African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 964

Full Length Research Paper

Typology of Côte d'Ivoire dishes integrating Néré pulp (Parkia biglobosa L.) into the preparation process

Gbè Aya Jacqueline KONAN
  • Gbè Aya Jacqueline KONAN
  • Laboratory of Food Biochemistry and Technology of Tropical Products, Food Sciences and Technologies Department,Université NANGUI ABROGOUA, Abidjan, Côte d’Ivoire, BP 801, Abidjan 02, Côte d'Ivoire.
  • Google Scholar
Kouadio Benal KOUASSI
  • Kouadio Benal KOUASSI
  • Laboratory of Food Biochemistry and Technology of Tropical Products, Food Sciences and Technologies Department,Université NANGUI ABROGOUA, Abidjan, Côte d’Ivoire, BP 801, Abidjan 02, Côte d'Ivoire.
  • Google Scholar
Kouakou Nestor KOUASSI
  • Kouakou Nestor KOUASSI
  • Food Security and Nutrition Research Group, Centre Suisse de Recherches Scientifiques en Côte d’Ivoire 01 BP 1303 Abidjan 03, Côte d'Ivoire.
  • Google Scholar
Yao Denis N’DRI
  • Yao Denis N’DRI
  • Food Security and Nutrition Research Group, Centre Suisse de Recherches Scientifiques en Côte d’Ivoire 01 BP 1303 Abidjan 03, Côte d'Ivoire.
  • Google Scholar
N’Guessan Georges AMANI
  • N’Guessan Georges AMANI
  • N’Guessan Georges AMANI
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  •  Received: 26 April 2022
  •  Accepted: 26 September 2022
  •  Published: 31 October 2022

Abstract

The Néré (Parkia biglobosa L.) is a tree of the Mimosaceae family, typical of the semi-arid and sub-humid zones of West Africa generally found in the northern of Côte d'Ivoire. The yellow pulp on the seeds of Néré is consumed raw or used for the preparation of drinks or enters into the composition of many cereal foods. The objective of the present study was to identify the dishes integrating Néré pulp in the formulation, the process and the food habits based on its consumption. Thus, a food consumption survey was carried out in 135 households per department (Korhogo, Séguéla and Bouna) in the northern of Côte d'Ivoire. Data revealed that five cereals dishes and a beverage based on Néré pulp were consumed in investigated areas. The process and the consumption form of foods depend on consumers’ ethnic group and their origin region. Most people consume foods based on Néré pulp to have a good health. Among dishes, Nammigue was the most known and consumed food (36.79%) as a lunch with a consumption frequency of two times per month. Six foods based on Néré were identified and their processes were described.

 

Key words: Pulp, Néré, foods typology, consumption practices, household survey, Côte d’Ivoire.