Kunindjani Adou Koffi^1,, Gbakayoro Jean Brice¹, Méïté Alassane², Brou Kouakou¹

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