Impacts of Ivorian Food Products Based on Local Ingredients (PASLoc) Used for Nutritional Rehabilitation on the Growth and Biometrics of Organs in Malnourished Rats
Viviane Jocelyne Zannou Tchoko,
Brou Andre Konan,
Alassane Meite
Issue:
Volume 10, Issue 6, November 2022
Pages:
171-177
Received:
1 October 2022
Accepted:
27 October 2022
Published:
11 November 2022
DOI:
10.11648/j.jfns.20221006.11
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Abstract: PASLoc are therapeutic foods based on local products used for nutritional rehabilitation in Côte d'Ivoire due to the difficulties of supplying food products approved by UN institutions. Experimental nutritional studies had not been done before their use. Therefore, the present research was conducted to investigate the effects of 3 PASLoc diets on food intake and biometrics of regulatory organs in malnourished rats. Induction of malnutrition in rats by Anagobaka caused weight loss of -24.42% to -28.46%. A weight gain of 31.90 - 51.22% in malnourished rats having received the PASLoc diets was recorded against 79.49% for the Plumpynut (reference diet). This weight gain is underpinned by positive values of the consumption indices. The relative weight values showed that, except for the kidneys, there was no difference in the liver, heart, spleen and abdominal fat of the rats fed the different rehabilitation diets. Like Plumpynut, PASLocs have allowed the rehabilitation of malnourished rats. These results testify to the potential of PASLoc and their use as a substitute for Plumpynut for nutritional rehabilitation.
Abstract: PASLoc are therapeutic foods based on local products used for nutritional rehabilitation in Côte d'Ivoire due to the difficulties of supplying food products approved by UN institutions. Experimental nutritional studies had not been done before their use. Therefore, the present research was conducted to investigate the effects of 3 PASLoc diets on f...
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Comparison of Functional Properties of Fufu Powder and Sensory Evaluation of the Dough Produced from TME 419, TME 693 and IBAO 11371 Cassava Varieties
Deniran Igbagboyemi Adesola,
Oyelere Oluwakanyinsola Esther,
Oyegbade Sijuanu Aishat,
Akinduro Wemimo Odunayo,
Adelaja Olusumbo Adeolu
Issue:
Volume 10, Issue 6, November 2022
Pages:
178-184
Received:
17 October 2022
Accepted:
1 November 2022
Published:
11 November 2022
DOI:
10.11648/j.jfns.20221006.12
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Abstract: Fufu is a dough-like food made from fresh or fermented cassava, found in West African. Cassava is known to be bulky, difficult to handle and transport to distant markets. This study comparedthe physico-chemical, functional properties and pproximate composition of fufu powder, and sensory evaluation of dough produced from IBAO11371, TME693 and TME419. The production was done in the International Institute of Tropical Agriculture (IITA), Ibadan, Oyo State, Nigeria. Cassava tubers were processed into fufu powder by peeling, retting, sieving, drying and milling. Physico-chemical, functional propertiess andproximate composition of the fufu powders were determined and sensory evaluation was also carried out on the dough. Data were subjected to a one-way Analysis of Variance (AOVA) using SPSS 20 while Duncan Multiple Range Test was used to separate the means at 5% significant level. The study revealed that the fufu powder produced from IBAO11371 had the highest pH (6.120 ± .000a) and lowest TTA (0.591 ± .003c). IBAO11371 had the lowest water absorption capacity (121.835 ± .021c), swelling capacity (15.350 ± .212c) and starch solubility (68.750 ± .028c), TME419 had the highest water absorption capacity (126.100 ± .424a) and swelling capacity (17.355 ± .035a), while TME693 had the highest pasting viscosity (33.550 ± .212a) and starch solubility (71.840 ± .028b). proximate composition of fufu powder produced from IBAO 11371 had the highest crude protein (2.24 ± .064a) and crude fat (1.16 ± .021a) contents, fufu powder produced from TMEB 419 had the highest crude fibre (0.38 ± .014a), ash (0.54 ± .021a) and moisture (13.09 ± .028a) contents, whereas fufu powder produced from IBAO 11371 had the highest crude fat (1.16 ± .021a), and lowest crude fibre (0.22 ± .014b), ash (0.33 ± .021b), moisture (12.54 ± .028b) and carbohydrate (83.53 ± .021c) contents. It was observed that carbohydrate was the major component in the powder samples. The carbohydrate content of TMEB 419 powder had slightly higher carbohydrate content (84.44%) which was similar to theresult which stated that the carbohydrate content of TME 419 flour was 85.44%. TME419 had the highest crude fiber (0.380 ± .014a) while TME693 had the highest carbohydrate (85.025 ± .001a) contents. The colour of fufu powder revealed that TMEB 419 and TMEB 693 were both whitish but IBAO 11371 was yellow. The sensory evaluation results indicated that fufu dough produced fromIBAO 11371 which was yellow in colour was generally acceptable among the fufu dough produced from different cassava cultivators. In conclusion, this study indicated that IBAO11371 has suitable proximate properties and was generally acceptable after the sensory evaluation.
