Several palm plants have social and economic roles worldwide by providing drinks from their sap. In Côte d'Ivoire, management of the coconut sap is not yet practiced. In this study, parameters related to production of sap have been assessed from four coconut cultivars namely PB 113 + and PB 121 + hybrids and WAT and MYD varieties. From all the unopened inflorescences (spathes) studied into the coconut crown, whose ranks varied from 7 to 9, that of rank 8 yielded the highest volume of sap. From this spathe, the PB113 + hybrid provided the best yield of sap (61.81 ± 20.41 l). Most important proportion of that sap volume was recorded at the morning harvesting. The sap production duration of a spathe varied from 24 ± 1.87 days (MYD) to 46.78 ± 1.86 days (PB 113 + ). That duration depended on the length of spathes and regular sap flow allowed by them. Furthermore, the PB 113 + had the highest number of fruits (NBF = 174.33 ± 78.45 fruits). The results showed that volume of sap available is closely related to the length of production (r = 0.78) and the cultivar's nut yield (r = 0.82). The use of PB 113 + hybrid which provided highest quantity of sap is recommended for promoting the production of coconut sap in Côte d'Ivoire in order to improve the benefits derived from this plant.
Aims: To evaluate and compare some physico-chemical characteristics of powdered sugar from the inflorescences of three of the most widespread coconut cultivars in Côte d'Ivoire compared to sugar from cane sugar to diversifying coconut exploitation in Côte d'Ivoire. Experimental Design was Used: The sap was extracted from inflorescences of row 8 of PB113+, PB121+ hybrid and GOA cultivar. Three different treatments that varied time and temperature were set. The physico-chemical characterization concerned the sugar samples from each pair. Samples of white and brown sugar from sugar cane, sold commercially in Côte d'Ivoire, were used as controls. Place and Duration of Studies: Marc Delorme Station for Coconut Research at the National Centre for Agricultural Research, Côte d'Ivoire between January 2017 and March 2018. Methodology: The sap from the freshly collected coconut tree inflorescences was directly transformed into granulated sugar by thermal spraying (Okoma et al, 2019), without preservatives. Three treatments varying the time/temperature pair were tested. Thus, the processing consisted of: T1: boil 1 liter of sap for 45 minutes at a temperature varying from 60-120°C. T2: boil 1 liter of sap for 40 minutes at a temperature varying from 60-140°C. T3: boil 1 liter of sap for 35 minutes at a temperature varying from 60-160°C. The physico-chemical characterization concerned the coconut sugar samples from each treatment and covered the dry matter content (DMS), moisture (HUM), ashes content (ASH), hydrogen potential (pH), titratable acidity content (TAT), total and reducing sugar contents, fat content and crude fibers. We considered the white and brown sugar from sugar cane sold in the sample as control samples. Results: All the physico-chemical characteristics of the crystalline coconut and sugar cane sugars analyzed generated significant differences (p<0.5) between them and the controls. Regardless of the treatment, the controls white and brown cane sugar provide statistically identical DMS, greater than 99.45 g/100 g respectively. These levels are higher than those provided by the sugar of coconut cultivars. In addition, white (0.27 to 0.29) and brown (0.42 to 0.50) cane sugar contains less water than all coconut cultivars (0.76 to 1.70). Regardless of the treatments applied, crystalline coconut sugar contains ashes contents (ASH) that range from 1.45 to 2.85 and are statistically higher than the proportions found in brown sugar cane sugar (0.11 to 0.28). White sugar cane sugar does not contain ashes. The pH of white sugar and brown sugar (6.09 and 6.44) is significantly higher than that of coconut sugar (4.82 and 6.19). The titratable acid content of coconut sugar ranged from 1.25 to 2.19 compared to 0.94 to 1.99 in cane sugar. Total sugar contents (TST) represent 81.15 to 87.54% of the dry matter in coconut cultivars. This is lower than the TSTs for white sugar (99.01 to 99.04%) and brown sugar (95.6 to 95.73%) sugar cane. Crystal sugar in coconut cultivars contains statistically fewer reducing sugars (6.75 to 7.89%) than white sugar cane sugar (8.11 to 8.12%). Its red counterpart, with 6.14%, contains smaller amounts of reducing sugars. Conclusion: Sugars are the main constituents of the dry matter of the coconut and cane sugar crystals studied. However, the different heat treatments applied to the sap of coconut inflorescences significantly affected all the physico-chemical parameters of each sugar. The physico-chemical characteristics have statistically differentiated coconut sugar from sugar cane sugar. However, for a better valorization of crystalline coconut sugar in Côte d'Ivoire, additional studies to determine its carbohydrate, mineral, vitamin and energy content should be considered.
