Charlemagne Nindjin | Université Nangui Abrogoua (original) (raw)

Papers by Charlemagne Nindjin

Heliyon, Apr 1, 2021

The results of a recent study on starch-based films of improved cassava varieties show that these... more The results of a recent study on starch-based films of improved cassava varieties show that these films have poor barrier properties and lower mechanical strength. Thus, for some applications, improving their resistance to breaking forces is a key factor in making their use possible and sustainable. In this study, to the starch of two improved varieties of cassava (Yavo and TMS), combined with peanut oil, soybean lecithin, glycerol was added microcrystalline cellulose (MCC) at 0, 7, 15 and 30 %. The addition of microcrystalline cellulose has resulted in an increase in the opacity (223.91 nm.UA to 425.33 nm.UA for Yavo and 251.42 nm.UA to 434.51 nm.UA for TMS),

International Journal of Food Properties, Nov 20, 2022

Journal of Marketing Management (JMM), 2021

The definition of geographical indication (GI) often involves the use of the two concepts: reputa... more The definition of geographical indication (GI) often involves the use of the two concepts: reputation and notoriety. However, both terms are used inconsistently and interchangeably, even though they have different implications and are measured in different ways. Notoriety refers to the knowledge that each individual has about the brand, product or company, while reputation describes a value judgment about a given product. The confusion over both terms may lead to sub-optimal product choices. Attiéké, an Ivorian dish that the national government is seeking protected status for, was analysed to determine the most suitable variety that could be put forward for a GI registration. We investigated 403 consumers in order to find attiéké varieties with the best profiles with regard to notoriety, reputation or both. The results revealed that attiéké varieties with high reputation have also demonstrated high notoriety. In contrast, when we listed the attiéké varieties, the rank based on notoriety was different or even opposed from that based on reputation. The analysis of both concepts can therefore help to identify potential GI products depending on the purpose.

African Journal of Food, Agriculture, Nutrition and Development, 2015

Biopolymer films and coatings from polysaccharides, proteins and lipids, formulated either with o... more Biopolymer films and coatings from polysaccharides, proteins and lipids, formulated either with one or more components have the potential to control mass transfer and thus extend food shelf life. Due to the increase in the price of starches from traditional sources (such as corn), native or modified cassava starch has been recently considered as an economic alternative for the food industry. In this study, the effects of sucrose and vegetable oil as natural, cheaper and available plasticizer and moisture barrier material, on optical, mechanical and water barrier properties of cassava starch-based films were analyzed. Visual appearance and the polarized light microscopy data revealed that oil made the film opaque, and larger oil droplets were formed as sucrose content increased. The modification of the starch network, when sucrose was used at higher concentrations (15-20%), in combination with oil, weakened mechanical and water barrier properties. The behaviour of sucrose added to aq...

Annales des Sciences Agronomiques, 2009

Quatre varietes d’igname des especes Dioscorea alata et D. cayenensis-rotundata couramment trouve... more Quatre varietes d’igname des especes Dioscorea alata et D. cayenensis-rotundata couramment trouvees sur les marches urbains de la Cote d’Ivoire ont ete cuites sous forme bouillie et testees pour leurs caracteristiques sensorielles et physicochimiques. Les attributs de texture, friable et farineux, et le gout sucre sont les descripteurs les plus determinants de ce mets. Du point de vue biochimique, les varietes se sont distinguees selon que leur maturite soit precoce ou tardive. L’analyse factorielle multiple (AFM), a permis d’observer une synergie entre la matiere seche et les attributs friable et farineux. Aucune relation n’a ete observee entre ces caracteres et la durete mesuree avec le penetrometre. Le gout sucre est indicateur d’une texture farineuse mais, revelateur d’un faible taux de sucres reducteurs. Boiled yam was cooked with four varieties of yam varieties usually found on the urban markets of Ivory Coast and tested for their sensory and physicochemical characteristics. Crumbliness, mealiness, and sweetness are the most important descriptors of this dish. At biochemical level, the varieties were distinguished according to their early or late maturity. The multiple factorial analysis has revealed a synergy between the dry matter content and crumbliness and mealiness. No relation was observed between these attributes and hardness measured with the penetrometer. Sweetness is highly related to mealiness but is an indicator of low reducing sugar content

