PHYSICO-CHEMICAL PARAMETERS OF EGGPLANTS (SOLANUM AETHIOPICUM L.) ACCORDING TO CONSERVATION TECHNIQUES

In Côte d’Ivoire it is difficult to keep vegetables and fruits, especially eggplant, and this is due to a lack of proper storage techniques. The few processes used are expensive and inaccessible to most of the population. The purpose of this study is to determine appropriate eggplant conservation te...

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Autores principales:	Zranseu Ange Bénédicte DEFFAN, Jocelyn Constant YAPI, Jean Bedel FAGBOHOUN, Diomandé MASSE, Grah Avit Maxwell BEUGRE
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2021
Materias:	preservation methods ash vinegar salt Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/7e10e787b8db439293b09a6dd4ba99f5
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spelling	oai:doaj.org-article:7e10e787b8db439293b09a6dd4ba99f52021-11-15T08:19:14ZPHYSICO-CHEMICAL PARAMETERS OF EGGPLANTS (SOLANUM AETHIOPICUM L.) ACCORDING TO CONSERVATION TECHNIQUES2068-66092559-6381https://doaj.org/article/7e10e787b8db439293b09a6dd4ba99f52021-09-01T00:00:00Zhttp://fens.usv.ro/index.php/FENS/article/view/812/745https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381In Côte d’Ivoire it is difficult to keep vegetables and fruits, especially eggplant, and this is due to a lack of proper storage techniques. The few processes used are expensive and inaccessible to most of the population. The purpose of this study is to determine appropriate eggplant conservation techniques. The aim is to determine some of the physico-chemical parameters including dry matter, oil content, protein and sugar content at different types of conservation (respective immersion in vinegar, kitchen salt and wood ash). Open air storage was used as a control. Analyzes were performed weekly during ten (10) weeks of storage. The results showed that the dry matter content reached the maximum values of 8.45% to 17.43% in saline preservation and 8.45% to 16.56% in ambient, the highest sugar content was observed in vinegar-based preservatives, 4.16, 4.33 and 4.66% in sugars total, and at the level of reducing sugars the highest levels are observed at the level of conservation with ash for a value of 3,90%. The highest protein concentrations were observed in vinegar 2.33% and ash 2.55%. However, the highest level of oil is observed in ash conservation 0.61% to twenty-four (24) days of preservation, the ash method also reveals the highest levels of minerals throughout conservation. The results therefore indicate that vinegar and ash conservation at the method level is positively different from that of the ambient environment and salt.Zranseu Ange Bénédicte DEFFANJocelyn Constant YAPIJean Bedel FAGBOHOUNDiomandé MASSEGrah Avit Maxwell BEUGREStefan cel Mare University of SuceavaarticlepreservationmethodsashvinegarsaltFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 20, Iss 3, Pp 182-188 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	preservation methods ash vinegar salt Food processing and manufacture TP368-456
spellingShingle	preservation methods ash vinegar salt Food processing and manufacture TP368-456 Zranseu Ange Bénédicte DEFFAN Jocelyn Constant YAPI Jean Bedel FAGBOHOUN Diomandé MASSE Grah Avit Maxwell BEUGRE PHYSICO-CHEMICAL PARAMETERS OF EGGPLANTS (SOLANUM AETHIOPICUM L.) ACCORDING TO CONSERVATION TECHNIQUES
description	In Côte d’Ivoire it is difficult to keep vegetables and fruits, especially eggplant, and this is due to a lack of proper storage techniques. The few processes used are expensive and inaccessible to most of the population. The purpose of this study is to determine appropriate eggplant conservation techniques. The aim is to determine some of the physico-chemical parameters including dry matter, oil content, protein and sugar content at different types of conservation (respective immersion in vinegar, kitchen salt and wood ash). Open air storage was used as a control. Analyzes were performed weekly during ten (10) weeks of storage. The results showed that the dry matter content reached the maximum values of 8.45% to 17.43% in saline preservation and 8.45% to 16.56% in ambient, the highest sugar content was observed in vinegar-based preservatives, 4.16, 4.33 and 4.66% in sugars total, and at the level of reducing sugars the highest levels are observed at the level of conservation with ash for a value of 3,90%. The highest protein concentrations were observed in vinegar 2.33% and ash 2.55%. However, the highest level of oil is observed in ash conservation 0.61% to twenty-four (24) days of preservation, the ash method also reveals the highest levels of minerals throughout conservation. The results therefore indicate that vinegar and ash conservation at the method level is positively different from that of the ambient environment and salt.
format	article
author	Zranseu Ange Bénédicte DEFFAN Jocelyn Constant YAPI Jean Bedel FAGBOHOUN Diomandé MASSE Grah Avit Maxwell BEUGRE
author_facet	Zranseu Ange Bénédicte DEFFAN Jocelyn Constant YAPI Jean Bedel FAGBOHOUN Diomandé MASSE Grah Avit Maxwell BEUGRE
author_sort	Zranseu Ange Bénédicte DEFFAN
title	PHYSICO-CHEMICAL PARAMETERS OF EGGPLANTS (SOLANUM AETHIOPICUM L.) ACCORDING TO CONSERVATION TECHNIQUES
title_short	PHYSICO-CHEMICAL PARAMETERS OF EGGPLANTS (SOLANUM AETHIOPICUM L.) ACCORDING TO CONSERVATION TECHNIQUES
title_full	PHYSICO-CHEMICAL PARAMETERS OF EGGPLANTS (SOLANUM AETHIOPICUM L.) ACCORDING TO CONSERVATION TECHNIQUES
title_fullStr	PHYSICO-CHEMICAL PARAMETERS OF EGGPLANTS (SOLANUM AETHIOPICUM L.) ACCORDING TO CONSERVATION TECHNIQUES
title_full_unstemmed	PHYSICO-CHEMICAL PARAMETERS OF EGGPLANTS (SOLANUM AETHIOPICUM L.) ACCORDING TO CONSERVATION TECHNIQUES
title_sort	physico-chemical parameters of eggplants (solanum aethiopicum l.) according to conservation techniques
publisher	Stefan cel Mare University of Suceava
publishDate	2021
url	https://doaj.org/article/7e10e787b8db439293b09a6dd4ba99f5
work_keys_str_mv	AT zranseuangebenedictedeffan physicochemicalparametersofeggplantssolanumaethiopicumlaccordingtoconservationtechniques AT jocelynconstantyapi physicochemicalparametersofeggplantssolanumaethiopicumlaccordingtoconservationtechniques AT jeanbedelfagbohoun physicochemicalparametersofeggplantssolanumaethiopicumlaccordingtoconservationtechniques AT diomandemasse physicochemicalparametersofeggplantssolanumaethiopicumlaccordingtoconservationtechniques AT grahavitmaxwellbeugre physicochemicalparametersofeggplantssolanumaethiopicumlaccordingtoconservationtechniques
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PHYSICO-CHEMICAL PARAMETERS OF EGGPLANTS (SOLANUM AETHIOPICUM L.) ACCORDING TO CONSERVATION TECHNIQUES

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