Evaluation de la connaissance et utilisation des variétés de piment (&lt;em&gt;Capsicum&lt;/em&gt;) cultivées en Côte d’Ivoire

Kouassi, Clément Kouassi; Koffi-Névry, Rose

doi:10.4314/ijbcs.v6i1.16

Cited by 6 publications

(3 citation statements)

References 12 publications

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“…Capsicum is a humid, significant agrarian crop and one of the most prevalent vegetables, not only due to its financial worth, but for the mixture of the color, taste, and nutritious properties of its fruit [75,76] (Figure 1). The interest in the ingesting of Capsicum is, to a great degree, because of its constituents and significance as a dietary antiradical [4].…”

Section: Traditional Usesmentioning

confidence: 99%

Biological Properties, Bioactive Constituents, and Pharmacokinetics of Some Capsicum spp. and Capsaicinoids

Batiha

Alqahtani

Ojo

et al. 2020

IJMS

140

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Pepper originated from the Capsicum genus, which is recognized as one of the most predominant and globally distributed genera of the Solanaceae family. It is a diverse genus, consisting of more than 31 different species including five domesticated species, Capsicum baccatum, C. annuum, C. pubescen, C. frutescens, and C. chinense. Pepper is the most widely used spice in the world and is highly valued due to its pungency and unique flavor. Pepper is a good source of provitamin A; vitamins E and C; carotenoids; and phenolic compounds such as capsaicinoids, luteolin, and quercetin. All of these compounds are associated with their antioxidant as well as other biological activities. Interestingly, Capsicum fruits have been used as food additives in the treatment of toothache, parasitic infections, coughs, wound healing, sore throat, and rheumatism. Moreover, it possesses antimicrobial, antiseptic, anticancer, counterirritant, appetite stimulator, antioxidant, and immunomodulator activities. Capsaicin and Capsicum creams are accessible in numerous ways and have been utilized in HIV-linked neuropathy and intractable pain.

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Section: Traditional Usesmentioning

confidence: 99%

Biological Properties, Bioactive Constituents, and Pharmacokinetics of Some Capsicum spp. and Capsaicinoids

Batiha

Alqahtani

Ojo

et al. 2020

IJMS

140

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“…Le piment est une plante maraichère appartenant à la famille des solanacées et au genre Capsicum. Il est originaire de l'Amérique du Sud et de l'Amérique Centrale, et il est très apprécié dans la consommation quotidienne (Kouassi et al, 2012). Le genre Capsicum comprend 25 espèces, dont cinq sont domestiquées (Capsicum pubescens, Capsicum baccatum, Capsicum annuum, Capsicum chinense et Capsicum frutescens), (González-Zamora et al, 2015).…”

Section: Introductionunclassified

Effet de fumier composté de bouse de vaches, d’excréments de moutons, de fiente de volailles (poulets et pigeons), de pailles mortes et de résidus de boisson locale « Bilibili » sur les paramètres agromorphologiques de Piment (<i>Capsicum annuum</i> L.) c

Djinet,

Nguinambaye,

Ganon

et al. 2024

Rev. Afr. Environ. Agric.

