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The aim of this study was to evaluate the effect of boiling time on functional properties of flour from the wild yam Dioscorea praehensilis tuber. For this purpose, six (6) flours were produced with different boiling times of the wild yam tubers: 5 min (YT 5 ), 10 min (YT 10 ), 20 min (YT 20 ) , 30 min (YT 30 ) and 40 minutes (YT 40 ); the raw tuber flour (YT 0 ) was used as reference control. Slower wettability registered for raw flour (116.33s) significantly (p<0.05) change with boiling as wettability of boiled tubers flours ranged from 25.32 s (YT 5 ) to 33.5 s (YT 40 ). The densities paste clarity and Water Absorption capacity significantly (p<0.05) increased with the boiling. But there were significantly (p<0.05) decrease in water solubility index (WSI) (from 19.45 % to 16.45 %), dispersibility (from 82.03 % to 74.2) and foam capacity (from 86.02 to 11.79 %). The foam stability increased from raw to the boiled tuber. Parameter like least gelation concentration (LGC) remained constant (at 6 g/ml) from raw to boiled tubers and increased to 8 g/ml only at the longer boiling time (30 min and 40 min). The highest emulsion capacity was registered at 20 min while the highest), water absorption capacity (WAC) was registered at 10 min. The swelling power and solubility increased significantly Original Research Article

In this work, comparative study of physicochemical properties and fatty acids of dried arils (DA) oil and those roasted (RA), of Blighia sapida from Côte d’Ivoire have been done using usual methods. The results showed that the crude fat obtained were 59.08± 0.02 g/100 g for dried arils (DA) and 60.51 ± 0.12 g/100 g for roasted arils (RA) respectively. Physicochemical properties of these oils were equal approximately, except level of saponification (241.19 mg KOH/g (DA) against 216.8 mg KOH/g (RA)); acid value (7 mg KOH/g (DA) and 6.28 mg KOH/g (RA)) and ester acid 234.19 mg KOH/g (DA) against 210.65 mg KOH/g (RA) where variances analysis showed that there was significant difference (p<0.05). On the other hand, refractive index, pH, moisture value, relative density and Free fatty acid were respectively; 1.465 (DA) and 1.475 (RA); 5.625 (DA) and 5.8 (RA); 1.757 (DA) and 1.9 (RA); 0.093 (DA) and 0.103 (RA), 3.52 mg KOH/g (DA) and 3.03 mg KOH/g (RA). The color of both oils was yellow. Fatty acid profile of these arils oils revealed that values of DA and RA were equal approximately (variances analysis showed that there was no significant difference (p<0.05)). These arils oils contained high levels of unsaturated fatty acids, 64.10 % (DA) and 65.17 % (RA), especially linolenic acid 20.02 mg/100 g (DA) and 22.18 mg/100 g (RA); linoleic acid 15.37 mg/100 g (DA) and 16.83 mg/100 g (RA) and Oleic acid 12.76 mg/100 g (DA) and 13.21 mg/100 g(RA). The saturated fatty Acids, accounted for 35.90% (DA) and 34.83% (RA) were constituted by palmitic acid with 18.02 mg/100 g (DA) and 18.11(RA) which were higher values. The values of stearic acid were 7.1 mg/100 g (DA) and 7.9 mg/100 g (RA) and 1.85 mg/100 g (AD) and 1.9 mg/100 g (RA) mg/100 g for myristic acid respectively. These results showed that the arils oils of Blighia sapida fruit from Côte d’Ivoire have highly nutritive fat content because rich in essentials fatty acids. These oils may be suitable for soap making and edible (margarine). The oils extracts exhibited good physicochemical properties and could be useful as edible oils and for industrial applications.

Aims: The objective of this work was to study the thermal inactivation of the polyphenol oxidase (PPO) and peroxidase (POD) activities of cassava (Manihot esculenta Crantz) root cv. Bocou 2 in order to prevent enzymatic browning. Study Design: Crude PPO and POD from yellow-fleshed cassava root were subjected to heat treatment and their thermal inactivation characteristics were examined.