In Vitro Digestibility of Dockounou, a Traditional Plantain Derivate Dish of Côte d’Ivoire
American Journal of BioScience
Volume 2, Issue 6, November 2014, Pages: 211-216
Received: Nov. 9, 2014; Accepted: Nov. 19, 2014; Published: Nov. 23, 2014
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Authors
Joseph Kouadio, Laboratory of Biotechnology, UFR Biosciences, Félix Houphouët-Boigny University, 22 BP 582 Abidjan 22, Côte d’Ivoire
Rose-Monde Megnanou, Laboratory of Biotechnology, UFR Biosciences, Félix Houphouët-Boigny University, 22 BP 582 Abidjan 22, Côte d’Ivoire
Eric Akpa, Laboratory of Biotechnology, UFR Biosciences, Félix Houphouët-Boigny University, 22 BP 582 Abidjan 22, Côte d’Ivoire
Severin Kra, Laboratory of Biotechnology, UFR Biosciences, Félix Houphouët-Boigny University, 22 BP 582 Abidjan 22, Côte d’Ivoire
Sebastien Niamke, Laboratory of Biotechnology, UFR Biosciences, Félix Houphouët-Boigny University, 22 BP 582 Abidjan 22, Côte d’Ivoire
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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.
Keywords
Ripe Plantain, Traditional Dish, Maize Flour, Rice Flour, Hydrolysis
To cite this article
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, American Journal of BioScience. Vol. 2, No. 6, 2014, pp. 211-216. doi: 10.11648/j.ajbio.20140206.14
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