eng Science and Education Publishing American Journal of Food Science and Technology 2333-4835 2022-11-20 10 5 214 223 10.12691/ajfst-10-5-2 AJFST20221052 article Wohi Maniga wmaniga@yahoo.fr 1 Gnanwa Mankambou Jacques 2 Tchumou Messou 3 Coulibaly Souleymane 4 Tano Kablan 5 Department of Biochemistry-Genetics, Peleforo Gon Coulibaly University, Korhogo, C?te d¡¯Ivoire Agroforesterie, University Jean Gu¨¦d¨¦ Lorougnon, Daloa, C?te d¡¯Ivoire Department of Agriculture, Fishery Resources and Agro-Industry, University of San-Pedro Formerly Laboratory of Food Technology, National Center for Agronomic Research (CNRA), Abidjan, C?te d'Ivoire Departement of Food Science and Technology (UFR / STA) Nangui-Abrogoua University, Abidjan, C?te d¡¯Ivoire Several local cultivars of plantain cultivated in Côte d'Ivoire resist despite environmental constraints, by their permanent presence in plantations and markets. Fruits of several of these cultivars have not yet been the subject of post-harvest scientific studies. The objective of this work was to determine the post-harvest physical characteristics of the fruits and to follow the effect of cooking for 0, 10, 15, and 20 min on biochemical compositions of nine local plantain cultivars pulps. Physical characteristics of fruits and biochemical compositions of raw and boiled samples were determined using INIBAB Technical Guide methods and standard methods of analyses of AOAC respectively. The results showed that Banakpa cultivar regime was the heaviest, with an average of 11.2 kg versus 7.8 kg for the Banaboi cultivar, which is the lightest. Cultivars N'glétia (85 fingers) and Olègna (83 fingers) had more fingers per regime. Ataplègnon cultivar had longer, heavier, and bulkier fingers. There were reductions in levels of protein (4.71 to 1.77 g/100 g DM), ash (2.63 to 1.33 g/100 g DM), and lipids (0.75 to 0.47 g/100 g DM) during cooking on the one hand. On the other hand, the carbohydrate (90.96 to 94.04 g/100 g DM), fiber (1.44 to 2.23 g/100 g DM), and energy values (385.42 to 389.40 kcal/100 g DM) increased during cooking. Ultimately, 15 min of cooking would be the right medium for boiling the pulps, to limit the loss of certain nutrients. http://pubs.sciepub.com/ajfst/10/5/2/ajfst-10-5-2.pdf plantain physical local cultivars biochemical composition boiling