Aims: The objective of this study was to evaluate the effect of dilution ratio and pasteurization on physico-chemical parameters of Saba senegalensis pulp in the context of its recovery. Study Design: The experimental set-up was of a completely randomized design. Place and Duration of Study: This study was carried out in the Department of Food Science and Technology, at the Laboratory of Food Biochemistry and Tropical Product Technology (BATPTL) of Nangui Abrogoua University, Abidjan, Côte d'Ivoire, between June and August 2019. Methodology: The pulp collected from the fruit was diluted according to the following pulp/water ratio (RPW; v/v): 1:0.5; 1:1 and 1:1.5 and pasteurized at 75°C at different times (5 min, 10 min and 15 min). The pH, titratable acidity (TA), Total soluble solid (TSS), vitamin C, β-carotene and the colour were determined on the different samples. Results: The results obtained during this study showed that all the physico-chemical parameters evaluated, except pH, are affected during dilution while during pasteurization only vitamin C and β-carotene are affected. During the respective dilutions, 50%, 62% and 66% of the vitamin C concentration decreased as well as 53%, 74% and 76% of β-carotene. It also led to a decrease in total soluble solid (TSS) of 32%, 50% and 59%. Following the pasteurization of each diluted pulp12%, 45% and 50% on average of the vitamin C are lost at the respective pasteurization time  (5 min, 10 min and 15 min respectively). For β-carotene the content decreases (50%) within the first 5 minutes and remains constant during the last 10 minutes of pasteurization. Conclusion: During Saba senegalensis fruit processing into nectar, dilution and pasteurization factors must be considered in order to ensure the physico-chemical quality of the beverage. The physico-chemical characteristics were more affected during dilution than in pasteurization.

Aim: To prevent enzymatic browning during the freezing of yam slices of the Kponan variety (Dioscorea cayenensis-rotundata). Study Design: The experimental set-up was of a completely randomized design. Place and Duration of Study: Department of Food Science and Technology, Food Biochemistry and Tropical Products Technology Laboratory (BATPTL), University of Nangui Abrogoua, Abidjan, Côte d’Ivoire, between August and December 2018. Methodology: For this purpose, yam slices were either pretreated with a natural agent (lemon juice solution at different pH) or pretreated and blanched (85 °C for 2 min) and then packed in plastic bags and kept in the freezer at -18°C over a period of 4 weeks. Polyphenoloxidase and Peroxidase activities, Dry matter, rate of browning and sensory attributes of yam slices were determined. Results: The results showed a decrease in polyphenoloxidase and peroxidase activities regardless of the treatment. The largest decreases in activity were observed in yam slices that were both pretreated and blanched compared to the control (about 53.49% decrease in the specific activity of the PPOs and 51.46% of POD). The combination of pretreatment and blanching also resulted in lower dry matter yam slices compared to pretreated slices only. After 1 month of storage in the freezer, the lower rates of loss (browning) were recorded for the slices of yams that were both pretreated and blanched compared to the other methods which had very high losses. The pretreated and blanched slices had high dry matter content. The sensory profile of slices processed by the combined technique after one month of freezing had a good appreciation for all sensory characteristics of yam. Conclusion: In order to have a good product, the combined method is recommended for better freezer storage of yam slices.

The conservation of cola nuts (Cola nitida) poses a real problem in Côte d'Ivoire because of the post-harvest losses. The objective of this study was to evaluate the impact of post-harvest technologies on organoleptic and physical properties of cola nut during storage. A biopesticide, glucose syrup and biopesticide + glucose syrup were applied to fresh cola nuts before conditioning and kept at 28˚C for 6 weeks. Physicochemical and sensory analyses were performed to check the quality of the nuts during storage. The results showed that the biopesticide keep cola nuts better than the others methods with only 11.66% ± 3.04% and 13.66% ± 3.95% of loss rates for white and red cola nuts respectively. Cola nuts treated with bio-pesticide retain significantly their freshness with 62.00% ± 1.15% of moisture for white nuts and 64.00% ± 2.00% of moisture for red nuts compared to those treated with glucose syrup and bio-pesticide + glucose syrup (56.66% ± 1.15%). Cola nuts treated with biopesticide have a better acceptability compared to those subjected to others treatments. The use of biopesticide for the storage of cola nuts minimizes the losses and maintains the quality whatever the type of cola.

Saba senegalensis fruit is traditionally collected and sold on the Ivorian markets, although it is considered as an underutilized species in favour of commercial fruits. The present study aimed at providing data on the nutritional value of Saba senegalensis fruit in comparison with widely valued fruits. Saba senegalensis pulp as well as dessert banana, papaya and pineapple pulp were used as study material. After an evaluation of the biochemical parameters, a principal component analysis (PCA) was used to highlight the nutritional potential of the different fruits. The results showed that the physicochemical parameters varied from one fruit to another. The Saba senegalensis fruit stood out from the other three fruits by its high antioxidant activity (IC50 = 39.80 ± 0.45 mg/ml), its high concentration of polyphenols (600.94 ± 5.27 mg EqA. G / 100 g), flavonoids (245.09 ± 19.10 mg EqA.G / 100 g), vitamin A (1.96 ± 0.03 mg/100 g), Ca (29.19 ± 0.17) and Fe (2.51 ± 0.06 mg/100 g). These nutritional constituents are far superior in Saba senegalensis pulp to those of banana, papaya and pineapple. Thus, its nutritional potential could be a major asset for its consumption and valorisation