The aim of this study was to identify sugar products from dockounou digestion. Tests of digestibility on various dockounou using a digestive juice of young snails namly Archachatina ventricosa and experimental acid hydrolysis were used. The results had showed that boiled dockounou were more hydrolysis than the backed one. Specifically, the rice boiled dockounou was more hydrolyzed than the maize boiled dockounou. Both rice boiled an baked dockounou are more hydrolyzed than the maize dockounou did. The sugars liberated for rice backed dockounou range from 0 to 0.80 µmol thereby it’s 0 to 2.40 µmol for maize one. These results are significantly differents (p≤0.05). Enzymatic or acid hydrolysis products of boiled and backed dockounou are only the glucose. The intensity of this reducing sugar liberation depends on the time. This information shows, in the whole, that dockounou is an energetic dishe for children neither for diabetics.
| Published in | American Journal of BioScience (Volume 2, Issue 6) |
| DOI | 10.11648/j.ajbio.20140206.14 |
| Page(s) | 211-216 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2014. Published by Science Publishing Group |
Ripe Plantain, Traditional Dish, Maize Flour, Rice Flour, Hydrolysis
| [1] | IITA (2012). Improving plantain and banana based. IITA, Ibadan. p. 67. |
| [2] | Bakry F., Didier C., Ganry J., Le-Bellec F., Lescot T., Pi non A., Rey JY., Teisson C. and Vannicre M. (2002). Fruits species. In: Guide of agronomist CIRAD, Paris. pp. 960-974. |
| [3] | FAOSTAT (2012). Food and Agricultural Organiza tion, Agricultural Data. Crops and products domain. http://faostat.fao.org/site/339/default.aspx Rome, Italy. March 09, 2014. |
| [4] | FAO (2008). Le manioc pour la sécurité alimentaire et énergétique, investor dans la recherché pour en ac croître les rendements et les utilisations. FAO salle de presse,Juillet2008,Rome(Italie),http://www.fao.org/ne wsroom/fr/news/2008/1000899/index.h tml. August 22, 2012. |
| [5] | Kuperminc O. (1985). Saisonnalité de commercialisa tion de la banane plantain en Côte d’Ivoire. Fruits. 43 : 359-368. |
| [6] | Sery D. G. (1988). Rôle de la banane plantain dans l'écono mie Ivoirienne. Fruits. 43(2): p.73-78. |
| [7] | Zakpaa H., Mak-mensah E. and Adubofour J. (2010). Production and characterization of flour produced from ripe « Apem » plantain (Musa sapientum L. var. paradisiacal; French horn) grown in Ghana. J. Agri. Bi otech. Sust. Develop. 2: 92-99. |
| [8] | Atanda SA., Pessu PO., Agoda S., Isong IU. and Ikotun I. (2011). The concepts and problems of post–harvest food losses in perishable crops. Afr. J. Food Sci. 5(11): 603-613. |
| [9] | Dadzie B. and Orchard J. (1997). Routine Post-Harvest Screening of banana/Plantain Hy brids: Criteria and Meth ods. Inibap Technical Guide lines, 75 p. |
| [10] | Tchango-Tchango J., Bikoï A., Achard R., Escalant JV. and Ngalani JA. (1999) Plantain: Post harvest opera tions. Mejia D, Lewis B (eds) AGSI/FAO, 59. March 28, 2013. |
| [11] | Emaga H., Andrianaivo, Wathelet B., Tchango T., Paquot M. (2007). Effects of the stage of maturation and varieties on the chemical composition of banana and plantain peels. Food Chem. 103: 590-600. |
| [12] | Chia CL., Huggins CA. (2003). Bananas. In: CTAHR (ed). Community fact sheet fruit. Ha waii. pp. 23-29. |
