RESUMELa transformation de la mangue constitue l'activité principale de plus d'une soixantaine micro entreprises agroalimentaires au Burkina Faso. Cette activité est surtout basée sur l'utilisation de procédés traditionnels empiriques. Afin d'évaluer le niveau de connaissance des normes de qualité sur la mangue par les acteurs de la transformation et les procédés technologiques utilisés, une enquête a été réalisée auprès de 40 unités de transformation de la mangue à travers des sorties de terrains dans huit villes du pays. Les données obtenues montrent que les unités sont à 41% artisanales. La transformation porte sur les procédés de la mangue séchée, du jus/nectar, de la confiture et du sirop de mangue. Les unités (34%) pratiquent un murissement des mangues avec le carbure de calcium et l'éthephon. Les données ont révélé que 95% des responsables des unités interviewés sont informés des normes de qualité sur la mangue; 87,5% sont engagés dans une démarche de qualité et 79% appliquent les recommandations de ces normes. Les données obtenues pourraient constituer un guide pour sensibiliser et former les acteurs sur l'importance du respect des normes de qualité; la diversification des produits finis pour fournir des produits de bonne qualité au consommateur et faire face au marché extérieur qui est fortement concurrentiel. © 2017 International Formulae Group. All rights reserved.Mots clés: Mangue, transformation, normes, procédés, qualité, Burkina Faso.Mango processing methods and level of knowledge of quality standards by actors in mango enterprise in Burkina Faso ABSTRACT Mango (Mangifera indica L.) processing is the main activity of more than sixty micro agro industrial food enterprises in Burkina Faso. This activity is mainly based on the use of traditional knowledge. To assess on the knowledge level of the quality standards of mango and its products by actors involved its technological processing a survey was conducted among 40 units of mango processing through land outlets in eight cities of Burkina Faso. Data obtained showed that the units are 41% craft. The transformation concerns the processes of dried mango, juice/nectar, and jam and mango syrup. Among units, 34% accelerate mango ripening using calcium carbide and ethephon. The data revealed that 95% of interviewed transformers were aware of quality H. KANTE-TRAORE et al. / Int. J. Biol. Chem. Sci. 11(1): 195-207, 2017 196 standards; 87.5% were involved in quality approach; 79% implemented the recommendations of these quality standards. These findings could guide to sensitize and train stakeholders on the importance of quality standards in processing; diversification of end-products in order to provide good quality products for the consumer and also face the external market which is highly competitive.
The present study involved the processing and testing of two formulations of mango doughnuts. The mango pulp formulations were combined either with maize or rice flour. The dough from both formulations was fried in immersion oil using a gas-fueled fritter and a crepe maker in controlled conditions. Levels of moisture, titrable acidity, total ash, fat, proteins, total sugars and beta-carotene were determined for the dough and for the mango doughnuts by using physicochemical standard methods. Sensory evaluation of the end-products with respect to aroma, color, taste and texture were performed. Results showed that the moisture contents of mango doughnuts obtained using the gas fryer which contained maize (DMMgf) or rice (DMRgf) flour were significantly lower than the same formulations obtained using the crepe maker (DMMcm, DMRcm). The highest fat contents for the DMRgf and DMMgf doughnuts were 25.34 and 29.78%, respectively. The beta-carotene contents of the doughnuts fried with the crepe maker (110.32 and 107.92 µg/100 g) were significantly higher than those doughnut fried with the gas fryer (90.91 and 85.49 µg/100 g). The yellow color of the DMRcm formulation was found to be very attractive by 70% of the tasters. In contrast, the DMMcm sample was found to be fairly attractive by 56.70% of the tasters. This method of processing mangos into doughnuts is convenient, requiring only common household equipment. The product is an innovative way of utilizing and adding value to over-ripe mango fruit, to reduce post-harvest loss and increase food and nutrition security.
The misuse of pesticides and their overdose on vegetables has an impact on people's health. The purpose of this study was to evaluate the cultivation and phytosanitary practices of tomato growers at the Loumbila and Ouahigouya vegetable growing sites. A survey on cultural and phytosanitary practices was carried out among 25 tomato producers at these two market gardening sites. Results show that 16% of producers use dams and 80% traditional wells as a source of water supply. The inputs used are mainly organic (cow's mouth, household waste) and chemical (NPK, urea) fertilizer. The frequency of use of chemical fertilizer is once a week at the Loumbila site and only once a month in the Ouahigouya site. All the producers surveyed used pesticides and 67% do not respect the deadlines for indicated on the packaging labels. A total of 16 pesticides (insecticides, fungicides) are used during tomato production. Cypermethrin and Lambda-cyhalothrin from the pyrethroid family and acetamiprid from the Neonicotinoid family were the most used by producers. Most of these pesticides are not intended for vegetable crops but rather for cotton crops. The pesticides used may remain in the tomato in significant amounts and pose a threat to consumers.
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