Millet, widely got in human food especially in Africa is used both in the preparation of dishes and in that of alcoholic beverages or not such as zoomkoom. However, there is no scientific data in Côte d’Ivoire on the actors of the production and consumption of zoomkoom. The objective of this work is therefore to make their typology. We surveyed 34 producers and 118 consumers. It shows that in Côte d’Ivoire, the producers of zoomkoom are 60% Burkinabe and Ivorian women from the North, over thirty years old (74%). They are 86% school dropout but make the production of the zoomkoom a full trade. 67% of producers transform 1 to 5 kg of millet daily and 87% of them have at least ten years’ experience. As for consumers, 68% are men from the North of Côte d’Ivoire and the sub-region. They are over twenty years old at 92%, and drink around 50cl of zoomkoom daily (27%). Zoomkoom lovers are of various trades and consume this drink for cultural reasons and for taste.

The main objective of this study was to investigate the influence of cultivation areas and analysis sites (in situ and laboratory) on the physicochemical composition of cashew apples. To this end, cashew apples collected from three regions (Bélier, Kabadougou, and Gontougo) were analyzed: one part of the cashew apples was analyzed on site and the other part was transported to the laboratory where the extracted juice was analyzed. The biochemical analyses focused on pH, titratable acidity, soluble dry extract, and vitamin C. The results showed that all the apple juices were acidic with a pH ranging from 3.35 to 3.93. The titratable acidity varied from 59.50 to 97.67; the sugar contents varied between 09.30°Brix and 13.00°Brix. Vitamin C was also present with contents ranging from 145.57 mg/100mL to 205.50 mg/100mL. Analysis of variance showed significantly different means from one region to another and from one analysis site to another.

In Côte d'Ivoire, the savannah plum (Vitex doniana) is a woody and wild wood resource whose fruits are highly valued by local people. They are either consumed fresh or traditionally processed into alcoholic or non-alcoholic drinks. This work aims at the promotion of black plum of Côte d’Ivoire through not only the evaluation of the aptitude for its transformation into nectars; but also to highlight the impact of the transformation process on the nutritional quality of nectars derived from this black plum. The fruits used to make the nectars were harvested in three (3) regions in the north of Côte d'Ivoire. Two (2) techniques for developing ripe black plum nectars were used: a traditional (artisanal) process and the other semi-mechanized (tangential microfiltration: MFT). The biochemical composition of each nectar produced was then determined using conventional biochemical analysis methods. The results indicate that the drinks obtained are rich in bioactive compounds: vitamin C (11.13 ± 0.15 and 14.34 ± 0.01 mg / 100 mL) and phenolic compounds including total polyphenols (190.00 ± 0, 01 and 206.67 ± 0.01 mg Eq GA / 100 mL) and total flavonoids (156.67 ± 0.01 and 185.36 ± 0.20 mg QE / 100 mL). They also contain significant amounts of minerals: calcium (89.63 ± 6.13 and 295, 17 ± 21.81 mg / 100 mL), potassium (109.92 ± 11.02 and 3,598.33 ± 16.24 mg / 100 mL) and magnesium (53.05 ± 5.46 and 388.97 ± 60.60 mg / 100 mL). However, the content of nectars in biochemical compounds remains linked to the transformation process used. The grinding and the use of heat in the traditional transformation process leads to a good diffusion of the pulp compounds in the nectar.

Protein and energy deficiencies and mineral deficiencies are public health problems in developing countries. So the aim of this study is to produce formulations of different infant flours in order to contribute to the fight against malnutrition. Formulations are made from attiéké flour and cashew kernel flours (unfermented cashew kermel flour and fermented cashew kermel flours, 10%, 15%, 20%). Different physico-chemical and functional analyzes are carried out. The results showed that the incorporation of the two types of cashew meal into the attiéké flour increases the protein value of the attiéké flour. Protein levels increase proportionally with the incorporation rate. These values range from 7.53g / 100g FAFCNF10 to 10.62g / 100g for formulations with unfermented flour and 8.23g / 100g FAFCF10 to 11.53 g/100g FAFCF20. Other results range from: moisture (3.33 g / 100 g - 4.66 g / 100 g); ashes (1.60 g / 100 g - 3.20 g / 100 g); Fibers (0.57 g / 100 g -3.84 g / 100 g); lipids (0.18 g / 100 g - 6.68 g / 100 g); carbohydrate (91.16 - 74.92); swelling (298.33% - 158%); solubility (23.05 g / 100 g - 31.77 g / 100 g); (523 kcal / 100 g - 378 cal / 100 g). Cashew almond flours significantly improve the nutritional value of attiéké flour.

Valorization of Vitex doniana fruits requires the development of appropriate technologies. In order to guide these technologies, a survey to determine the profile of consumers was conducted in the department of Bondoukou, followed by a physical and chemical characterization of the fruits of this area. For this, classical methods of analysis have been used. The results indicate that black plum are available, accessible during a given period of the year and are not preserved. The seed is not subject to any transformation. At the physical level, the fruit measures on average 2.46 ± 0.35 cm wide and 2.80 ± 0.31 cm long with a caliber index, a sphericity index and an aspect ratio of 3.42 ± 0.60, 62 ± 7.0% and 89.84 ± 14.22% respectively. The pulp and seed represents 57, 38-± 10.66% and 31.57 ± 9.64% of the whole fruit respectively. Color of the pulp is dark reddish purple with L * = 3.59 ± 0.82, a * = 21.91 ± 3.14, b * = -21.36 ± 2.9, C * = 475.34 ± 102.55 and h * = 38.92 ± 8.99, and its density ρ (g /cm3) is 121.33 ± 55.44. Chemically, its pH, moisture content, soluble dry extract content and degree of ripeness are 4.79 ± 0.03, respectively, 69.18 ± 1.02%, 18.53 ± 1.36 ° B and 10.80 ± 1.51. These characteristics are quite important for the implementation of applicable technologies. These characteristics of plum of savannas are quite important for the implementation applicable technologies.

Cashew apple, was a false fruit of cashew tree. It was not valorized because of its astringency. In the purpose of valorization of this fruit in juice, this study showed the impact of coupling of crossflow microfiltration and vacuum concentration on the juice quality. Crossflow microfiltration tests were carried out on the raw cashew apple juice followed by its concentration by vacuum concentration at different temperatures (40, 60 and 80 ° C). Different juices (clarified and concentrated) obtained were characterized and compared to the raw one. The results showed that the crossflow microfiltration eliminated tannins and therefore astringency. It was not affected the nutritional value of the juice. Concerning the vacuum evaporation, it was not influenced on titrable acidity, whatever the temperature. However, it affected the vitamin C content, color and flavor profile of the juice. This process increased losses of vitamin C depending the temperature. Regarding color, we noted that, juices concentrated has a high absorbance between 400 and 480 nm. More the temperature of vaccum evaporation was high more the absorbance was important. Finally, the flavor profile of concentrated juice obtained by vacuum evaporation was modified from the clarified juice obtained by crossflow microfiltration.