The present research work is situated within the framework of the valorization of the plantain through the development of an effective process of extraction, prevention of browning, microbial stabilization, characterization of the pulp juice of ripe plantain at stage 8 and the valorization of the residues resulting from the extraction. Three juice extraction processes were evaluated. The first two processes are based on the use of hot and cold water; the third was carried out with pectinase. The latter process improves the yield (65.4%) while the other hot and cold water extraction processes give respective yields of 60.55 and 61.06%. The reducing sugar contents were 8.65 ± 0.03 mg/100ml for the juice extracted with pectinase, 3.00 ± 0.06 mg/100ml for the juice extracted with hot and cold water. The total sugar contents correspond to the following values: 51.33 ± 0.19 mg/ml for the juice extracted with hot water 54.20 ± 0.08 mg/100ml for the juice extracted with cold water and 55.57 ± 0.92 mg/100ml for that extracted with pectinase. The juice extracted with pectinase is the most energetic with 227.27 Kcal/100mL, followed by the juice extracted by maceration and that extracted by infusion, with 226.47 and 208.48 Kcal/100mL respectively. With an antioxidant activity of 5.89±0.00 (µmol eq. Trolox), the ripe plantain pulp juice has a total polyphenol content of 6.57±0.00 g/L eq. Acid. Gallic acid and total flavonoids of 0.227±0.00 g/L eq. Querc. For the overall assessment of the juices by the panel, the juice extracted with pectinase is preferred to the others.

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.