The aim of this study was to identify sugar products from dockounou digestion. Tests of digestibility on various dockounou using a digestive juice of young snails namly Archachatina ventricosa and experimental acid hydrolysis were used. The results had showed that boiled dockounou were more hydrolysis than the backed one. Specifically, the rice boiled dockounou was more hydrolyzed than the maize boiled dockounou. Both rice boiled an baked dockounou are more hydrolyzed than the maize dockounou did. The sugars liberated for rice backed dockounou range from 0 to 0.80 µmol thereby it’s 0 to 2.40 µmol for maize one. These results are significantly differents (p≤0.05). Enzymatic or acid hydrolysis products of boiled and backed dockounou are only the glucose. The intensity of this reducing sugar liberation depends on the time. This information shows, in the whole, that dockounou is an energetic dishe for children neither for diabetics.
| Published in | American Journal of BioScience (Volume 2, Issue 6) |
| DOI | 10.11648/j.ajbio.20140206.14 |
| Page(s) | 211-216 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Ripe Plantain, Traditional Dish, Maize Flour, Rice Flour, Hydrolysis
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APA Style
Joseph Kouadio, Rose-Monde Megnanou, Eric Akpa, Severin Kra, Sebastien Niamke. (2014). In Vitro Digestibility of Dockounou, a Traditional Plantain Derivate Dish of Côte d’Ivoire. American Journal of BioScience, 2(6), 211-216. https://doi.org/10.11648/j.ajbio.20140206.14
ACS Style
Joseph Kouadio; Rose-Monde Megnanou; Eric Akpa; Severin Kra; Sebastien Niamke. In Vitro Digestibility of Dockounou, a Traditional Plantain Derivate Dish of Côte d’Ivoire. Am. J. BioScience 2014, 2(6), 211-216. doi: 10.11648/j.ajbio.20140206.14
AMA Style
Joseph Kouadio, Rose-Monde Megnanou, Eric Akpa, Severin Kra, Sebastien Niamke. In Vitro Digestibility of Dockounou, a Traditional Plantain Derivate Dish of Côte d’Ivoire. Am J BioScience. 2014;2(6):211-216. doi: 10.11648/j.ajbio.20140206.14
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Download@article{10.11648/j.ajbio.20140206.14,
author = {Joseph Kouadio and Rose-Monde Megnanou and Eric Akpa and Severin Kra and Sebastien Niamke},
title = {In Vitro Digestibility of Dockounou, a Traditional Plantain Derivate Dish of Côte d’Ivoire},
journal = {American Journal of BioScience},
volume = {2},
number = {6},
pages = {211-216},
doi = {10.11648/j.ajbio.20140206.14},
url = {https://doi.org/10.11648/j.ajbio.20140206.14},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajbio.20140206.14},
abstract = {The aim of this study was to identify sugar products from dockounou digestion. Tests of digestibility on various dockounou using a digestive juice of young snails namly Archachatina ventricosa and experimental acid hydrolysis were used. The results had showed that boiled dockounou were more hydrolysis than the backed one. Specifically, the rice boiled dockounou was more hydrolyzed than the maize boiled dockounou. Both rice boiled an baked dockounou are more hydrolyzed than the maize dockounou did. The sugars liberated for rice backed dockounou range from 0 to 0.80 µmol thereby it’s 0 to 2.40 µmol for maize one. These results are significantly differents (p≤0.05). Enzymatic or acid hydrolysis products of boiled and backed dockounou are only the glucose. The intensity of this reducing sugar liberation depends on the time. This information shows, in the whole, that dockounou is an energetic dishe for children neither for diabetics.},
year = {2014}
}
TY - JOUR T1 - In Vitro Digestibility of Dockounou, a Traditional Plantain Derivate Dish of Côte d’Ivoire AU - Joseph Kouadio AU - Rose-Monde Megnanou AU - Eric Akpa AU - Severin Kra AU - Sebastien Niamke Y1 - 2014/11/23 PY - 2014 N1 - https://doi.org/10.11648/j.ajbio.20140206.14 DO - 10.11648/j.ajbio.20140206.14 T2 - American Journal of BioScience JF - American Journal of BioScience JO - American Journal of BioScience SP - 211 EP - 216 PB - Science Publishing Group SN - 2330-0167 UR - https://doi.org/10.11648/j.ajbio.20140206.14 AB - The aim of this study was to identify sugar products from dockounou digestion. Tests of digestibility on various dockounou using a digestive juice of young snails namly Archachatina ventricosa and experimental acid hydrolysis were used. The results had showed that boiled dockounou were more hydrolysis than the backed one. Specifically, the rice boiled dockounou was more hydrolyzed than the maize boiled dockounou. Both rice boiled an baked dockounou are more hydrolyzed than the maize dockounou did. The sugars liberated for rice backed dockounou range from 0 to 0.80 µmol thereby it’s 0 to 2.40 µmol for maize one. These results are significantly differents (p≤0.05). Enzymatic or acid hydrolysis products of boiled and backed dockounou are only the glucose. The intensity of this reducing sugar liberation depends on the time. This information shows, in the whole, that dockounou is an energetic dishe for children neither for diabetics. VL - 2 IS - 6 ER -
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