Optimization of Dockounou Manufacturing Process Parameters

Abstract

<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>

Effect of flour types and flour concentrations on the physicochemical and sensory characteristics of an indigenous senescent plantain cake (ofam)

“…Consumers seemed to prefer products containing 15 and 17.5% flour irrespective of the flour type. This seem to confirm the consumer preference of 15% maize flour inclusion for optimised dockounou, lower than the 10% inclusion of rice flour for optimised product reported by Edwige et al (2014). The appearance, external/crust colour, internal colour, hardness, aroma and sweetness, contributed significantly to the overall differences among the products.…”

“…The overall acceptability of the kaakle prepared with the inclusion of 20% flour was good. However, Edwige et al (2014) reported between 10 and 15%, to be the acceptable levels for rice and maize flours in the formulation of both optimised steamed and baked dockounou (an Ivorian derivative of ofam).…”

Identification of the processes and the uses of Tanga: Dried ripe plantain (Musa paradisiaca) pulp produced in Côte d’Ivoire

“…These transformations include different preparation methods such as frying, boiling, roasting, pounding, boiling and steaming [10,1]. In its senescent state, plantain is used in the preparation of many local dishes or snacks [1] in which the most common are claclo, m'bahou, dockounou and apity [11,12]. However, in some regions of Côte d'Ivoire, particularly in Gontougo, senescent ripe plantain pulp is dried in the sun to produce a food product called "Tanga".…”