Freshly harvested cassava roots from yace cultivar were collected in five regions of Ivory Coast and characterized. These roots were processed into fermented flour. The physicochemical characteristics of flours were evaluated following standard methods and, the ability to be valorised in placali preparation and breadmaking were assessed by sensory analysis of products obtained. Both roots and fermented flours were energizing foods. Moisture (6.09-10.49%), protein (1.12-1.57%), ash (0.87-1.39%), fat (0.20-0.51%), total sugars (1.43-1.80%) and cyanide contents (3.33-10.00 mg HCN/kg) of fermented flours were low, while starch (72.79-84.23%), total carbohydrate (93.67-96.45%) and energy (384.53-393.50 kcal/100 g) contents were high. Minerals like phosphorus (78.00-133.33 mg/100 g), calcium (52.66-142.92 mg/100 g), magnesium (27.77-69.26 mg/100 g), iron (2.5-8.20 mg/100 g) and zinc (1.56-6.98 mg/100 g) were available. The sensory evaluation test indicated a significant difference (p<0.05) between the placali samples in terms of visual appearance, odour, taste, texture and overall appreciation. It is a clear indication that reconstitution proportion (flour to water ratio) affects all the hedonic appreciations assessed. Placali prepared from fermented cassava flour were appreciated when reconstitution proportion was within 1:3.5 and 1:3. Composite breads of 85% wheat and 15% cassava fermented flour were accepted by a sensory evaluation panellist. Fermented flour has been successfully used in breadmaking and placali preparation. It is a means of diversifying cassava utilization form.

The passion fruit or grenadilla is usually consumed in the form of juice and its pleasant intensive aroma and flavor make it an attractive element for the food industry. The objective of the present work is to determine the effects of membrane technologies such as tangential microfiltration and reverse osmosis on the physicochemical characteristics of passion fruit extracts. The characteristics of the various extracts were determined according to conventional methods. In addition, statistical methods were applied to the data collected in order to determine the effects of membrane technologies. The results showed a yield of 89.33% for the extraction of the microfiltered juice and a volume reduction factor of 16.75 for the concentrate. In addition, the microfiltration-concentration process significantly (p <0.05) influenced the physicochemical parameters of the extracts produced. Thus, tangential microfiltration made it possible to clarify the crude extract by changing from a turbidity of 89.23 ± 1.71 to 0.72 ± 0.02 NTU. It has also resulted in a significant decrease in pH and flavonoids contents. Principal component analysis confirmed the existence of differences between the extracts produced despite the various correlations between their characteristics. It revealed that the JB and CMFT extracts are characterized by their high pH and low density. On the other hand, the COI extract is characterized by its brix degree, viscosity, conductivity and high vitamin C content. In addition, reverse osmosis has the advantage of concentrating the compounds of interest of clarified juice with a concentration factor ranging from 2.15 to 9.39.

RESUME L'objectif de cette étude était d'évaluer l'influence de la farine de chenille (Imbrasia oyemensis) sur les performances de croissances et le rendement des organes de poulets de chair en Côte d' Ivoire. Ainsi, la farine de chenille (Imbrasia oyemensis) a été incorporée aux rations alimentaires des poulets comme substitut de farine de poisson (Thunnus albacares). Le taux de substitution a été de 0 ; 1/3 ; 2/3 et 3/3 respectivement dans les rations R0 ; R33 ; R66 et R100. Quatre lots de 25 poulets (Cobb 500) de 2 semaines d'âge ont été nourris avec ces quatre rations durant 5 semaines d'expérimentation. Les résultats de l'analyse chimique des deux farines ont montré que celle de chenille est plus riche en protéines (53,57%) que celle de poisson (38,56%). Elle a été plus pauvre en cendres (2,17%) que la farine de poisson (7,73%). L'évaluation des performances zootechniques des poulets nourris aux 4 rations a montré des variations non significatives des poids vifs (1803-2241 g), gains moyens quotidiens (41,62-45,99 g/sujet), consommations alimentaires individuelles (72,92-87,10 g/sujet/j), indices de consommation (1,88-2,19) selon les taux variables de farine de chenilles dans les rations des sujets. Il en a été de même que les rendements carcasses (78,79-92,62%), gras abdominaux (1,44-2,11%) coeur (0,39-0,45%), foie (2,09-3,09%), gésier (1,93-2,60%). La mortalité n'a pas été corrélée avec les teneurs de farine de chenille des régimes alimentaires des poulets. Ainsi, la chenille (Imbrasia oyemensis) peut être valablement incorporée dans l'alimentation des poulets de chair sans risque de modifier la production et les caractéristiques des viandes. Elle peut être recommandée dès lors aux aviculteurs comme ressource alternative de protéines pour la volaille dans les pays tropicaux.