Abstract: Fufu is a dough-like food made from fresh or fermented cassava, found in West African. Cassava is known to be bulky, difficult to handle and transport to distant markets. This study comparedthe physico-chemical, functional properties and pproximate composition of fufu powder, and sensory evaluation of dough produced from IBAO11371, TME693 and TME41...
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Socio-Economic Evaluation and Technological Production of Kom Fermented Corn Dough
Aziana Reine Zinsou,
Ali Mahamat Seid,
Mouaïmine Mazou,
Jospin Andriano Djossou,
Nicodème Chabi,
Fidèle Paul Tchobo
Issue:
Volume 10, Issue 6, November 2022
Pages:
185-192
Received:
2 September 2022
Accepted:
17 October 2022
Published:
29 November 2022
DOI:
10.11648/j.jfns.20221006.13
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Abstract: Kom is a fermented, slightly salty dough produced from steamed corn. His origin is from Ghana. This paste is produced and sold near streets, in markets and on the guy road in rural and urban areas of central and southern Benin. Face of increasingly strong asking, this sector of activity appears as employment sources. Knowledge of this activity sector is necessary, because the production conditions are traditional and not studied. The objective of this study is to highlight the interest of the development of Benin Kom production. To achieve this objective, a survey is carried out in Abomey-Calavi and Comè in Atlantic and Littoral departments. The result of these surveys is important. Both women and men are involved in the production of Kom, and this in the municipality of Abomey-Calavi, which is not the case in Comè, where only women are involved (100%). These respondents, N = 80, have an age that varies from 18 to 55 years. The majority age group carrying out this activity is 25 to 30 years (40.30%). Only 27.40% exercise only this activity. These producers sellers are 62.50% educated. Some are beneficiaries of transmission by initial follow-up of this activity (37.50%), while others from personal experience (30.60%) and the rest either by nonpaying apprenticeships (20.8%) or by paying (11.10%). In Abomey-calavi, more of the respondents who produced Kom exercise it through personal experience unlike Comè where transmission is more by initial follow-up. The greatest number (40.30%) of female producers/sellers have a low level of experience ([0-5] years). The ethnic origins of the producers—sellers are diverse in Abomey-Calavi, Adja (17%), Aïzo (3%), Fon (53%), Mina (17%), while in Comè, we can cite Sahoué (13%) and Watchi (67%) and these produces—sellers are 81.60% married. Thus, maize varieties such as parakou ébli, gbado, yoyo, carder, bli, and yellow forget-me are important in the production of Kom. The latter varies from 150 to 200 FCFA. This investigation also identified two different technologies for preparing kom in these municipalities.
Abstract: Kom is a fermented, slightly salty dough produced from steamed corn. His origin is from Ghana. This paste is produced and sold near streets, in markets and on the guy road in rural and urban areas of central and southern Benin. Face of increasingly strong asking, this sector of activity appears as employment sources. Knowledge of this activity sect...
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