M'bahou is a dish consumed in the eastern and central part of Côte d’Ivoire. This dish allows the use of senescent plantain, product relatively cheaper and often rejected on the market due to its high perishability. In this study, the nutritional properties as well as sensory characteristics (colour, shape, size, texture, general appearance, smell, aroma, taste, chewiness) of m’bahou were investigated. This dish produces, then dried had relatively low moisture (7.13%), ash (1.93%), fat (0.24%), proteins (3.07%), crude fiber (2.87%) contents and were good sources of carbohydrates (87.64%), starch (61.15%), energy (364,87 kcal/100 g), vitamin A (134.67 µg/100 g), vitamin B1 (49.57 µg/100 g) and vitamin B2 (564.87 µg/100 g). Mineral composition revealed that potassium (120.32 ± 0.21 mg /100 g dm) and calcium (85.50 ± 0.11 mg /100 g dm) was the most abundant mineral followed by sodium (55.71 ± 1.30 mg /100 g dm), phosphorus (48.10 ± 0.62 mg /100 g dm) and magnesium (46.23 ± 0.06 mg /100 g dm). For Phytochemical compounds, polyphenols (109.64 ± 7.40 mg GAE/100 g dm) were higher than phytates (50.42 ± 1.63 mg/100 g), tannins (27.01 ± 0.35 mg tannic acid/100 g), flavonoids (4.32 ± 0.38 mg quercetin/100 g). The mean scores of the sensory descriptors given by panelists for overall acceptability ranged from 6.40 ± 1.29 to 7.38 ± 1.19 on a 9-point scale, corresponding to pleasant level, so acceptable. Valorization of this dish would be more advantageous because it could contribute more to the reduction losses.
Cassava root is shortly preserved after harvesting due to its tanning and rapid physiological decomposition. Consequently, the commercial value is reduced and the craving of its finishes products. With an aim of improving physiological quality, post harvest food value "the effects of bleaching and conservation in silo-pits were evaluated. Four (04) varieties of cassava: Bocou1, Bocou2, Bo-cou3 and Yavo were collected fresh and healthy in 13 months of maturity. They were subjected to a bleaching (65˚C /15-30 s) followed by a kinetic conservation (7 days of intervals) in silo-pit (1 × 0.6 × 0.5 m). Results show that Bocou2 variety has the high proteins content (2.64% ± 0.01%), followed by hydrocyanic acid (8.21 ± 0.01 mg/100 g) and total carotenoids (26.7 µg/100 g). The conservation influences positively the protein content, reducing sugars content, the dries matter content and the total phenolic compounds for all the varieties excluded Bocou2 variety whose protein content drops. As regard of the fat contents, a weak increase is observed. The sensory analysis reveals that the boiled cassava of the Yavo variety is more appreciated followed by Bocou1 variety. Concerning the Attiéké, Bocou3 variety gives the more appreciated dish followed by the Yavo variety. In conclusion, the silo-pit conservation after bleaching improves the physiological quality of the cassava and the sensory taste even during 14 days. This study has a huge impact of reducing the post harvests losses and increases the commercial value of cassava in the world.
Aubergines of the Solanum aethiopicum cultivar "Klongbo" are widely cultivated and consumed by the Ivorian population. However, their post-harvest conservation is problematic. In order to prevent their post-harvest degradation, this study initiates the screening of enzymatic activities responsible for hydrolysis and oxidation activities in the berries of Solanum aethiopicum cultivar "Klongbo". Among the enzymatic activities tested, phosphatases, N'Acethylglucosaminidase, dopamineoxydase and pyrocatecholoxydase were the predominant enzymatic proteins. The optimum hydrolysis and oxidation conditions in terms of pH and temperature are listed as follows: phosphatases (pH 8.0; 50°C), N-acetylases (pH 5.6; 45°C), dopamineoxydase (pH 9.6; 10°C) and pyrocatecholoxydase (pH 9.0; 10°C). Cu2+ ions inhibit all tested enzymatic activities and especially Zn2+ ions for polyphenoloxidase activities. EDTA has an inhibitory effect on phosphatase and N'acetylase activities. SDS has an inhibitory effect on dopamineoxydasic, pyrochatecholoxydasic and phosphatasic activities. On the other hand, it has no effect on N'Acethylglucosaminidasic activities.
Objectives: this study aims to compare composition and sensorial characteristics of infusions of leaves from broad leave morphotype (blmLM) and long leave morphotype (llmLM) of Lippia multiflora (Savannah tea) cultivated in three localities, in order to identify the morphotype and/or locality, which offer the better biochemical composition and organoleptic qualities of tea. Methodology and results: Leaves harvested were dried and pulverized. Infusions were prepared using standard methods and sensorialy analysed by Mossion methods. Elements were determined according to AOAC methods. Phenolics compounds and caffeine was analysed by a standard method. Infusions of blmLM are rich in tannins (12.15-14.26 mg/L), quercetin (0.33-0.95 mg/L) and flavanone (05.75-13.33 mg/L), while those of llmLM are rich in caffeine (19.07-20.14 mg/L) and catechin (08.89-59.56 mg/L). Calcium (50.96- 51.54 mg/L) and magnesium (35.10-37.08 mg/L) contents are highest in infusions of BlmLM, while llmLM infusions are richer in K (97.78-103.46 mg/L) and Na (143.01-156.03 mg/L). Globally, infusions are brown to greenish yellow, astringent, slightly bitter with a pleasant smell. Infusions of Béoumi and Korhogo have a mint scent; those of Béoumi have a scent of lemongrass. Conclusion and Application of results: The qualities of infusions depend on the morphotype and the growing area. Their richness in phenolic compounds, caffeine and essential minerals gives them nutritional, medicinal and pharmacological properties and can be a replacement for ordinary teas sold on the market. This study provides information on the choice of the plant morphotype and the cultivation area according to the needs of the consumer. Consumption of infusions of leaves from Korhogo and Béoumi that are richer in tannins, catechin, quercetin and essential minerals (calcium, magnesium and iron) will be beneficial for human nutrition, bones strengthening and prevention of cardiovascular diseases which represent a public health problem. Taking Lippia multiflora into account in the agricultural and eating habits of farmers will constitute for them a source of income and also a source of permanent raw material for the agro-food processing industries. Keywords: Lippia multiflora, leaves infusion, biochemical composition, sensory characteristics
Aims: The objective of this work was to study the thermal inactivation of the polyphenol oxidase (PPO) and peroxidase (POD) activities of cassava (Manihot esculenta Crantz) root cv. Bocou 2 in order to prevent enzymatic browning. Study Design: Crude PPO and POD from yellow-fleshed cassava root were subjected to heat treatment and their thermal inactivation characteristics were examined.
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