Mango processing in Côte d'Ivoire is limited by data failure on characteristics of mango varieties. The purpose of this work is to contribute to the valorization of the main varieties of mango (Amelie, Kent and Keitt) cultivated in Côte d'Ivoire through the evaluation of their morphological, physical and biochemical parameters. Between May and June 2020, ten ripe fruits of each variety were randomly selected from ten batches of mangoes from different producers in the Poro region. After sampling, morphological, physical and biochemical parameters were determined at the biochemistry - microbiological laboratory of Peleforo Gon Coulibaly University in the month of June 2020. This study showed that the mangoes Kent and Amelie were bigger than those of Keitt. However, when ripe, the three mango varieties studied had each a specific gravity close to 1 g/cm3; they could therefore float on water. They were elongated in shape and corresponded to the caliber group B of mangoes exportable to the European market. The high values of pulp proportions (82.70 to 83.62%), pulp/stone ratios (12.71 to 13.33) and waste indices (4.69 to 5.20) gave them interesting aptitudes for industrial processing. With high moisture contents (77.80 to 84.80%), low fiber contents (0.53 to 0.84%) and acidity values (0.20 to 0.50%), interesting ascorbic acid contents (45.02 to 46.25 mg/100g ), TSS contents (15.51 to 18.50 °Brix) conforming to standard for fruit juices and nectars, the mango varieties studied would be suitable for making puree, juice or ice cream. However, with a higher sugars/acidity ratio (73.46), mango variety Kent would be more suitable for drying and making frozen or canned mango pieces; while those of Amelie and Keitt would be suitable for the manufacture of purees, concentrates and drinks. The results of this study could guide processors in the choice of varieties according to the types of derived products. They are interesting and should be deepened by including other varieties (improved and local) cultivated in Côte d'Ivoire.

The objective of this study was to evaluate the effect of roasting on the nutritional and cosmetic potential of oil extracted from kernels of C. lanatus, which is one of the most widespread Cucurbitaceae species in Sub-Saharan Africa. The dried kernels (DKO) and roasted kernels (RKO) oils were extracted by cold press and hot using hexane. The physicochemical properties of these oils were evaluated. The results showed that C. lanatus roasted kernels were important sources of lipids (40.12 %) and protein (37.50 %). Oil extracted by press was of high quality, compared to that extracted by hexane. The study of the roasting effect revealed that the physicochemical characteristics of DKO and RKO oils were significantly different, with the exception of their specific gravity (≈ 0.9) and their refractive index (≈ 1.47). The absorbance of the two oils decreased in the range of UV-A and UV-B wavelengths. Both oils had low oxalates content (≈ 0.05 %) and were free of phytates and cyanogenic glycosides. All these features suggest that the roasted kernels oil of C. lanatus could be used in food and cosmetic industries.

In Korhogo town, there is a proliferation of places selling grilled meats. Also, controlling contamination of meat by pathogenic germs and toxic compounds is a major challenge for actors in the sector. It is in this context that a study was conducted to assess the hygienic quality of mutton grills sold on the outskirts of the streets of Korhogo town. To do this, a survey was conducted among sellers to describe the preparation and storage methods of mutton grills. Then, at points of sale, observations were made on the environment, equipment, raw material, method and workforce in order to assess the hygiene of mutton grills preparation. After that, the microbiological quality of mutton grills was assessed by looking for TMAF, faecal coliforms, S. aureus and Salmonella spp. Finally, the benzo[a]pyrene (BaP) content in mutton grills was estimated through a cooking test. The survey revealed that the majority of mutton grills sellers (60%) cooked the meat over an ember fire and stored the unsold grills at room temperature in basins or baskets. In most of the sale places visited (83.33%), the sellers did not comply with the principle of separating “clean” and “dirty” areas. Microbiological analysis showed that unpackaged mutton grills had better microbiological quality compared to mutton grills packaged in recovery paper, which served as a cement bag. However, the mutton grills overall quality was unsatisfactory in most cases (66.67%). The main microorganisms incriminated in the unsatisfactory quality of mutton grills were S. aureus (53.67%) and faecal coliforms (51.67%). Furthermore, the cooking test indicated that mutton cooked over an ember fire had a BaP content above the recommended maximum limit (2 µg/kg). Considering the results above, the mutton grills sold on the outskirts of the streets of Korhogo town would present a risk of food toxi-infection and poisoning for consumers. These results must be taken into account in order to carry out preventive actions, such as