CARACTERISATION BIOCHIMIQUE ET FONCTIONNELLE DES GRAINES DE SEPT CULTIVARS DE VOANDZOU [VIGNA SUBTERRANEA (L.) VERDC. FABACEAE] CULTIVES EN CÔTE D'IVOIRE

Seeds of Bambara groundnut [Vigna subterranea (L.) Verdc.] were collected from seven cultivars in the locality of Ouangolodougou, north Côte d'Ivoire. The seeds biochemical composition was evaluated in order to determine the nutritional value of Bambara groundnut. The results showed that the moisture content varied between 7.35 to 9.02%, ash content 2.55 to 2.98 %; crude fiber 2.57 to 4.08 % and the protein content 14.61 to 20.74%. Seeds lipid composition was varying between 7.69 to 8.55 %, while the content of carbohydrate was between 54.05 to 64.50 %. Energy value was found to range from 370.02 to 388.80 Kcal per 100 g of flour. The content of phenolic compound varied from 142.43 to 205.92 mg per 100 g EG. For the functional properties, the water absorption capacity was between 199.26 to 239.75 ml per 100 g of flour, while the oil absorption capacity was between 2 to 2.12 ml / g flour. The study showed that Bambara seeds grown in that area could be a good source of nutrients. Therefore, the judicious use of Bambara seeds could be a source of additional nutrients in the diet of vulnerable population

CARACTERISATION BIOCHIMIQUE ET FONCTIONNELLE DES GRAINES DE SEPT CULTIVARS DE VOANDZOU [VIGNA SUBTERRANEA (L.) VERDC. FABACEAE] CULTIVES EN CÔTE D'IVOIRE

Seeds of Bambara groundnut [Vigna subterranea (L.) Verdc.] were collected from seven cultivars in the locality of Ouangolodougou, north Côte d'Ivoire. The seeds biochemical composition was evaluated in order to determine the nutritional value of Bambara groundnut. The results showed that the moisture content varied between 7.35 to 9.02%, ash content 2.55 to 2.98 %; crude fiber 2.57 to 4.08 % and the protein content 14.61 to 20.74%. Seeds lipid composition was varying between 7.69 to 8.55 %, while the content of carbohydrate was between 54.05 to 64.50 %. Energy value was found to range from 370.02 to 388.80 Kcal per 100 g of flour. The content of phenolic compound varied from 142.43 to 205.92 mg per 100 g EG. For the functional properties, the water absorption capacity was between 199.26 to 239.75 ml per 100 g of flour, while the oil absorption capacity was between 2 to 2.12 ml / g flour. The study showed that Bambara seeds grown in that area could be a good source of nutrients. Therefore, the judicious use of Bambara seeds could be a source of additional nutrients in the diet of vulnerable population

Impact of fermentation and incorporation of cashew flour on the micronutrient and macronutrient contents of millet flour sold on the market: Case of the city of Yamoussoukro

The weaning period of an infant, which should begin from 7 months, is characterized by the gradual change from a liquid to a solid diet. After 6 months, the nutrients contained in breast milk are no longer sufficient to meet the growing demands of the infant. This is the ideal period for the introduction of a complementary food to make up for any deficiencies. To contribute to this situation, two groups, each consisting of five combinations of millet flour, enriched with cashew flour were formulated. The samples M100A0 (Unenriched millet flour), M92,5A7,5, M85A15, M77, 5A22,5 and M70A30 were enriched with 7.5%, 15%, 22,5% and 30% downgraded cashew flour, respectively. The samples MF100A0 (Unenriched fermented millet flour), MF92, 5A7,5, MF85A15, MF77, 5A22,5 and MF70A30 were constructed in a corresponding manner, the only difference being that the millet flour was fermented. After analyses of the different formulations, the best proportions of proteins were observed in MF70A30, MF77, 5A22, 5 and M70A30, which were 13.13%, 12.25% and 12.25%, respectively. Samples M70A30 and M77,5A22,5 exhibited the best iron contents of 8.44 ppm and 8.12 ppm, respectively. The protein contents of the unfortified samples M100A0 and MF100A0 were 7.53% and 6.13% respectively. Formulations MF70A30, M77,5A2,5 and M70A30 with levels of 1.06 ppm, 0.98 ppm and 0.98 ppm, respectively, gave the best zinc contents. The moisture contents of the formulated samples had minimal changes. They varied between 6.16 ± 0.06% and 7.6 ± 0.99% for unfermented samples, and between 6.35 ± 0.32% and 7.0 ± 0.02% for fermented samples. The humidity values of the two groups of samples were not significantly different at P≤0.05. These low moisture contents in the flours are important for better preservation. At the end of this study, certain formulations were selected because of their good nutritional profile. Thus the formulations M70A30 composed of 70% millet flour and 30% cashew flour and MF70A30 composed of 70% fermented millet flour and 30% cashew flour present the best options and could be used as quality infant flours