The aim of this study is to propose a revised treatment scheme for fresh kola nuts (Cola nitida) using Hazard Analysis Critical Control Point (HACCP). Specifically, this will involve analysing the nut processing diagram used by the stakeholders, identifying critical points and proposing corrective measures for these critical points. A survey at kola producers and traders, coupled with an on-site diagnosis, was carried out in the cities of Anyama, Bouaké and Agboville. The verification of the preconditions was based on a checklist. In addition, the kola nut processing and storage system was evaluated according to the 12 steps of the HACCP system. The diagnosis of the sector revealed an informal organization and traditional practices. A revised diagram of the cola treatment process according to the HACCP system has been developed. This diagram includes three critical control points (CCPs) at the reception, sorting and biopesticide treatment level. A HACCP plan has been drafted to better monitor and control each critical point. The technical routes for processing cola do not guarantee good quality nuts. They do not comply with good hygiene practices (GHP) during the processing and storage process. The adoption and monitoring of the HACCP system would be beneficial for the kola industry.
L"objectif de l"étude était d"évaluer l"impact des pratiques de friture du thon du mets «Garba» sur la qualité sanitaire de l"huile de friture. Les pratiques de friture et les taux en composés néoformés ou polaires des huiles ont été déterminés dans les restaurants des communes de Cocody, Yopougon et Abobo à Abidjan. L"étude a revélé que la vente de ce mets est une activité d"hommes (94,9%) n"ayant aucune formation academique (62,8%) pratiquant la friture dans les conditions variées. Trois groupes de vendeurs ont été identifiés selon les pratiques adoptées. Le 1 er groupe est caractérisé par une pratique utilisant des températures inférieures à 160 °C et les huiles contiennent des composés néoformés inférieurs à 25%. Le 2 ème utilise des températures de friture comprises entre 160 °C et 180 °C avec des huiles réutilisées contenant 25 à 75% de composés néoformés. Le 3 ème groupe fait la friture à 180 °C et les huiles réutilisées contiennent 75%. La majorité des huiles analysées contiennent des taux en composés néoformés supérieurs au taux seuil de 25% fixé par le décret français n° 86-857 du 18 juillet 1986. Il ressort de cette étude qu"il y a un risque d"atteinte à la qualité sanitaire de ce mets et par conséquent à la santé des consommateurs.
To improve the process of "Attiéké" production by the standardization of the traditional inoculums, the effects of inoculums amount (6%, 8%, 10% and 12%) and fermentation time (6, 12 and 18 h) were studied and analyzed for their microbiological and sensory qualities using standard analytical procedures. The microbial analysis showed that Lactobacillus species (9.14 Log cfu/g) as the most important popular microorganism in the paste, followed by enterococci (7.64 Log ufc/g) species, yeasts and moulds (7.30 Log cfu/g) respectively. Sensory analysis revealed significant effects (p < 0.05), of inoculums quantity and fermentation time on the "Attiéké" quality. "Attiéké" obtained with 10% inoculums and after 12 hours of fermentation was identified as the optical inoculums amount and time for "Attiéké" production. The importance of traditional starter inoculums in "Attiéké" processing could be necessary to standardization at small and industrial scale the process of production.
Yam "Kponan" (Dioscorea cayenensis-rotundata) is a popular staple food in Côte d'Ivoire. However, its rapid decay during conservation prevents regular supply of markets. The objective of this study was therefore to assess the impact of field cultivation and conservation practices on some physical quality parameters of "Kponan". To this end, "Kponan" yam from three production areas (Bondoukou, Bouna, Kouassi-Kouassikro) was cultivated in each area. At maturity, physical parameters of yams at harvest and after 3 months of storage in field were analyzed. The results showed that injury was the most significant deterioration in yam harvest. The rate of injured yams was highest for hoe-harvested in Kouassi-Kouassikro area (16.67% -22.22%) regardless of the origin of the cuttings. The main damage observed after the 3 months of storage was rots (22.86% -60.00%) and weight loss (8.57% -42.86%). However, yams stored in pits in Bouna zone had less damage (40% -48.87%) than those stored under straw huts in Bondoukou locality (100%) and at shade under a tree in Kouassi-Kouassikro area (100%). In conclusion, the physical quality of "Kponan" in field is most affected by abusive use of herbicides during weeding and clearing, hoe harvesting and storage in the shade under a tree.
This current study aims at determining the profile and contents of degradation compounds produced during the interaction between the frying oils and tuna fish involved in the cooking of "Garba", a street food largely consumed in Côte d'Ivoire. For this purpose, the peroxide index and the neoformed compounds, especially trans fatty acids, acrylamid, polycyclic aromatic hydrocarbons were determined. This trial was carried out on 90 samples of frying oils and fried tuna fish collected from restaurant owners of "Garba" food in three locations in Abidjan. The samples were divided into three groups (G1, G2, and G3) according to the similarity of the practices adopted by the restorers. The results show that the peroxide values (14.95; 15.01 and 11.97 meqO 2 /kg) of the oils respectively for G2, G3, and G1 are higher than the values fixed by the Codex Alimentarius. The trans fatty acid contents of the frying oils were 56.80%; 61.01% and 55.18% respectively for G3, G2 and G1. The average acrylamide content of fried Tuna (69.43 µg/kg) is higher than the value recorded in the cooking oil (19.99 µg/kg). The average contents of the eleven HAPs determined in the oils are higher than those of the Tuna. The Benzo (a) pyrene contents of both matrices are lower than the EU standard 1881/2011 except for the G2 oil (2.66 µg/kg). Increased consumption of "Garba" may pose health risks to consumers as practices of frying Tuna generate compounds that are harmful to human health.
Abstract:The conservation of fresh kolanuts produced in Côte d'Ivoire and intended for the export, poses a veritable problem for the farmers. After 2 or 3 months of storage, the stock of kolanuts dramatically diminished occasioning high loss of economic resources. The aim of the present study was to find strategies for the best conservation for long period by investigation in appropriated nature of container, temperature of storage and in a possible fungicide adequate for kolanuts. Three (03) containers namely traditional made from the leaves of Thaumatococcus daniellii (Benn.) Benth., polyvinyl chloride (PVC) container and perforated cardboard have been studied. The temperatures of storage investigated were 26°C and 29°C while epoxiconazole is used as the fungicide. Fungi and Ochratoxin A (OTA) occurrence have been taken as bio-indicators of kolanuts healthy. Fungi were isolated by using Potato Dextrose Agar (PDA) and standard laboratory methods while OTA was extracted with a methanol/3% sodium hydrogen carbonate solution and purified using an immunoaffinity column prior to HPLC analysis with fluorescence detection. As results, the best temperature of storage could be 26°C and the container PVC had been found more efficient in fungi reduction in kolanuts when compared to traditional container made from leaves of Thaumatococcus daniellii (Benn.) Benth. In addition, OTA levels are stayed lows after 10 months of kolanuts storage. Moreover, the fungicide epoxiconazole was able to prevent Aspergillius flavus proliferation and retarded both Penicillium sp. contamination and OTA secretion in kolanuts until 6 months of storage. Taken together, the results suggested that a combination of the using of PVC container and fungicide epoxiconazole and 26°C as temperature of storage could improve significantly the conservation of fresh kolanuts for several months.
Aims:The conservation of fresh kola nuts produced in Côte d'Ivoire and intended for the export, poses a veritable problem for the farmers. This study aimed to evaluate the ability of biopesticide TopBio and three types of packaging to preserve kola nut.
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