Variabilité des caractères morphologiques chez le karité (&lt;i&gt;Vitellaria paradoxa&lt;/i&gt;), dans le Nord de la Côte d’Ivoire

Soro, Dofara; Traore, K; Kassi, N.A.

doi:10.4314/ijbcs.v5i3.72263

Cited by 11 publications

(10 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…et pharmaceutiques (cicatrisation des blessures, etc.) (Soro et al, 2011 ;Gnangle et al, 2012, Kouyate et al,2015, pour ses propriétés intrinsèques liées à sa composition en glycérides et sa teneur élevée en insaponifiables (Kapseu et al, 2001), ce qui lui offre de nombreux débouchés sur les marchés internationaux (Yé et al, 2007). En effet, il a été démontré que le beurre de karité possède de réelles vertus pour la peau ; il hydrate, adoucit, protège et embellit grâce à sa composition chimique exceptionnellement riche en insaponifiables, en vitamines (A, D, E, F) et en latex.…”

Section: Introductionunclassified

Evaluation des techniques de production du beurre de karité au Togo

Kpegba¹,

Kpokanu²,

Simalou³

et al. 2017

Int. J. Bio. Chem. Sci

View full text Add to dashboard Cite

RESUMEDe nos jours, la filière karité a une importance socio-économique non négligeable dans le développement des grands producteurs mondiaux de beurre de karité. Le présent travail a pour objectif de faire une enquête sur les profils des unités de production, les procédés de collecte des amandes et de production de beurre, les rendements d'extraction de beurre et les caractéristiques sensorielles des beurres de karité afin de faire l'état des lieux de la filière karité au Togo. Les résultats obtenus ont montré que 31,25% des unités de production avaient recours au barattage classique, ensuite viennent les procédés de barattage Peuhl (25,00%) et de cuisson directe (25,00%). Les techniques industrielles (UIP1 et UIP2 : 06,25% chacune) ainsi que le barattage sans torréfaction (06,25%) sont les moins pratiqués. Les rendements en beurre sont de : 49,00% (UIP1) ; 48,63% (barattage Peuhl) ; 43,25% (barattage classique) ; 42,00% (UIP2), 31,33% (barattage sans torréfaction) et 27, 91% (cuisson directe). S'agissant des caractéristiques sensorielles, trois types de couleur ont été identifiés, avec une prédominance des beurres à couleur beige (60,00%), tandis que les proportions des couleurs jaune et gris sont de 20% chacune. Cependant, la texture compacte a occupé une proportion de 93,00%. Fort de ces constats, il est alors envisagé par la suite des études supplémentaires sur des paramètres physico-chimiques des échantillons afin de mieux apprécier la qualité des beurres de karité produits au Togo. © 2017 International Formulae Group. All rights reserved.Mot clés : Beurre, unités de production, procédés d'extraction, rendements en beurre, caractéristiques sensorielles. Assessment of shea butter production techniques in Togo ABSTRACTNowadays, the shea sector has a significant socio-economic importance in the development of the world largest producers of shea butter. The objective of this study is to investigate the profiles of production units, almonds collection processes and production of butter, butter extraction yields and sensory characteristics of shea butters produced to make a critical review of the different processing methods in Togo. The results obtained showed that 31.25% of production units were using the classic churning, followed by Fulani churning processes (25.00%) and direct cooking (25.00%). Industrial technology (UIP1 and UIP2: 06.25%) and churning without roasting (06.25%) are the least practices. Butter yields found are: 49.00% (UIP1); 48.63%) (Fulani churning); 43.25% K. KPEGBA et al. / Int. J. Biol. Chem. Sci. 11(4): 1577-1591, 2017 1578 (classical churning); 42.00% (UIP2), 31.33% (churning without roasting) and 27, 91% (direct cooking).Regarding the sensory characteristics, three kinds of colour have been identified, with a predominance of beige butters (60.00%, while the proportions of yellow and gray colours are 20% each one. However, the compact texture has held a proportion of 93.00%. In the light of the forgoing a comprehensive study of physical and chemical parameters of the butters should be...

show abstract

Section: Introductionunclassified

Evaluation des techniques de production du beurre de karité au Togo

Kpegba¹,

Kpokanu²,

Simalou³

et al. 2017

Int. J. Bio. Chem. Sci

View full text Add to dashboard Cite

show abstract

“…Other causes include agricultural land expansion and the mechanization for commercial crops, tree cutting and removal out of crop fields, and firewood and charcoal production [ 9 , 23 ]. Moreover, shea resource degradation results in a loss of agricultural diversity and implicitly a potential loss of currency in the sector [ 24 ].…”

