Impact of Roasting Processing on Nutritive and Antioxidant Properties of Leafy Vegetables Consumed in Southern Côte d’Ivoire (Ivory Coast)

Florentin Acho; Lessoy Zoué; Rose-Monde Megnanou; Gisèle Koua; Sébastien Niamké

doi:doi:10.11648/j.jfns.20140206.12

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Impact of Roasting Processing on Nutritive and Antioxidant Properties of Leafy Vegetables Consumed in Southern Côte d’Ivoire (Ivory Coast)

Florentin Acho, Lessoy Zoué, Rose-Monde Megnanou, Gisèle Koua, Sébastien Niamké

Published in Journal of Food and Nutrition Sciences (Volume 2, Issue 6)

Received: 19 October 2014 Accepted: 4 November 2014 Published: 10 November 2014

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Abstract

African leafy vegetables (ALVs) are considered as available and affordable sources of bioactive constituents such as minerals and vitamins both for urban and rural populations. Five leafy vegetable species (Basella alba, Colocasia esculenta, Corchorus olitorius, Solanum melongena and Talinum triangulare) that are widely consumed in Southern Côte d’Ivoire (Ivory Coast) were roasted in order to evaluate the effect of this non conventional processing method on their nutritive value and antioxidant properties. This study showed that dry heat application (180-200°C) during long time (higher than 2 min) caused negative impact by reduction of nutrients contents but positive impact with anti-nutrients (oxalates and phytates) losses. The registered losses at 2 min of roasting were as follow: ash (0.93 - 4.19 %), proteins (1.78 - 16.53%), vitamin C (50 – 86.36%), carotenoids (54.18 - 86.90%), oxalates (4.39 – 74.61%) and phytates (0.38 – 76.08%). Contrary to nutrients losses, roasting processing of the selected leafy vegetables highlighted a significant increase (1.12 to 26.57%) of polyphenols contents coupled with increasing of antioxidant activity. Furthermore, after 2 min of roasting processing the residual contents of minerals were: calcium (302.60 – 702.07 mg/100g), magnesium (121.39 – 786.11 mg/100g), potassium (1740.26 – 4199.23 mg/100g), iron (56.80 – 94.82 mg/100g) and zinc (12.53 – 47.34 mg/100g). All these results suggest that roasting processing (less than 2 min at 200°C) may be used as valuable cooking method of leafy vegetables in order to minimize nutrients losses and to contribute efficiently to the food security of Ivorian population.

Published in	Journal of Food and Nutrition Sciences (Volume 2, Issue 6)
DOI	10.11648/j.jfns.20140206.12
Page(s)	250-257
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Antioxidant Properties, Roasting Processing, Leafy Vegetables, Nutritive Value

References

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Florentin Acho, Lessoy Zoué, Rose-Monde Megnanou, Gisèle Koua, Sébastien Niamké. (2014). Impact of Roasting Processing on Nutritive and Antioxidant Properties of Leafy Vegetables Consumed in Southern Côte d’Ivoire (Ivory Coast). Journal of Food and Nutrition Sciences, 2(6), 250-257. https://doi.org/10.11648/j.jfns.20140206.12

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Florentin Acho; Lessoy Zoué; Rose-Monde Megnanou; Gisèle Koua; Sébastien Niamké. Impact of Roasting Processing on Nutritive and Antioxidant Properties of Leafy Vegetables Consumed in Southern Côte d’Ivoire (Ivory Coast). J. Food Nutr. Sci. 2014, 2(6), 250-257. doi: 10.11648/j.jfns.20140206.12

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Florentin Acho, Lessoy Zoué, Rose-Monde Megnanou, Gisèle Koua, Sébastien Niamké. Impact of Roasting Processing on Nutritive and Antioxidant Properties of Leafy Vegetables Consumed in Southern Côte d’Ivoire (Ivory Coast). J Food Nutr Sci. 2014;2(6):250-257. doi: 10.11648/j.jfns.20140206.12

