Par Nomentsoa Evelyne RASOLOMANANA Promotion VAHATRA 2011– 2016

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Par Nomentsoa Evelyne RASOLOMANANA Promotion VAHATRA 2011– 2016 ÉCOLE SUPÉRIEURE DES SCIENCES AGRONOMIQUES Domaine : Sciences de l’Ingénieur – Sciences Agronomiques et Environnementales Mention : Industries Agricoles et Alimentaires Parcours : Génie des Procédés et Technologie de Transformation MÉMOIRE DE FIN D’ÉTUDES POUR L’OBTENTION DU DIPLÔME D’INGÉNIEUR AGRONOME DE GRADE DE MASTER « ÉTUDE DE FAISABILITÉ TECHNICO-ÉCONOMIQUE DE LA MISE EN PLACE D’UNE UNITÉ DE PRODUCTION DE PAIN COMPOSITE BLÉ-MAÏS-SOJA : CAS D’UN PAIN CUIT À LA VAPEUR » Par Nomentsoa Evelyne RASOLOMANANA Promotion VAHATRA 2011– 2016 Membres du jury : Président : Docteur Fanjaniaina FAWBUSH RAZAFIMBELO Examinateur : Docteur Mamy RAHOERASON Encadreur professionnel : Madame Vohangisoa RAKOTOMALALA Tuteur : Professeur Jean Marie RAZAFINDRAJAONA Soutenu le 09 août 2016 ÉCOLE SUPÉRIEURE DES SCIENCES AGRONOMIQUES Domaine : Sciences de l’Ingénieur – Sciences Agronomiques et Environnementales Mention : Industries Agricoles et Alimentaires Parcours : Génie des Procédés et Technologie de Transformation MÉMOIRE DE FIN D’ÉTUDES POUR L’OBTENTION DU DIPLÔME D’INGÉNIEUR AGRONOME DE GRADE DE MASTER « ÉTUDE DE FAISABILITÉ TECHNICO-ÉCONOMIQUE DE LA MISE EN PLACE D’UNE UNITÉ DE PRODUCTION DE PAIN COMPOSITE BLÉ-MAÏS-SOJA : CAS D’UN PAIN CUIT À LA VAPEUR » Par Nomentsoa Evelyne RASOLOMANANA Promotion VAHATRA 2011– 2016 Membres du jury : Président : Docteur Fanjaniaina FAWBUSH RAZAFIMBELO Examinateur : Docteur Mamy RAHOERASON Encadreur professionnel : Madame Vohangisoa RAKOTOMALALA Tuteur : Professeur Jean Marie RAZAFINDRAJAONA Soutenu le 09 août 2016 Confie-toi en l’Éternel de tout cœur, et ne t’appuie pas sur ta sagesse ; reconnais-le dans toutes tes voies, et il aplanira tes sentiers Proverbes 3, 5-6 i REMERCIEMENTS En préambule à ce mémoire, nous souhaitons adresser nos remerciements les plus sincères à tous ceux qui ont contribué à l'élaboration de ce travail ainsi qu'à la réussite de ces cinq années universitaires. Nos vifs remerciements et notre profonde gratitude envers : Docteur Fanjaniaina FAWBUSH RAZAFIMBELO, Chef du Département de la mention IAA et Enseignant-Chercheur à l’ESSA/IAA, qui nous fait l’honneur de présider le jury de ce mémoire de fin d’études. Recevez nos vifs remerciements ! Docteur Mamy RAHOERASON, Enseignant-Chercheur à l’ESSA/IAA qui malgré ses nombreuses responsabilités a bien voulu siéger parmi les membres du jury pour examiner ce travail. Nos sincères considérations ! Madame Vohangisoa RAKOTOMALALA, Chercheur en Agro-Alimentaire au DRT FOFIFA, notre encadreur professionnel qui nous a soutenu sans faille jusqu’à la fin de cette recherche. Trouvez ici notre plus profonde reconnaissance ! Professeur Jean Marie RAZAFINDRAJAONA, Enseignant-Chercheur à l’ESSA/IAA et à l’ISTA, notre tuteur, qui par ses précieux conseils nous a guidé tout au long de ce travail. Acceptez notre profonde gratitude ! Nos remerciements s’adressent également à : Docteur Lalao Roger RANAIVOSON, Chef du Département de Recherches Technologiques du FOFIFA de nous avoir permis de faire nos essais au sein du laboratoire du FOFIFA, Tout le personnel du laboratoire du FOFIFA pour son aide, Tout le personnel du laboratoire de l’A.C.S.Q.D.A, Tout le personnel du laboratoire du CNRE, Tout le corps enseignant de l’ESSA en particulier celui du Département des IAA pour la formation et l’éducation qu’il nous a dispensées, Tout le personnel du laboratoire des IAA, Tout le personnel de la bibliothèque de l’ESSA, Ma famille et mes amis de la promotion VAHATRA pour leur soutien, Tous ceux qui m’ont prêté main forte pour la finalisation de cet ouvrage. Infiniment merci ! ii SOMMAIRE REMERCIEMENTS ................................................................................................................... i GLOSSAIRE ............................................................................................................................. iii LISTE DES TABLEAUX ......................................................................................................... vi LISTE DES FIGURES ............................................................................................................. vii LISTE DES PARTIES EXPÉRIMENTALES ........................................................................ viii LISTE DES ANNEXES .......................................................................................................... viii LISTE DES ABRÉVIATIONS ................................................................................................. ix INTRODUTION GÉNÉRALE .................................................................................................. 1 PARTIE I : CONTEXTE GÉNÉRAL DE L’ÉTUDE ............................................................... 