Advance Journal of Food Science and Technology, 2013

Growing gradient into longitudinal axis of yam tuber was study through starch properties and nutr... more Growing gradient into longitudinal axis of yam tuber was study through starch properties and nutritional composition of tuber parts (proximal, median and distal) during the tuberization. Two varieties of the complex D. cayenensis-rotundata (kangba and kponan) were used. Clarity, swelling and solubility, flow behavior and syneresis of starch and protein content, alcohol-soluble sugars of the flour were studies. The ash assessed by microanalysis. Starch clarity of tuber parts increased during the growth period. The proximal (56±2.06%) and median (54.5±1.09%) parts exhibited high clarity than the distal (48.2±2.56%) one. At earlier stage of tuberization, the viscosity ratio of tuber parts (var. Kponan) was weak. This indicates the possibility to use it as thickening agent in shearing sauce. Water loss decreased during the growth period for the three tuber parts. It was the same behavior for the swelling power. Concerning the nutritional composition of the flour, amount of protein did not influenced by the degree of tuber maturity. Alcohol-soluble sugars were higher at earlier stage of tuberization than at maturity of the tuber. Mineral content was appreciable at maturity than at beginning of the tuberization. The extent mineral according to their amount was: K, P, Mg and S. Starch properties such as clarity, syneresis and swelling were improved at maturity of the tuber. It was more for the proximal and median parts than the distal one. Yam tuber content a appreciable amount of protein and mineral at maturity.

Le Centre pour la Communication Scientifique Directe - HAL - Université de Nantes, Jul 5, 2022

Food and Nutrition Sciences, 2019

This current study aims at determining the profile and contents of degradation compounds produced... more This current study aims at determining the profile and contents of degradation compounds produced during the interaction between the frying oils and tuna fish involved in the cooking of "Garba", a street food largely consumed in Côte d'Ivoire. For this purpose, the peroxide index and the neoformed compounds, especially trans fatty acids, acrylamid, polycyclic aromatic hydrocarbons were determined. This trial was carried out on 90 samples of frying oils and fried tuna fish collected from restaurant owners of "Garba" food in three locations in Abidjan. The samples were divided into three groups (G1, G2, and G3) according to the similarity of the practices adopted by the restorers. The results show that the peroxide values (14.95; 15.01 and 11.97 meqO 2 /kg) of the oils respectively for G2, G3, and G1 are higher than the values fixed by the Codex Alimentarius. The trans fatty acid contents of the frying oils were 56.80%; 61.01% and 55.18% respectively for G3, G2 and G1. The average acrylamide content of fried Tuna (69.43 µg/kg) is higher than the value recorded in the cooking oil (19.99 µg/kg). The average contents of the eleven HAPs determined in the oils are higher than those of the Tuna. The Benzo (a) pyrene contents of both matrices are lower than the EU standard 1881/2011 except for the G2 oil (2.66 µg/kg). Increased consumption of "Garba" may pose health risks to consumers as practices of frying Tuna generate compounds that are harmful to human health.

Postharvest Biology and Technology

Semolining for attiéké production is traditionally manufactured physically by hand in wooden devi... more Semolining for attiéké production is traditionally manufactured physically by hand in wooden device. The end cooked attiéké obtained is subjected to low sensory and physicochemical qualities. For avoiding its variability and enhancing high quality end product, influence of mechanical semolining of fermented cassava dough during attiéké manufactured is carried out in this study for cottage industry; industrial and household can all benefits. Experimentally 4500 g of cassava are being prepared into cassava mash which is mechanically semolined in triplicate. During the process, 25 angle tilts deviation of the machine (SI) are being investigated. For each angle tilt experienced cassava dough is differently study according to the water content, inocula level adjunction and fermentation time. Samples were collected for total sugar content, cyanide content, starch content, total solid content, and grain size physical chemical and sensory analysis. As compared to traditional control, the se...

native starch from improved cassava (Manihot esculenta Crantz) variety in Ivory Coast Adjouman Y ... more native starch from improved cassava (Manihot esculenta Crantz) variety in Ivory Coast Adjouman Y D 1,2,3 *, Nindjin C 1,2 , Tetchi F A 1, Amani N G 1 and Sindic M 3 1 University Nangui Abrogoua, Food sciences Technologies Abidjan, Ivory Coast 2 Centre Suisse de Recherches Scientifiques in Côte d’Ivoire (CSRS) 3 University of Liège-Gembloux Agro-Bio Tech, Laboratory Security and Quality of Food Products * Author adress: desyadjouman@gmail.com/ +32 4654540542

International Journal of Environment, Agriculture and Biotechnology, 2018

Edible films have been successfully used in the food packaging industry for several decades. Toda... more Edible films have been successfully used in the food packaging industry for several decades. Today natural polysaccharides, including cassava starch, are increasingly being used in the production of such biodegradable edible films and food packaging. In Cô te d'Ivoire, there are improved cassava varieties whose starches have not yet been tested in the production of biodegradable films. In this study, the optical and mechanical properties and the water solubility of starchbased composite films of four improved cassava varieties with added glycerol, peanut oil and soy lecithin were determined. Starch was obtained by cold water extraction from native cassava from the varieties Bocou 1, Bocou 2, Yavo and TMS. Films preparation was made bycasting method with cassava, glycerol (25-30 %), peanut oil (5-10 %) and soybean lecithin (0-5 %). Increasing the glycerol content, increased L*color value and elongation at break and decreased a*, b*, colourdifference (ΔE*ab) and tensiles trength of the composite films. Also, increasing the oil content from 5 to 10%, increased the opacity, b*, ΔE*ab, water solubility, elongation at break but decreased L*, a* and tensiles trength. Similarly, increasing the soy lecithin content from 0 to 5%, increased the opacity, L*, b* and ΔE*ab, but decreased a*, of the starch-based composite films. The results suggest an ideal formulation of 4% starch/25% glycerol/5% oil/5% soy lecithin for a film with optimum mechanical properties with low solubility.