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@article{10.11648/j.jfns.20140206.12,
  author = {Florentin Acho and Lessoy Zoué and Rose-Monde Megnanou and Gisèle Koua and Sébastien Niamké},
  title = {Impact of Roasting Processing on Nutritive and Antioxidant Properties of Leafy Vegetables Consumed in Southern Côte d’Ivoire (Ivory Coast)},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {2},
  number = {6},
  pages = {250-257},
  doi = {10.11648/j.jfns.20140206.12},
  url = {https://doi.org/10.11648/j.jfns.20140206.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20140206.12},
  abstract = {African leafy vegetables (ALVs) are considered as available and affordable sources of bioactive constituents such as minerals and vitamins both for urban and rural populations. Five leafy vegetable species (Basella alba, Colocasia esculenta, Corchorus olitorius, Solanum melongena and Talinum triangulare) that are widely consumed in Southern Côte d’Ivoire (Ivory Coast) were roasted in order to evaluate the effect of this non conventional processing method on their nutritive value and antioxidant properties. This study showed that dry heat application (180-200°C) during long time (higher than 2 min) caused negative impact by reduction of nutrients contents but positive impact with anti-nutrients (oxalates and phytates) losses. The registered losses at 2 min of roasting were as follow: ash (0.93 - 4.19 %), proteins (1.78 - 16.53%), vitamin C (50 – 86.36%), carotenoids (54.18 - 86.90%), oxalates (4.39 – 74.61%) and phytates (0.38 – 76.08%). Contrary to nutrients losses, roasting processing of the selected leafy vegetables highlighted a significant increase (1.12 to 26.57%) of polyphenols contents coupled with increasing of antioxidant activity. Furthermore, after 2 min of roasting processing the residual contents of minerals were: calcium (302.60 – 702.07 mg/100g), magnesium (121.39 – 786.11 mg/100g), potassium (1740.26 – 4199.23 mg/100g), iron (56.80 – 94.82 mg/100g) and zinc (12.53 – 47.34 mg/100g). All these results suggest that roasting processing (less than 2 min at 200°C) may be used as valuable cooking method of leafy vegetables in order to minimize nutrients losses and to contribute efficiently to the food security of Ivorian population.},
 year = {2014}
}

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TY  - JOUR
T1  - Impact of Roasting Processing on Nutritive and Antioxidant Properties of Leafy Vegetables Consumed in Southern Côte d’Ivoire (Ivory Coast)
AU  - Florentin Acho
AU  - Lessoy Zoué
AU  - Rose-Monde Megnanou
AU  - Gisèle Koua
AU  - Sébastien Niamké
Y1  - 2014/11/10
PY  - 2014
N1  - https://doi.org/10.11648/j.jfns.20140206.12
DO  - 10.11648/j.jfns.20140206.12
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 250
EP  - 257
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20140206.12
AB  - African leafy vegetables (ALVs) are considered as available and affordable sources of bioactive constituents such as minerals and vitamins both for urban and rural populations. Five leafy vegetable species (Basella alba, Colocasia esculenta, Corchorus olitorius, Solanum melongena and Talinum triangulare) that are widely consumed in Southern Côte d’Ivoire (Ivory Coast) were roasted in order to evaluate the effect of this non conventional processing method on their nutritive value and antioxidant properties. This study showed that dry heat application (180-200°C) during long time (higher than 2 min) caused negative impact by reduction of nutrients contents but positive impact with anti-nutrients (oxalates and phytates) losses. The registered losses at 2 min of roasting were as follow: ash (0.93 - 4.19 %), proteins (1.78 - 16.53%), vitamin C (50 – 86.36%), carotenoids (54.18 - 86.90%), oxalates (4.39 – 74.61%) and phytates (0.38 – 76.08%). Contrary to nutrients losses, roasting processing of the selected leafy vegetables highlighted a significant increase (1.12 to 26.57%) of polyphenols contents coupled with increasing of antioxidant activity. Furthermore, after 2 min of roasting processing the residual contents of minerals were: calcium (302.60 – 702.07 mg/100g), magnesium (121.39 – 786.11 mg/100g), potassium (1740.26 – 4199.23 mg/100g), iron (56.80 – 94.82 mg/100g) and zinc (12.53 – 47.34 mg/100g). All these results suggest that roasting processing (less than 2 min at 200°C) may be used as valuable cooking method of leafy vegetables in order to minimize nutrients losses and to contribute efficiently to the food security of Ivorian population.
VL  - 2
IS  - 6
ER  -

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Author Information

Florentin Acho

Biotechnology Laboratory, Biosciences Faculty, Félix Houphouet-Boigny University, PO Box 582, Abidjan 22, Ivory Coast
Lessoy Zoué

Biotechnology Laboratory, Biosciences Faculty, Félix Houphouet-Boigny University, PO Box 582, Abidjan 22, Ivory Coast
Rose-Monde Megnanou

Biotechnology Laboratory, Biosciences Faculty, Félix Houphouet-Boigny University, PO Box 582, Abidjan 22, Ivory Coast
Gisèle Koua

Biotechnology Laboratory, Biosciences Faculty, Félix Houphouet-Boigny University, PO Box 582, Abidjan 22, Ivory Coast
Sébastien Niamké

Biotechnology Laboratory, Biosciences Faculty, Félix Houphouet-Boigny University, PO Box 582, Abidjan 22, Ivory Coast

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Florentin Acho, Lessoy Zoué, Rose-Monde Megnanou, Gisèle Koua, Sébastien Niamké. (2014). Impact of Roasting Processing on Nutritive and Antioxidant Properties of Leafy Vegetables Consumed in Southern Côte d’Ivoire (Ivory Coast). Journal of Food and Nutrition Sciences, 2(6), 250-257. https://doi.org/10.11648/j.jfns.20140206.12

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ACS Style

Florentin Acho; Lessoy Zoué; Rose-Monde Megnanou; Gisèle Koua; Sébastien Niamké. Impact of Roasting Processing on Nutritive and Antioxidant Properties of Leafy Vegetables Consumed in Southern Côte d’Ivoire (Ivory Coast). J. Food Nutr. Sci. 2014, 2(6), 250-257. doi: 10.11648/j.jfns.20140206.12

