La transformation des grains

Cruz, Jean-François; Hounhouigan, Joseph D.; Havard, Michel; Ferré, Thierry

doi:10.35690/978-2-7592-2784-6

Cited by 6 publications

(5 citation statements)

References 7 publications

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“…The heat released from wood or charcoal fire is unbearable for processors. This finding is consistent with Cruz et al (2019) who reported that lack of equipment that is accessible and adapted to processor needs limit their business opportunities.…”

Section: Sellers' Constraintssupporting

confidence: 91%

“…This could partially solve the supply challenges faced by traditional processor-retailers throughout the year. The processing of cowpea into dry granules is another way to preserve cowpea and reduce post-harvest loses due to pest infestation (Cruz et al, 2019). Improving storage and packaging can minimize cowpea grain losses due to pests and increase income (Baributsa et al, 2013).…”

Section: Policy Opportunitiesmentioning

confidence: 99%

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Beyond grain: the potential of cowpea in local markets of Mali

Sissoko

Thériault

Smale

2022

JADEE

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PurposeThe authors assess the development potential of cowpea beyond grain in local markets in Mali by: (1) identifying trader types and types of cowpea products sold; (2) examining trader roles; (3) estimating gross margins and their determinants; and (4) discussing policy opportunities to further develop the value chain.Design/methodology/approachThe authors analyze data collected through observation and semi-structured questionnaires from 487 sellers in 26 markets, including market, seller, and product characteristics. The authors also calculate gross margins and conduct a regression analysis to identify influential factors.FindingsThe authors identify several types of cowpea sellers in local markets, including processor-retailers, retailers of fresh leaves and fodder, and grain retailers, collectors and wholesalers. Women dominate the marketing of processed products and fresh leaves. The marketing of boiled cowpeas offers retailers higher margin rates compared to fritters and pancakes. Grain sellers, who are mostly men, have lower margins but sell larger quantities. Processor-retailers bring more value to the cowpea value chain. Specialization of the seller in cowpea, regional location of the market and day of the market fair all influence gross margins.Research limitations/implicationsFuture work should explore consumer preferences for different types of cowpea products.Originality/valueThis study of the cowpea value chain in Mali has revealed the multidimensional character of the cowpea plant, which goes far beyond its grain and highlight the important roles played by women.

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Section: Sellers' Constraintssupporting

confidence: 91%

Section: Policy Opportunitiesmentioning

confidence: 99%

Beyond grain: the potential of cowpea in local markets of Mali

Sissoko

Thériault

Smale

2022

JADEE

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“…We can therefore correlate the disappearance of certain flocculates from the end-of-cooking corn solution with the nutrition of a few mice that would have stayed there. In this sense, Cruz and al [63] highlights the strong attraction of corn to mice.…”

Section: The Behavior Of the Different Fluids During Resting Sieving ...mentioning

confidence: 96%

Determination of the physical characteristics of the left-over water from cooked maize and their comparison with those from cooked beans and human urine

Tuebue¹,

Eloundou²

2022

Int. J. Sci. Res. Arch.

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The present paper aims to highlight the physical characteristics of the left over water from cooked maize and to compare them with those from fluids from cooked beans, human urine, and water used for the cooking process. This is motivated by the desire to verify if the set of information’s collected during the studies made on fluids from cooked beans can be applied with all the foods undergoing a stage of boiling during their transformation at home. For that purpose, solutions from cooked maize were produced by cooking 2kg of sorted and quickly washed maize seed with 8kg of water with known physical characteristics. The cooking process was done just with water during 6 hours. The samples of solutions were collected, cooled, and store for the various tests. They include: color, mass, volumetric mass, density, settling, and infiltrometric tests. Apart from the infiltrometric tests which took place on the field, the different other measurements were made in the laboratory. The color of the water used for the cooking process is translucent. Concerning solutions from the cooking, those from cooked beans are brown while those from cooked maize are whitish to yellowish. Fluids from cooked beans contained greater quantities of flakes compared to those from cooked maize. From the water used for the cooking processes to the end of the different cooking fluids, the mass, the volumetric mass, and the density increase. The infiltration tests made show that the infiltration rate of the water from cooked beans is low compared to that of the water from cooked maize, and very low compared to that of human urine and water used for the cooking processes respectively. The total infiltration of solution of the end of cooking the bean and the maize reveals on the infiltration surface the presence of a film of a material bearing molds, generated by the progressive settling of this solution. Odor risen from fluids from cooked beans is stronger compared to that from fluids from cooked maize. The repulsive character of the odor from human urine is effective; however, the subjectivity of that character cannot really help to identify which among odor from liquid from cooked bean and human urine is more repulsive. At rest, one can find formed at the surface of the water from cooked maize the presence of a film. Settling occurs at rest within the fluids from cooked maize and cooked beans at rest. Flakes from cooked beans and cooked maize fluids both attract flies; but only those from cooked maize attract also mice. The correlations established between the different parameters followed up here are highly positive. But in detail, the influence of an under laid parameter, known here as temperature, has been identified as being the responsible of the questioned behavior of the parameters taken in peers in the case of correlation studies made.

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“…Rice has some outer envelopes from the flower. These envelopes, called husks, are made up of the glumella and glumes and are not intimately linked to the grain as the pericarp can be, but they improve its protection as in the case of paddy rice (Cruz, .& al. 2020).…”

Section: Plant Materials Generating Agricultural Wastementioning

confidence: 99%

Valorization of Agricultural Waste into Ecological Coal in the Region of Vakinankaratra

Ranaivoson S. L. O.,

Rakotomamonjy P.,

Razafindramanga A. W

et al. 2023

bioex

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Ecological charcoal is coal produced from biodegradable residues rich in carbon, mainly from agricultural residues. This charcoal has been obtained with different operations such as carbonization, molding and compacting to obtain briquettes. To ensure the quality of the coal, several analyses were carried out in the laboratories. The physicochemical characteristics such as moisture content, ash content, fixed carbon content; volatile matter index and lower calorific value are analyzed to better exploit their uses. Its exploitation has many advantages especially in the field of health and environment, especially for the reduction of deforestation and air pollution. This research gives 5 varieties of ecological coal obtained by the valorization of agricultural waste in the region of Vakinankaratra, a region located in the highlands of Madagascar and known for its high potentiality in agriculture and livestock. It is about the valorization of rice straw, rice husk, corn straw, banana peelings, and soybean stalks.

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La transformation des grains

Cited by 6 publications

References 7 publications

Beyond grain: the potential of cowpea in local markets of Mali

Beyond grain: the potential of cowpea in local markets of Mali

Determination of the physical characteristics of the left-over water from cooked maize and their comparison with those from cooked beans and human urine

Valorization of Agricultural Waste into Ecological Coal in the Region of Vakinankaratra

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