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THESE UNIQUE THEME Détermination Du Point Optimal De ~6ÛI/.IU de C8U a'Iwin Vnion-<Discipûne-'Trawil !Mitiistm de f<Enseignnlent Svpériellr et UFR des Sciences et de 14 ~clincM Scientifoliu Technologies des Aliments 1 ,1\ 1 U...,I 11 1~AN(a11 ABROGOl'.\ ' Année Universitaire THESE UNIQUE 2014-2015 pour l'obtention du titre de Docteur de l'Université Nangui Abrogoua Spécialité: Nutrition et Sécurité Alimentaire Présentée par Numéro d'ordre KOUADIO KOUAKOU KOUASSI ARMAND 185 THEME Détermination du point optimal de coupe et potentialité nutritionnelle des fruits des hybrides PITA 3, PITA 8 et des variétés Lorougnon et Corne 1 de bananiers plantain Soutenue publiquement Commission d'examen : le 21/10/2015. - AKE Séverin, Professeur Titulaire, UFHB, Président -ANIN ATCHIBRI Louise, Maître de Conférences, UNA, Directeur de Thèse - DUE Ahipo Edmond, Maître de Conférences, UNA, Rapporteur - AKAKI Koffi David, Maître de Conférences, INP-HB, Rapporteur - KOUADIO Yatty Justin, Professeur Titulaire, ULG, Examinateur DEDICACE Le travail est dédié à : Dieu Tout Puissant qui m'a donné le souffle de vie, l'intelligence, les moyens et le bonheur d'être à ce niveau d'étude. Je le dédie également à: - ma défunte mère Y AO N'Goran Marguerite qui désirait tant me voir réussir dans la . vie: repose en paix ; - mon père KOUADIO Kouakou et ma mère adoptive KOUAKOU Affoué Jeannette; - mon grand frère KOFFI Jean Bosco, qui n'a pas hésité à financer ma Thèse, tu mérites que ton nom figure en première page de cette Thèse de Doctorat ; - feu mon oncle YAO N'Dri Adolphe et la famille YAO; - mes cousines cousins ; neveux et nièces ; - ma fiancée KONAN Ziahi Edwige Françoise et sa famille ; - la famille REMI; - tous mes amis, toutes mes amies, mes beaux-frères et belles sœurs en particulier CISSE Aminata Moussoukoro et KOUAKOU Jonas. REMERCIEMENTS ' Ce travail qui fait l'objet du présent mémoire a été réalisé au Laboratoire de Nutrition et Sécurité Alimentaire de I'Unité de Formation et Recherche des Sciences et Technologies des Aliments (UFR-STA) de l'Université Nangui Abrogoua et à la Station Technologique et Recherche du CNRA de Bingerville. Au Docteur YO Tiémoko, Ex Directeur Général du CNRA, Je vous remercie pour ! 'autorisation accordée pour la phase pratique dans les laboratoires du CNRA. Au Docteur Y AO Koffi Augustin, Directeur de la Station du CNRA de Bingerville. Je vous remercie pour l'accès au laboratoire et le personnel mis à ma disposition. Au Professeur TANO Yao, Président de l'Université Nangui Abrogoua. Je vous remercie pour l'autorisation accordée en vue de la réalisation de cette thèse. Je marque aussi ma grande admiration pour la direction et la gestion de cette grande institution, l'Université Nangui Abrogoua et surtout pour votre appui à la recherche. Au Professeur BOHOUA Guichard, Professeur Titulaire, Doyen de l'UFR des Sciences et Technologies des Aliments de l'Université Nangui Abrogoua. J'exprime ma gratitude pour la direction de notre UFR. Je vous remercie de l'intérêt que vous accordez à la recherche scientifique. Au Professeur DAGO Goakri, Ancien Président de l'Université Jean Lorougnon Guédé de Daloa pour m'avoir orienté dans mes recherches. Professeur, vous m'avez accueilli dans votre laboratoire en m'accordant votre confiance. Trouvez 1c1, l'expression de ma sincère reconnaissance et de ma profonde considération. Au Docteur BROU David, Enseignant chercheur à l'UFR-STA, pour ses conseils et sa disponibilité à me recevoir chaque fois que j'eus à le solliciter. Je tiens à remercier sincèrement le Docteur OCHO-ANIN ATCHIBRI Anin Louise, Enseignant chercheur à l'U.F.R.-S.T.A directrice scientifique de ce travail, pour avoir orienté mes recherches et suivi attentivement le déroulement de ce travail. Votre soutien scientifique et vos critiques constructives m'ont été profitables et d'une grande importance dans la réalisation de ce document. Qu'il me soit permis d'exprimer ma profonde gratitude aux : - Docteur COULIBALY Souleymane, Maître de Recherche à la SRT de Bingerville, qui a supervisé et m'a soutenu dans tous mes travaux au CNRA; - Docteur NEMLIN Jean, Maître de Recherche, Chef du Programme Transformation et Conservation des Produits Agricoles à la SRT, pour ses conseils et sa disponibilité à chaque fois que nous avons eu besoin de sa présence ; - Docteur IRIE Bi Zahouli, Chef de programme au CNRA de Bingerville - Docteur DJEDJI Catherine, Chercheur à la SRT, pour la mise à notre disposition de ses matériels techniques, et aussi pour ses conseils ; - Docteur LOUIS Ban Koffi, Maître de Recherche à la SRT, pour ses conseils et sa disponibilité; Nous n'oublions pas tous les Techniciens Supérieurs de Recherche, notamment Messieurs KOUASSI Antoine, YAO Michel, MESSOU Kouassi et Mademoiselle TOGBA Yanka Alida. Monsieur YAVO Eddie Antoine et tout le personnel du CNRA d' Azaguié, pour la