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AMA Style

Florentin Acho, Lessoy Zoué, Rose-Monde Megnanou, Gisèle Koua, Sébastien Niamké. Impact of Roasting Processing on Nutritive and Antioxidant Properties of Leafy Vegetables Consumed in Southern Côte d’Ivoire (Ivory Coast). J Food Nutr Sci. 2014;2(6):250-257. doi: 10.11648/j.jfns.20140206.12

Copy | Download

@article{10.11648/j.jfns.20140206.12,
  author = {Florentin Acho and Lessoy Zoué and Rose-Monde Megnanou and Gisèle Koua and Sébastien Niamké},
  title = {Impact of Roasting Processing on Nutritive and Antioxidant Properties of Leafy Vegetables Consumed in Southern Côte d’Ivoire (Ivory Coast)},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {2},
  number = {6},
  pages = {250-257},
  doi = {10.11648/j.jfns.20140206.12},
  url = {https://doi.org/10.11648/j.jfns.20140206.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20140206.12},
  abstract = {African leafy vegetables (ALVs) are considered as available and affordable sources of bioactive constituents such as minerals and vitamins both for urban and rural populations. Five leafy vegetable species (Basella alba, Colocasia esculenta, Corchorus olitorius, Solanum melongena and Talinum triangulare) that are widely consumed in Southern Côte d’Ivoire (Ivory Coast) were roasted in order to evaluate the effect of this non conventional processing method on their nutritive value and antioxidant properties. This study showed that dry heat application (180-200°C) during long time (higher than 2 min) caused negative impact by reduction of nutrients contents but positive impact with anti-nutrients (oxalates and phytates) losses. The registered losses at 2 min of roasting were as follow: ash (0.93 - 4.19 %), proteins (1.78 - 16.53%), vitamin C (50 – 86.36%), carotenoids (54.18 - 86.90%), oxalates (4.39 – 74.61%) and phytates (0.38 – 76.08%). Contrary to nutrients losses, roasting processing of the selected leafy vegetables highlighted a significant increase (1.12 to 26.57%) of polyphenols contents coupled with increasing of antioxidant activity. Furthermore, after 2 min of roasting processing the residual contents of minerals were: calcium (302.60 – 702.07 mg/100g), magnesium (121.39 – 786.11 mg/100g), potassium (1740.26 – 4199.23 mg/100g), iron (56.80 – 94.82 mg/100g) and zinc (12.53 – 47.34 mg/100g). All these results suggest that roasting processing (less than 2 min at 200°C) may be used as valuable cooking method of leafy vegetables in order to minimize nutrients losses and to contribute efficiently to the food security of Ivorian population.},
 year = {2014}
}

Copy | Download

TY  - JOUR
T1  - Impact of Roasting Processing on Nutritive and Antioxidant Properties of Leafy Vegetables Consumed in Southern Côte d’Ivoire (Ivory Coast)
AU  - Florentin Acho
AU  - Lessoy Zoué
AU  - Rose-Monde Megnanou
AU  - Gisèle Koua
AU  - Sébastien Niamké
Y1  - 2014/11/10
PY  - 2014
N1  - https://doi.org/10.11648/j.jfns.20140206.12
DO  - 10.11648/j.jfns.20140206.12
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 250
EP  - 257
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20140206.12
AB  - African leafy vegetables (ALVs) are considered as available and affordable sources of bioactive constituents such as minerals and vitamins both for urban and rural populations. Five leafy vegetable species (Basella alba, Colocasia esculenta, Corchorus olitorius, Solanum melongena and Talinum triangulare) that are widely consumed in Southern Côte d’Ivoire (Ivory Coast) were roasted in order to evaluate the effect of this non conventional processing method on their nutritive value and antioxidant properties. This study showed that dry heat application (180-200°C) during long time (higher than 2 min) caused negative impact by reduction of nutrients contents but positive impact with anti-nutrients (oxalates and phytates) losses. The registered losses at 2 min of roasting were as follow: ash (0.93 - 4.19 %), proteins (1.78 - 16.53%), vitamin C (50 – 86.36%), carotenoids (54.18 - 86.90%), oxalates (4.39 – 74.61%) and phytates (0.38 – 76.08%). Contrary to nutrients losses, roasting processing of the selected leafy vegetables highlighted a significant increase (1.12 to 26.57%) of polyphenols contents coupled with increasing of antioxidant activity. Furthermore, after 2 min of roasting processing the residual contents of minerals were: calcium (302.60 – 702.07 mg/100g), magnesium (121.39 – 786.11 mg/100g), potassium (1740.26 – 4199.23 mg/100g), iron (56.80 – 94.82 mg/100g) and zinc (12.53 – 47.34 mg/100g). All these results suggest that roasting processing (less than 2 min at 200°C) may be used as valuable cooking method of leafy vegetables in order to minimize nutrients losses and to contribute efficiently to the food security of Ivorian population.
VL  - 2
IS  - 6
ER  -

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