"Conoro" is a traditional fermented condiments prepared from seeds of Baobab, Kapok and Okra. It is consumed by the North-Eastern Ivoirians. The aim was to report ethno-nutritional knowledge of "conôro" and to understand theirs uses. Data showed that respondents had a high knowledge level of "conôro" (86 to 96.67%). A significant difference is found in ethnic and age groups (p <0.05). Koulango were majority ethnic and people over 65 years old had the high knowledge level of "Conôro" to 96.8-100 % and 85.7-100 % respectively. Conoro’s utilization rates varied between 85.27 to 97.93 %. Sauces seasoning (ICF = 0.92) and addition of "Conôro" to other natural substances (ICF = 0.46) were respectively the most reported food and therapeutic uses. Blood pressure (ICF = 0.19) and abdominal pain after childbirth (ICF = 0.33) represented the most common treated diseases. "Conôro" was made from seeds taken individually or combined. The production processes of "conôro" were studied in different localities. Fermentation took 3 days in all localities. It was sold in dumpling form at 25 to 100 FCFA. The conservation time of "conôro" was from 6 to 12 months.

Optimization of thermal processes relies on adequate degradation kinetic models to warrant food safety and quality. The knowledge on thermal inactivation of enzymes is necessary to allow their proper utilization in food industry and technology applications, enabling the reduction of heating times and optimization of heating temperatures. In this work, the kinetic of thermal inactivation was studied for the previously characterized carboxylmethylcellulases Ab-CX1 and Ab-CX2 from Macrotermes subhyalinus little soldier. Samples of carboxymethylcellulases were treated at different time-temperature combinations in the range of 5-60 min at 50-65°C and the kinetic and thermodynamic parameters for carboxymethylcellulases were calculated. Results showed that inactivation followed a first-order reaction with k-values between 0.0103 ± 0.0003 to 0.1217 ± 0.0005 and 0.0149 ± 0.0007 to 0.0416 ± 0.0003 min -1 for Ab-CX1 and Ab-CX2, respectively. At high temperatures, Ab-CX2 was less resistant, with a significant decrease in residual activity compared to Ab-CX1. The D-and k-values decreased and increased, respectively, with increasing temperature, indicating faster inactivation of carboxymethylcellulases. Activation energy (Ea) and Z-values were estimated to 76.74 ± 1.98 kJ.mol were also calculated. The high value obtained for the variation in enthalpy of activation indicates that a high amount of energy is required to initiate denaturation, probably due to the molecular conformation of carboxymethylcellulases. All results suggest that both carboxymethylcellulases are relatively resistant to long heat treatments up to 50°C.

The effect of heat treatment on the activity of xylanase, from salivary glands of Macrotermes subhyalinus little soldier was studied over a temperature range of 50 to 70 °C using mathematical analysis of the kinetic and thermodynamic parameters for the thermo-inactivation of the enzyme. Denaturation of the enzyme, measured by loss in activity, could be described as a first-order model, with k-values between 0.005 and 0.0217. D-values decreased with increasing temperature, indicating faster inactivation of the enzyme at higher temperatures. Results suggested that xylanase is the rmostable with a Z-value of 22.57, Ea of 92.68 kJ mol -1 . Thermodynamic parameters were also calculated. The Gibbs free energy (ΔG), values range from 109.36 to 110.27 kJ/mol for the enzyme. These kinetic data can be used to allow the adequate utilization of the xylanase of Macrotermes subhyalinus little soldier in the food industry and technology applications.

The general objective of this work was to assess the functional properties of composite flours obtained from the flour of Ivorian taro corms (Colocasia esculenta, Cv Fouê) with wheat flour (Triticum aestivum L.). The results concerning the functional properties revealed significant differences (p <0.05). Indeed, the water absorption capacity, the water solubility index and the hydrated density increase considerably in the various composite flours. On the other hand, the bulk density, clarity, wettability and porosity have decreased in these flours. In addition, the stability of the foam and the dispersibility have increased over time. On the other hand, the hydrophilic / lipophilic ratio is greater than 1 with the exception of red oil.

Aubergines of the Solanum aethiopicum cultivar "Klongbo" are widely cultivated and consumed by the Ivorian population. However, their post-harvest conservation is problematic. In order to prevent their post-harvest degradation, this study initiates the screening of enzymatic activities responsible for hydrolysis and oxidation activities in the berries of Solanum aethiopicum cultivar "Klongbo". Among the enzymatic activities tested, phosphatases, N'Acethylglucosaminidase, dopamineoxydase and pyrocatecholoxydase were the predominant enzymatic proteins. The optimum hydrolysis and oxidation conditions in terms of pH and temperature are listed as follows: phosphatases (pH 8.0; 50°C), N-acetylases (pH 5.6; 45°C), dopamineoxydase (pH 9.6; 10°C) and pyrocatecholoxydase (pH 9.0; 10°C). Cu2+ ions inhibit all tested enzymatic activities and especially Zn2+ ions for polyphenoloxidase activities. EDTA has an inhibitory effect on phosphatase and N'acetylase activities. SDS has an inhibitory effect on dopamineoxydasic, pyrochatecholoxydasic and phosphatasic activities. On the other hand, it has no effect on N'Acethylglucosaminidasic activities.