Nutritional and phytochemical assessment of dried seeds from Buchholzia coriacea harvested in Côte d'Ivoire
1 Laboratory of Food Safety, Nangui Abrogoua University, 02 BP 801 Abidjan 02, Côte d’Ivoire.
2 Laboratory of Agrovalorisation; Jean Lorougnon Guede University; BP 150; Daloa Côte d’Ivoire.
3 Laboratory of Biocatalysis and Bioprocessing, Nangui Abrogoua University, 02 BP 801 Abidjan 02, Côte D’Ivoire.
Research Article
International Journal of Scientific Research Updates, 2022, 04(01), 021–029.
Article DOI: 10.53430/ijsru.2022.4.1.0063
Publication history:
Received on 25 May 2022; revised on 04 July 2022; accepted on 06 July 2022
Abstract:
Buchholzia coriacea is a spontaneous wild edible plant, which is consumed by the peoples of Africa countries. This study aims to contribute to the valorization of Buchholzia coriacea flour in Côte d’Ivoire. The assessment of the physico-chemical, phytochemical and nutritional characteristics of Buchholzia coriacea flour powder showed respectively very low levels of lipids (1.5 ± 0.11%), ash (4.49 ± 0.14%), crude fiber (2,11 ± 0.06) and reducing sugars (8.66 ± 0.10%) while the carbohydrate, total sugars and protein levels obtained were 68.02±0.85%, 15.66 ± 0.22% and 17.1 ± 0.55, respectively. Then the moisture content was low at 9.79 ± 0.42%. In contrast, the results for the flour powder phytochemicals showed polyphenols richness (422.92 ± 1.32%) followed by alkaloids (38.69 ± 0.64%), flavonoids (26.88 ± 0.71%), tannins (26.87 ± 0.51%) and anthocyanins (19.10 ± 0.85%). Steroids were low at 0.33 ± 0.23%. Antioxidants such as vitamin C were 2.38± 0.06 mg/100g DM. Finally, minerals such as magnesium, phosphorus and iron have high levels of 789.7 ± 085 mg/100g DM, 665.1± 0.99 mg/100g MS, and 559.1 ± 0.99 mg/100g DM, respectively. In contrast, potassium with an average of 2.44 ± 0.09 mg/100 g DM was the weakliest represented mineral. In short, Buchholzia coriacea seed had very interesting nutritional and phytochemical characteristics. This diversity could be beneficial to populations in food and in the prevention of oxidative stress related diseases.
Keywords:
Buchholzia coriacea; Physico-Chemical; Polyphenols; Vitamin C; Magnesium
Full text article in PDF:
Copyright information:
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