Evaluation of Loss Rate and Organoleptic Characterisation of Kola Nuts (Cola nitida) during Conservation
N’Guessan Jean-Marc *
Laboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Sciences and Technologies, University Nangui Abrogoua, 02 BP 801, Abidjan 02, Côte d’Ivoire
Konan Brou Roger
Laboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Sciences and Technologies, University Nangui Abrogoua, 02 BP 801, Abidjan 02, Côte d’Ivoire
Nimaga Daouda
Laboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Sciences and Technologies, University Nangui Abrogoua, 02 BP 801, Abidjan 02, Côte d’Ivoire and Department of Engineering Agronomy, Forest and Environment, University of Man, BP 20 Man, Côte d’Ivoire
Chatigre Kouamé Olivier
Laboratory of Biochemistry and Food Science, UFR Biosciences, University of Félix Houphouet-Boigny Abidjan, 22 BP 582 Abidjan 22, Côte d'Ivoire
Amani N’Guessan Georges
Laboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Sciences and Technologies, University Nangui Abrogoua, 02 BP 801, Abidjan 02, Côte d’Ivoire
*Author to whom correspondence should be addressed.
Abstract
Aims: The conservation of fresh kola nuts produced in Côte d'Ivoire and intended for the export, poses a veritable problem for the farmers. This study aimed to evaluate the ability of biopesticide TopBio and three types of packaging to preserve kola nut.
Study Design: Harvest kola nuts, cleaning, setting up conservation methods, sensory evaluation and loss rate.
Place and Duration of Study: University of Nangui Abrogoua, Abidjan, Côte d’Ivoire, from September 2018 to March 2018.
Methodology: Good Hygiene Practices (GHP), a biopesticide (TopBio) and three containers, namely the rattan basket lined with Thaumatococcus daniellii., leaves, the polystyrene trays and the triple bagging bag have been used for the treatment and preservation of kola nuts. The rate of loss and organoleptic characteristics were assessed during conservation.
Results: After one month of storage, the GHP-CBS, GHP-CRS, Bio-CBP, Bio-CBS and Bio-CRS methods favoured 100% of loss rate. Moreover, after 6 months of storage, the GHP-CBB, GHP-CRB, Bio-CBB and Bio-CRB methods allowed to have a loss rate of less than 10%. While the highest loss rates were observed at the GHP-CBP and GHP-CRP methods with respectively 42.47% and 81.57% loss.
Conclusion: The preservation method with Good Hygiene Practices and PS trays has made it possible to conserve the water content and organoleptic characteristics of kola nuts, unlike technologies with the biopesticide, the rattan basket and the bag triple bagging.
Keywords: Cola nitida, packaging, bio-pesticide, sensory analysis