Yao et al. J. Appl. Biosci. 2014.Effet de la substitution partielle de la farine de blé par la purée de banane plantain (Musa AAB) bien mûre sur la qualité des produits de pâtisserie 7436 Effet de la substitution partielle de la farine de blé par la purée de banane plantain (Musa AAB) bien mûre sur la qualité des produits de pâtisserie Effect of partial substitution of wheat flour with mashed ripe plantain (Musa AAB) on pastry products quality ABSTRACT Objective: Plantain, third food production in Côte d'Ivoire, is a seasonal commodity subject to significant post harvest losses estimated at about 30 %. These losses occur after a rapid ripening phenomenon (5 Journal of Applied Biosciences 82:7436 -7448 ISSN 1997-5902 Yao et al. J. Appl. Biosci. 2014.Effet de la substitution partielle de la farine de blé par la purée de banane plantain (Musa AAB) bien mûre sur la qualité des produits de pâtisserie 7437 to 9 days) of the mature banana harvested. To help overcome the stress of poor preservation and improve the development of plantain, cultivars Affoto and Orishélé were tested for the production of dried pulp and making cakes. Methodology and results: The dried pulp was obtained three days of drying in a solar dryer NRI and packed in polythene bags of 80 microns thickness for 12 months at room temperature. The cakes were prepared using household appliances according formulations implementing different proportions of wheat flour and banana dried pulp re-moistened. Different standard methods have allowed for the microbiological analysis of the dried pulp and to determine the biochemical and organoleptic characteristics of manufactured cakes. Microbiological profile of the dried pulp and packed in polyethylene bags of 80 micron thick remained constant for 12 months at room temperature. When the proportion of mashed banana cake increases the energy becomes less, denser and softer. The 30/70 formula (wheat flour / mashed plantain), was selected as the standard form for the preparation of plantain cake, given the organoleptic preferences (taste, aroma, appearance, texture) and the biochemical characteristics. Conclusion and findings application: To sum up, banana cakes have a certain advantage because they are made with natural ingredients with no added sugar and have a good flavour. Mashed pulp of ripe plantain could be recommended to local industries in the manufacture of pastry products of high quality. The production of dried pulp can be done cheaply.

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The present study was aimed at investigating some biochemical properties and mineral contents in pulp, skin, and seeds of Carica papaya cv. solo 8 as a function of ripening stage. C. papaya cv. solo 8 fruits were obtained from a village plantation in Azaguié area’s (5° 38′ 00″ N and 4° 05′ 00″ W) in Côte d’Ivoire. Papaya fruits were harvested at four ripening stages especially unripe, 1/8 advanced, ¼ advanced and advanced. Skin, pulp and seeds were separated, and they were oven dried and ground to obtain the crude flour. Proximate composition and mineral contents were investigated using standard methods. Results showed significant differences in moisture dry matter, protein, carbohydrate, ash, crude fibre, and total sugar contents as a function of the ripening stage, and from a fruit part to another. Pulps exhibited the highest contents of moisture (93.67 %), carbohydrate (96.62 g / 100 g DW), total and reducing sugars (4.28 and 1.10 %, respectively) which increase during ripening. The better ash (0.86 %) and protein (21.52 %) contents were obtained in skin at the advanced stage. The highest crude fibre content was found in seeds at unripe stage (1.86 %) and the pulps recorded the lowest values (between 0.19 and 0.28 %). As concerned mineral elements, there were increase in potassium, phosphorus, calcium, and magnesium contents in skin during ripening, while these mineral contents decrease in seeds and pulp. Skin recorded highest content in potassium (2344.80 to 6865.50 mg /100 DW), phosphorus (691.51 to 1958.34 mg /100 DW), calcium (306.32 to 632.27 mg /100 DW), and magnesium (173.86 to 569.82 mg /100 DW) especially at ¼ advanced and advanced stages. Iron and zinc contents (respectively, 15.57 and 14.01 mg/ 100 g DW) were also greater in skin at advanced stages. All the parts of C. papaya cv. solo 8 fruit at different ripening stages, especially the skin would provide significant portion of the Recommended Daily Allowances of several nutrients.

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