Transformation et commercialisation des chips de banane plantain au Cameroun : une activité artisanale à forte valeur ajoutée

Fouepe, Guillaume Hensel Fongang; Folefack, Denis Pompidou; Pagui, Zobel Pane; Bikoï, Achille; Noupadja, Pascal

doi:10.4314/ijbcs.v10i3.24

Cited by 4 publications

(2 citation statements)

References 1 publication

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“…Plantain is an important food crop that significantly contributes to the food security of populations in Africa, particularly in Central, East, and West Africa (Nkendah & Akyeampong, 2003; Fongang Fouepe et al ., 2016). It is consumed at different stages of maturity (green, semi‐ripe, and ripe) under many different forms (Happi Emaga et al ., 2007).…”

Section: Introductionmentioning

confidence: 99%

Effect of particle size on flow behaviour and physical properties of semi‐ripe plantain (AAB Musa spp) powders

Irie

Petit

Gnagne

et al. 2020

Int J of Food Sci Tech

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This work was conducted to study the influence of particle size and shape on the flow behaviour of semiripe plantain powders. An improved plantain variety (Big Ebanga), two hybrids (FHIA 21 and PITA 3), and a local variety (Corne 1, as reference material) were powdered by successive drying, milling, and sieving into three granulometric classes: unsieved (<500 µm), fine fraction (<180 µm; class 1), and coarse fraction (between 180 and 500 µm; class 2), thus differing in particle size distribution. Physical properties (water activity, particle size distribution, shape factors) were characterised and flow properties (basic flowability energy, compressibility, fluidisability, cohesion, etc.) were investigated using the FT4 powder rheometer. Convexity of unsieved and fine powders was slightly higher than for coarse powders. Fine powders of all plantain varieties were found to have the lowest water activity and the lowest flowability in unconfined conditions. Unsieved and fine powders presented a fluidised state at the end of the FT4 standard aeration test and their minimum fluidisation velocity was low, confirming the good fluidisability of these powders.

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Section: Introductionmentioning

confidence: 99%

Effect of particle size on flow behaviour and physical properties of semi‐ripe plantain (AAB Musa spp) powders

Irie

Petit

Gnagne

et al. 2020

Int J of Food Sci Tech

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“…Fried products of vegetable origin are those based on starchy items such as potatoes (Moreira et al, 1999). Fried products of fruit origin come mainly from plantain bananas; these include "fufu", plantain chips, "alloko", doughnuts as "cracro", cakes and pancakes made from plantain flour (Eggleston et al, 1991;N'daAdopo, 1993;Rojas-Gonzalez, 2007;Planta Innovation, 2011;Bikoï et al, 2012.;Fongang Fouepe et al, 2016). Several studies describing chip processing, based on local potato varieties are available in several countries such as Nigeria and Côte d'Ivoire (Ogazi, 1987;Onyejegbu and Orolunda, 1995;Diaz et al, 1996;Vitrac and Raoult-Wack, 2002).…”

Section: Introductionmentioning

confidence: 99%

Mango doughnuts technology process for innovative prevention of post-harvest loss of mango fruits in Burkina Faso

Kante-Traore¹,

Sawadogo-Lingani²,

Parkouda³

et al. 2018

Afr. J. Food Sci.

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The present study involved the processing and testing of two formulations of mango doughnuts. The mango pulp formulations were combined either with maize or rice flour. The dough from both formulations was fried in immersion oil using a gas-fueled fritter and a crepe maker in controlled conditions. Levels of moisture, titrable acidity, total ash, fat, proteins, total sugars and beta-carotene were determined for the dough and for the mango doughnuts by using physicochemical standard methods. Sensory evaluation of the end-products with respect to aroma, color, taste and texture were performed. Results showed that the moisture contents of mango doughnuts obtained using the gas fryer which contained maize (DMMgf) or rice (DMRgf) flour were significantly lower than the same formulations obtained using the crepe maker (DMMcm, DMRcm). The highest fat contents for the DMRgf and DMMgf doughnuts were 25.34 and 29.78%, respectively. The beta-carotene contents of the doughnuts fried with the crepe maker (110.32 and 107.92 µg/100 g) were significantly higher than those doughnut fried with the gas fryer (90.91 and 85.49 µg/100 g). The yellow color of the DMRcm formulation was found to be very attractive by 70% of the tasters. In contrast, the DMMcm sample was found to be fairly attractive by 56.70% of the tasters. This method of processing mangos into doughnuts is convenient, requiring only common household equipment. The product is an innovative way of utilizing and adding value to over-ripe mango fruit, to reduce post-harvest loss and increase food and nutrition security.

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Dur Labeur Des Femmes Bayam-Sellam Dans L’approvisionnement Des Marchés De La Ville De Douala (Cameroun) En Banane Plantain

Rosine¹,

Pompidou

2018

ESJ

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The main aim of this study is to evaluate the working conditions of some women who supply plantain bananas to markets in Douala. Surveys were conducted among 60 women along National Road 5. This study revealed that the supply chain is dominated by older women (47 years old). Nearly half were married contrary to what one might have thought. Furthermore majority of these women were from the Western Region (76%) and were more experience; to carry out this activity Nevertheless they were faced with difficulties such as Long working hours from 4 am to midnight (than 15 hours) s, braving the risk of aggression and accidents. Their goods were best transported by bus or trucks to the rural markets. In order to purchase this product they are subjected to a lot of challenges and in addition to this, their physical condition must be in order. Another challenge faced by these women is the long waiting hours for trucks or buses to come by. This can take 2–6 hours before the buses arrive. In addition, the activity is mostly appreciated by the actors who do contribute to the economic empowerment of women, because it is profitable. However, they are faced with several constraints such as: theft, insecurity; high cost of transportation; lack of information; poor road infrastructure; police harassment; difficulties to have a warehouse to facilitate the storage and conservation conditions, etc. Due to these constraints, the commercial potential of women is hindered and much lower than it could be.

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Transformation et commercialisation des chips de banane plantain au Cameroun : une activité artisanale à forte valeur ajoutée

Cited by 4 publications

References 1 publication

Effect of particle size on flow behaviour and physical properties of semi‐ripe plantain (AAB Musa spp) powders

Effect of particle size on flow behaviour and physical properties of semi‐ripe plantain (AAB Musa spp) powders

Mango doughnuts technology process for innovative prevention of post-harvest loss of mango fruits in Burkina Faso

Dur Labeur Des Femmes Bayam-Sellam Dans L’approvisionnement Des Marchés De La Ville De Douala (Cameroun) En Banane Plantain

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