Search

The objective of this study was to evaluate the anti-nutrient and organic acid content of the seeds of three legumes of the genus Canavalia according to their maturity stage. The biological material used for the laboratory operations consisted of seeds and pods at different stages of maturity harvested from a field in the Gbèkê region, central Côte d'Ivoire. Seeds of the three cultivars were harvested at different stages of maturity: 30 days (S1), 40 days (S2), 50 days (S3), 60 days (S4) and 80 days (S5) after fertilisation. The seeds are dried and ground to obtain the raw meal. The content of anti-nutrient compounds was studied using standard colorimetric methods, while the distribution of organic acids was carried out using HPLC analytical methods. The composition of anti-nutrients showed that their content decreased during ripening from stage S1 to stage S5 with the lowest contents, respectively for Canavalia gladiata, Canavalia rosea and Canavalia ensiformis being : 33.49 ± 0.06, 32.06 ± 0.06, 21.23 ± 0.06 mg/100g DM for phytates; 257.15 ± 0.06, 141.48 ± 0.07, 177.42 ± 0.06 mg/100g DM for oxalates; 1.39 ± 0.05, 1.67 ± 0.01, 1.09 ± 0. 01 mg/100g DM for saponin; 449.17 ± 5.54, 442.50 ± 5.38, 546.67 ± 2.98 mg/100g DM for L-dopamine and 98967.42 ± 3.27, 866.71 ± 3.19, 437.67 ± 1.99 trypsin units inhibited by trypsin inhibitors. With regard to the content of organic acids at all stages of maturity, it is noted that the predominant for the extracts of C. gladiata and C. rosea is lactic acid (0. 05 to 3.68 mg/kg DM and 0.03 to 4.02 mg/kg DM) followed by acetic acid (0.03 to 3.06 mg/kg DM and 0.01 to 2.11 mg/kg DM) and oxalic acid (0.01 to 2.76 mg/kg DM and 0.01 to 1.54 mg/kg DM).

Aims: During the industrial processing of mango, considerable quantities of peel and seeds are rejected, which results in a significant economic loss for the manufacturer, as well as an impact on the environment. However, mango almond and peel flours present enormous nutritional and especially therapeutic potentialities. Thus, the objective of this work is to contribute to the valorization of the waste of 4 varieties of mango (Amelie, Kent, Keitt, Brooks) from north in Ivory Coast by the determination of their bioactive compounds in, order to be used in the pharmaceutical industry. Place and Duration of Study: Laboratory of Biochemistry and Food Technology, Nangui Abrogoua University, Abidjan 02, Ivory Coast. Between March 2019 to July 2021. Methodology: Phenolic compounds of the Mango almond and peel flours were extracted with ethanol. UV-VIS spectrophotometry was employed to further quantify the total phenolic, tannin and total flavonoid content. DPPH radical scavenging assay, 2.2-azino-bis (3-ethylbenzthiazoline-6- sulphonic acid (ABTS) scavenging test and ferric reducing antioxidant power (FRAP) were used to determine antioxidant activity. As for phenolic acids, they were analysed by HPLC. Well diffusion method was used to determine antibacterial activity. Results: The analysis of the bioactive compounds of these mango discards revealed that they are characterised by high contents of total polyphenols 39.67 ± 0.04 to 85.18 ± 0.01 mg/g in the peel and 22.86 ± 0.03 to 58.43 ± 0.00 mg/g in the almond, flavonoids 4.36 ± 0.03 to 20.43 ± 0.02 mg/g in peel and from 6.59 ± 0.01 to 26.72 ± 0.02 mg/g in almonds, tannins 5.04 ± 1.13 to 8.64 ± 0.76 mg/g in peel and from 6.58 ± 0.06 to 12.46 ± 0.11 in almonds. Antioxidant activity varies in peel and almond from 64.49 ± 2.56 to 96.40 ± 0.32 % and 89.16 ± 1.45 to 97.96 ± 0.25 % respectively for ABTS, from 59.51 ± 0.26 to 86, 27 ± 0.56% and 80.39 ± 0.56 to 87.21 ± 0.39% for DPPH inhibition and from 0.59 ± 0.0 to 0.72 ± 0.01 mg/g and from 0.81% to 0.92% mg/g for iron reduction by the FRAP method. As for the antimicrobial activity, very marked inhibition diameters were observed both with the peel extracts and in the almonds for different bacteria (B. ceurus, E. coli, ST. aureus, S. typhi, P. aeruginosa). Conclusion: These results demonstrate that the antimicrobial and antioxidant activities of the by-products of the four mango varieties are potential sources of bioactive compounds. These by-products could therefore be used in the pharmaceutical industry and diet.