2 1.1. Faim et sécurité alimentaire ......................................................................................... 2 1.2. Bases scientifiques de l’étude ...................................................................................... 3 1.3. La zone d’étude : le cinquième arrondissement .......................................................... 5 1.4. Généralités sur les matières premières d’obtention de farines .................................... 5 1.5. Le pain composite cuit à la vapeur ............................................................................ 17 Conclusion partielle I ............................................................................................................ 23 PARTIE II : MATÉRIELS ET MÉTHODES .......................................................................... 24 2.1. Matériels .................................................................................................................... 24 2.2. Méthodes ................................................................................................................... 25 Conclusion partielle II .......................................................................................................... 35 PARTIE III : RÉSULTATS, DISCUSSIONS ET RECOMMANDATIONS ......................... 36 3.1. Résultats ..................................................................................................................... 36 3.2. Discussion et recommandations ................................................................................ 53 Conclusion partielle III ......................................................................................................... 56 PARTIE IV : ÉTUDE DE FAISABILITÉ TECHNICO-ÉCONOMIQUE D’UNE UNITÉ DE PRODUCTION DE PAIN CUIT À LA VAPEUR .................................................................. 57 4.1. Étude de faisabilité commerciale ............................................................................... 57 4.2. Étude de faisabilité technique .................................................................................... 61 4.3. Étude de faisabilité financière ................................................................................... 68 4.4. Étude d’impacts ......................................................................................................... 76 Conclusion partielle IV ......................................................................................................... 76 CONCLUSION GÉNÉRALE .................................................................................................. 77 RÉFÉRENCES BIBLIOGRAPHIQUES ................................................................................. 78 PARTIES EXPÉRIMENTALES ............................................................................................. 87 ANNEXES ............................................................................................................................... 89 iii GLOSSAIRE Acide glutamique : acide aminé contenu dans les protéines. C'est un neurotransmetteur qui a pour rôle de stimuler le système nerveux central. En cas de concentration trop élevée en acide glutamique, les neurones risquent d'être endommagés de façon irréversible. Antioxydant : molécule qui empêche l'oxydation de certaines substances chimiques. Il joue un rôle de rempart protecteur contre les radicaux libres qui peuvent être source de nombreux problèmes de santé s'ils prolifèrent dans l'organisme. Anti-radicalaire : Se dit de substances capables de piéger les radicaux libres. Apprêt : 2ème temps de fermentation de la pâte juste après le façonnage et avant la cuisson. Bacillus cereus : Bactérie Gram positive responsable d’intoxications alimentaires spontanément résolutives (24‑48 heures). Baozi : ou simplement bao, du verbe bao : « envelopper », sont de petits pains farcis très appréciés dans la cuisine chinoise. Boulage : action de donner à un morceau de pâte à pain une forme régulière de boule. Cendres : résidus restant après incinération d’un échantillon solide ou poudreux. Clostridium perfringens : Bactérie Gram positive qui se développe dans des aliments à forte teneur en amidon ou en protéines, les symptômes de la contamination se manifestent 6 à 24heures après ingestion de l’aliment : ballonnements, fatigue, douleurs musculaires, nausée, diarrhée aqueuse, crampes abdominales. Détente : période de repos des pâtons entre la division et le façonnage. Division : action de découper en parties égales un poids donné de pâte. Émollient : se dit d’une substance qui détend et adoucit. Escherichia coli : bactérie Gram négative responsable d’intoxications alimentaires provoquant vives crampes d’estomac, diarrhées et vomissements. Façonnage : opération consistant à donner sa forme définitive au pain. Farine
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