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.

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Aims: This study aims to determine merchantability of maize produced and stocked as grains, epis and spathes of maize in five departments of Côte d’Ivoire. Study Design: A total of 375 samples were collected at rate of 75 samples by department (Botro, Korhogo, Katiola, Agniblékro and Bondoukou). Then, the received samples were sent to the laboratory in order to analyse their merchantability. Place and Duration of Study: The collection of samples was carried out on grains, epis and spathes maize from February 2013 to January 2014. Then, the analyzes were carried out at the Biochemistry and Food Sciences Laboratory of the Félix Houphouët-boigny University. Methodology: The humidity was determined by drying until constant weight when the losses and damages of grains have been quantified by counting and weighing. Results: The results show that for maize grains, humidity levels vary from 8.59±0.11% to 14.18±0.52%. Concerning epis of maize, humidity levels are between 9.85±0.23% to 13.02±0.32%. For maize spathes, humidity levels fluctuate between 11.16±0.29% to 14.17±0.32%. The damages varies from 5.01±2.64% to 19.35±2.00% for maize grains, 9.05±5.27% to 21.29±7.17% for epis and 17.95±1.13% for spathes. As regards weigh losses, proportions of grains, epis and spathes are between 1.53±1.17% and 5.10±0.97%, 2.43±1.70% and 6.54±1.79% and 2.76±1.18% and 5.11±2.65%, respectively. Conclusion: A significant variability from one department to another can be noticed at level of maize quality regardless the type of maize. The merchantability of maize seems to be tied to post-harvest treatments (drying), type of storage (epis, grains and spathes) and structure of storage.

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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