The Journal of Agricultural Science, 1998

Two aspects of yam storage practice were tested from 1994 to 1995 in central Côte d'Ivoire. T... more Two aspects of yam storage practice were tested from 1994 to 1995 in central Côte d'Ivoire. The first experiment compared the storage environment in pits or sheds with that of the traditional yam open barn method. The pits allowed the daily range of variation in temperature to be reduced while maintaining a high relative humidity (RH), whereas the temperature and RH in the sheds were similar to those of the yam barns. Differences in temperature and RH between the storage systems had little effect on the fresh weight losses of the tubers. The more effective protection against solar radiation and rain afforded by the sheds and pits reduced fresh weight losses in D. cayenensis rotundata by 12% over 6·5 months in comparison with the barns. The second experiment tested the regular removal of the sprouts. Sprout removal reduced fresh weight losses equally over 5 and 6 months' storage. The reduction in fresh weight loss was 12% for cv. Gnan (D. cayenensis rotundata) during 6 months...

Anemia is common among children in sub-Saharan Africa and its etiology is multifactorial. Likely ... more Anemia is common among children in sub-Saharan Africa and its etiology is multifactorial. Likely causes of anemia are low bioavailability of dietary iron, malaria, and helminth infection. In this study, we aimed to assess the effect of iron fortification, intermittent preventive treatment (IPT) of malaria, and anthelmintic treatment on hemoglobin concentration and anemia prevalence among school children. The study was a 6-mo, randomized, double-blind, controlled trial enrolling 591 6to 14-y-old school children in Côte d’Ivoire using the following: 1) iron-fortified biscuits providing an additional 20 mg iron/d as electrolytic iron 4 times/wk; 2) IPT of malaria with sulfadoxine-pyrimethamine at 0 and 3 mo; and 3) anthelmintic treatment at 0 and 3 mo as the interventions. Prevalence of anemia, iron deficiency, malaria parasitemia, and helminth infection was 70.4, 9.3, 57.7, and 54.8%, respectively. Iron fortification did not improve iron status, IPT of malaria did not affect malaria b...

The quality of attieke semolina is highly dependent on traditional processing technologies, of wh... more The quality of attieke semolina is highly dependent on traditional processing technologies, of which certain effects, such as pressing force, are unknown. The aim of this study was to improve and consolidate attieke semolina processing by controlling the fermented cassava mash pressing process. The effect of pressing force was studied with a traditional press. The application of three forces (0.91, 1.55 and 2.58 kN) on 1100 g fermented cassava dough with 66% moisture content over 10, 15 and 20 minutes showed that 1.55 ± 0.3 kN could produce attieke semolina of good texture with better physicochemical qualities and residual cyanide not exceeding 10 mg/ml. _____________________________________________________________________________________________________________

Semolining for attieke production is traditionally manufactured physically by hand in wooden devi... more Semolining for attieke production is traditionally manufactured physically by hand in wooden device. The end cooked attieke obtained is subjected to low sensory and physicochemical qualities. For avoiding its variability and enhancing high quality end product, influence of mechanical semolining of fermented cassava dough during attieke manufactured is carried out in this study for cottage industry; industrial and household can all benefits. Experimentally 4500 g of cassava are being prepared into cassava mash which is mechanically semolined in triplicate. During the process, 25 angle tilts deviation of the machine (SI) are being investigated. For each angle tilt experienced cassava dough is differently study according to the water content, inocula level adjunction and fermentation time. Samples were collected for total sugar content, cyanide content, starch content, total solid content, and grain size physical chemical and sensory analysis. As compared to traditional control, the se...

Journal of Food Processing & Technology

Processing & Technology J o ur nal of F o o d P ro cessi n g & Te ch nolo g y

01 Yao D. Adjouman*1,2,3, Charlemagne Nindjin1,2, Kouakou N. Kouassi1, Fabrice A. Tetchi1, N’Gues... more 01 Yao D. Adjouman*1,2,3, Charlemagne Nindjin1,2, Kouakou N. Kouassi1, Fabrice A. Tetchi1, N’Guessan G. Amani1, Marianne Sindic3 1 Université Nangui Abrogoua, Ufr Des Sciences Et Technologies Des Aliments, 02 Bp 801 Abidjan 02, Côte D’ivoire 2 Centre Suisse De Recherches Scientifiques En Côte D’ivoire (Csrs), 01 Bp 1303 Abidjan 01, Côte D'ivoire 3 Université De Liège, Gembloux Agro-Bio Tech, 2, Passage Des Déportés 5030 Gembloux, Belgium