TECHNICAL SHEET OF CONTRIBUTION TO THE VALORIZATION AND POPULARIZATION OF THE "CLACLO" OR TRADITIONAL DONUTS OF RIPE PLANTAIN BANANAS (MUSA SPP.) AT THE STAGE OF SENESCENCE IN Ivory Coast

Author's Name: Yao Kouadio, Dan Chépo Ghislaine & Gonnéty Tia Jean
Subject Area: Life Sciences
Subject Agricultural
Section Research Paper

Keyword:

Claclo, Banana, Musa spp., Senescence, Baoulé, Ivory Coast


Abstract

The "Claclo" (in baoulé language in Ivory Coast) is a traditional dish of vegetable oil fried dumplings (donuts) of pulp plantain banana pulp (Musa spp.), ripe at the stage of senescence (color of skin spotted with more than black or yellow or black), added with cereal flour or sweet cassava flour (Manihot esculenta Crantz). Banana at the "senescence stage" is very advanced ripening banana and at the limit of the decay. This traditional donut "Claclo" is much consumed by people in the regions of Ivory Coast. The nutritional composition of "Claclo" contains significantly per 100 g, high energy levels of about 250 - 275 kcal, essential nutrients (carbohydrates, lipids, proteins), dietary fiber and mineral salts (K, Mg, P, Ca and Na) which are important nutritional supplements in diets. The aim of the study was to contribute to the valorization and the popularization of the preparation of some traditional dishes based on plantain (Musa spp.). This presents a simple way of traditional technology processing, consumption and conservation of the banana at the stage of senescence to reduce post-harvest losses of plantain by certain populations in Ivory Coast and in other developing countries.

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