African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6894

Full Length Research Paper

Physico-chemical and sensory characterisation of three traditional functional dishes made from maize flour and wild tomi (Tamarindus indica), baobab (Adansonia digitata) and néré (Parkia biglobosa) fruit pulp consumed in Côte d'Ivoire

Kouame Aristide Kouakou
  • Kouame Aristide Kouakou
  • Université Nangui Abrogoua, 02 BP 801, Abidjan, Côte d’Ivoire
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Kouakou Nestor Kouassi
  • Kouakou Nestor Kouassi
  • Université Nangui Abrogoua, 02 BP 801, Abidjan, Côte d’Ivoire
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Kouadio Benal Kouassi
  • Kouadio Benal Kouassi
  • Université Nangui Abrogoua, 02 BP 801, Abidjan, Côte d’Ivoire
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Gbè Aya Jacqueline Konan
  • Gbè Aya Jacqueline Konan
  • Université Nangui Abrogoua, 02 BP 801, Abidjan, Côte d’Ivoire
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Yapo Hypolithe Kouadio
  • Yapo Hypolithe Kouadio
  • Université Nangui Abrogoua, 02 BP 801, Abidjan, Côte d’Ivoire
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Yao Denis N’dri
  • Yao Denis N’dri
  • Université Nangui Abrogoua, 02 BP 801, Abidjan, Côte d’Ivoire
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N’guessan Georges Amani
  • N’guessan Georges Amani
  • Université Nangui Abrogoua, 02 BP 801, Abidjan, Côte d’Ivoire
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  •  Received: 25 April 2024
  •  Accepted: 27 June 2024
  •  Published: 31 August 2024

Abstract

The aim of the study was to determine the biochemical and sensory characteristics of dishes made from maize and baobab, tomi, and néré pulp. To this end, Badégué with baobab, Badégué with tomi, and Wasséra were prepared using traditional technologies to determine their physico-chemical composition followed by a sensory evaluation. The results showed that Wasséra has the highest levels of total carbohydrates (51.94 ± 0.39 g / 100 g), calcium (47.68 ± 0.52 mg / 100 g), magnesium (27.63 ± 0.22 mg / 100 g), vitamin C (34.62 ± 0.35 mg / 100 g), and total polyphenols (82.28 ± 3.77 mg EAG / 100 g). Badégué with tomi is characterized by high levels of oxalates (14.37 ± 1.37 mg / 100 g) and tartaric acid (643.40 ± 5.74 mg / 100 g). As for Badégué with baobab, high levels of potassium (45.70 ± 1.23 mg / 100 g), citric acid (1109.31 ± 89.24 mg / 100 g), and flavonoids (12.42 ± 1.41 mg EQ / 100 g) were recorded. Sensory characterization showed a fairly good overall acceptability (6) of Badégué with baobab. Given their sensory characteristics, Badégué with tomi and Wasséra are less appreciated and rarely consumed.

Key words: Wild fruit pulp, maize flour, traditional dishes, characterisation, Côte d’Ivoire.