A study on gumbo seed grown in Congo Brazzaville for its food and industrial applications

Proximate composition, energy content and mineral concentrations of okra seeds grown in two localities of Congo Brazzaville were investigated. The paper also reports the physicochemical characteristics of the oil extracted from the seeds. Ash was highest (5.84±0. 2%) in Dolisie okra seeds (DOS) followed by Brazzaville okra seeds (BOS) with a value of 5.52±0.34%. Protein ranged from 25.48±0.57% in DOS to 23.73±0.35% in BOS. Crude fat content is of 29.31±0.83% for BOS and 25.71±0.44 % for DOS. Totalcarbohydrates were generally high in all the seeds and ranged from 31.84% in BOS to 231.27% in DOS. The seeds were found to be good sources of minerals. Phosphorus (1755.95–1464.87 mg/100 g), magnesium (3895.67–2743.5 mg/100 g) and potassium (124.59-116.05 mg/100 g), were highest in two okra seeds cultivars. The physical properties of the oil extracts showed the state to be liquid at room temperature and the colour to be golden-yellow, in general. Thermal analysis show that fatty acids melting point was lowest ranged between -25°C and +6.55°C. Gas liquid chromatography revealed thatthe major fatty acid was linoleic acid (34.89-44%), palmitic acid (25.2-28.3%) and oleic acid (21.9-24.08%). Abelomschus esculentus seeds oil (AESO) content long chain poly unsaturated acids aseicosapentanoic acid (EPA) and docosahexaenoic acid (DHA) and erucic acid (1.1–4.1%). It can be inferred that the oil seeds investigated are good sources of crude fat, crude protein, ash and minerals. The oil extracts exhibited good physicochemical properties and could be useful as edible oils and for industrial applications

Nutritional Study of Four Leafy Vegetables Produced and Sold in the Southern Zone of Brazzaville (Republic of Congo)

Generally overlooked by consumers, many local leafy vegetables in the Republic of Congo are considered to be part of the rural way of life and “poor man's food”. In order to promote their consumption, this study was carried out to assess the nutrient composition of four leafy vegetables (Amaranthus hybridus L, Basella alba, Solanum nigrum L and Ipomea batatas L). The leafy vegetables were collected from two markets and two market garden sites. The pH and the contents in moisture, protein, ash, lipids and minerals (Ca, P, Fe and Mg) were determined using standard analytical methods (Association of Official Analytical Chemists). The results indicate that the four leafy vegetables have a pH of between 6 ± 0.03 and 7 ± 0.04, high moisture content (81.43 ± 0.20 to 94.89 ± 0.12 g/100g FW), high protein content (21.95 ± 0.05 to 32.59 ± 0.07 g/100g FW) and high ash content (13.32 ± 0.05 to 25.78 ± 0.03 g/100g FW). All the vegetables were low in lipids (between 2.73 ± 0.23 and 4.81 ± 0.20 g/100gDW). The investigations also show that the four vegetables studied have high levels of phosphorus (389.27 ± 3.23% to 875.22 ± 3.16 mg/100 g DM), iron (70.29 ± 0.15 to 180.06 ± 1.21 mg/100 g DM), calcium (106.78 ± 3.25 to 3404.57 ± 8.07 mg/100 g DM) and magnesium (679.20 ± 2.25 to 2331.25 ± 3.26 mg/100 g DM). In addition, the vegetables collected at the market garden site of the municipal garden had the best a best Ca/P ratio (2.56 to 4.59). These findings suggest that these leafy vegetables represent a genuine alternative source of protein and especially micronutrients (iron, phosphorus, calcium, magnesium) for human nutrition, health and food safety