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Influence of Production Factors on the Physico-Chemical Characteristics of Fermented Cassava Dough and Sensory Evaluation of Attieke

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Food and Nutrition Sciences 2024年第5期15卷 361-376页

作者： Weiléko Hélène Dougba Djedjro Clément Akmel emmanuel Aya Diane Boudouin Dibi nogbou emmanuel assidjo Laboratory of Industrial Processes for Environmental Synthesis and New Energies Institut National Polytechnique F&#233lix Yamoussoukro C&#244te d&#8217Ivoire Department of Agro-Food and Food Industries UFR Agriculture Fisheries Resources and Agro-Industry University of San-Pedro San-Pedro C&#244te d&#8217Ivoire

Attieke is an Ivorian semolina which obtained by fermenting, pressing and steaming cassava dough. Attieke production remains a traditional activity carried out by less literate women. However, perceived differences in measurable factors and attieke qualities require an investigation of their influence on the characteristics of the pressed dough and attieke. The aim of this study is to improve the quality of the dough in relation to that of the attieke produced. The experiment was carried out on 4 production factors, namely the type of boiled or braised ferment, the incorporation rate of the ferment between 8 and 10%, the addition of oil from 0.1 to 1% and the fermentation time from 12 to 15 hours applied to the Improved African Cassava (IAC) variety. A complete experiment design of 16 samples of fermented dough and attieke was employed. These samples underwent physic-chemical analyses for the fermented dough and sensory evaluation for the attieke. It was found that, except for titratable acidity, reducing sugar content and ash content, the physico-chemical characteristics of the dough of IAC variety were significantly influenced by all production factors and their interaction. Fermentation time significantly influences 60% of the physico-chemical characteristics of the fermented dough. The type of ferment, the oil addition and the ferment rate have a significant influence at 40% of these characteristics. At the sensory level, color, acidity and grain binding with an explained variance of 34.60% were essential for the appreciation of the attieke samples. Thus, these production factors could be considered for the improvement of the fermented dough and attieke production process.

关键词： Influence Production Fermented Dough Attieke

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Assessment of Climate Change Impact on Water Requirement and Rice Productivity

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Rice science 2023年第4期30卷 276-293页

作者： Konan Jean-Yves N’GUESSAN Botou ADAHI Arthur-Brice KONAN-WAIDHET Satoh MASAYOSHI nogbou emmanuel assidjo Environmental Training and Research Unit Laboratory of Environmental Sciences and TechnologiesUniversitéJean Lorougnon GuédéBP 150 DaloaCôte d’Ivoire Department of Training and Research of Rural Engineering and Geographic Sciences Institut National Polytechnique FÉLIX HOUPHOUËT-BOIGNYBP 1093 YamoussoukroCôte d’Ivoire University of Tsukuba Ibaraki 305-8577Japan Department of Training and Research of Chemical and Food Engineering Laboratory of ModellingInformation and ProcessesInstitut National Polytechnique FÉLIX HOUPHOUËT-BOIGNYBP 1093 YamoussoukroCôte d’Ivoire

Assessing the impact of climate change(CC)on agricultural production systems is mainly done using crop models associated with climate model *** review is one of the few,with the main objective of providing a recent compendium of CC impact studies on irrigation needs and rice yields for a better understanding and use of climate and crop *** discuss the strengths and weaknesses of climate impact studies on agricultural production systems,with a particular focus on uncertainty and sensitivity analyses of crop *** the new generation global climate models(GCMs)are more robust than previous ones,there is still a need to consider the effect of climate uncertainty on estimates when using *** GCMs cannot directly simulate the agro-climatic variables of interest for future irrigation assessment,hence the use of intelligent climate ***,sensitivity and uncertainty analyses must be applied to crop models,especially for their calibration under different *** impacts of CC on irrigation needs and rice yields vary across regions,seasons,varieties and crop ***,integrated assessments,the use of remote sensing data,climate smart tools,CO_(2)enrichment experiments,consideration of changing crop management practices and multi-scale crop modeling,seem to be the approaches to be pursued for future climate impact assessments for agricultural systems。

关键词： climate change rice production irrigation crop model climate model

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Influence of Production Factors on the Physico-Chemical Characteristics of Fermented Cassava Dough and Sensory Evaluation of Attieke

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Food and Nutrition Sciences（食品与营养科学） 2024年第5期 361页

作者： Weiléko Hélène Dougba Djedjro Clément Akmel emmanuel Aya Diane Boudouin Dibi nogbou emmanuel assidjo

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Some Processing Steps and Uses of Cashew Apples: A Review

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Food and Nutrition Sciences 2023年第1期14卷 38-57页

作者： Lou Boli Caroline Sahie Doudjo Soro Kisselmina Youssouf Kone nogbou emmanuel assidjo Kouassi Benjamin Yao Ecole Doctorale Polytechnique (EDP) of Institut National Polytechnique Félix Houphouë t-Boigny (INP-HB) Yamoussoukro C&#244 te d’Ivoire