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Description du sujet. La méconnaissance des valeurs économique, nutritionnelle et médicales de piment par la population et la non utilisation de fumier par les maraichers constituent un obstacle pour la production de Capsicum annuum dans la zone d’étude bien que la demande soit importante.Objectif. L’étude a été conduite dans le but d’évaluer l’effet de fumier composté de bouse de vaches, d’excréments de moutons, de fiente de volailles (poulets et pigeons), de pailles mortes et de résidus de boisson locale « Bilibili » sur la croissance et le développement de piment cultivé sur le sol sableux afin de déterminer la dose optimale pour un meilleur rendement et aussi de minimiser l’utilisation des composés minéraux qui sont chers et souvent indisponibles.Méthodes. Les graines de la variété locale de piment du genre Capsicum ont été utilisées. Le dispositif expérimental appliqué était celui du modèle de Fisher en blocs complètement randomisés comportant trois répétitions avec chacun six lignes et six traitements La hauteur de la tige principale et le diamètre au collet ont été mesurées et les vitesses maximales de croissance associées ont été déterminées. Le nombre de fleurs et de fruits ont été relevés, la longueur et la largeur des feuilles ont été mesurées et leur rapport a été déterminé. La matière sèche du fruit et de la biomasse aérienne ainsi que la surface foliaire ont été déterminées.Résultats. Les résultats obtenus ont montré que les plants ayant reçu 50 g de fumier composté de bouse de vaches, d’excréments de moutons, de fiente de volailles (poulets et pigeons), de pailles mortes et de résidus de boisson locale « Bilibili » ont présenté des meilleures performances pour les paramètres étudiés sauf pour le diamètre au collet et le rapport largeur/longueur des feuilles.Conclusion. La valorisation de fumier composté de bouse de vache, excréments de moutons, fientes de volailles (poulets et pigeons), pailles mortes et de résidus de boisson locale « Bilibili » semble être l’une des solutions pour augmenter les rendements des cultures, aider les producteurs à limiter les dépenses liées à l’acquisition des engrais chimiques, maintenir la fertilité des sols pour la durabilité des systèmes d'exploitation et contribuer à la gestion durable de l’environnement. Description of the subject. The lack of knowledge of economic, nutritional and medical values of pepper by the population, and the non-use of manure by market gardeners constitute an obstacle to the production of Capsicum annuum L. in the study area, although the demand is signicant.Objective. The study was conducted with the aim of evaluating the effect of composted manure from cow dung, sheep excrement, poultry droppings (chickens and pigeons), dead straw and residues of local dring “bilibili” on the growth and development of pepper grown on sandy soil in order to determine the optimal dose for better yield and also to minimize the use of mineral compounds which are expensive and often unavailable.Methods. Seeds of the local pipper variety of the genus capsicum were used. The experimental device applied was that of the Fisher model in completely randomized blocks comprising three repetitions each with six lines and six treatments. main stem and collar diameter were measured and the maximum associated growth rates were determined. The numbers of flowers, and fruits were recorded, the length and width of the leaves were measured and their ratio was determined. Fruit dry matter and aerial biomass as well as leaf area were determined.Results. The results obtained showed that the plants having, received 50 g of composted manure from cow dung, sheep excrement, poultry droppings (chickens and pigeons), dead straw and residues of local drink “bilibili” presented better performance for the parameters studied except for collar diameter and leaf width/length ratio.Conclusion. The valorization of composted manure from cow dung, sheep excrement, poultry droppings (chickens and pigeons), dead straw and residues of local drink “bilibili” seems to be one of the solutions to increase crop yields, help producers to limit expenses linked to the acquisition of chemical fertilizers, maintain soil fertility for the sustainability of farming systems and contribute to sustainable environmental management.

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“…Pepper is a plant belonging to the Capsicum genus of the Solanaceae family [1] [2]. It includes several species including Capsicum annuum, C. frutescens, C. baccatum, C. pubescens and C. chinense [2] [3].…”

Section: Introductionmentioning

confidence: 99%

Bacterial Community Diversity of Fermented Pepper in Brazzaville Revealed by Illumina Miseq of 16S rRNA Gene

Boumba¹,

Lebonguy²,

Goma-Tchimbakala³

et al. 2021

FNS

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Fermented foods play an important role in the daily life and diet of the populations in Congo. Among these fermented foods, there is Pilipili or fermented pepper which is consumed without prior cooking. The microorganisms present are eaten alive. Few studies have been carried out on these microorganisms which may have beneficial effects on health. This study aimed to investing taxonomic diversity of bacterial communities in 3 samples of fermented peppers produced in 3 distinct areas of Brazzaville. To do this investigation, Illumina Miseq sequencing of 16S rRNA gene was used. The results showed that the number of identified operational taxonomic units (OTUs) ranged from 156 to 392. All OTUs belong to the domain of Bacteria and could be categorized into 21 Phyla, 36 Classes, 58 Orders, 100 Families and 171 genera. Firmicutes and Proteobacteria were the main dominant phyla of the total phyla present with a relative abundance of 89.12% and 8.08%, respectly. At the class level, Bacili were dominant in EB1 (99.50%), EB3 (85.32%) and EB2 (42.29%) while Clostridia in EB2 (40.10%). Lactobacillus, Clostridium sensu stricto and Frutobacillus were the dominant genera in the sample EB1, EB2 and EB3, respectively. The hierarchical classification showed that the samples EB1 and EB2 form the same group and EB3 is unique. Principal component analysis showed that the younger EB3 and EB2 samples were more diverse than the older EB1 sample. This study is a first in Congo on the diversity of fermented pepper using Illumina Miseq. It has shown that this food is very diverse and can be a source for the isolation of bacteria with biotechnological potential.

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Evaluation de la connaissance et utilisation des variétés de piment (<em>Capsicum</em>) cultivées en Côte d’Ivoire

Cited by 6 publications

References 12 publications

Biological Properties, Bioactive Constituents, and Pharmacokinetics of Some Capsicum spp. and Capsaicinoids

Biological Properties, Bioactive Constituents, and Pharmacokinetics of Some Capsicum spp. and Capsaicinoids

Effet de fumier composté de bouse de vaches, d’excréments de moutons, de fiente de volailles (poulets et pigeons), de pailles mortes et de résidus de boisson locale « Bilibili » sur les paramètres agromorphologiques de Piment (<i>Capsicum annuum</i> L.) c

Bacterial Community Diversity of Fermented Pepper in Brazzaville Revealed by Illumina Miseq of 16S rRNA Gene

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