Aims :This study aims to determine the organoleptic characteristics of different formulations nectars elaborated with ginger oleoresin. Study Design : Ginger nectars were formulated, using a composite central plan, from oleoresin or ginger rhizome, lemon juice and sugar. Then, they were subjected to sensory analyzes. Place and Duration of Study : The study was conducted, between November and December 2017, at 2 Methodology : Seventeen (17) nectars formulas were established by considering varying amounts of three ingredients: oleoresin (X1), sugar (X2) and lemon juice (X3) according to a composite experimental plan. The acceptance of these nectar formulas with consumers has been estimated. The intensities of perception of their color, texture and flavor were also evaluated relative to the artisanal nectar of ginger taken as a control. The sensory evaluation was carried out by panels of tasters. Results : The hedonic analysis indicates that in addition to the control Ft accepted at 91.43% by the tasters, the formulations F2; F8; F12; F13 and F14 are preferred in proportions ranging from 57.14% to 77.15%. The intensities of the organoleptic characteristics of these nectars are translated by sensory profiles. The formulations F2; F8; F12; F13 and F14 are yellow while the control is brown. As regards the texture, the control has a turbidity more pronounced than the formulations. While the intensities of the fluidity and homogeneity are higher for formulations F2; F8; F12; F13 and F14 than the control. In addition, the control Ft appears sweeter and more acidic than the formulations. This character is also observed in the flavors of gnamankou and lemon. Conclusion : The formulations F2; F8; F12; F13 and F14 close to the witness would be indicators for producers of ginger nectar.
Aims:To develop a method for transforming inflorescences sap of coconut into crystalline sugar, with a view to diversifying coconut exploitation in Côte d'Ivoire. Study Design: The sap was extracted from inflorescences of row 8 of PB113 hybrid and harvested 03 times a day (07h, 12h and 17h). Three processes for transforming sap into crystalline sugar have JEAI, 39(2): 1-9, 2019; Article no.JEAI.50035 2 been gradually tested, taking into account the quality of the sap, the temperature-treatment time combination and the physical constraints applied to the sap. Place and Duration of StudiesMethodology: Six coconuts was selected from those that showed no evidence of a history of disease or pest attack. Then, in their leaf corona, the unopened inflorescences, rank 8, were used for sap extraction [12]. On each coconut tree, the sap was collected in a plastic container previously sanitized with water heated to 100°C in a boiling bath and was collected 03 times a day (07h, 12h and 17h). The collected samples were placed in an isothermal cooler before being sent to the laboratory for processing. The transformation of sap into derived products was carried out by thermal spraying of the raw material. The experiments were performed on an electric hot plate (TRIOMPH) equipped with a temperature and time regulator. Heating the sap also required a frying pan and stainless-steel spatulas. A pH meter, a 0.01 electronic precision balance (METTLER BD 202, made in USA) and a refractometer were also used to measure physico-chemical parameters of the sap before and during its transformation. Three (3) processes were tested in this study for the transformation of inflorescences sap into coconut sugar. In each process, variable time-temperature heating combinations were used. Results: Both first one's processes tested did not produce sugar crystals. Their deficiencies were improved in the 3rd process which resulted in the clear crystallization of the sap. With this process, a first vaporization of the sap was carried out with gradually increasing temperatures up to 140°C for 30 min giving a fairly firm coconut syrup. The syrup was sprayed for a second time at 60°C for 30 minutes to obtain a massecuite, which was then destemmed, crumbled and dried at ambient temperature to provide crystalline coconut sugar. This sugar comes in the form of crystals of irregular grain size with a red coloring, similar to brown cane sugar. The results reveal that the production of 1 kg of crystalline coconut sugar requires the treatment of 6.25 L of coconut inflorescences sap. Conclusion: The extension of the method of production of crystalline coconut sugar must be encouraged and represents an important support for the development of coconut sap in Côte d'Ivoire. However, further studies must be carried out to determine the biochemical characteristics of the coconut sugar produced. Original Research Article
Aims: To determine the contents of the main nutrients in almonds derived from fruits of Terminalia catappa L. (Combretaceae) cultivated in Côte d'Ivoire. Study Design: The almonds of T. catappa were removed from the dried mature fruits harvested in various regions of Côte d'Ivoire. A pool of almonds was drawn at Laboratory and the nutritive components were assessed.
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