EFFECT OF RIPENING ON NUTRITIONAL VALUES OF SOLANUM ANGUIVI LAM BERRIES "GNAGNAN"

The purpose of this paper is to evaluate the effect of ripening at different stages on nutrient properties in Solanum anguivi Lam berries at different stages. Fresh berries were collected at Agboville (100 km from Abidjan). Nutritional values were investigated using standard methods, while minerals...

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Autores principales:	Caroline Yaya ABBE, Ghislaine Chépo DAN, Pascal Amédée AHI, Nestor ABOA
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2020
Materias:	solanum anguivi lam boiling proximate composition minerals Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/a8989fd00c294cfba587d3519474ff0d
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spelling	oai:doaj.org-article:a8989fd00c294cfba587d3519474ff0d2021-12-02T17:50:22ZEFFECT OF RIPENING ON NUTRITIONAL VALUES OF SOLANUM ANGUIVI LAM BERRIES "GNAGNAN"2068-66092559-6381https://doaj.org/article/a8989fd00c294cfba587d3519474ff0d2020-03-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/701/632https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381The purpose of this paper is to evaluate the effect of ripening at different stages on nutrient properties in Solanum anguivi Lam berries at different stages. Fresh berries were collected at Agboville (100 km from Abidjan). Nutritional values were investigated using standard methods, while minerals profiles were performed by using an Atomic Absorption Spectrophotometer. Results showed that green berries had the highest content in ash (06.90 ± 0.01 %) and in fiber (21.67 ± 0.02 %) while red berries had the highest content in protein (14.02 ± 0.03 %). Ash and protein content decreased during boiling, but the fiber content increased. The losses registered after 15 min of boiling were the following: protein (10.35 – 10.41 %) and ash (1.62 – 3.04 %). During ripening, calcium, potassium, phosphorus and zinc amount increased whereas magnesium, manganese and iron quantity decreased. Generally, all minerals decreased during boiling times. In this view, these berries constitute good source of nutrients and could contribute efficiently to the nutritional requirement and food security of Ivorian populations.Caroline Yaya ABBEGhislaine Chépo DANPascal Amédée AHINestor ABOAStefan cel Mare University of Suceavaarticlesolanum anguivi lamboilingproximate compositionmineralsFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 19, Iss 1, Pp 5-13 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	solanum anguivi lam boiling proximate composition minerals Food processing and manufacture TP368-456
spellingShingle	solanum anguivi lam boiling proximate composition minerals Food processing and manufacture TP368-456 Caroline Yaya ABBE Ghislaine Chépo DAN Pascal Amédée AHI Nestor ABOA EFFECT OF RIPENING ON NUTRITIONAL VALUES OF SOLANUM ANGUIVI LAM BERRIES "GNAGNAN"
description	The purpose of this paper is to evaluate the effect of ripening at different stages on nutrient properties in Solanum anguivi Lam berries at different stages. Fresh berries were collected at Agboville (100 km from Abidjan). Nutritional values were investigated using standard methods, while minerals profiles were performed by using an Atomic Absorption Spectrophotometer. Results showed that green berries had the highest content in ash (06.90 ± 0.01 %) and in fiber (21.67 ± 0.02 %) while red berries had the highest content in protein (14.02 ± 0.03 %). Ash and protein content decreased during boiling, but the fiber content increased. The losses registered after 15 min of boiling were the following: protein (10.35 – 10.41 %) and ash (1.62 – 3.04 %). During ripening, calcium, potassium, phosphorus and zinc amount increased whereas magnesium, manganese and iron quantity decreased. Generally, all minerals decreased during boiling times. In this view, these berries constitute good source of nutrients and could contribute efficiently to the nutritional requirement and food security of Ivorian populations.
format	article
author	Caroline Yaya ABBE Ghislaine Chépo DAN Pascal Amédée AHI Nestor ABOA
author_facet	Caroline Yaya ABBE Ghislaine Chépo DAN Pascal Amédée AHI Nestor ABOA
author_sort	Caroline Yaya ABBE
title	EFFECT OF RIPENING ON NUTRITIONAL VALUES OF SOLANUM ANGUIVI LAM BERRIES "GNAGNAN"
title_short	EFFECT OF RIPENING ON NUTRITIONAL VALUES OF SOLANUM ANGUIVI LAM BERRIES "GNAGNAN"
title_full	EFFECT OF RIPENING ON NUTRITIONAL VALUES OF SOLANUM ANGUIVI LAM BERRIES "GNAGNAN"
title_fullStr	EFFECT OF RIPENING ON NUTRITIONAL VALUES OF SOLANUM ANGUIVI LAM BERRIES "GNAGNAN"
title_full_unstemmed	EFFECT OF RIPENING ON NUTRITIONAL VALUES OF SOLANUM ANGUIVI LAM BERRIES "GNAGNAN"
title_sort	effect of ripening on nutritional values of solanum anguivi lam berries "gnagnan"
publisher	Stefan cel Mare University of Suceava
publishDate	2020
url	https://doaj.org/article/a8989fd00c294cfba587d3519474ff0d
work_keys_str_mv	AT carolineyayaabbe effectofripeningonnutritionalvaluesofsolanumanguivilamberriesgnagnan AT ghislainechepodan effectofripeningonnutritionalvaluesofsolanumanguivilamberriesgnagnan AT pascalamedeeahi effectofripeningonnutritionalvaluesofsolanumanguivilamberriesgnagnan AT nestoraboa effectofripeningonnutritionalvaluesofsolanumanguivilamberriesgnagnan
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EFFECT OF RIPENING ON NUTRITIONAL VALUES OF SOLANUM ANGUIVI LAM BERRIES "GNAGNAN"

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