Abstract
Dockounou, a plantain derivate dish, is proposed on Côte d’Ivoire markets, under various sensorial qualities. Nevertheless, most of time, consumers’ demands are not satisfied. Hence, a survey was undertaken in Abidjan to determine dockounou consumers’ preferential sensorial criteria, for further improvements. 1250 respondents of both genre, from three age categories (junior, major and senior), literates or not and belonging to all the ethnic groups of Côte d’Ivoire, were interviewed through the whole communes. Among the eight sensorial criteria of dockounou, the majority of respondents identified packaging (98.16%), structure (94.47%), taste (91.11%) and the color (80.13%) as the first essential sensorial criteria for the choice of dockounou. They were followed by the texture (74.29%), flavor (68.43%), cooking mode (66.59%) and the type of flour (59.05%). The specific sensorial characteristics most of the respondents expected, independently to the socio-demographic variables, were <em>Thaumatococcus daniellii</em> leaf (55.59%) as packaging, smooth structure (58.44%), sweet-spiced taste (80.65%), brown color (67.32%), hard texture (57.31%), plantain flavor (73.96%), water cooking (48.08%) and maize (38.24%) and rice (37.09%) flours. However, these sensorial characteristics choices were significantly influenced by the ethnic and the age category more than the genre and the education.<br />
Highlights
Plantain (Musa paradisiaca), constitutes the fourth most important global food commodity after rice, wheat and maize (Frison & Sharrock, 1999; Bakry et al, 2002)
In Côte d’Ivoire, plantain is produced in the south, center, east and the west of the country, where it is greatly involved in people habit and culture (Camara, 1984)
As other solution to post-harvests losses, over-ripe fruits of plantain are transformed into a traditional dish called “Dockounou” in Côte d’Ivoire (Koffi, 2007) and “Ofam” in Ghana (Dzomeku et al, 2011), using an empiric process
Summary
Plantain (Musa paradisiaca), constitutes the fourth most important global food commodity after rice, wheat and maize (Frison & Sharrock, 1999; Bakry et al, 2002). About 35 to 60% post harvest losses was attributed to lack of storage facilities and inappropriate technologies for food processing (Atanda et al, 2011) To limit such losses, plantain fingers are rapidly consumed boiled, roasted and fried (N’Guessan et al, 1993; Tchango-Tchango et al, 1999; Koffi, 2007; Lassois et al, 2009; Dzomeku et al, 2011; Honfo et al, 2011). As other solution to post-harvests losses, over-ripe fruits of plantain are transformed into a traditional dish called “Dockounou” in Côte d’Ivoire (Koffi, 2007) and “Ofam” in Ghana (Dzomeku et al, 2011), using an empiric process.
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