Background: Cocoa production in Côte d’Ivoire appears to have reached its limits, with declining yields linked to deforestation, the aging of cocoa plantations, various diseases and pests, and the rapid decline in soil fertility. These soils are generally low in plant-available phosphorus and often have a high phosphorus-fixing capacity due to their high acidity. To address this situation, a three-year study examining the use of reactive natural phosphate (RNP), either alone or in combination with a mineral fertilizer containing phosphorus and potassium (PK), was conducted in Abengourou, in eastern Côte d’Ivoire. Objective: The study aims to ensure the sustainability of cocoa production. More specifically, it seeks to evaluate, on the one hand, the effects of fertilizers on soil nutrients under cocoa trees and, on the other hand, the effects of these fertilizers on cocoa tree yield parameters. Method: The study was conducted using a completely randomized Fisher-type experimental design with 4 replicates for 6 treatments. The collected data were analyzed using analysis of variance (ANOVA) with SAS 9.4 software. Results and conclusion: The results showed that, in terms of soil fertility, the treatments that received natural phosphate generally achieved a good level of available phosphorus (≥ 100 ppm) and a good soil pH (5.55–6.41). All treatments had a cation exchange capacity (CEC) below 12 cmol (+) kg⁻¹ (minimum threshold) and low nutrient content. As for yield parameters, treatments T3 (394 g of PNR + 300 g of PK 23-19 per plant per year) and T4 (296 g of PNR + 300 g of PK 23-19 per plant per year) had the highest rates of wilted pods, with 54.67 and 54.91, respectively. For total pod count, treatment T4 (37.48 pods) had the highest value. Regarding the average weight of fresh beans, treatments T3 and T5 (300 g of PK 23-19 per plant per year) yielded the best results: 170 g and 176.70 g, respectively. In terms of potential yield, treatments T2 (2,510.21 kg/ha) and T3 (2,652.59 kg/ha) also yielded the best results. These treatments can be recommended to cocoa farmers in the region to raise the pH of acidic soils, thereby improving cocoa tree nutrition and ensuring sustainable production.
The production and processing of tiger nut tubers into Tiger Nut Milk (TNM) often overlook Good Hygiene Practices and Good Manufacturing Practices (GHP/GMP) because of the product's rapid perishability. This study aims to evaluate the hygienic and manufacturing practices, as well as the consumption level of TNM produced and sold in Burkina Faso. The study was conducted across four tiger nut (Cyperus esculentus L.) production regions in Burkina Faso: Banfora in Tannounyan, Bobo-Dioulasso in Guiriko, Gaoua in the Djôrô, and Dédougou in Bankui. A survey of 120 female producers and 400 consumers of TNM used Kobo toolbox, Sphinx Plus²-V4.5, and Excel 2016 for analysis. It showed that 95% use small morphotypes, with sugar, salt, and vanilla sugar as key ingredients (90%). Most (70%) use 1-5 kg of tiger nuts, packaged in plastic bags or recycled bottles (100%), sold in shops, food stores, or markets (87%), at prices from 25 to 800 FCFA. Most respondents (75.6%) believe that marketing TNM is profitable. All participants (100%) consume TNM. Although appreciated for taste, 70% say its hygiene could improve. Actions are needed to protect health and boost market value. The results concluded that TNM is well appreciated by consumers even though it is produced in an artisanal way by women in Burkina Faso.
Consumers are driven by roasted peanut flavor to purchase peanuts and peanut products. Different market types are used to create peanut products partially based on their roasted flavor characteristics. There is little information available in this area on the Spanish and Valencia market types. This study investigated the chemistry involved in roasted peanut flavor formation by examining the differences in the volatile organic compounds present in raw and dry roasted Spanish and Valencia market type peanuts when compared to those found in the more popular Runner types. The volatile organic compound (VOC) profiles were generated with headspace solid phase microextraction paired with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry. Mixed model ANOVAs and Tukey’s tests were employed for significance testing and to separate sample means. Principal component analysis and hierarchical cluster analysis were used to visualize the effects of roasting and market type on VOC profiles to ascertain the compounds responsible for the profile differences. The cluster analysis revealed some distinct patterns that distinguish market types and roast treatments. The raw peanuts were characterized primarily by alcohols, ketones, and aldehydes, and roasted profiles contained Maillard browning products such as pyrazines, pyrroles, and furans. Approximately 38% of the compounds found varied in abundance among the market types. Descriptive sensory analysis by a trained panel found the variation in the intensities of many attributes was greater between individual samples than between market types. This research establishes baseline VOC profiles of Spanish and Valencia market types that could help identify compounds that may contribute to roasted peanut flavor to optimize/preserve peanut flavor through peanut breeding and processing techniques.
Background: Cassava (Manihot esculenta Crantz) is a major root crop grown in many countries worldwide, particularly in West Africa. In Côte d’Ivoire, it is used to produce a variety of local foods such as attiéké, foutou, placali, and gari, destined for both national and regional markets. The maturity age of cassava strongly influences its nutritional characteristics and bioactive compounds due to physiological changes occurring in the roots. This study aims to examine the effect of maturity age on the organic and mineral composition of sweet and bitter cassava varieties, and to interpret the technological and nutritional implications. Six (06) sweet and bitter cassava varieties, classified as traditional or improved, and harvested at two maturity ages (12 and 18 months), were analyzed. Organic and mineral composition was assessed using standard analytical methods. The results showed that both variety and maturity age significantly influence the physicochemical and mineral characteristics of cassava roots. Sweet varieties (A12F, Bonoua2) exhibited higher moisture, protein, and starch contents, particularly at 18 months, while bitter varieties (Yacé, KA13) showed lower ash and moisture contents in their flours but greater mineral stability, suggesting better suitability for flour processing and storage. Protein, starch, and mineral contents (P, Zn, Cu) increased with maturity, whereas reducing sugars (glucose, fructose) decreased, indicating a transition from soluble sugars to storage carbohydrates. A12F and Yacé were richer in Ca, Mg, and P, while Bonoua2 and KA13 accumulated more Zn and Cu at full maturity. Overall, early-harvested sweet cassava is more appropriate for direct consumption, whereas late-harvested bitter cassava provides higher starch yield and mineral density for industrial processing. These findings offer a scientific basis for optimizing harvest timing and selecting varieties to enhance the nutritional quality and technological performance of cassava-based products.
Brazil nut (Bertholletia excelsa) is recognized for its high nutritional value and the presence of proteins with functional and bioactive properties. However, the presence of allergens limits its use in food formulations. This study aimed to evaluate the cytotoxicity, antioxidant activity, and allergenic potential of Brazil nut protein isolates obtained by conventional and ultrasonic methods. The protein isolates were prepared from defatted Brazil nut flour, subjected to alkaline extraction and isoelectric precipitation. The ultrasonic method was applied at a frequency of 20 kHz and a power of 200 W, aiming to promote the structural modification of the proteins. The isolates were characterized for their proximate composition, antioxidant activity (DPPH and ABTS), and cytotoxic potential by cell viability assay (MTT) in VERO cells. Allergenicity assessment was performed by an in vitro IgE binding assay in samples of sensitized human serum. The results indicated that ultrasonic treatment significantly reduced IgE reactivity and promoted a slight increase in antioxidant activity (p < 0.05), without inducing cytotoxic effects. These findings demonstrate the potential of using ultrasound as a safe and efficient physical technique to reduce the allergenicity of vegetable proteins, expanding the possibilities for applying Brazil nut in functional and hypoallergenic foods.