| [13] | Camara C. (1984). Les cultures vivrières en Répu blique de Côte d’Ivoire. Ann. Géog. 92 (518) : 432-453. http://dx.doi.org/10.3406/geo.1984.20279. |
| [14] | Dzomeku B., Osei-Owusu M., Akyeampong E., Ankoma A. and Darkey. S. (2005). Sensory evalua tion of some hybrid cooking bananas in Ghana. Afr. Crop. Sci. Conf. Proc. 7: 631-633. |
| [15] | Koffi K. (2007). Rôle des ressources génétiques dans l’essor du secteur bananier plantain en Côte d’Ivoire. In: Plant genetic resources and food security in West and Central Africa. Regional Conference, Ibadan, Nigeria, 26-30 April, 2004-2007. Vodouche R, At ta-Krah K, Achigan-daka GE, Eyog-Matig (eds). 365 p. |
| [16] | Dzomeku BM., Dankyi AA. and Darkey SK. (2011). Socio economic importance of plantain cultivation in Ghana. J. Ani. Plant Sci. 2: 269-273. |
| [17] | Honfo FG., Tenkouano A. and Coulibaly O. (2011). Banana plantain-based foods consumption by chilren and mothers in Cameroon and Southern Nigeria: A comparative study. Afr. J. Food Sci. 5: 287-291. |
| [18] | Akoa E., Kra K., Megnanou R-M., Akpa E. and Ahonzo N. (2012). Sensoriel characteristics of se nescent plan tain empiric disch (Dockounou) produced in Côte d’Ivoire. J. Food Res. 1: 150-159. |
| [19] | Mégnanou R-M., Kra KAS., Zoué L., Akoa E., Yéboué K. and Niamké LS. (2013). Microbiologi cal safety and quality assessment of a very appre ciate traditional ready to eat plantain food, sold in retails markets. Afr. J. Micro. Res. 7(32): p. 4123- 4129 DOI: 10.5897/AJMR12.1282. |
| [20] | Tsang D. (2002). Microbiological guidelines for ready to eat food. Environmental Hygiene Department. Hong Kong. pp.115-116. Vasut RG, Robeci MD (2009). Food contamination with psychrophilic bacteria. Med. Vet. 2 : 325-330. |
| [21] | Kra AS., Akoa E, Megnanou R-M., Yeboue K., Akpa EE. and Niamke LS. (2012). Physicochemical and nutri- tional characteristics assessement of two different trade tional foods prepared with senescent plantain. Afr. J. Food Sc. 7 (3): p.51-55. |
| [22] | Bernfeld D. (1956). Amylase β et α, In : method in enzymology 1, Colowick S.P. and Kaplan N.O., Academic Press. pp 149-154. |
| [23] | Boussarsar H., Roge B., Mathlouthi M. (2007). Physi co-chemical Approach of the Amylolytic Action Pattern of a Thermostable Amylopullulanase Food Biophysics, 2: 100-107. |
| [24] | Lee MK., Moon JH. and Ryu HS. (1994). Nutrient compo sition and protein quality of giant snail product. J. Korean Soc. Food Nutr. 23: 453-458. |
| [25] | Lowry OH., Rosebrough NJ., Farra L. and Randall RJ. (1951). J. Biol. Chem. 193: 265-275. |
| [26] | Betty WL., Karen W., Andrew SW. and Pamela RP. (2002). Individual Sugars, Soluble, and Insoluble Dietary Fiber Contents of 70 High Consumption. Foods. J. Food Comp. Anal. 15: 715-723 doi:10.1006/jfca.2002.1096. |
| [27] | Egbebi AO, Bademosi TA. (2012). Chemical composi tions of ripe and unripe banana and plaintain. Int. J. Trop. Med. Public Health. 1(1): 1-5 |
| [28] | Erny JN., Nurali GSS., Djarkasi MFS. and Sumual EL. (2012). The potential of goroho plantain as a source of functional food. tropical plant curriculum (tpc) pro ject in cooperation with USAID – TEXAS A&M UNIVERSITY – SAM RATULANGI UNIVER SITY, 23 p. |
| [29] | Gwanfogbe PN., Cherry JP., Simmons JG., James C. (1988). Functionality and nutritive value of composite plan tain (Musa paradisiaca) fruit and glandless cotton seed flours. Tropic. Sci. 28: 51-66. |
