Formulation of Senescent Plantain Dish with Various Local Cereal and Leguminous Flours for Feeding Rats: Growth Performance Evaluation

Kouadio N. Joseph, Akoa E. Edwige, Kra K. A. Séverin, Niamke L. Sébastien

Abstract


The aim of this study was to valorize senescent plantain. Therefore, a traditional dish named Dockounou was prepared with a mixture of senescent plantain and various millet, soybean, sorghum, cassava, maize or rice flours. The growth performance of several Wistar rats feed by Dockounou was followed. Thus, batches of rats were fed for 15 days with three formulations (F1, F2, F3) in proportion of 90:10, 80:20 and 75:25 (senescent plantain dough/flours) obtained after two cooking modes (dry cooking: baked ; wet cooking: boiled). The effects of these formulations were compared to control diet (C. diet). Beyond the control diet, rats fed with the soybean baked Dockounou presented, the best following growth parameters: weight gain (2.82 to 4.19 g/d), food intake (8.92 to 9.72 g/d), feed efficiency (0.10 to 0.42), proteins intake (8.28 to 19.67), proteins efficiency (0.13 to 3.15). The physicochemical and nutritive characteristics of soybean baked Dockounou were as follow: ash (2.93 ±0.15 %), proteins (10.62±0.59 %), carbohydrates (15.46±1.53 %), calcium (232.04 – 558.20 mg/100g), potassium (313.97 – 385.11 mg/100g), magnesium (42.40 – 72.22 mg/100g), sodium (211.24 – 303.85 mg/100g) and phosphorus (330.70 – 433.71 mg/100g). Also, the study showed that, two formulations, 80:20 and 75:25, have really impact on rats growth. These results suggest that soybean baked Dockounou with important proportions, 80 % and 75 %, of senescent plantain dough can be effectively used in the diet of laboratory Wistar rats regarding the good zoological performances there are obtained.


Keywords


Senescent plantain, baked and boiled Dockounou, rats feed, growth performance

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DOI: http://dx.doi.org/10.5539/jfr.v5n6p124

Copyright (c) 2016 kra kouassi séverin

Journal of Food Research   ISSN 1927-0887(Print)   ISSN 1927-0895(Online)  E-mail: jfr@ccsenet.org

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