Antioxidant activity and efficacy of (bitter kola) oil on pathogenic and alteration microorganisms of attiéké.

Attiéké, the most widely consumed cassava product in Côte d'Ivoire, has a short shelf life. This is largely due to microbial contamination. The aim of this study was therefore to assess the antioxidant activity and effectiveness of seed oil against pathogenic and spoilage strains of attiéké.

Organic production of vinegar from mango and papaya.

The study describes the transformation of mangoes of the local variety "Assabonou" and papaya solo No.8 into alcohol and then into vinegar through the process of directed fermentation. Indeed, mango and papaya juices extracted from ripe fruits contained in vials are first subjected to an alcoholic fermentation with in anaerobic conditions and secondly to an acetic fermentation with strains of acetic acid bacteria cultivated from unpasteurized cider vinegar.

Influence of yeasts on bioactive compounds content of traditional sorghum beer (tchapalo) produced in Côte d'Ivoire.

Traditional sorghum beer is reputed for its therapeutic virtues in according the consumers. A number of biological active compounds like phenolic compounds (phenol, tannins, flavonoids, anthocyanins), diets fibers and compounds with clinically demonstrated antimalarial activity (quinine formate, quinine dihydrochloride, chloroquine) and antioxidant activity (2,2-diphenyl-1-picryl-hydrazyl and ferric reducing-antioxidant power methods) were evaluated in sorghum wort and beers fermented by wild yeasts and pure culture of . The total phenol content in the samples ranged between 1254.