The present study was aimed at investigating some biochemical properties, mineral contents and amino acid composition in seeds ofMucuna pruriensas a function of ripening stage. These seeds were harvested at different stages of maturation in a field carried out in the center of Côte d'Ivoire (Gbèkê Region). Seeds and pod were separated, and they were oven dried and ground to obtain the crude flour and analyzed according to standard procedures. Results showed that levels of dry matter (85.229-94.025 g.100g-1 dw), lipids (1.503-2.973 g.100g-1 dw), proteins (17.810-28.617 ± 0.296 g.100g-1 dw), fiber (6.483-7.477 g.100g-1 dw), ash (3.922 -9.231 g.100g-1 dw) and total sugars (10.338 -26.210 g.100g-1 dw) , increase significantly with the stage of maturity, while those of carbohydrates (70.282-51.703 g.100g-1 dw) and the energy value (365.893-348.037 Kcal.100g-1) decreases. Mineral analysis revealed that seeds are rich in essential minerals. Potassium (915.54- 20065.73 ug.100g-1) were the most abundant mineral, followed by magnesium (1335.33-16546.66 ug.100g-1), calcium (808.66-7739.39 ug.100g-1) and phosphorus (732.33-7440.00 ug.100g-1). The least abundant minerals were sodium (0.00-60.22 ug.100g-1), zinc (20.25-56.33 ug.100g-1), iron (41.63-475.52 ug.100g-1), copper (9.76-37.99 ug.100g-1) and manganese (0.00-5.94 ug.100g-1). For all assayed minerals, highest levels were founded in the seeds harvested 45 days after fertilization. Amino-acids profile has showed nutritionally useful amounts of essential amino acids such as histidine (18.32-40.81 mg.g-1 protein), isoleucine (30.76-66.35 mg.g-1 protein), leucine (72.47-103.51 mg.g-1 protein), lysine (27.22-57.28 mg.g-1 protein), methionine (25.51-51.74 mg.g-1 protein), threonine (10.91-37.40 mg.g-1 protein), tryptophan (29.22 -61.62 mg.g-1 protein) and valine (35.71-72.74 mg.g-1 protein). The study revealed M. pruriens seeds are rich in energetic and nutritional compounds. However, to optimize their nutritional qualities they may be harvest 35 days after the fertilization of the flowers.&nbsp

Mango almond and peel flours are a potential source of nutriment. In this study, the proximate composition and mineral element profile of four varieties of mango flour that are grown and processing in north of Cote d’Ivoire investigated. The data can be used as a reference when these flours are used for further processing in a variety of products. The peels and almonds were harvested fresh, dried in an oven at 50°C for 72 hours, ground and analysed according to standard procedures. Results showed carbohydrate, crude protein, total lipid, crude fibre, ash contents and vitamin C of the couple “peel – almond” flours were found to be 83.83-76.16%, 2.48-6.54%, 2.79-13.45%, 9.97-7.67%, 4.25-3.10% and a considerable amount of vitamin C of 307.67–304.85 mg/100g, respectively. They also contained important minerals such as calcium at 1204.45-1064.82 mg/100g, magnesium at 257.46-243.81 mg/100g, and potassium was the major at 1883.65-1617.66 mg/100g, regarding peels and almonds flours, respectively. Mangoes varieties such as Amelie, Kent, Keitt and Brooks have the potential to be a good source of nutrition for humans and animals. Mangoes varieties, peels, almonds, biochemical parameters, minerals.