In addition to the cashew nut, which is the main product, the cashew tree also produces the cashew apple which is considered a by-product. The cashew apple has a high nutritional potential. Indeed, it is rich in vitamin C, carotenoids, dietary fibers, vitamins, sugars and mineral elements where are essential for human nutrition. In addition to its nutritional quality, the cashew apple has technological advantages: the edible part of the fruit is between 85% and 100% higher than that of other traditional tropical fruits, and its juicy and sweet flesh is free of seeds or pits. In addition, very large volumes are available. As a result, the development of this fruit represents a considerable economic challenge. This paper first presents the cultivation of cashew trees and the bibliography of the work done on cashew juice. The favorable conditions for cashew tree cultivation and the planting method were presented. Then, the study highlights the work done on the physicochemical characteristics of cashew apples, the effect of the growing area, the variety and the stage of maturity on its characteristics. It also shows the influence of the processing steps on the nutritional value and organoleptic quality of the cashew apple;as well as the methods of clarification, stabilization, concentration and dehydration. Some uses of cashew apple were reviewed: beverage, food, substrate, bioethanol, nutraceutical, food additive and agro materials.

关键词： Cashew Apple Processing Use

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Production of Cashew Apple Wine Enriched with Hibiscus sabdariffa Extracts

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Food and Nutrition Sciences 2023年第8期14卷 720-729页

作者： Esaïe W. Koui Doudjo Soro Jean Ives K. Gnoumou nogbou emmanuel assidjo Kouassi Benjamin Yao UMRI 58 Chimical Food and Environemental Process Sciences Felix Houphouet-Boigny National Polytechnic Institute Yamoussoukro C&#244te d’Ivoire Laboratory of Industrial Process of Synthesis and Environment (LAPISEN) Felix Houphouet-Boigny National Polytechnic Institute Yamoussoukro C&#244te d’Ivoire

This study focuses on enhancing the value of agricultural products by developing a process to produce wine from cashew apples enriched with extracts from Hibiscus sabdariffa. The formulation consisted of a blend of cashew apple juice and Hibiscus calyxes in a ratio of 90:10 (w/w). The Hibiscus calyxes were added at three different stages: before, during, and after fermentation. The physico-chemical analysis of the resulting wines revealed a pH range of 3.073 ± 0.005 to 3.583 ± 0.015 and acidity levels ranging from 4.018 ± 0.028 to 5.628 ± 0.059 g/L. The alcoholic strength ranged from 13.54% ± 0.036% to 13.86% ± 0.04%, with a soluble dry extract of 7.2 ± 0.25 to 8.1 ± 0.28 °B. Regardless of the stage of Hibiscus calyx addition, the fermentation kinetics and physico-chemical parameters met the standards set for wines.

关键词： Vinification Cashew Apple Hibiscus sabdariffa Fermentation

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Estimation of the Actual Evapotranspiration by the SEBAL Method in the Irrigated Rice Perimeter of Zatta (Yamoussoukro—Côte d’Ivoire)

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Journal of Water Resource and Protection 2023年第10期15卷 539-556页

作者： Junias Léandre Kra Moïse Botou Adahi Brice Arthur Konan-Waidhet Jean-Yves Konan N’Guessan Joël Doyéré Koné emmanuel nogbou assidjo Department of Geosciences and Environment Université Jean Lorougnon Guédé (UJLoG) Daloa C&ocircte d’Ivoire Department of Rural Engineering and Geographical Sciences Institut National Polytechnique Félix Houphou&eumlt-Boigny (INP-HB) Yamoussoukro C&ocircte d’Ivoire Department of Chemical and Food Engineering Institut National Polytechnique Félix Houphou&eumlt-Boigny (INP-HB) Yamoussoukro C&ocircte d’Ivoire

In this study, the SEBAL (Surface Energy Balance Algorithm for Land) model was used to map the spatio-temporal distribution of actual evapotranspiration in the Yamoussoukro department (Côte d’Ivoire). Like other regions of the country, the Yamoussoukro district is confronted with the phenomenon of evapotranspiration (ET). This is a very important component that comes into play in the water balance but also in the calculation of the water needs of agricultural crops. Consequently, its estimation is of paramount importance in research related to the rational management of water resources, particularly agricultural water. The objective of this study was to analyze the spatio-temporal distribution of actual evapotranspiration (AET) as a function of land cover and land use. The methodology used is based on the SEBAL model which uses remote sensing (Landsat 8_OLI/TIRS) and climatic data to estimate actual evapotranspiration and analyze the spatio-temporal distribution of AET. The results reveal that the AET varied from 0 to 5.44 mm/day over the period from December 2019 to February 2020 with an average value of 4.92 mm/day. The highest average values occurred for water bodies (4.90 mm/day) and flooded vegetation (4.88 mm/day) while the lowest values occurred in residential areas (2.04 mm/day). Furthermore, the results show that the difference between the SEBAL model and the FAO-Penman-Monteith method is minimal with an average RMSE of 0.36 mm/day for all the satellite images. This study demonstrates the considerable potential of remote sensing for the characterization and estimation of spatial evapotranspiration in the Zatta irrigated rice-growing area.

