The objective of this work is to highlight the nutritional potential of flour from three varieties of sweet potatoes in Daloa. The study focused on the impact of the drying method on the levels of minerals, vitamins and antinutritional factors in flours made from sweet potatoes. The three sweet potato varieties studied were those with white skin, white flesh (BB); those with purple skin, white flesh (VB) and those with yellow skin, yellow flesh) (JO). They were cleaned, cut and then dried in the sun for a week or in an oven at 45°C for two days. Their flours were characterized by conventional methods. The results show that drying in the oven at 45°C best preserves the minerals in the sweet potato. Oven drying at 45°C better preserves the vitamins in sweet potato flour. As for the results related to antinutritional compounds, sun drying decreases the antinutritional compounds the most in sweetpotato flour. From this study, we deduce that the flours of the three varieties from drying in an oven at 45°C have the most interesting mineral, vitamin and antinutritional properties for the food formulation.
The fermentation process of Sorghum wort is one of the fundamental steps that determine the quality of tchapalo (traditional beer). Its assessment through biochemical parameters such as pH, temperature, total soluble solids (substrate), biomass, released carbon dioxide and alcohol (ethanol) content allowed capitalizing values during the experiments. Analysis of the evolution of these biochemical parameters showed significant variations (P < 0.05) during the batch fermentation process of sorghum wort. Thus, the biomass reached a maximum average of 27.64 (
In the context of the global change, the loss of biodiversity in the forests-savannas mosaic zone of West Africa constitutes a growing problem. The sale of cashew nuts remains one of the main economic resources of C
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