| [30] | Emagaa TH., Christelle R.a, Sébastien NR., Bernard W. and Michel P. (2008). Dietary fibre components and pectin chemical features of peels during ripening in banana and plantain varieties. Bior. Techn. 99(10):4346-4354.DOI:10.1016/j.biortech. 2007.08.030 |
| [31] | Linda VH. (1997). Fiber, Lipids, and Coronary Heart Disease; A Statement for Healthcare Professionals from the Nutrition Committee, American Heart Association. Circu lation. |
| [32] | Holden M. and Tracey MV. (1950). A study of enzymes that can break down tobacco-leaf compo nents. 4. Mamma lian pancreatic and salivary enzymes. Bioch. J. 47(4): 421-425. |
| [33] | Colas B. and Attias J. (1977). Purification of two beta glycosidases of digestive juice of Achatina bateata. Bioch. 59, 577-585. |
| [34] | Myers F. L. and Northcote D. H. (1958). Partial Puri fication and some Properties of a Cellulase from Helix pomatia. Department of BiocheMistry, University of Cambridge. Vol. 71: 749-756. |
| [35] | Saki SJ., Sea TB., Koffi KM., Soro YR., KRA KAS. and Diopoh KJ. (2013). Purification and physicochemical characterization of the α- glucosidase of the digestive juice of the snail Limicolria flammea (Müller 1774). Int. J. Plant An. Env. Sci. 4 (1): 376-388. |
| [36] | Sea TB., Saki SJ., Koffi KM., Soro YR., Trébissou JDN., Otchoumou A. and Diopoh KJ. (2013). Action of the digestive juice of the snail Limicolaria flammea on raw starches. Int. J. Appl. Biol. Phar. Tech. 4 (4): 114-119. |
| [37] | Ahenkora KM., Kye A., Marfo K. and Banful B. (1997). Nutritional composition of false horn Apantupa plantain during ripening and processing. Afr. Crop Sci. J. 5: 243-248. |
| [38] | Colonna P., Melcion JP. and Mercier C. (1976). Influence de l'irradiation infrarouge et de l'aplatissage sur fragmentation, la composition du maïs et sur l'état de son amidon. Ann. Tech. Agri. 25: 291-308. |
| [39] | Mercier C. (1979). Effects of various US grain process on the alteration and the in vitro digestibility of starch granule. Feedstuffs. 43: 33-47. |
| [40] | French D. (1984). Organisation of starch granules. In: Whistler R.L., Bemiller J.N. and Paschall E.F., eds. Starch: chemistry and technology. 2nd ed. New York, USA: Academic Press Inc. |
| [41] | Fannon J.E., Hauber R.J. and BeMiller J.N. (1992). Surface pores of starch granules. Cereal Chem. J. 69: 284-288. |
| [42] | Dona A.C., Pages G., Gilbert R.G. and Kuchel P.W. (2010). Digestion of starch: In vivo and in vitro kinetic models used to characterize oligosaccharide or glucose re lease. Carbohydrate Polymer. 80: 599–617. |
| [43] | Brou K., Gbogouri A., Ocho AL., Djéni NT., Koné Y. and Gnakri D. (2008). Assessment of some chem ical and nutritional properties of maize, rice and millet grains and their weaning mushes. Pakistan J. Nutr. 7 (6): 721-725. |
APA Style
Joseph Kouadio, Rose-Monde Megnanou, Eric Akpa, Severin Kra, Sebastien Niamke. (2014). In Vitro Digestibility of Dockounou, a Traditional Plantain Derivate Dish of Côte d’Ivoire. American Journal of BioScience, 2(6), 211-216. https://doi.org/10.11648/j.ajbio.20140206.14
ACS Style
Joseph Kouadio; Rose-Monde Megnanou; Eric Akpa; Severin Kra; Sebastien Niamke. In Vitro Digestibility of Dockounou, a Traditional Plantain Derivate Dish of Côte d’Ivoire. Am. J. BioScience 2014, 2(6), 211-216. doi: 10.11648/j.ajbio.20140206.14
