 Corresponding author: Wohi Maniga Department of Biochemistry-Genetics, Peleforo Gon Coulibaly University, Korhogo, Côte d’Ivoire. Copyright © 2022 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0. Evolution of hydrosoluble vitamins and sugars contents of nine traditional plantain cultivars (Musa sp.) during boiling Maniga Wohi 1, * , Fako Kané 3 , Souleymane Coulibaly 2 and Kablan Tano 3 1 Department of Biochemistry-Genetics, Peleforo Gon Coulibaly University, Korhogo, Côte d’Ivoire. 2 Formerly Laboratory of Food Technology, National Center for Agronomic Research (CNRA), Abidjan, Côte d'Ivoire. 3 Department of Food Science and Technology (UFR / STA) Nangui-Abrogoua University, Abidjan, Côte d’Ivoire. World Journal of Advanced Research and Reviews, 2022, 16(01), 439–448 Publication history: Received on 11 September 2022; revised on 15 October 2022; accepted on 18 October 2022 Article DOI: https://doi.org/10.30574/wjarr.2022.16.1.1054 Abstract Plantain is a great consumption foodstuff whose knowledge of the nutritional potential of all the cultivars is a necessity. The following research aims to highlight the nutritional value of nine local plantain cultivars grown in Côte d'Ivoire. Vitamins and ethanosoluble sugars were determined using standard methods. The outcomes indicated the existence of vitamins B1, B2, B3, B5 and C whose levels decrease during boiling. The highest thiamine levels after each cooking time (10, 15 and 20 min) were 0.071 (Banablé), 0.045 (Banakpa) and 0.023 mg/100 g DM (Ataplègnon). The highest riboflavin levels were observed in Banablé cultivars (0.051, 0.037 and 0.024 mg/100 g DM), after 10; 15 and 20 min of boiling respectively. Banakpa cultivar recorded the highest levels of nicotinamide at each of these three boiling times with respective values of 0.69, 0.55 and 0.33 mg/100 g DM. Pantothenic acid levels were highest in the Banaboi cultivar after boiling (0.048; 0.035 and 0.029 mg/100 g DM). Vitamin C levels were higher after boiling in N’glétia (10.02 and 8.56 mg/100 g DM) and Banadié (8.06 mg/100 g DM) cultivars. In addition, boiling increased the levels of total sugars and reducing sugars during cooking, thus reaching the maximum values at 15 min of cooking beyond which they decreased. The pulp being almost cooked after 15 min of boiling, it would be desirable to keep this cooking time. Keywords: Plantain; Cultivars; Nutrients; Boiling 1. Introduction The plantain banana is a foodstuff whose production contributes to the diversification of the actors' incomes and contributes to the improvement of the Gross Domestic Product of the producing countries [1]. In particular, it contributes to food security in both rural and urban areas. In Côte d'Ivoire, plantain production is about 1.6 million tones and consumption is estimated at nearly 64 kg/per/year [2]. Thereby, a diversity of traditional plantain cultivars is found in plantations and markets in Côte d'Ivoire. Unfortunately, apart from the reference cultivars (Orishele, Agnrin) which have been studied by several authors [3, 4], there is no scientific work dedicated to the fruits of many of these local cultivars. To this end, several traditional plantain cultivars have been collected from local village plantations and the evaluation of their nutritional potential is necessary for a valuation. In addition, like several starchy products, the food value of plantain is low in the raw state because it is not easily digestible by humans. Indeed, its starch is digestible by human enzymes when cooked [5]. Plantain is then eaten cooked (fried, boiled, roasted, mashed, etc.) to facilitate their digestion [6]. However, knowing that cooking can significantly influence the nutritional value of foods [7], determining the real nutritional value of these plantain cultivars after cooking is necessary for consumers. Admittedly, known for its high carbohydrate content, the plantain undoubtedly contains other nutrients. Vitamins are, for example, organic substances with no energy value, essential for the growth, reproduction, and functioning of the organism which cannot synthesize