World Journal of Agricultural Research
ISSN (Print): 2333-0643 ISSN (Online): 2333-0678 Website: Editor-in-chief: Rener Luciano de Souza Ferraz
Open Access
Journal Browser
World Journal of Agricultural Research. 2019, 7(2), 56-60
DOI: 10.12691/wjar-7-2-3
Open AccessArticle

Nutritional Potentialities of Main Traditional Dishes Regularly Consumed in Côte d'Ivoire

Kunindjani Adou Koffi1, , Gbakayoro Jean Brice1, Méïté Alassane2 and Brou Kouakou1

1Laboratory of Nutrition and Food safety, UFR Science and Technology of Food, Nangui Abrogoua University, Abidjan, Côte d’Ivoire

2Laboratory of Nutrition and Pharmacology, UFR Biosciences, Felix Houphouet Boigny University, Abidjan, Côte d’Ivoire

Pub. Date: March 16, 2019

Cite this paper:
Kunindjani Adou Koffi, Gbakayoro Jean Brice, Méïté Alassane and Brou Kouakou. Nutritional Potentialities of Main Traditional Dishes Regularly Consumed in Côte d'Ivoire. World Journal of Agricultural Research. 2019; 7(2):56-60. doi: 10.12691/wjar-7-2-3


The aim of this work was to determine the nutritional potentialities of the main traditional dishes of Côte d'Ivoire, starting from experiments in vivo carried out with rats. The selected starchy food dishes were dried and crushed and the sauces were freeze-dried. The biochemical parameters were determined by the AOAC and BIPEA methods. Different coefficients of nutritional efficiency of these dishes and the biometrics of the organs after their consumption have been determined. Results revealed that all the typical Ivorian dishes studied lead to a normal weight gain, ranging between 2.28 and 3.03 g per day. The coefficients of food efficiency, protein efficiency and digestive use are satisfactory with values respectively between 0.31 and 0.41, 0.36 and 0.51, 0.94 and 0.96. All the dishes studied did not train any abnormal changes in the weight of the kidneys, heart, and liver, for normal consumption and over the study period. In conclusion, the typical Ivorian traditional foods are rich in nutrients. Their nutritional coefficients efficiency were satisfactory. The consumption of these dishes is without any direct pathological risk for the noble organs in particular the kidney, the heart and the liver.

nutritional potential traditional Ivorian dishes nutritional efficiency biometrics of organs

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit


[1]  Fischler C. (1990). The Homnivore, Odile Jacob, Paris.
[2]  Williams S. (1985). Nutrition and diet therapy. Toronto: Times / Mosby College publishing; 290.567.
[3]  Clarke D. and Herbert E. (1986). Food Facts. Nelson, London, 12-15.
[4]  Poplin BM. (1998). “The nutrition transition and its health implications in lower-income countries”. Public Health Nutr; 1: 5-21.
[5]  Swinburn, BA, G. Sacks, K. Hall, K. McPherson, DT Finegood, ML Moodie and SL Gortmaker. (2011). “The global obesity pandemic: shaped by global drivers and local environments”, The Lancet, vol. 378, No. 9793, p. 804-814.
[6]  WHO (2003). "Diet, nutrition and prevention of chronic diseases: report of a Joint WHO / FAO Expert Consultation", WHO Technical Report Series, 9-16, Geneva.
[7]  Harris and Mr. Wan Q. (2005). "Keeping the diabetic heart healthy". Aust Fam Physician. 34 (6): 441-445.
[8]  Garcin H., Higueret P. and Amoikon K. (1984). "Effect of large dose of retinol or retinoid acid on thyroid hormones in the rats". Ann. Nutr. Metab., 28: 92-100.
[9]  AOAC (1995). Official Methods of Analysis of AOAC International, 16 th ed. AOAC International Arlington, VA, 250 p.
[10]  BIPEA (1976). Interprofessional Office of Analytical Studies. Compendium of Methods of Analysis of the European Communities 160 p.
[11]  Atwater W. and Benedict. (1899). "A new respiratory calorimeter and the experiments on the conservation of energy in human body". II- Physiol. Review, 9: 214-251.
[12]  Adrian J, Rabache M., Fragne R. (1991). "Nutritional analysis techniques". In Principles of Analysis Techniques. Ed Lavoisier TEC & DOC: Paris; 451-478.
[13]  Pellet PL. and Young VR. (1980). Nutritional evaluation of protein foods. Edited by Peter L. and Vermon L. Young. The United Nation University, 323 p.
[14]  FAO (2003). Presentation of Côte d'Ivoire, http / / DOC.REP / 003 / x6750F / htmtop.
[15]  Hecberg S., Duplin H., L. and Papaz Galan P. (1985). Public health and nutrition; pp 51.
[16]  Zannou T., Bouafou K., Kouame G., Konan A. (2011). "Study of the nutritional value of infant flours made from cassava and soya for children of weaning age". Bulletin of the Royal. Society of Sciences from Liège, 80: 748-758.
[17]  Rahaman A., Abdel SM., Elmakil HB. Hassan WI., Babiker EE., and Eltinay AH. (2005). "Proximate composition, anti-nutritional factors and nutritious contents of selected vegetables and cereals grown in Sudan". J of Food Technology, 3 (4): 511-515.
[18]  Bouafou K., Kouamé K., Offoumou M. (2007). "Nitrogen balance in rats growing dried maggot flour". Tropicultura, 25 (2): 70-74.
[19]  Jacob A. (1981). Nutrition. Ed. What do I know? Paris: 17-29.
[20]  Clawson AR. and Taylor AJ. (1993). "Chemical changes during cooking of wheat". J. Food, 47: 337-341.
[21]  Vidal-Valverd C., Estella J. and Valverd S. (1992). "Effect of treatment on the soluble carbohydrate content of lentils". J. Food Protection, 55: 301-306.
[22]  Dally T., Méité A., Kouamé KG., Bouafou KGM. and Kati- Coulibali S. (2010). "Nutritional efficiency of three Ivorian dishes: cabatoh with dah sauce north; foutou yam with sauce gouagouassou in the center; cooked rice with seed sauce to the west". Journal of Applied Biosciences 33: 2084 -2090.