Section: Introductionmentioning

confidence: 99%

Morphotype Classification Criteria and Influence of Sociocultural Factors on Perceived Shea Tree (Vitellaria paradoxa C.F. Gaertn) Natural Variation across Parklands in Benin

Merinosy

Achigan‐Dako

Gnanglè

et al. 2022

Plants

View full text Add to dashboard Cite

Trait diversity is crucial in undertaking the domestication of useful species such as Vitellaria paradoxa which makes a significant contribution to the rural household economy in Africa. This study aims to document the criteria farmers use to distinguish shea trees; how they vary according to age, education level and sociolinguistic group; and their perception of trees’ abundance and production. We surveyed 405 respondents across shea parklands in Benin using a semi-structured questionnaire. We used the Kruskal-Wallis test to evaluate the influence of sociodemographic attributes on relative criteria citation frequency and principal components analysis to characterize farmers’ perception on morphotypes’ abundance, fruits, and butter yields. The five most cited criteria were fruit size (55.5%), tree fertility (15.40%), bark colour (10.51%), timing of production (5.38%), and pulp taste (3.42%). The citation frequency of criteria varied significantly depending on the sociodemographic factors considered. Trees having small fruit (‘Yanki’) were reported to be widespread and high fruit/nuts and butter producers. Farmers perceived five important traits with variable importance depending on the sociocultural factors studied. This finding is a key step toward the development of a shea improvement program that could focus on the morphotype Yanki reported to potentially be a high fruit and butter producer.

show abstract

“…Other causes include agricultural land expansion and mechanization for commercial crops, tree cutting and removal out of crop elds, rewood and charcoal production [9,21]. Moreover, shea resources degradation results in a loss of agricultural diversity and implicitly a potential loss of currency in the sector [22].…”

Section: Introductionmentioning

confidence: 99%

Morphotype Classification Criteria, Nomenclature of Shea Varieties [Vitellaria Paradoxa (C.F. Gaertn)], And Influence of Sociocultural Factors on Perceived Shea Natural Variation Across Parklands in Benin

Merinosy¹,

Achigan‐Dako²,

Gnanglè³

et al. 2021

Preprint

View full text Add to dashboard Cite

Background: Local knowledge and perception are crucial to undertake the domestication of useful species such as Vitellaria paradoxa that makes significant contribution to rural household economy in Africa. This study aims to document shea morphotypes diversity based on folk knowledge especially the main criteria farmers used to distinguish shea trees and to examine the influence of sociodemographic characteristics on that knowledge. Methods: 405 respondents were surveyed across shea parklands in Benin using semi-structured questionnaire. We used the relative citation frequency of criteria followed by Kruskal-Wallis test to evaluate the influence of sociodemographic attributes on local knowledge of Shea morphotypes variation. Factorial Correspondence Analysis described the links between the different morphotypes and parklands, and Principal Components Analysis was used to characterize farmers perception on morphotypes’ abundance, fruits and butter yields. Results: Respondents identified 13 morphotypes based on the five most cited criteria which are fruit size (55.5%), tree fertility (15.40%), bark colour (10.51%), timing of production (5.38%) and pulp taste (3.42%). The citation frequency of classification criteria varied significantly depending on the age, the education level and the sociolinguistic group of the respondent. The Bembèrèkè zone shea parkland revealed higher diversity of morphotypes traits. The small fruit type (‘Yanki’) was reported to be widespread. It produces higher fruit and butter yields according to respondents. Conclusions: From our findings, farmers perceived an important diversity of shea traits that are used to classify morphotypes with economic or sociocultural importance. The revelation of that natural variation in shea tree is a key step toward the development of shea improvement program that could focus on the morphotype Yanki reported to be potentially high in fruit production and butter yield.

show abstract

Variabilité des caractères morphologiques chez le karité (<i>Vitellaria paradoxa</i>), dans le Nord de la Côte d’Ivoire

Cited by 11 publications

References 6 publications

Evaluation des techniques de production du beurre de karité au Togo

Evaluation des techniques de production du beurre de karité au Togo

Morphotype Classification Criteria and Influence of Sociocultural Factors on Perceived Shea Tree (Vitellaria paradoxa C.F. Gaertn) Natural Variation across Parklands in Benin

Morphotype Classification Criteria, Nomenclature of Shea Varieties [Vitellaria Paradoxa (C.F. Gaertn)], And Influence of Sociocultural Factors on Perceived Shea Natural Variation Across Parklands in Benin

Contact Info

Product

Resources

About