ABSTRACT
In tropical Africa, leafy vegetables are traditionally eaten as a relish together with a starchy staple food. Nevertheless, report on their nutritive potential is scanty. In order to contribute to their valorization, leafy vegetables consumed in the north of Côte d'Ivoire (Cerathoteca sesamoides, Leptadenia hastata, Ocimum gratissimum and Portulaca oleracea) were studied. The leafy vegetables were collected in the towns of Korhogo and Dabakala located respectively in the North and Center-North of Côte d'Ivoire. These sheets were subjected to three drying treatments before their characterization. To do this, the physico-chemical and nutritional properties of these leafy vegetables have been realized. The results revealed that oven and sun drying significantly reduced the moisture in our four leafy greens. After drying, C. sesamoides and O. gratissimum had the lowest moisture content of 8.25±0.15% and 8.07±0.06% respectively for oven drying, while sun drying reduced these moisture levels to 9.48±0.12% and 9.23±0.1% respectively for the leaves of C. sesamoides and O. gratissimum. Unlike humidity, these analyzes revealed a concentration of ashes, proteins, fibers and carbohydrates during the three drying modes. With regard to the ashes, drying in an oven allowed a better concentration in the leaves of L. hastata (13.40±0.04%) and P. oleracea (21.81±0.50%) while drying in the sun gave a content of 18.24±0.33% (P. oleracea) and that of shade drying recorded a content of 13.26±0.13% (L. hastata). Concerning the protein content, the results obtained showed that the leaves of C. sesamoides, L. hastata and O. gratissimum had a better concentration during drying in the oven and in the shade. Oven drying recorded a protein content of 22.01±0.08% (L. hastata) and 22.65±0.08% (O. gratissimum) while shade drying recorded a protein content of 22.67±0.10 % (L. hastata) and 23.62±0.46% (C. sesamoides). At the level of crude fibers, the results showed that the leaves .............

ABSTRACT
In Korhogo town, there is a proliferation of places selling grilled meats. Also, controlling contamination of meat by pathogenic germs and toxic compounds is a major challenge for actors in the sector. It is in this context that a study was conducted to assess the hygienic quality of mutton grills sold on the outskirts of the streets of Korhogo town. To do this, a survey was conducted among sellers to describe the preparation and storage methods of mutton grills. Then, at points of sale, observations were made on the environment, equipment, raw material, method and workforce in order to assess the hygiene of mutton grills preparation. After that, the microbiological quality of mutton grills was assessed by looking for TMAF, faecal coliforms, S. aureus and Salmonella spp. Finally, the benzo[a]pyrene (BaP) content in mutton grills was estimated through a cooking test. The survey revealed that the majority of mutton grills sellers (60%) cooked the meat over an ember fire and stored the unsold grills at room temperature in basins or baskets. In most of the sale places visited (83.33%), the sellers did not comply with the principle of separating “clean” and “dirty” areas. Microbiological analysis showed that unpackaged mutton grills had better microbiological quality compared to mutton grills packaged in recovery paper, which served as a cement bag. However, the mutton grills overall quality was unsatisfactory in most cases (66.67%). The main microorganisms incriminated in the unsatisfactory quality of mutton grills were S. aureus (53.67%) and faecal coliforms (51.67%). Furthermore, the cooking test indicated that mutton cooked over an ember fire had a BaP content above the recommended maximum limit (2 µg/kg). Considering the results above, the mutton grills sold on the outskirts of the streets of Korhogo town would present a risk of food toxi-infection and poisoning for consumers. These results must be taken into account in order to carry out preventive actions, such as