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The aim of this study was to evaluate the effect of steam blanching processing on the nutritive value and the antioxidant properties of fi ve leafy vegetable species (Amaranthus hybridus, Andasonia digitata, Ceiba patendra, Hibiscus sabdariffa and Vigna unguiculata) that are used for sauce preparation in Northern Côte d'Ivoire. The selected leafy vegetables were subjected to blanching in pressure cooker for 15, 25 and 45 min and the physicochemical properties were determined using AOAC methods. The result of the study revealed that longer time of blanching (higher than 15 min) caused negative impact by reducing nutritive value but positive impact by reducing anti-nutrients and increasing polyphenols. The registered losses (p<0.05) at 15 min were as follow: ash (0.08-10.01%), proteins (0.36-12.03%), vitamin C (19.56-68.67%), carotenoids (18.91-55.48%) oxalates (3.58-21.39%) and phytates (10.51-68.02%). The average increase of polyphenols contents at 15 min of blanching was 1.61 to 30.72%. In addition, a slight increase (0.35-4.16%) of fi bres content was observed in the studied blanched leafy vegetables. Furthermore, after 15 min of blanching time the residual contents (p<0.05) of minerals were: calcium (264.88-844.92 mg/100 g), magnesium (49.45-435.43 mg/100 g), potassium (675-1895.41 mg/100 g), iron (14.54-70.89 mg/100 g) and zinc (9.48-36.46 mg/100 g). All these results suggest that the recommended time of domestic blanching must be less than 15 min for the studied leafy vegetables in order to contribute effi ciently to the nutritional requirement and to the food security of Ivorian population. Unauthenticated Download Date | 5/11/18 6:45 PM

The aim of this work was to contribute to the food safety of Ivorian consumers by investigating the proximate composition and the toxic fungal contamination of peanut butters offered for retail sale on the different markets of Abidjan. Methodology and results: Peanut butter samples (45) were collected from the main markets of the 9 communes of Abidjan District and their physicochemical and mycological characteristics were determined. Statistical analyses were performed on the data obtained. Mean proximate composition was as follow: moisture (1.03-4.50 %), pH (6.25-6.72), titratable acidity (9.18-18.48 meq/100 g), ash (5-5.5 %), crude fibre (5-6.78 %), protein (21-30 %), lipids (41-50 %), carbohydrate (15-26 %) and energy (560-640 kcal/100 g). The total fungi isolated ranged from 10 4 to 10 6 CFU/g. Eight (8) genera of fungi were isolated: Mucor, Alternaria, Helmintosporium, Geotrichum, Fusarium, Cladosporium, Penicillium and Aspergillus. The predominant fungi belonged to Aspergillus genus (20.22-51.65 %) followed by Helmintosporium (0-47.44 %) and Penicillium (0-41.54%). The mycotoxigenic fungi were isolated with a frequency of 14.81, 13.95, 9.1 and 21.62 % for Aspergillus versicolor, Aspergillus ochraceus, Aspergillus flavus and Aspergillus parasiticus, respectively. Conclusions and application of findings: Peanut butter sold in retail markets in Abidjan District are nutritive and could meet the dietary needs of the population. However, the presence of mycotoxigenic fungi represents a public health problem. Therefore, good manufacturing processing and good hygiene practices would help to minimize fungal contamination in order to obtain good sanitary peanut butters.

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<p>Many standards constitute shea butter trading conditions, but the exploitation of this greasy product is submitted to other industrial exigencies. The aim of this study was to characterize and evaluate the utilization potentiality of the artisanal shea butter produced in Côte d’Ivoire, on the basis of the industrials exigencies. Hence, both beige and yellow artisanal (original and market) shea butters were collected and analyzed. The refractive indexes (1.46 ± 0.00) did not vary while specific gravity at 40 °C (0.86 ± 0.00 - 0.92 ± 0.00), unsaponifiable matter (1.80 ± 0.01 - 3.76 ± 0.02%) and pH values (5.39 - 6.69) showed significant differences from a sample to another. The viscosity was very high at 40 °C (86.78 ± 0.89 - 130.10 ± 0.26 mPas) and decreased with the temperature increasing (40 to 65 °C). The UV-Vis spectrum showed a very weak absorption from 300 to 400 nm (UV-B and UV-A domains) while the near infra-red (NIR) one, revealed peaks at 450 and 700 nm for yellow shea butters only and peaks at 1200, 1400, 1725 and 2150 nm for all the samples. The fatty acids profile highlighted four main fatty acids (palmitic, stearic, oleic and linoleic acids); saturated fatty acids (56.00 ± 0.20 - 63.00 ± 0.20%) were the most important. All these interesting characteristics should arouse attention for using traditional shea butters in food, cosmetic and pharmaceutical industries.</p>