Attieke is an Ivorian semolina which obtained by fermenting, pressing and steaming cassava dough. Attieke production remains a traditional activity carried out by less literate women. However, perceived differences in...Attieke is an Ivorian semolina which obtained by fermenting, pressing and steaming cassava dough. Attieke production remains a traditional activity carried out by less literate women. However, perceived differences in measurable factors and attieke qualities require an investigation of their influence on the characteristics of the pressed dough and attieke. The aim of this study is to improve the quality of the dough in relation to that of the attieke produced. The experiment was carried out on 4 production factors, namely the type of boiled or braised ferment, the incorporation rate of the ferment between 8 and 10%, the addition of oil from 0.1 to 1% and the fermentation time from 12 to 15 hours applied to the Improved African Cassava (IAC) variety. A complete experiment design of 16 samples of fermented dough and attieke was employed. These samples underwent physic-chemical analyses for the fermented dough and sensory evaluation for the attieke. It was found that, except for titratable acidity, reducing sugar content and ash content, the physico-chemical characteristics of the dough of IAC variety were significantly influenced by all production factors and their interaction. Fermentation time significantly influences 60% of the physico-chemical characteristics of the fermented dough. The type of ferment, the oil addition and the ferment rate have a significant influence at 40% of these characteristics. At the sensory level, color, acidity and grain binding with an explained variance of 34.60% were essential for the appreciation of the attieke samples. Thus, these production factors could be considered for the improvement of the fermented dough and attieke production process.展开更多
Cashew processing in Côte d’Ivoire focuses only on the cashew nut, to the detriment of the apple. Only a very small proportion of the apple is processed into juice. The aim of this work is to enhance the value o...Cashew processing in Côte d’Ivoire focuses only on the cashew nut, to the detriment of the apple. Only a very small proportion of the apple is processed into juice. The aim of this work is to enhance the value of cashew apples by transforming them into jam. Specifically, the aim was first to characterize the sensory properties of cashew apple jam formulations using baobab powder as a source of pectin and then to optimise the formulations. A Box-Behken design with pH, Sugar, and Baobab as factors was used to model and characterize the jam sensory descriptors, and a multivariate analysis with SensomineR was used to characterize the jam formulations. The desirability function was used to optimise the formulations. The results show globally significant regressions at the 0.05 threshold for the sensory descriptors Gelling, Brilliance, Smell, Sweetness, and (-)Astringency, with the exception of (-)Salinity. The R2 coefficients are greater than 80%. The factors studied could have effects on the sensory descriptors of cashew jam formulations. The Baobab had the main effect on the gelling, smell, and astringency of the jams. Brilliance depended on the added sugar. A product effect (p < 0.001) was observed for the descriptors Smell, Gelling, Brilliance, and Sweetness, as these allowed the panelists to find differences between the formulations. Optimum jam formulation can be achieved with 51.56% sugar and 2.12% Baobab at a pH of 3.15. Cashew apple jam using Baobab offers opportunities to add value to apples that have long been abandoned in the field. It would be important to find conditions for prolonged storage of this jam.展开更多
Organic fertilizers generally come from agricultural co-products. Their valuation is therefore a major issue for sustainable development. The main objective of this study aims to develop an organic fertilizer derived ...Organic fertilizers generally come from agricultural co-products. Their valuation is therefore a major issue for sustainable development. The main objective of this study aims to develop an organic fertilizer derived from moringa leaves and cocoa pod husks that can improve soil quality and plant growth. The experimental design consisted of completely randomized blocks in three repetitions. The experiment was carried out in five treatments: T0: no fertilization, T1: 100% cocoa pods, T2: 75% cocoa pods + 25% Moringa leaves;T3: 50% cocoa pods + 50% Moringa leaves;T4: 25% cocoa pods + 75% Moringa leaves;T5: 100% Moringa leaves. Three doses were applied: 1;2;4 kg/m2. The trial took place over three growing cycles. The results of the soil analysis compared to the control revealed a significant improvement in physicochemical parameters. Variation of pH from (6.1 to 7.2), calcium from (1.4 to 4.13), magnesium from (0.450 to 0.870), potassium from (0.096 to 0.365) cmol+/kg. Carbon and nitrogen were recorded (1.02% to 2.77%) and (0.12% to 2.56%) respectively. The CEC (cation exchange capacity) saw a clear improvement (4.2 to 9.03) cmol+/kg. Concerning the growth parameters, the control plants recorded an average height of (31.19 cm) while those that benefited from the treatments oscillated between (55.51 to 105.57 cm). In terms of production, the best yields are attributed to treatments T3 and T4 with (37.66 t/ha) and (51.176 t/ha) respectively. The T3 and T4 formulations could help improve the fertility of agricultural soils and the yield of market garden products such as eggplant.展开更多
