[ Qualification nutritionnelle des pains produits dans la ville d’Abidjan ]
Volume 36, Issue 3, June 2022, Pages 800–805
N’Guessan Yao Firmin1, Brou Konan Roger2, Oulai Tokpa Louya3, and Assemand Emma Fernande4
1 UFR - Ingénierie Agronomique Forestière et Environnementale, Université de Man, BP 20 Man, Côte d’Ivoire
2 UFR - Ingénierie Agronomique Forestière et Environnementale, Université de Man, BP 20 Man, Côte d’Ivoire
3 UFR - Ingénierie Agronomique Forestière et Environnementale, Université de Man, BP 20 Man, Côte d’Ivoire
4 Laboratory of Food Biochemistry and Tropical Products Technology, Nangui Abrogoua University, Abidjan, Côte d’Ivoire
Original language: French
Copyright © 2022 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Bread may be made entirely with wheat or may contain other ingredients. A survey was therefore conducted in the ten municipalities to identify the type of bread provided in bakeries. This survey was followed by the analysis of nutritional quality. It appears that: four types of bread, namely bread made from 100% wheat flour and three other composite breads made respectively from 15% corn flour, also 15% bran flour and 20% flour of soy. The bakeries all produce 100% wheat bread. Only 30% of bakeries in Cocody offer 100% wheat bread, corn bread, bra n bread and soy bread. The water content therefore varies from 33.08% for soy bread to 37.22% for corn bread, whereas it is 32. 36% for 100% wheat bread. Corn and bran breads contain 62.78% and 63.58% dry matter respectively. it is soy bread that contains more protein with 6.13% followed by corn bread with 5.52%. As for the fiber levels, they vary from 7.39 (soya bread) to 14.31% (100% wheat bread). The carbohydrate content of soy bread is 48.56%. The energy values range from 293.64 kcal (soya) to 241.50 kcal (bran). The nutrient content in soy bread approaches that of standard bread. Its consumption can therefore be promoted.
Author Keywords: Bread, nutritional quality, Abidjan.
Volume 36, Issue 3, June 2022, Pages 800–805
N’Guessan Yao Firmin1, Brou Konan Roger2, Oulai Tokpa Louya3, and Assemand Emma Fernande4
1 UFR - Ingénierie Agronomique Forestière et Environnementale, Université de Man, BP 20 Man, Côte d’Ivoire
2 UFR - Ingénierie Agronomique Forestière et Environnementale, Université de Man, BP 20 Man, Côte d’Ivoire
3 UFR - Ingénierie Agronomique Forestière et Environnementale, Université de Man, BP 20 Man, Côte d’Ivoire
4 Laboratory of Food Biochemistry and Tropical Products Technology, Nangui Abrogoua University, Abidjan, Côte d’Ivoire
Original language: French
Copyright © 2022 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Bread may be made entirely with wheat or may contain other ingredients. A survey was therefore conducted in the ten municipalities to identify the type of bread provided in bakeries. This survey was followed by the analysis of nutritional quality. It appears that: four types of bread, namely bread made from 100% wheat flour and three other composite breads made respectively from 15% corn flour, also 15% bran flour and 20% flour of soy. The bakeries all produce 100% wheat bread. Only 30% of bakeries in Cocody offer 100% wheat bread, corn bread, bra n bread and soy bread. The water content therefore varies from 33.08% for soy bread to 37.22% for corn bread, whereas it is 32. 36% for 100% wheat bread. Corn and bran breads contain 62.78% and 63.58% dry matter respectively. it is soy bread that contains more protein with 6.13% followed by corn bread with 5.52%. As for the fiber levels, they vary from 7.39 (soya bread) to 14.31% (100% wheat bread). The carbohydrate content of soy bread is 48.56%. The energy values range from 293.64 kcal (soya) to 241.50 kcal (bran). The nutrient content in soy bread approaches that of standard bread. Its consumption can therefore be promoted.
Author Keywords: Bread, nutritional quality, Abidjan.
Abstract: (french)
Le pain peut être Fait entièrement avec du blé ou renfermé d’autres ingrédients. Une enquête a donc été conduite dans les dix communes afin de recenser le type de pain fourni dans les boulangeries. Cette enquête a été suivie de l’analyse de la qualité nutritionnelle. Il ressort que : quatre types de pains à savoir le pain fait à base de la farine 100 % blé et trois autres pains composites faits respectivement de 15 % la farine de maïs, aussi 15 % de la farine de son et 20 % de la farine de soja. Les boulangeries produisent toutes des pains 100 % blé. Seules 30 % des boulangeries de Cocody présentent à la fois du pain 100 % blé, du pain au maïs, au son et du pain au soja. La teneur en eau varie donc de 33,08 % pour le pain au soja à 37,22 % pour le pain au maïs alors qu’elle est de 32,36% pour le pain 100 % blé. Les pains au maïs et au son contiennent respectivement 62,78 % et 63,58 % de matière sèche. C’est le pain au soja qui contient plus de protéines avec 6,13 % suivi du pain au maïs avec 5,52 %. Quant aux taux de fibres, ils varient de 7,39 (pain au soja) à 14, 31 % (pain 1 00% blé). Le taux de glucide du pain au soja est de 48,56 %. Les valeurs énergétiques sont comprises entre 293,64 kcal (soja) à 241,50 kcal (son). La teneur en nutriments dans le pain au soja se rapproche de celle du pain standard. Sa consommation peut donc être promue.
Author Keywords: Pain, qualité nutritionnelle, Abidjan.
How to Cite this Article
N’Guessan Yao Firmin, Brou Konan Roger, Oulai Tokpa Louya, and Assemand Emma Fernande, “Nutritional qualification of breads produced in the communes from Abidjan,” International Journal of Innovation and Applied Studies, vol. 36, no. 3, pp. 800–805, June 2022.
