Determination of Physico-Chemical Properties of Two Varieties of Okra Traditionally Dried
Journal of Food and Nutrition Sciences
Volume 1, Issue 4, November 2013, Pages: 38-42
Received: Sep. 5, 2013;
Published: Oct. 20, 2013
Views 3250 Downloads 183
Joel Brice Kouassi, Laboratory of Biochemistry, Medical Sciences Faculty, University Felix Houphouet Boigny Abidjan, 01 BP 240 Abidjan, Ivory Coast
Cisse-Camara Massara, Laboratory of Biochemistry, Medical Sciences Faculty, University Felix Houphouet Boigny Abidjan, 01 BP 240 Abidjan, Ivory Coast
Georges Gnomblesson Tiahou, Laboratory of Biochemistry, Medical Sciences Faculty, University Felix Houphouet Boigny Abidjan, 01 BP 240 Abidjan, Ivory Coast
Absalon Ake Monde, Laboratory of Biochemistry, Medical Sciences Faculty, University Felix Houphouet Boigny Abidjan, 01 BP 240 Abidjan, Ivory Coast
Daniel Essiagne Sess, Laboratory of Biochemistry, Medical Sciences Faculty, University Felix Houphouet Boigny Abidjan, 01 BP 240 Abidjan, Ivory Coast
Etienne Tia vama, Laboratory Industrial Synthesis Processes of the Environment and New Energy of the National Polytechnic Institute Felix Houphouet Boigny Yamoussoukro
The causes of food shortages in developing countries are many and frequent. This work was conducted in order to evaluate some physico-chemical properties of two varieties of dried okra consumed in Côte d'Ivoire. These varieties have been grown and harvested in Yamoussoukro. For Baoule variety, protein, fat, total sugars, reducing sugars, vitamin E, water, ash, dry matter, total carbohydrates, starch, sucrose, crude fiber and energy value are respectively 17.15 ± 0.01, 2.02 ± 0.25,14.66 ± 4.13, 0.86 ± 0.05, 0.087, 7.28 ± 0.50, 9.61 ± 0.36, 92.71 ± 0.36, 63.92 ± 0.75, 44.33 ± 3.88, 13.10 ± 4.35, 7.83 ± 0.21, 342.51 ± 2.97. For Dioula variety, these levels are respectively 15.75 ± 0.2, 2.17 ± 0.11, 20, 0.83 ± 0.05, 0.15, 7.33 ± 0.20, 9.50 ± 0.10, 92.60 ± 0.30, 65.24 ± 0.25, 40.71 ± 0.23, 18.20 ± 0.05, 9.07 ± 1.96, 343.14 ± 0.97. No significant difference was observed at the threshold of 5% for the levels of lipids, total sugars, reducing sugars, water, ash, dry matter, starch, sucrose, crude fiber and energy values of the two varieties. However, a significant difference was observed at the 5% threshold for the levels of protein, vitamin E and total carbohydrate. Furthermore, the content of anti-nutritional factors was low in samples except leucoanthocyanes and catechin tannins.
Joel Brice Kouassi,
Georges Gnomblesson Tiahou,
Absalon Ake Monde,
Daniel Essiagne Sess,
Etienne Tia vama,
Determination of Physico-Chemical Properties of Two Varieties of Okra Traditionally Dried, Journal of Food and Nutrition Sciences.
Vol. 1, No. 4,
2013, pp. 38-42.
M. Camciuc, M. Deplagne, G. Vilarem, A. Gaset. Okra (Abelmoschus esculentus L. Moench.) Has crop with economic potential for set aside acreage in France, Industrial Crops and Products, Vol. 7, 1998, p.257 -264.
S. Avallonea, T.W. E. Tiemtorea, C. Rivierb, S. Trècheb. Nutritional value of six multi- ingredient sauces from Burkina Faso, Journal of Food Composition and Analysis, Vol.21 p.553 -558, 2008.
N. Sengkhamparn, L.M.C. Sagis, A. Renko de Vries, H. A. Henk Schols, T. Sajjaanantakul, G. J. Alphons, A.G.J. Voragen. Physicochemical properties of pectins from okra (Abelmoschus esculentus. L. Moench), Food Hydrocolloids, Vol. 24, 2008, p.35 -41.
