ABSTRACT
Aims:The purpose of this study is to identify the medicinal plants used in the bistros and to determine the preference between the consumption of Koutoukou alone or the Koutoukou mixture associated with medicinal plants in the city of Abidjan.Place and Duration: Pharmacodynamic Biochemical Laboratory, Faculty of Biosciences, University Félix Houphouët-Boigny, between December 2017 and June 2018.Methodology: The investigation took place in the neighborhoods of Abobo, Cocody, Koumassi and Yopougon. This is an open-ended questionnaire intended for consumers of Koutoukou alone and association of medicinal Plants-Koutoukou. The identity, the region, the marital and professional status of the consumers on the one hand, the ethnobotany of the medicinal plants used and their associations with Koutoukou on the other hand were consideredResults: This study identified 12 species of medicinal plants commonly used in bistros. 70% of the surveyed population prefer and consume more cocktails at the expense of simple koutoukou. The Garcinia kola-Koutoukou combination is the most significantly consumed cocktail (Number of treated illnesses greater than 10). Conclusion:This descriptive study resulted in the identification of 12 medicinal plants commonly used in the bistros of 4 Commune of the city of Abidjan and consumed in association with Koutoukou. The populations of these municipalities (70%) greatly appreciate. TheMost consumed is the association of Garcinia kola-Koutoukou for his righ rate of healing.
ABSTRACT
Aims: The study focuses the organoleptic trend according to the nutritive composition of cakes processed from wheat flour enriched with the almond flour of T. catappa, a plant growing in some regions of Côte d’Ivoire. Study Design: Nine formulations of cakes processed from addition of almond flour of Terminalia catappa to wheat flour and then submitted to nutrients and descriptive sensory analyses. Place and Duration of Study: Laboratory of Biochemistry and Food Sciences, Biochemistry department of Biosciences Unit, Felix Houphouet-Boigny University, running 2015. Methodology: The contents in nutriments, namely macronutrients, minerals (macroelements and oligoelements), vitamins, and polyphenol antioxidants of the enriched cakes were determined using standard methods and their sensory description achieved. Then, the influence between both types of characteristics was assessed through the Pearson correlation coefficient (r) at ± 0.5 significance using statistical software SPSS. Results: The cakes investigated recorded invarious content in total carbohydrates (the major nutritive compound of the flours) whereas the other nutrients increased accordingly to the ratio of the almond flour incorporated for. Oppositely, the full sensory descriptors were responded with statistically similar scores over the cakes formulated. The correlation analysis mainly showed reduction of the cakes aroma during the nutrients increase, with r coefficients of –0.65 to –0.54. Thus, the study shows no rather nutritional influence of the nutritive enrichment of cakes on the sensory profile. Conclusion: The valorization of the cakes enriched with almonds of T. catappa could be sustained on the basis of their acceptance by consumers.