Plantain suffers post-harvest losses of 40 %, due to a lack of adequate means of preservation and processing. The aim of this study is to contribute to the valorization of plantain and the reduction of post-harvest losses through its transformation into instant infant flour. Material balance and overall material balance equations enabled us to formulate two feeds. Flour (F1) consisted of plantain, peanut and germinated maize; flour (F2) of plantain, peanut and ungerminated maize. Physico-chemical and organoleptic characteristics were determined using standard methods. The results show that flour (F1) incorporated with germinated maize flour recorded values in line with WHO-recommended standards. Protein contents ranged from 13.49 ± 0.03 g / 100 g MS (F2) to 14.54 ± 0.08 g / 100 g MS (F1). Iron levels range from 18.95 ± 0.64 mg / 100 g MS (F2) to 21.80 ± 0.64 mg / 100 g MS (F1). Leucine levels ranged from 792.49 ± 1.56 mg / 100 g MS (F2) to 799.56 ± 3.12 mg / 100 g MS (F1). The results obtained show that the slurry in the absence of germinated cereal is viscous. Viscosities ranged from 1.34 ± 0.06 Pa s (F1) and 4.42 ± 0.07 Pa s (F2). In overall, the panelists liked the sprouted corn slurry more than the panelists. The panelists' acceptance of F1 porridge over F2 porridge for their children is justified by its fluidity. Composite flour incorporating germinated maize could be recommended for children, helping to combat infant malnutrition.

The study aimed to assess the risk linked to the consumption of beef meat. A total of 108 beef meat samples composed of 54 fresh beef and 54 braised beef « Choukouya » samples were collected in Bouaké and Korhogo. Escherichia coli, Staphylococcus aureus, Clostridium spp. and Salmonella spp. were isolated according to the French standard. The results showed that the bacterial contamination rates ranged from 88 to 100% and 66 to 100% for fresh and braised meat, respectively. In total, 89% braised beef showed microbial loads beyond the limit of acceptability and Salmonella spp. was found in 11.1% of the samples. The probability of ingestion of contaminated braised beef was 0.52. The consumer survey revealed that 12.9% reported daily consumption of braised beef. After braised beef consumption, 16.4% of consumers reported that they contracted a foodborne illness. Symptoms most often mentioned were diarrhea (63.6%) and fever (22.7%). The etiologic fraction and the attributable risk were estimated at 84% and 77%, respectively. In conclusion, Braised beef meat sold in the streets of Bouaké and Korhogo represent a potential risk of poisoning for the consumer. It is therefore recommended that VBB leather well and improves hygienic practices to preserve the consumers’ health.

This study involved the use of polypropylene packaging for the conservation of plantain. Two plantain cultivars French and Horn harvested at 70 and 75 days after inflorescence were stored at 25 °C in polypropylene packaging of 0.235 and 0.303 mm thick. The green life, color of skin, firmness and soluble solids were determined. The results showed that the bananas stored in the polypropylene packaging containers had a significantly the green life longer than the unpackaged bananas. The green life witnesses (unpackaged fruits) was 4 to 6 days for the Horn variety and 5-8 days for the French variety, respectively 70 and 75 days. In packaged fruit, the green life of the French was 14 to 15 days and 18 to 20 days respectively in packages of 0.235 and 0.303 mm thick. Horn variety gave green life 13 to 14 days and 17 to 18 days respectively with the packaging of 0.235 and 0.303 mm thick. The green life of the French variety is significantly higher than that of the Horn variety. Fruits packed in polypropylene bags remained green longer, firmer and slowly accumulated soluble sugars that non-packaged fruit. Generally, these characteristics have evolved significantly in control from the 7th day of storage, and in samples packed in polypropylene bags of 0.235 and 0.303 mm thickness from the 14th and 20th day respectively.

In order to reduce plantain post-harvest losses in C

This study investigated anaerobic co-digestion of cassava liquid waste (very acid and poor in nitrogen) and human urine. Three experimental digesters were used: manioc effluent; manioc effluent + urine; manioc effluent + urine + cow dung.
All digesters have functioned with mesophilic temperatures between 24.0 and 35.6