Physicochemical and sensory characteristics of m'bahou: A traditional dish consumed in Côte d'Ivoire

M'bahou is a dish consumed in the eastern and central part of Côte d’Ivoire. This dish allows the use of senescent plantain, product relatively cheaper and often rejected on the market due to its high perishability. In this study, the nutritional properties as well as sensory characteristics (colour, shape, size, texture, general appearance, smell, aroma, taste, chewiness) of m’bahou were investigated. This dish produces, then dried had relatively low moisture (7.13%), ash (1.93%), fat (0.24%), proteins (3.07%), crude fiber (2.87%) contents and were good sources of carbohydrates (87.64%), starch (61.15%), energy (364,87 kcal/100 g), vitamin A (134.67 µg/100 g), vitamin B1 (49.57 µg/100 g) and vitamin B2 (564.87 µg/100 g). Mineral composition revealed that potassium (120.32 ± 0.21 mg /100 g dm) and calcium (85.50 ± 0.11 mg /100 g dm) was the most abundant mineral followed by sodium (55.71 ± 1.30 mg /100 g dm), phosphorus (48.10 ± 0.62 mg /100 g dm) and magnesium (46.23 ± 0.06 mg /100 g dm). For Phytochemical compounds, polyphenols (109.64 ± 7.40 mg GAE/100 g dm) were higher than phytates (50.42 ± 1.63 mg/100 g), tannins (27.01 ± 0.35 mg tannic acid/100 g), flavonoids (4.32 ± 0.38 mg quercetin/100 g). The mean scores of the sensory descriptors given by panelists for overall acceptability ranged from 6.40 ± 1.29 to 7.38 ± 1.19 on a 9-point scale, corresponding to pleasant level, so acceptable. Valorization of this dish would be more advantageous because it could contribute more to the reduction losses.