Identification of the Main Dishes Made from the Pulp of Tomi (Tamarindus indica L) Consumed in the Savannah Region of Côte d'Ivoire
Konan Gbè Aya Jacqueline
Laboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Science and Technology, Nangui Abrogoua University, BP 801, Abidjan 02, Côte d'Ivoire.
Nimaga Daouda
Agronomic, Forestry and Environmental Engineering Department, University of Man, P.O.Box 20, Man, Côte d'Ivoire.
Kouassi Kouakou Nestor *
Laboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Science and Technology, Nangui Abrogoua University, BP 801, Abidjan 02, Côte d'Ivoire and Swiss Center for Scientific Research in Côte d'Ivoire (CSRS-CI), 01 BP 1303, Abidjan 03, Côte d'Ivoire.
N’dri Yao Denis
Laboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Science and Technology, Nangui Abrogoua University, BP 801, Abidjan 02, Côte d'Ivoire.
Amani N’Guessan Georges
Laboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Science and Technology, Nangui Abrogoua University, BP 801, Abidjan 02, Côte d'Ivoire.
*Author to whom correspondence should be addressed.
Abstract
Tamarind (Tamarindus indica L) is a plant belonging to the Fabaceae family and the subfamily Caesalpinioidae that is often found in arid regions. The various parts of this tree are of great interest to rural African populations. The pulp of its fruit is used for the preparation of cold drinks or in the composition of several other foods. However, no study in Côte d'Ivoire has yet focused on these foods, only the juices or nectars of this wild fruit tree have been studied. Thus, a survey was conducted in the localities of Korhogo, Séguéla and Bouna with 135 people per locality in order to identify these foods, and then to determine their modes, forms, frequency of consumption and their processes. The survey revealed that most of consumers are without level of education (78.51%), Ivorian (84.94%) and married (80.99%). The places of supply of tomi are often the field (65.18%-71.64%) than the market (32.84-41.67%) and in its pod form (65.93-73.13%). People use pods and pulp to make 10 tomi-based foods with a meal/drink ratio of 7:3. This fruit is consumed by rural populations for health needs, for its taste and for the color it gives to dishes. The frequency of consumption varies from 0 to 3 times per month and the Sougé-baca appears as the most known and consumed food with a percentage of knowledge of 74.07 and a frequency of consumption of 3 times per month. Sougé-baca is a meal more consumed at breakfast and at the Muslim jêun break. The production diagram of Bacacrou (Sougé-baca, Badégé-baca, Manou-baca and Sougé ni manou-baca) vary according the practices of the three localities.
Keywords: Tomi, pulp, foods, consumption practices, food security, Côte d'Ivoire