Millet, widely got in human food especially in Africa is used both in the preparation of dishes and in that of alcoholic beverages or not such as zoomkoom. However, there is no scientific data in Côte d’Ivoire on the actors of the production and consumption of zoomkoom. The objective of this work is therefore to make their typology. We surveyed 34 producers and 118 consumers. It shows that in Côte d’Ivoire, the producers of zoomkoom are 60% Burkinabe and Ivorian women from the North, over thirty years old (74%). They are 86% school dropout but make the production of the zoomkoom a full trade. 67% of producers transform 1 to 5 kg of millet daily and 87% of them have at least ten years’ experience. As for consumers, 68% are men from the North of Côte d’Ivoire and the sub-region. They are over twenty years old at 92%, and drink around 50cl of zoomkoom daily (27%). Zoomkoom lovers are of various trades and consume this drink for cultural reasons and for taste.

The main objective of this study was to investigate the influence of cultivation areas and analysis sites (in situ and laboratory) on the physicochemical composition of cashew apples. To this end, cashew apples collected from three regions (Bélier, Kabadougou, and Gontougo) were analyzed: one part of the cashew apples was analyzed on site and the other part was transported to the laboratory where the extracted juice was analyzed. The biochemical analyses focused on pH, titratable acidity, soluble dry extract, and vitamin C. The results showed that all the apple juices were acidic with a pH ranging from 3.35 to 3.93. The titratable acidity varied from 59.50 to 97.67; the sugar contents varied between 09.30°Brix and 13.00°Brix. Vitamin C was also present with contents ranging from 145.57 mg/100mL to 205.50 mg/100mL. Analysis of variance showed significantly different means from one region to another and from one analysis site to another.

Valorization of Vitex doniana fruits requires the development of appropriate technologies. In order to guide these technologies, a survey to determine the profile of consumers was conducted in the department of Bondoukou, followed by a physical and chemical characterization of the fruits of this area. For this, classical methods of analysis have been used. The results indicate that black plum are available, accessible during a given period of the year and are not preserved. The seed is not subject to any transformation. At the physical level, the fruit measures on average 2.46 ± 0.35 cm wide and 2.80 ± 0.31 cm long with a caliber index, a sphericity index and an aspect ratio of 3.42 ± 0.60, 62 ± 7.0% and 89.84 ± 14.22% respectively. The pulp and seed represents 57, 38-± 10.66% and 31.57 ± 9.64% of the whole fruit respectively. Color of the pulp is dark reddish purple with L * = 3.59 ± 0.82, a * = 21.91 ± 3.14, b * = -21.36 ± 2.9, C * = 475.34 ± 102.55 and h * = 38.92 ± 8.99, and its density ρ (g /cm3) is 121.33 ± 55.44. Chemically, its pH, moisture content, soluble dry extract content and degree of ripeness are 4.79 ± 0.03, respectively, 69.18 ± 1.02%, 18.53 ± 1.36 ° B and 10.80 ± 1.51. These characteristics are quite important for the implementation of applicable technologies. These characteristics of plum of savannas are quite important for the implementation applicable technologies.

The study aimed to assess the risk linked to the consumption of beef meat. A total of 108 beef meat samples composed of 54 fresh beef and 54 braised beef « Choukouya » samples were collected in Bouaké and Korhogo. Escherichia coli, Staphylococcus aureus, Clostridium spp. and Salmonella spp. were isolated according to the French standard. The results showed that the bacterial contamination rates ranged from 88 to 100% and 66 to 100% for fresh and braised meat, respectively. In total, 89% braised beef showed microbial loads beyond the limit of acceptability and Salmonella spp. was found in 11.1% of the samples. The probability of ingestion of contaminated braised beef was 0.52. The consumer survey revealed that 12.9% reported daily consumption of braised beef. After braised beef consumption, 16.4% of consumers reported that they contracted a foodborne illness. Symptoms most often mentioned were diarrhea (63.6%) and fever (22.7%). The etiologic fraction and the attributable risk were estimated at 84% and 77%, respectively. In conclusion, Braised beef meat sold in the streets of Bouaké and Korhogo represent a potential risk of poisoning for the consumer. It is therefore recommended that VBB leather well and improves hygienic practices to preserve the consumers’ health.

Cashew apple, was a false fruit of cashew tree. It was not valorized because of its astringency. In the purpose of valorization of this fruit in juice, this study showed the impact of coupling of crossflow microfiltration and vacuum concentration on the juice quality. Crossflow microfiltration tests were carried out on the raw cashew apple juice followed by its concentration by vacuum concentration at different temperatures (40, 60 and 80 ° C). Different juices (clarified and concentrated) obtained were characterized and compared to the raw one. The results showed that the crossflow microfiltration eliminated tannins and therefore astringency. It was not affected the nutritional value of the juice. Concerning the vacuum evaporation, it was not influenced on titrable acidity, whatever the temperature. However, it affected the vitamin C content, color and flavor profile of the juice. This process increased losses of vitamin C depending the temperature. Regarding color, we noted that, juices concentrated has a high absorbance between 400 and 480 nm. More the temperature of vaccum evaporation was high more the absorbance was important. Finally, the flavor profile of concentrated juice obtained by vacuum evaporation was modified from the clarified juice obtained by crossflow microfiltration.

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 (