文摘Attieke is an Ivorian semolina which obtained by fermenting, pressing and steaming cassava dough. Attieke production remains a traditional activity carried out by less literate women. However, perceived differences in measurable factors and attieke qualities require an investigation of their influence on the characteristics of the pressed dough and attieke. The aim of this study is to improve the quality of the dough in relation to that of the attieke produced. The experiment was carried out on 4 production factors, namely the type of boiled or braised ferment, the incorporation rate of the ferment between 8 and 10%, the addition of oil from 0.1 to 1% and the fermentation time from 12 to 15 hours applied to the Improved African Cassava (IAC) variety. A complete experiment design of 16 samples of fermented dough and attieke was employed. These samples underwent physic-chemical analyses for the fermented dough and sensory evaluation for the attieke. It was found that, except for titratable acidity, reducing sugar content and ash content, the physico-chemical characteristics of the dough of IAC variety were significantly influenced by all production factors and their interaction. Fermentation time significantly influences 60% of the physico-chemical characteristics of the fermented dough. The type of ferment, the oil addition and the ferment rate have a significant influence at 40% of these characteristics. At the sensory level, color, acidity and grain binding with an explained variance of 34.60% were essential for the appreciation of the attieke samples. Thus, these production factors could be considered for the improvement of the fermented dough and attieke production process.
文摘Cashew processing in Côte d’Ivoire focuses only on the cashew nut, to the detriment of the apple. Only a very small proportion of the apple is processed into juice. The aim of this work is to enhance the value of cashew apples by transforming them into jam. Specifically, the aim was first to characterize the sensory properties of cashew apple jam formulations using baobab powder as a source of pectin and then to optimise the formulations. A Box-Behken design with pH, Sugar, and Baobab as factors was used to model and characterize the jam sensory descriptors, and a multivariate analysis with SensomineR was used to characterize the jam formulations. The desirability function was used to optimise the formulations. The results show globally significant regressions at the 0.05 threshold for the sensory descriptors Gelling, Brilliance, Smell, Sweetness, and (-)Astringency, with the exception of (-)Salinity. The R2 coefficients are greater than 80%. The factors studied could have effects on the sensory descriptors of cashew jam formulations. The Baobab had the main effect on the gelling, smell, and astringency of the jams. Brilliance depended on the added sugar. A product effect (p < 0.001) was observed for the descriptors Smell, Gelling, Brilliance, and Sweetness, as these allowed the panelists to find differences between the formulations. Optimum jam formulation can be achieved with 51.56% sugar and 2.12% Baobab at a pH of 3.15. Cashew apple jam using Baobab offers opportunities to add value to apples that have long been abandoned in the field. It would be important to find conditions for prolonged storage of this jam.
文摘Organic fertilizers generally come from agricultural co-products. Their valuation is therefore a major issue for sustainable development. The main objective of this study aims to develop an organic fertilizer derived from moringa leaves and cocoa pod husks that can improve soil quality and plant growth. The experimental design consisted of completely randomized blocks in three repetitions. The experiment was carried out in five treatments: T0: no fertilization, T1: 100% cocoa pods, T2: 75% cocoa pods + 25% Moringa leaves;T3: 50% cocoa pods + 50% Moringa leaves;T4: 25% cocoa pods + 75% Moringa leaves;T5: 100% Moringa leaves. Three doses were applied: 1;2;4 kg/m2. The trial took place over three growing cycles. The results of the soil analysis compared to the control revealed a significant improvement in physicochemical parameters. Variation of pH from (6.1 to 7.2), calcium from (1.4 to 4.13), magnesium from (0.450 to 0.870), potassium from (0.096 to 0.365) cmol+/kg. Carbon and nitrogen were recorded (1.02% to 2.77%) and (0.12% to 2.56%) respectively. The CEC (cation exchange capacity) saw a clear improvement (4.2 to 9.03) cmol+/kg. Concerning the growth parameters, the control plants recorded an average height of (31.19 cm) while those that benefited from the treatments oscillated between (55.51 to 105.57 cm). In terms of production, the best yields are attributed to treatments T3 and T4 with (37.66 t/ha) and (51.176 t/ha) respectively. The T3 and T4 formulations could help improve the fertility of agricultural soils and the yield of market garden products such as eggplant.
