Kouassi Martial-Didier ADINGRAUniversité Nangui Abrogoua, Ivory Coast
Title: Proximate composition and phytochemical properties of fresh and boiled Solanum torvum consumed in East of Côte d’Ivoire
The study aimed to evaluate the nutritional and anti-nutritional factors composition of the Solanum torvum fruit. This work took place at Department of Food Sciences and Technology precisely at Biocatalysis and Bioprocessing laboratory of Nangui Abrogoua University (Côte d’Ivoire), between June 2019 and March 2020. 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. 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 ?CE/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. 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.
Keywords: Solanum torvum berries; nutritional composition; anti-nutritional factors; mineral bioavailability.