No abstract

No abstract

No abstract

The purpose of this study was to determine the biochemical characteristics of coconut water during germination. The three cultivars most used worldwide were studied; West African Tall 'WAT', Malaysian Yellow Dwarf 'MYD' and improved 'PB121 + ' hybrid. Germinated 'MYD' and 'PB121 + ' had the greatest physical characteristic (water weight). As for the chemical parameters, the amounts of total sugar fluctuated from 25.60 mg/ml to 50.85 mg/ml while the amount of ashes and pH varied from 0.25% to 0.47% and 6.36 to 6.97 respectively. Coconut water from the 'WAT' and from the 'PB121 +' hybrid which is richer in sugars and ashes is appropriate for vinegar making. It could be also used as an additive in food for children suffering from mineral deficiencies.

The aim of the study was to monitor variations of starch granules in two varieties of yam tuber parts during post-harvest storage. The morphological properties of yam part starches isolated from two cultivars ("Kangba" and "Krenglè") belonging to Dioscorea cayenensis-rotundata complex species were evaluated. The shapes of starch granules from yam tuber parts of each cultivar were similar and these shapes were the same from one cultivar to another. They appeared polyhedral, ovo-triangular, oval and some oblong. As for the granules' size, it appeared significant (P≤0.05) and ranging from 5.8 µm to 61.8 µm in the proximal tuber parts and 5.4 µm to 53.8 µm in distal tuber parts during the post-harvest storage. The proximal tuber parts had the highest size of granules (Ø = 26.8-36.6 µm). Moreover, the different tuber parts of "Kangba" cultivar presented the highest size of starch granules (Ø = 27.5-36.3 µm).