditional variety (CORnE 1) on an experimental split plot plan with a planting density of 2500 plants per hectare. Results showed that fertilizers improve parameters of plantain than control (T1). T6 with high potassium content (240 kg·ha−1 n and 987 kg·ha−1 K) improved the growth (35.72 ± 0.95 cm·month−1) and the widening (9.56 ± 0.17 cm·month−1) of PITA 3, and performed FHIA 21 agronomic parameters by reducing the length of the production cycle and increased the length of fruits. T2 treatment improved FHIA 21 agronomic and yield parameters. Also, the weight of CORnE 1 regimens (9.00 ± 0.67 kg) and fruits (296.59 ± 4.50 g), the length (33.37 ± 0.31 cm) and the circumference (14.73 ± 0.31 cm) increased with T2. T4 induced shorter production cycle of PITA 3 (390.40 ± 0.67 cm·month−1), improved PITA3 regimens weight (10.33 ± 0.44 kg) and the number of hands by regimen (6.00 ± 0.00) of FHIA 21. T3 with weak nitrogen content (120 kg·ha−1 n and 658 kg·ha−1 K) improved the characteristics of PITA 3 fruit

关键词： nitrogen Potassium Growth Yield Plantain Variety

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Peroxide Index, Trans Fatty Acids, Acrylamide and Polycyclic Aromatic Hydrocarbons (Pah) Contents in Frying Oils and Fried Tuna Fish Involved in “Garba” Production in Côte d’Ivoire

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Food and nutrition Sciences 2019年第8期10卷 947-962页

作者： Massogbè Diabate Daouda nimaga Charlemagne nindjin Virgile Ahyi Joseph Dossou n’guessan Geoges amani Laboratory of Food Biochemistry and Tropical Products Transformation (LBATPT) University of Nangui Abrogoua Abidjan C&#244 te d’Ivoire Department of Engineering Agronomy Forest and Environment University of Man Man C&#244 te d’Ivoire Laboratory of IRGIB Africa Institute IRGIB Africa Institute of Cotonou Cotonou Benin Laboratory of Food Processing Bioengineering (LABIOPA) University of Abomey Calavi Cotonou Benin

This current study aims at determining the profile and contents of degradation compounds produced during the interaction between the frying oils and tuna fish involved in the cooking of “Garba”, a street food largely consumed in Côte d’Ivoire. For this purpose, the peroxide index and the neoformed compounds, especially trans fatty acids, acrylamid, polycyclic aromatic hydrocarbons were determined. This trial was carried out on 90 samples of frying oils and fried tuna fish collected from restaurant owners of “Garba” food in three locations in Abidjan. The samples were divided into three groups (G1, G2, and G3) according to the similarity of the practices adopted by the restorers. The results show that the peroxide values (14.95;15.01 and 11.97 meqO2/kg) of the oils respectively for G2, G3, and G1 are higher than the values fixed by the Codex Alimentarius. The trans fatty acid contents of the frying oils were 56.80%;61.01% and 55.18% respectively for G3, G2 and G1. The average acrylamide content of fried Tuna (69.43 μg/kg) is higher than the value recorded in the cooking oil (19.99 μg/kg). The average contents of the eleven HAPs determined in the oils are higher than those of the Tuna. The Benzo (a) pyrene contents of both matrices are lower than the EU standard 1881/2011 except for the G2 oil (2.66 μg/kg). Increased consumption of “Garba” may pose health risks to consumers as practices of frying Tuna generate compounds that are harmful to human health.

关键词： Garba Polycyclic Aromatic Hydrocarbons Trans-Fatty Acids Acrylamide

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