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.

Buchholzia coriacea is a spontaneous wild edible plant, which is consumed by the peoples of Africa countries. This study aims to contribute to the valorization of Buchholzia coriacea flour in Côte d’Ivoire. The assessment of the physico-chemical, phytochemical and nutritional characteristics of Buchholzia coriacea flour powder showed respectively very low levels of lipids (1.5 ± 0.11%), ash (4.49 ± 0.14%), crude fiber (2,11 ± 0.06) and reducing sugars (8.66 ± 0.10%) while the carbohydrate, total sugars and protein levels obtained were 68.02±0.85%, 15.66 ± 0.22% and 17.1 ± 0.55, respectively. Then the moisture content was low at 9.79 ± 0.42%. In contrast, the results for the flour powder phytochemicals showed polyphenols richness (422.92 ± 1.32%) followed by alkaloids (38.69 ± 0.64%), flavonoids (26.88 ± 0.71%), tannins (26.87 ± 0.51%) and anthocyanins (19.10 ± 0.85%). Steroids were low at 0.33 ± 0.23%. Antioxidants such as vitamin C were 2.38± 0.06 mg/100g DM. Finally, minerals such as magnesium, phosphorus and iron have high levels of 789.7 ± 085 mg/100g DM, 665.1± 0.99 mg/100g MS, and 559.1 ± 0.99 mg/100g DM, respectively. In contrast, potassium with an average of 2.44 ± 0.09 mg/100 g DM was the weakliest represented mineral. In short, Buchholzia coriacea seed had very interesting nutritional and phytochemical characteristics. This diversity could be beneficial to populations in food and in the prevention of oxidative stress related diseases.