G.J.H. Grubben. Tropical vegetables and their genetic resource. IBPGR, FAO, Rome, 1977.
S. Hamon, A. Charrier. Large variation of okra collected in Benin and Togo. Plant Genetic Resources Newsletter (FAO / lBPGR) 56, 52-58, 1983.
S. Hamon, A. Yapo. Disturbance induced within the genus Abelmoschus by the discovery of a second edible okra species in West Africa. Acta Hort. 182: 133-143, 1985.
S. Hamon. Organization of its kind Abelmoschus (okra): Co-evolution of two species grown okra in West Africa (A.esculentus and A.caillei) . Thesis Doctorate of Science. University of Paris -Sud, 1987, 216p
S. Hamon, N. Chomchalow, C. Chantaraprasong, S. Chom - chalow. Collecting germplasm Abelmoschus in Thailand. IBPGR / SEAN Newsletter (Bangkok), 11 (2): 2-6, 1987.
J.B. Kouassi, M. Cisse-Camara, D. E. Sess, G. G. Tiahou, A. M. Ake , F. Y. Djohan. Determination of levels of iron, calcium, copper and zinc in two varieties of okra. Bulletin of the Royal Society of Sciences of Liege, Vol. 82 P. 22-32, 2013a.
J.B. Kouassi, M. Cisse-Camara, D. E. Sess, G. G. Tiahou, F. Y. Djohan. Determination of levels of Magnesium, Potassium, Manganese and Sodium two varieties of okra. Journal of Applied Biosciences, Vol. 67 P. 5210-5218, 2013b.
J.S. Siemonsma. Culture of okra Legume, a tropical fruit with special reference to the Ivory Coast (Abelmoschus spp.). Thesis, University of Wageningen (Netherlands), 1982.
FAOSTAT (Food and Agricultural Organization of the United Nations). On-line and multilingual database currently covering international statistics, 2008. http://faostat.fao.org/foastat/
I. Bagre, C. Bahi, G. Gnahoue, A.J Djaman, G.F Guede. phytochemical composition and in vitro assessment of the antifungal activity of extracts from the leaves of Morinda morindoides ( baker ) milne - redhead ( rubiaceae ) of Aspergillus fumigatus and Candida albicans. J. Sci. Pharm. Biol 8 (1):15-23, 2007.
M. Dubois, K. Gilles, J. Hamilton, P. Rebers SMITN. Colorimetry method for determinations of sugars and related substances , Anal. Chem, 280, 350-356, 1956.
FAO. Food and Agricultural Organization. Compositions foods calorie nutrients, FAO, Washington, 1947.
S. Acourene, M. Tama. Physico-chemical characterization of the main cultivars of the region dates Ziban. Journal of Agricultural Research, p.59 -66, 1997.
G. Linden. Technical analysis and control in the food industries. T2 Principles of analysis, Technical Documentation and techniques, 1981, pp. 414-416.
S. Rokia, A.H Karadji, O. Dembele, D. Diallo. Diuretic and saluretic of a substance used in traditional medicine for the treatment of hypertension , Mali Medical, Volume XXIV, No. 4 , 2009 , p4 .
S. Hercberg. Iron, vitamins, trace elements. I. Iron. As in teaching nutrition, Volume 1, 1994, p. 121-131
D.E. Fenwick, D. Oakenfull. Saponin glad of some food plants and Prepared Foods. J. Sci Food Agric, 34, 186-191, 1983.
G. Francis, Z. Kareem, HP.S. Makkar, K. Becker. The biological Action of saponins in animal systems: a review. British Journal of Nutrition, 88, 587-605, 2002.
N. Guggenbühl. Dietician Nutritionist, News, 2003.
J.C Cheftel, H. Cheftel. Introduction to Biochemistry and Food Technology. Technical documentation, Lavoisier, Vol 1, 1977, P383.
O. Müller, M. Krawinkel. Malnutrition and health in developing countries. Canadian Medica Association Journal, 173 (3), P279 -286, 2005.
L. Malassis, G. Ghersi. Nutritional food situation assessment. In Introduction to the food economy. Ed UREF Hatier, 1992, p. 33-38.
W.S Souci, W. Fachman, H. Kraut. Food composition and nutrition tables, 5th edition, revised and supplemented, 1994, p 915.