Plantain (musa Spp., Aab Genome) Cultivar Preference, Local Processing Techniques And Consumption Patterns Of Plantain Based Foods Mostly Consumed In Urban Area Of Abidjan, Côte D’ivoire

This survey aimed at identifying the plantain consumption patterns based on the most preferred plantain cultivars according to the maturity and the processing in the urban area of Abidjan, Côte d’Ivoire. Thus, a Focus Group has been led to appreciate the availability of plantain on market and Data Mining techniques have been used for the treatment of data collected from household interviews. Data showed that only four cultivars of plantain locally named Kpatregnon, Ameletiha, Agnrin and Afoto are available on the markets of Abidjan. Afoto cultivar is the most available in quantity. Ameletiha variety at maturity stages full yellow with black spots (stage 7) and half green, half yellow (stage 3) are the most preferred by consumers. And, the physical parameters such as the shape of the fingers, the size of fingers and the aspect of plantain fingers are not important in consumer’s choice. It also appears that the Agnrin variety at the stages full yellow (stage 6) and full yellow with black spots (stage 7) is the most used for aloko. As for the Afoto variety, stage of maturity light green (stage 2), it is the most used to make roasted plantain (banane braisée). The Ameletiha variety at the green maturity stage (stage 1) and all black (stage 8) is the most used to do chips and doclou, respectively. Ameletiha and Agnrin varieties at the stage of maturity half green, half yellow (stage 3) and more yellow than green (stage 4) are both appreciated for futu (pounded banana). Ameletiha variety of maturity stage 8 (all black) is preferably used for the klaclo. According to variety and maturity, plantain is used in several food preparations of which eleven are the mostly preferred by consumers in Abidjan area.