关键词： Evapotranspiration Water Balance Rational Management Remote Sensing SEBAL Model

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Some Processing Steps and Uses of Cashew Apples: A Review

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Food and Nutrition Sciences（食品与营养科学） 2023年第1期

作者： Lou Boli Caroline Sahie Doudjo Soro Kisselmina Youssouf Kone nogbou emmanuel assidjo Kouassi Benjamin Yao

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Production of Cashew Apple Wine Enriched with Hibiscus sabdariffa Extracts

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Food and Nutrition Sciences（食品与营养科学） 2023年第8期

作者： Esaïe W.Koui Doudjo Soro Jean Ives K.Gnoumou nogbou emmanuel assidjo Kouassi Benjamin Yao

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Evaluation of Total Polyphenol and Flavonoid Contents of Fresh and Dried Pepper (Piper nigrum) from the Ivory Coast

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Food and Nutrition Sciences 2023年第3期14卷 149-155页

作者： Coulibaly Moussa Yoboue Antoinette Soro Doudjo assidjo nogbou emmanuel Department of Nutrition and food Technology Group (GNTA) Laboratory of Industrial Processes of Synthesis and Environment (LAPISEN) Felix Houphouet-Boigny National Polytechnic Institute Yamoussoukro Côte d’Ivoire

The growing interest in the potential biological activity of polyphenols and flavonoids has highlighted necessity to assess their content in fresh and dried pepper from Ivory Coast. The total polyphenol content was determined using the Folin-Ciocalteu test and the total flavonoid content was also measured spectrophotometrically using the aluminum chloride colorimetric test. The results obtained indicate the total polyphenol levels of fresh and dried peppers are higher in the samples collected in Danane (0.8 ± 0.05 mg GAE/100g) and in Azaguie (0.4 ± 0.08 mg GAE/100g). The lowest concentrations were obtained with fresh and dried pepper samples collected in N’douci (0.22 ± 0.02 mg GAE/100g) and in PK 103 (0.22 ± 0.02 mg GAE/100g). The highest content of total flavonoids was revealed in the locality of PK 103 (1.85 ± 0.62 mg EC/100g) followed by the locality of Maféré (1.37 ± 0.25 mg EC/100g) respectively for black pepper and green pepper. Then, the lowest flavonoid contents were obtained in the dried pepper of Lopou (0.57 ± 0.03 mg EC/100g) and the fresh pepper of PK 103 (0.47 ± 0.03 mg EC/100g). The results obtained highlight the importance of these black spices as promising sources of phenolic compounds and could be used in pharmaceutical treatments and in food.

关键词： Content Flavonoids Polyphenols Piper nigrum

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Quantitative Assessment of the Risk Linked to the Consumption of Braised Beef Meat “<i>Choukouya</i>” Contaminated with Pathogenic <i>Clostridium perfringens</i>in Côte D’Ivoire

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Food and Nutrition Sciences 2017年第12期8卷 1137-1155页

作者： Dibi emmanuel Diane Akmel Djédjro Clement Tano Kablan assidjo nogbou emmanuel Akaki David Didier Monte Department of Food Science and Technology Nangui Abrogoua University Abidjan C&ocirc te d’Ivoire Department of Chemical Engineering and Agri-Food Institut National Polytechnique Félix Yamoussoukro C&ocirc te d’Ivoire Agricultural Research Centre for International Development Montpellier France

Inadequate handling, processing and sales of meat products have resulted in microbial contamination responsible for most infectious human food-borne illness. The study conducted a stochastic assessment of the risk of infection linked to the consumption of braised beef meat “Choukouya” contaminated by Clostridium perfringens in C?te d’Ivoire. We conducted “Choukouya” consumers (n = 900) and vendors (n = 300) survey to characterize the actors behavior. 189 samples of “Choukouya” were collected and microbiologically analyzed according to French standard protocols NF V 08-061 and XPV 08-061. A risk model was developed and the risk of infection linked to the consumption of “Choukouya” was estimated by Monte Carlo simulation procedure. The consumer’s surveys showed that the percentage of population consuming “Choukouya” was 74.4%, with an average consumption of 114.3 ± 0.5 g/person/intake. The microbiological analysis revealed the isolation of 70% of Clostridium perfringens in the vegetative form and 60.3% in sporulated form with an average loading of 3.7 ± 2.6 log10·cfu/g and 1.1 ± 1.0 log10·cfu/g respectively. The probability of ingesting a dose greater than 109 bacteria of Clostridium prefringens varied between 7.36% and 7.93%. The braised beef meat “Choukouya” sold in the streets of cities in C?te d’Ivoire represents a real risk of infection, and Clostridium perfringens is one of the causes. This risk could be mitigated by the establishment of good hygiene practices and adequate handling processes in this informal sector.

关键词： Braised Beef Meat “Choukouya” Inadequate Handling Clostridium perfringens Risk Simulation Monte Carlo

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