Papers by Charlemagne Nindjin
Heliyon, Apr 1, 2021
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International Journal of Food Properties, Nov 20, 2022
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Journal of Marketing Management (JMM), 2021
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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...
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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
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Advance Journal of Food Science and Technology, 2013
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Le Centre pour la Communication Scientifique Directe - HAL - Université de Nantes, Jul 5, 2022
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Food and Nutrition Sciences, 2019
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Postharvest Biology and Technology
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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...
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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
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International Journal of Environment, Agriculture and Biotechnology, 2018
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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...
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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...
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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. _____________________________________________________________________________________________________________
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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...
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Journal of Food Processing & Technology
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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
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Papers by Charlemagne Nindjin