The aim of this paper was to study rabbit (Oryctolagus cuniculus) meat consumption in Côte d’Ivoire. To achieve this goal, a survey is conducted among consumers through a survey-valuation approach. Survey was carried out in 13 municipalities of Abidjan’s district between September 2017 and May 2018. The survey collected data from 1950 respondents targeted in the Abidjan’s district. In each municipality, 150 persons were interviewed, mainly in areas of great meeting such as car and bus stations, markets, restaurants and around schools. The method adopted in this work was random sampling. The data collection was done by self-counting (respondents completed the questionnaire themselves) and interview-assisted methods for each respondent. Results showed that rabbit meat is much appreciated by a large part of population (74.36%). The main buyers of rabbit meat are restaurant managers (35%) and households (35%). Reasons of non-consumption of rabbit meat are unavailability (49%), absence in eating habits (22%) and high cost (20%). Consumers ranked rabbit meat in third place compared to other meats (chicken, and sheep) consumed in Abidjan. 49.12% found rabbit meat more expensive than other meats. Therefore, the adoption of effective trade strategies such as entrepreneurial, training, promotion in mass media, competitive pricing and market diversification, could make rabbit meat available and reduce the cost of sale. This could encourage the population to include rabbit meat more in their menus.

<p>The present study aimed to determine optimum values of the process factors to obtain a standard method of preparation with best quality of dockounou.</p> <p>Several samples of dockounou were prepared with different proportions (75 to 95%) of senescent plantain, cooking time, fermentation time and temperature of oven. Sensorial characteristics of the samples were investigated. Optimal values (scores) of both boiled and baked dockounou prepared with maize or rice flour were identified through tasters’ evaluation. Hence, the best scores were recorded with 90 and 85% of plantain paste proportion, respectively with maize and rice flours. Concerning cooking time, optimal values were registered at 60 minutes with maize-dockounou, and at 75 minutes with rice-dockounou flour. About fermentation time, the best sensorial characteristics were obtained at 4 hours for rice or maize-dockounou, but at 0 hours for the boiled rice one. Results revealed moreover that 160 °C would be the optimal baking temperature.</p> <p>The optimized maize-dockounou would be better than the rice one on sensorial basis. Optimized maize-dockounou uses a larger quantity of plantain paste than optimized rice dockounou. This optimized dockounou uses shorter fermentation time than the traditional one. In general, the optimized dockounou is better than the traditional. It presents better characteristics and is more appreciated. Thus, optimized-dockounou is a real opportunity to convert rejected senescent plantains into foodstuff to help to feed the populations. That could be a way of food security.</p>

Dockounou, a plantain derivate dish, is proposed on Côte d'Ivoire markets, under various sensorial qualities. Nevertheless, most of time, consumers' demands are not satisfied. Hence, a survey was undertaken in Abidjan to determine dockounou consumers' preferential sensorial criteria, for further improvements. 1250 respondents of both genre, from three age categories (junior, major and senior), literates or not and belonging to all the ethnic groups of Côte d'Ivoire, were interviewed through the whole communes. Among the eight sensorial criteria of dockounou, the majority of respondents identified packaging (98.16%), structure (94.47%), taste (91.11%) and the color (80.13%) as the first essential sensorial criteria for the choice of dockounou. They were followed by the texture (74.29%), flavor (68.43%), cooking mode (66.59%) and the type of flour (59.05%). The specific sensorial characteristics most of the respondents expected, independently to the socio-demographic variables, were Thaumatococcus daniellii leaf (55.59%) as packaging, smooth structure (58.44%), sweet-spiced taste (80.65%), brown color (67.32%), hard texture (57.31%), plantain flavor (73.96%), water cooking (48.08%) and maize (38.24%) and rice (37.09%) flours. However, these sensorial characteristics choices were significantly influenced by the ethnic and the age category more than the genre and the education.

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This study was to assess the physiological impact of boiled and baked soybean Dockounou on Wistar rats wealthy after feed them with these diets. For this, 15 strains Wistar rats aged 50 ± 3 days and with average weight between 55 and 60 g were fed with different diets. Biochemical parameters of their serum and weight of organs (liver and kidney) were performed at the end of experiment. The glycemia content registered in serum was 0.74 ± 0.13g/L and 0.74 ± 0.11g/L for boiled and baked soybean Dockounou, respectively. That of cholesterol was 0.91 ±0.16g/L and 0.86 ±0.15g/L and HDL was 0.65 ± 0.069g/L and 0.62 ± 0.05g/L for the same diets respectively. Any pathological, dysfunction and physiological abnormalities were not identified as far as concern rat's serum and organs. Thereby, any significant difference at 5% level was registered between the control diet results and those of soybean Dockounou. Thus, the consumption of boiled and baked Dockounou is benefit for Wistar rats' health and also these feed can be advised as a good diet for their use in laboratory.