AMA Style
Joseph Kouadio, Rose-Monde Megnanou, Eric Akpa, Severin Kra, Sebastien Niamke. In Vitro Digestibility of Dockounou, a Traditional Plantain Derivate Dish of Côte d’Ivoire. Am J BioScience. 2014;2(6):211-216. doi: 10.11648/j.ajbio.20140206.14
Share This Article
Twitter
Linked In
Facebook
Copy
Download@article{10.11648/j.ajbio.20140206.14,
author = {Joseph Kouadio and Rose-Monde Megnanou and Eric Akpa and Severin Kra and Sebastien Niamke},
title = {In Vitro Digestibility of Dockounou, a Traditional Plantain Derivate Dish of Côte d’Ivoire},
journal = {American Journal of BioScience},
volume = {2},
number = {6},
pages = {211-216},
doi = {10.11648/j.ajbio.20140206.14},
url = {https://doi.org/10.11648/j.ajbio.20140206.14},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajbio.20140206.14},
abstract = {The aim of this study was to identify sugar products from dockounou digestion. Tests of digestibility on various dockounou using a digestive juice of young snails namly Archachatina ventricosa and experimental acid hydrolysis were used. The results had showed that boiled dockounou were more hydrolysis than the backed one. Specifically, the rice boiled dockounou was more hydrolyzed than the maize boiled dockounou. Both rice boiled an baked dockounou are more hydrolyzed than the maize dockounou did. The sugars liberated for rice backed dockounou range from 0 to 0.80 µmol thereby it’s 0 to 2.40 µmol for maize one. These results are significantly differents (p≤0.05). Enzymatic or acid hydrolysis products of boiled and backed dockounou are only the glucose. The intensity of this reducing sugar liberation depends on the time. This information shows, in the whole, that dockounou is an energetic dishe for children neither for diabetics.},
year = {2014}
}
TY - JOUR T1 - In Vitro Digestibility of Dockounou, a Traditional Plantain Derivate Dish of Côte d’Ivoire AU - Joseph Kouadio AU - Rose-Monde Megnanou AU - Eric Akpa AU - Severin Kra AU - Sebastien Niamke Y1 - 2014/11/23 PY - 2014 N1 - https://doi.org/10.11648/j.ajbio.20140206.14 DO - 10.11648/j.ajbio.20140206.14 T2 - American Journal of BioScience JF - American Journal of BioScience JO - American Journal of BioScience SP - 211 EP - 216 PB - Science Publishing Group SN - 2330-0167 UR - https://doi.org/10.11648/j.ajbio.20140206.14 AB - The aim of this study was to identify sugar products from dockounou digestion. Tests of digestibility on various dockounou using a digestive juice of young snails namly Archachatina ventricosa and experimental acid hydrolysis were used. The results had showed that boiled dockounou were more hydrolysis than the backed one. Specifically, the rice boiled dockounou was more hydrolyzed than the maize boiled dockounou. Both rice boiled an baked dockounou are more hydrolyzed than the maize dockounou did. The sugars liberated for rice backed dockounou range from 0 to 0.80 µmol thereby it’s 0 to 2.40 µmol for maize one. These results are significantly differents (p≤0.05). Enzymatic or acid hydrolysis products of boiled and backed dockounou are only the glucose. The intensity of this reducing sugar liberation depends on the time. This information shows, in the whole, that dockounou is an energetic dishe for children neither for diabetics. VL - 2 IS - 6 ER -
Email: