The effects of the consumption of newly formulated feeds (A1, A2 and A3) and of a control feed (AT) on the physical and organoleptic characteristics of the eggs and flesh of the Japanese quail (Coturnix japonica), bred in captivity, have been evaluated. The experiment was carried out on 80 one-day-old quail. At the end of the experiment, which lasted 9 weeks, the physical and organoleptic characteristics of the eggs, as well as those of the flesh of these quails, were studied. It appears that the eggs of the quails fed with food A3 had the highest masses and shell thicknesses. The sensory analysis carried out in this work showed that all the flesh of the quails fed with the newly formulated feeds was accredited with the same appreciation as those fed with the commercial feed, both in terms of tenderness, aroma, and flavor. With regard to quail eggs, it has been observed that, with the exception of the color parameter where the color of the egg yolk of the quails fed with the newly formulated feed is darker than that of the quails fed with the feed of trade, the statistical analysis did not reveal any statistically significant difference at the 5% level for the other parameters. In short, all the quails were equally appreciated by the panelists, this makes newly formulated feeds good feeds for quail.

A survey was undertaken in 10 communes in Abidjan district covering a total of 1500 respondents. The methodology used is a diagnosis of food consumption systems on roasted corn flour and level of consumption of roasted corn flour. The results of the survey showed that 93.37% of the surveyed population are consumers of roasted corn flour, compared to 6.13% who are non-consumers. This study identified forty-six (46) vernacular names (local names) for roasted corn flour. Concerning the frequency of consumption, 48.40% of the respondents rarely consume roasted corn flour, 37.50% of the population consumed regularly this flour and 14,10% respondents at least once a week. However, roasted corn flour is usually produced at home than bought at the market and supermarket. In addition, the consumption of roasted corn flour can be accompanied by sugar (72.0%), with peanut paste (12.4%), with red pepper and salt (5.2%), dried winged termites (4.2%), coconut flour (3.6%) and potash (2.6%).