This study has been led to develop Bambara groundnut in Côte d'Ivoire, legume under used, using it as part of fortification and substitution of wheat for the production of bread flour. The physicochemical characteristics of the flour composed and breads, followed by the sensory analysis of the witness (100% wheat flour) breads and compound bread where wheat flour (FB) is overridden at the rate of 5%, 10%, 15% and 20% by the bambara groundnut seeds were made. Going from 0% to 20% substitution, the chemical composition of the FB/FV breads improves respectively in protein, ash, fibre and fat. FB/FV breads from the rate of substitution have volumes significantly higher than bread witness. Sensory evaluation indicates that there are no significant difference (p≤0, 05) between the light bread and all breads FB/FV. This study would suggest that seeds of bambara groundnut could be properly incorporated into the flour of wheat until the rate of 20%.

Cocoa beans are the principal raw material of chocolate manufacture.The beans are subject to post-harvest treatments in the first stage in chocolate production. The current study is designed to investigate the incidence of mycoflora in cocoa beans samples collected from Yamoussoukro and Soubré (Côte d'Ivoire) and the presence of ochratoxinogenic fungi on these samples using direct and dilution techniques. In this work, we evaluated the correlation between physicochemical factors (moisture content and pH) and fungi and mycotoxins contamination. This study highlights the physicochemical composition of cocoa beans, fungal contamination frequency and the fungus population description in different samples of cocoa beans. Our results revealed that the fungi contamination frequency varies according to physicochemical factors; on the one hand it increases proportionally to the moisture content. On the other hand, it decreases with the increase of pH rate. Mycotoxicologically, these results revealed the importance of the initial rate of pollution with a ochratoxinogenic species, as it reflects the risk of the toxinic impregnation, in other words, the higher the rate is, the more considerable the risk of finding mycotoxins in foodstuffs is.