Abstract
Valuing local dishes can help eradicate undernourishment in west Africa. In this context, the aim of this study is to evaluate in wistar rat nutritional effects and digestive balance of attiéké, attoukpou and placali, three cassava-dishes, commonly consumed in Côte d'Ivoire. For this purpose, 5 diets were composed to conduct growth and digestive balance experiments in wistar rats. Staple foods of the five diets are cassava-based foods (attiéké, attoukpou and placali), potatoes starch and sucrose. Four diets contain 45% of starch from different foods (attiéké, attoukpou, placali and potato). The last diet is starch-free, and contains sucrose as source of carbohydrate. This study showed that, cassava based-diets (attiéké, attoukpou and placali) have resulted in very good growth of rats, the efficiency of these foods is better, starch of cassava dishes has a digestibility greater than 95%. However, because of the difference in culinary treatments, nutritional performance of attiéké is reduced compared to attoukpou and placali. Cassava-based foods, mainly attoukpou and placali, favored protein utilization in rat growth. Diets based on potato starch and sucrose have the lowest feed efficiency and a very low growth performance in rats. Consumption of Cassava dishes may therefore dampen undernourishment.
Highlights
attiéké powder (ATT): diet based on attiéké; attoukpou powder (ATO): diet based on attoukpou; PLA: diet based on placali; POM: diet based on potato starch; AMD: diet without starch; (n = 7)
Digestive balance consisted in determining digestibility of starch (DS), digestibility of sucrose and digestibility of dry matter (DDM)
ATO: diet based on attoukpou, PLA: diet based on placali; POM: diet based on potato starch; AMD: diet without starch
Summary
Cassava is the main tuber grown worldwide with a global production of 257 million tons in 2012 (FAO, 2013) with 146 million tons from Africa (FAO, 2013) This tuber is the second food crop in Côte d'Ivoire, with production of 4.54 million tons in 2016 (APA, 2017). There is insufficient scientific information about nutritional impact of cassava-based foods and their digestibility in organisms These dishes very rich in starch, could constitute a good nutritional potential in the fight against undernourishment. This study consists of evaluating the nutritional potential of three cassava-based dishes (attiéké, attoukpou and placali) commonly consumed in Côte d'Ivoire
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