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MERIT RESEARCH JOURNAL OF  AGRICULTURAL SCIENCE AND SOIL SCIENCE (MRJASSS) (ISSN: 2350-2274)

 
 

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July 2017 Vol. 5 No.7

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Bouatenin KMJ
Marcellin D

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Merit Research Journal of Agricultural Science and Soil Science (ISSN: 2350-2274) Vol. 5(7) pp. 123-127, July, 2017

Copyright © 2017 Merit Research Journals

Original Research Article

Technical sheet of the grain size of different qualities of Attieke sold on the market in Abidjan city (Côte d’Ivoire)

 
 
 

*1,2Bouatenin Koffi Maïzan Jean-Paul, 1Kouame Kohi Alfred, 1Coulibaly Wahauwouele Hermann, 1Tra Bi Youan Charles,
2
Menan Eby Herve and 1Dje Koffi Marcellin

 

1Faculty of Food Sciences and Technology, University of Nangui Abrogoua, Abidjan, Côte d’Ivoire
2Center for Diagnosis and Research on AIDS and Opportunistic Diseases, BP. V 3 Abidjan, Côte d’Ivoire

*Corresponding Author’s E-mail: bouateninkoffi@gmail.com
Tel: +225 08 07 02 53

Accepted July 18, 201
7

 

Abstract

 

The study on the grains size of different qualities of Attieke sold on the market in Abidjan city clearly indicates that the Normal Attieke produced in Abidjan was of small grain sizes. One gram of sample of this category of grain contained between 180 and 200 grains. A majority of these grains were distributed in sieve sizes with diameter range between 3.15 to 0.5 mm. These grains were divided into several categories according to their diameter. Agbodjama is characterized by a multitude of mainly homogenous grains of which the total number in one gram was between 300 and 320. Their size varied generally between 2 and 0.8 mm. The majority of grains from Garba were ranged between 3.15 to 0.315 mm and one gram of Garba contained between 210 and 230 grains. These results constitute an important database for international specifications establishment

Keywords: Grain size, Normal Attieke, Agbodjama, Garba, Abidjan city








 




 

 
 


























 
 

 
 
   
   
   
   
   
   
   
   
   
   
   
 
 
 
 
 
 
 
 
   
 
                         

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