fourniture du matériel végétal ; - Mes grandes sceurs : KOFFI Affoué Clarisse, KOFFI Hélène, KOFFI Pauline, KOUADIO Adjoua Chantal, son mari YAO et famille à Grand Bassam, mes petits sceurs et frères YAO Nina, KOUADIO Amenan Julie Irène, KOUADIO Adjoua Vanessa Nadège, KOUADIO KOUAKOU Kan Paulin et KOUADIO Kouadio Albert, mes neveux et nièces, DELON Antoine Oscar et DELON Olivier, Y AO Olivia ; - Mon beau-frère KOUAKOU JONAS, mes amis TERI Nestor, TERI Louis, KOFFI Kan Florent, KONAN Ziahi Edwige Françoise et sa mère, YAO Kouadio Célestin et famille, KOUAKOU Fêtê, KOUAKOU Vié, la famille ALLOU à Agboville et ma tante SERI Eléonore. TABLE DES MATIERES DEDICACE REMERCIEMENTS LISTE DES FIGURES........................................................................... viii LISTE DES TABLEAUX X RESUME............................................................................................. xii ABSTRACT.......................................................................................... xiii INTRODUCTION 1 PREMIÈRE PARTIE : REVUE BIBLIOGRAPIDQUE 4 I. Le bananier plantain 4 1. Botanique et taxonomie du bananier plantain 4 1.2. Variété parentale Lorougnon et la variété Corne 1 6 1.3. Hybrides de bananier plantain PTT A 3 et PIT A 8 6 2. Présentation de la plante 7 3. Exigences écologiques 9 3.1.Facteursclimatiques 9 3.2. Facteurs édaphiques.. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 9 4. Description des fruits du bananier. 10 5. Production J 0 6. Production et variétés des bananiers plantain cultivées en Côte d'Ivoire 12 7. Importance socio-économique et alimentaire de la banane plantain 13 7.1. Utilisations des bananes plantain 14 7 .1 .1. Utilisations al imentaires 14 7.1.2. Utilisations non alimentaires J 5 7.2. Autres utilisations de la banane plantain 16 8. Valeur nutritionnelle de la banane plantain 16 8. l. Fraction minérale et vitaminique de la banane plantain.................................... 17 9. Les antioxydants de la banane plantain 18 9.1. D0pa1nine..... .. .. .. .. .. .. .. .. .. .. 18 9.2. Polyphénols........ .. .. .. .. .. .. .. .. .. .. .. .. 18 III. Maturation des fruits du bananier J 8 J. Principaux facteurs influençant le processus de maturation des fruits du bananier 21 1.1. Effet de la température et de) 'humidité sur Je fruit. 21 1.2. Rôle de l'éthylène sur la maturation des fruits du bananier................................ 21 1.3. Effet du dioxyde de carbone sur le fruit...................................................... 23 1.4. Effet de l'oxygène dans la maturation des fruits du bananier.............................. 23 2. Critères ou indices communs pour l'évaluation de la maturité des fruits 24 2.1. Récolte des fruits du bananier plantain........................................................ 24 2.2. Pertes post-récoltes des bananes plantain.................................................... 25 2.3. Traitement post-récolte de la banane plantain............................................... 27 3. Organisation de la filière banane plantain en Côte d'Ivoire.................................. 28 IV. Milieu de l'étude 29 Caractéristiques du sol de la plantation expérimentale du CNRA d' Azaguié............ .. 29 DEUXIÈME PARTIE : MATÉRIEL ET MÉTHODES 30 1. MATÉRIEL 30 Matériel végétal 30 2. MÉTHODES , 33 2.1. Echantillonnage.................................................................................. 33 2.2. Période et conditions climatiques lors du déroulement des travaux 33 2.3. Détermination du point optimal de coupe des hybrides et des variétés.................. 33 2.3.1. Détermination de la teneur en eau 34 2.3.2. Préparation de farine 35 2 2.1 2.3.2.1. Détermination de la teneur en amidons 35 2.t 2.3.2.2. Détermination des sucres totaux éthanosolubles........................ .. 36 '.6. 2.4. Caractéristiques physiques et qualitatives des régimes et fruits........................... 36 1./ 2.4. l. Caractéristiques physiques.................................................................. 36 l 2.4.1.1. Masse moyenne des régimes........................................................................ 36 2.4.1.2. Nombre de mains..................................................................................... 37 2.4.1.3. Nombre de doigts..................................................................................... 37 2.4.1 .4. Masse moyenne des fruits ··:................................................. 37 2.4.\.5. Longueur externe du fruit (cm)..................................................................... 37 2.4.1.6. Circonférence moyenne des fruits.................................................................. 37 2.4.1.7. Volume du fruit (crn3)...... .•. .•. .• . .•. .. .. .. .• . .• . .• . .. .. .. 37 , 2.4. 1 .8. Densité du fruit........................................................................................
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