scholarly journals Assessment of the Effect of Fungal Parasites and Callosobruchus maculatus Fab. on the Physiological and Biochemical Parameters of Cowpea (Vigna unguiculata (L.) Walp.) Seeds in Côte d’Ivoire

2018 ◽  
Vol 4 (10) ◽  
pp. 34-46
Author(s):  
OUATTARA Généfol ◽  
JOHNSON Félicia ◽  
TUO Seydou ◽  
SORO Sibirina ◽  
ESSIS Brice Sidoine ◽  
...  
Keyword(s):  
Vigna Unguiculata ◽  
Cote D'ivoire ◽  
Biochemical Parameters ◽  
Côte D’Ivoire ◽  
Callosobruchus Maculatus ◽  
Cote D’Ivoire ◽  
Côte D'ivoire ◽  
Fungal Parasites ◽  
Physiological And Biochemical

scholarly journals Mango Peel and Almond Flour (Mangifera indica var Amelie,Kent, Keitt, Brooks) harvested, Processed in North of Cote d’Ivoire: Biochemical Parameters and Mineral Content

2021 ◽  
pp. 1-9
Author(s):  
Mabintou Diomande ◽  
Kouassi Hubert Konan ◽  
Yapo Thierry Monnet ◽  
Jaures Oscar Gbotognon ◽  
Kouassi Armand Kanga ◽  
...  
Keyword(s):  
Vitamin C ◽  
Cote D'ivoire ◽  
Biochemical Parameters ◽  
Côte D’Ivoire ◽  
Mangifera Indica ◽  
Crude Fibre ◽  
Cote D’Ivoire ◽  
Côte D'ivoire ◽  
Standard Procedures ◽  
Mango Peel

Mango almond and peel flours are a potential source of nutriment. In this study, the proximate composition and mineral element profile of four varieties of mango flour that are grown and processing in north of Cote d’Ivoire investigated. The data can be used as a reference when these flours are used for further processing in a variety of products. The peels and almonds were harvested fresh, dried in an oven at 50°C for 72 hours, ground and analysed according to standard procedures. Results showed carbohydrate, crude protein, total lipid, crude fibre, ash contents and vitamin C of the couple “peel – almond” flours were found to be 83.83-76.16%, 2.48-6.54%, 2.79-13.45%, 9.97-7.67%, 4.25-3.10% and a considerable amount of vitamin C of 307.67–304.85 mg/100g, respectively. They also contained important minerals such as calcium at 1204.45-1064.82 mg/100g, magnesium at 257.46-243.81 mg/100g, and potassium was the major at 1883.65-1617.66 mg/100g, regarding peels and almonds flours, respectively. Mangoes varieties such as Amelie, Kent, Keitt and Brooks have the potential to be a good source of nutrition for humans and animals. Mangoes varieties, peels, almonds, biochemical parameters, minerals.

Action des huiles essentielles de deux plantes aromatiques de Côte-d'Ivoire sur Callosobruchus maculatus F. du niébé

2004 ◽  
Vol 7 (10-11) ◽  
pp. 1043-1046 ◽  
Author(s):  
Badama Philomène Seri-Kouassi ◽  
Coffi Kanko ◽  
Louis Roi Nondenot Aboua ◽  
Kouassi Alphonse Bekon ◽  
Adolé Isabelle Glitho ◽  
...  
Keyword(s):  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Callosobruchus Maculatus ◽  
Huiles Essentielles ◽  
Cote D’Ivoire ◽  
Côte D'ivoire

scholarly journals Effect of Fermentation on the Biochemical Composition of Soybean (Glycine max L.) and Red Bean (Vigna unguiculata L.) Consumed in the City of Daloa (Côte d’Ivoire)

2021 ◽  
Vol 10 (10) ◽  
pp. 578-583
Author(s):  
Yao N’zué Benjamin Ehouman Ano Guy Serge ◽  
Adingra Kouassi Martial Didier Aka Kouakou Serge Phares ◽  
Tano Kablan
Keyword(s):  
Glycine Max ◽  
Vigna Unguiculata ◽  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Spontaneous Fermentation ◽  
Cote D’Ivoire ◽  
Nutritional Factors ◽  
Côte D'ivoire ◽  
Glycine Max L ◽  
Red Bean

Legumes are rich in protein. However, they are not consumed much because their consumption poses a problem of digestion due to anti-nutritional factors and consumers have a preference for proteins from livestock. It therefore appears useful to promote them. The means used to enhance them was fermentation. This technique improves the nutritional and biological qualities of legumes. The seeds of red bean (cowpea, Vigna unguiculata L.) and soybean (Glycine max L.) sold in the large market of Daloa (Côte d’Ivoire) constituted the biological material of this study. Thus, a spontaneous fermentation of the seeds of these legumes followed by the determination of biochemical parameters was carried out. During spontaneous fermentation, the nutritional value of fermented seed flours was improved by significantly decreasing (P˂0.05) anti-nutritional factors. This reflects the impact of fermentation on improving the organic quality of these legumes. This study revealed that a 24 hour fermentation period is advisable for the population. This time allows keeping a good energy value, an acceptable level of nutrients although the fermentation after 72 hours considerably reduces the anti-nutritional compounds.

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

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.

scholarly journals Agronomic and biochemical evaluation of some ecotypes of cowpea [Vigna unguiculata (L.) walp. (Fabaceae)]Collected in Côte d’Ivoire

2016 ◽  
Vol 3 (4) ◽  
pp. 292-297
Author(s):  
Kouassi N’dri Jacob ◽  
Ayolié Koutoua ◽  
Koko Anauma Casimir ◽  
Boyé Mambe Auguste Denise ◽  
Seu Jonathan Gogbeu ◽  
...  
Keyword(s):  
Vigna Unguiculata ◽  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Cote D’Ivoire ◽  
Côte D'ivoire ◽  
Biochemical Evaluation
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