The aim of this work is to evaluate the evolution of serum metabolites and their impact during pregnancy. The methodology is based on the determination of a few serum markers in 131 women, each trimester of pregnancy. The results show that in the 2nd trimester of pregnancy, the proportion of women who have a high C-reactive protein level is higher (13.74%). The rate of women with hyperglycemia increased from 2.29% in the 1st trimester, to 6.87% in the 3rd gestational trimester. Hypercholesterolemia was observed in 4.58% of women during the first 3 months of pregnancy, 21.37% in the second trimester and 23.66% in the last gestational trimester. 8.40% of pregnant women had a triglyceride level above normal, this percentage rose to 24.43% in the 2nd quarter and reached 25.19% in the 3rd quarter. This study also showed a significant correlation between triglyceridemia in the 3rd trimester, and maternal age (p = 0.04), and between HDL-cholesterol and women's nationality. The level of education and type of latrine used by these women would be factors influencing total and LDL cholesterol levels in the 1st and 3rd gestational trimesters, respectively. Cross-analysis between C-reactive protein level and latrine type revealed an inter-relationship from the second trimester of pregnancy. In conclusion, with the exception of serum creatinine, blood glucose, cholesterol and triglyceride levels increase as pregnancy progresses among women in this study. These are therefore parameters to be controlled during the gestational period.

The study aimed to determine the food value of the garba (street food more appreciated in Abidjan). On the whole, 10 samples of dish of garba and its major components (attiéké and tuna), were collected in 10 different areas of sale in the neighborhood of Abobo and Yopougon. The results showed that the dish of garba contained 9.82±0.23 % of proteins, 7.27±0.64 % of lipids, 1.73±0.12 % of fibers, 1.57±0.15 % of ash and 30.92±1.44 % of carbohydrates. Its hydrocyanic acid (HCN) content was 0.14±0.02 mg/100g and total energy was 228.39±8.13 kcal/100g. The composition of minerals revealed that the dish of garba is rich in calcium, sodium and potassium. The analysis of the profile in fatty acid of the dish of garba showed that, this dish is low in polyunsaturated fatty acid (PUFA). The sum of the PUFA contained in the garba was of 7.77±1.21 % of the total fatty acids, including, 0.12±0.25 % of omega-3 and 7.64±1.35 % of omega-6. Finally, the results revealed that the procedure processing of this dish (fish frying), the addition of some ingredients (salt, frying oil), affect negatively food value.

The goal of this study is to determine the socio-demographic risk factors of protein energy malnutrition in children, less than five years old, attending the General Hospital of Bingerville (C