Contribution to the inventory and chemical characterization of some traditional dishes of the people coming from the center-west of Côte D'ivoire: case of betes diets in daloa
International Journal of Development Research
Contribution to the inventory and chemical characterization of some traditional dishes of the people coming from the center-west of Côte D'ivoire: case of betes diets in daloa
Received 03rd August, 2019; Received in revised form 09th September, 2019; Accepted 17th October, 2019; Published online 20th November, 2019
Copyright © 2019, Dally Theodor et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
This study deals about aimed inventairy of traditional foods consumed by Bete’s peolple of Daloa (Western center of Côte d’Ivoire). Theses dishes are prepared from exclusivly by végétales plantes. Foods venarcular names and they laefy vegetables component were carring after nutritional survey. Nutritive value were determined by standard AOAC methods. The contents in moisture, proteins, lipids, fibres and carbihydrates are determined. The results obtained are expressed in g/100 g fw for moisture and in g/100 g dw for proteins, lipids, fibres and carbihydrate. The moisture content ranged from 57,96 (Lèlè messi) to 80,07 (Kpessi); proteins, from 6,01(Djadrè seka) to 32,91 (Sohoun seka); lipids, from 4,72 (Gôko seka) to 64,63 (Toko soukouè); fibres, from 2,80 (Gboplè) to 38,80 (Siohohi lokosoukouè); carbohydrates, from 4,79 (Yôyô) to 73,40 (Kpessi).
