Prediction of firmness by puncture force for boiled plantain

Aims: A field survey was carried to apprehend the full diversity of Ivorian’s plantain. The aim was to produce a reliable and up-to-date production map of the local varieties. This study was also intended to determine their level of appreciation by local consumers on the basis of their physical, technological and sensory characteristics. Place and Duration of Study: The enquiries data were collected in 87 villages distributed into 22 regions of Côte d'Ivoire, between September and December 2017. Methodology: During the survey, data on the production, description, processing and consumption of local plantains were collected by direct individual interviews using a structured questionnaire. This information was collected in a participatory manner from 1232 (14 producers/villages). Results: This study identified twenty-two (22) varieties of plantain, traditionally cultivated for several generations in Côte d'Ivoire. The greatest varietal diversity has been observed in the South-East and the East, notably in the regions of Sud-Comoé, Indénié-Djuablin, Mé and    Agneby-Tiassa. These varieties are variously appreciated according to their physical and organoleptic characteristics. People used them to make the usual plantain-based dishes found in Côte d’Ivoire. However, for the most questioned people, cooking specific plantain dishes requires the using of specific varieties with particular characteristics. The Agnrin, Molegna, N'gretia, Molekotoba, Ameletia, Purple banana and Banadiè varieties have been designated to be the best for “foutou”. In addition, the Banadiè variety, even in the green state, gives a nice yellow “foutou”. The above varieties are said to be perfect to prepare “Aloco”, “Docklounou” and “Clacro” at advanced ripening stages. The Afoto, Spotted banana, Kpatrè-kou, Kpatragnon, Kpatrè-n'san varieties, were recommended for “foutou”, “foufou”, roasted or chips because of their volume. Conclusion: Further researches are underway to explain, scientifically, the sensory and technological differences usually observed between local plantains varieties.

A field survey was carried out to increase knowledge on salts produced from plants in the west of Ivory Coast. This work intends to serve as a basis for a real promotion of "plant salts" as a food additive in domestic and industrial production. It would also like to provide an alternative to severe low-sodium diets. It is produced in the west of Ivory Coast, salty products made from plants and used as a substitute of sodium chloride. These "edible plant salts" are differentiated from each other by the type of plant (and even organ) used and the manufacturing process. Two manufacturing processes, resulting in physically different salts, were identified. The first, used by the non-native Malinke, gives the lumpy "potash" commonly sold at the markets. The second, practiced by the native Dan, Guere an Wobe peoples, gives a better developed fine "plant salts". The main “edible plant salts” found in this area are produced from palm or coconut branches. The salts from reeds and many forest trees such as kapok trees are also very appreciated, only they are rare. "Plant salts" are in greater demand for health reasons, hence their qualification as "salts of the sick people". They are consumed as a cooking ingredient or in pharmacopoeia and the elderly are their first consumers. Due to weak demand, productions are very irregular and in low quantities. These products are unknown to populations and industrialists although they could be useful in food and health sectors.

BackgroundConsumer preferences for boiled or fried pieces of roots, tubers and bananas (RTBs) foodstuffs are mainly related to their texture. Different raw and cooked RTBs were physiochemically characterised to determine the effect of biochemical components on their cooking properties.ResultsFirmness in boiled sweetpotato increases with sugar and amylose contents but no significant correlation was observed between other physicochemical characteristics and cooking behaviour. Hardness of boiled yam can be predicted by dry matter (DM) and galacturonic acid (GalA) levels. For cassava, no significant correlation was found between textural properties of boiled roots and DM, but amylose and Ca2+ content were correlated with firmness, negatively and positively, respectively. Water absorption of cassava root pieces boiled in calcium chloride solutions was much lower, providing indirect evidence that pectins are involved in determining cooking quality. A highly positive correlation between textural attributes and DM was observed for fried plantain, but no significant correlation was found with GalA, although frying slightly reduced GalA.ConclusionThe effect of main components on texture after cooking differs for the various RTBs. The effect of global DM and major components (i.e., starch, amylose) is prominent for yam, plantain and sweetpotato. Pectins also play an important role on the texture of boiled yam and play a prominent role for cassava through interaction with Ca2+.This article is protected by copyright. All rights reserved.

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