Consumption Frequency and Proximate Composition of Some Carbohydrate Foods Most Consumed in Abidjan (Côte d’Ivoire)

Aims: The study aimed to evaluate the nutritional and anti-nutritional factors composition of the Solanum torvum fruit. Place and Duration of Study: Department of Food Sciences and Technology, Biocatalysis and Bioprocessing laboratory of Nangui Abrogoua University (Côte d’Ivoire), between June 2019 and March 2020. Methodology: Proximate composition, mineral element profile and phytochemical composition of fresh and boiled S torvum berries were investigated. The S torvum fruit were harvested fresh. One part was cooked in boiling water for 25 min while the other part did not undergo any treatment. These two samples were dried in an oven at 45°C for 72 hours, ground and analyzed according to official analytical method. Results: The results indicated that the boiling caused the loss of nutrients except moisture, fibers and lipids. It was noted a significant reduction of nutrient and anti-nutrients content of berries after boiling. Boiled berries showed a higher energy value (57.07 Kcal) than fresh ones (53.12 Kcal). Despite the boiling, S torvum berries showed high levels of polyphenols (142.54 mg GAE/100g DW (dry weight)), carotenoids (12.96 mg βCE/100g DW), vitamin C (12.03 mg/100 g FW), fibers (6.88%) and ash (7.23%). Minerals analysis of S torvum berries indicated that it is rich in potassium (2046.77 mg/100 g DW), calcium (340.92 mg/100g DW), phosphorus (238.71 mg/100g DW) and magnesium (234.97 mg/100g DW) with high predicted bioavailability for calcium, magnesium and zinc. S torvum fruit contains also iron (7.97 mg/100g DW) and zinc (8.10 mg/100g DW) which are essential for organism. Conclusion: These data indicated that this Solanum torvum fruit consumed in East of Côte d’Ivoire could constitute a potential good source of nutrients for local population.

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Assessing the Microbiological Level and the Incidence of Water-soaking on the Proximate Composition of two Cultivars of Cowpea (Vigna unguiculata L.) Grains Grown in Côte d’Ivoire

British Microbiology Research Journal ◽

10.9734/bmrj/2013/2511 ◽

2013 ◽

Vol 3 (3) ◽

pp. 206-217 ◽

Cited By ~ 2

Author(s):

Rose Koffi-Nevry

Keyword(s):

Vigna Unguiculata ◽

Cote D'ivoire ◽

Proximate Composition ◽

Côte D’Ivoire ◽

Cote D’Ivoire ◽

Côte D'ivoire

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Proximate Composition, Minerals and Amino Acids Profiles of Selected Wild Edible Russula Species from Côte d’Ivoire

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v4i10.882-886.816 ◽

2016 ◽

Vol 4 (10) ◽

pp. 882 ◽

Cited By ~ 1

Author(s):

Kouassi Kouamé Appolinaire ◽

Konan Kouassi Hubert ◽

Kouadio Jean Parfait Eugène ◽

Due Edmond Ahipo ◽

Kouamé Patrice Lucien

Keyword(s):

Amino Acids ◽

Cote D'ivoire ◽

Proximate Composition ◽

Côte D’Ivoire ◽

Essential Amino Acids ◽

Health Food ◽

Crude Fibre ◽

Potential Health ◽

Cote D’Ivoire ◽

Côte D'ivoire

Some wild edible mushrooms of genus Russula are consumed in the center region of Côte d’Ivoire. In this study, the proximate composition, mineral element and amino acid profile of three selected wild edible Russula species from Center of Côte d’Ivoire including Russula delica, Russula lepida and Russula mustelina were investigated. The mushrooms were harvested fresh, dried in an oven at 45°C for 48 hours, ground and analyzed according to standard procedures. Proximate analysis showed high level of proteins (38.08±0.29–38.52±0.23 %), crude fibre (9.59±0.21–19.78±0.7 %), carbohydrate (39.29±1.71-41.64±1.41 %), ash (12.7±0.16– 13.80±0.10 %) and fat (4.06±0.11-5.70±0.05 %) in all species. Mineral analysis of all species indicated that the mushrooms were specifically rich in potassium, phosphorus, calcium and magnesium. R. delica contained the highest level of calcium and phosphorus. The mushrooms contained 18 amino acids among with the most predominant ones in all species were glutamic acid and valine. In addition, the ratios of essential amino acids to total amino acids were between 0.40 and 0.45. The high scores of essential amino acids present in these mushrooms implied that they have a high biological protein value. These mushrooms could be considered as a potential health food and may be of use to the food industry as a source of ingredients with high nutritional value.

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