Evaluation of the Vitamin Contents of Palmyra (Borassus aethiopum M) New Shoots, Moringa (Moringa oleifera L) and Cowpea (Vigna unguiculata W) Flours Consumed in Côte d’Ivoire
Mahan Makado Romuald *
Training and Research Unit of Biosciences, Laboratory of Biochemistry and Food Sciences, Felix Houphouët-Boigny University, 22 BP 582 Abidjan 22, Côte d’Ivoire
Deigna- Mockey Viviane
Training and Research Unit of Biosciences, Laboratory of Biochemistry and Food Sciences, Felix Houphouët-Boigny University, 22 BP 582 Abidjan 22, Côte d’Ivoire
Konan N’Guessan Ysidor
Training and Research Unit of Biosciences, Laboratory of Biochemistry and Food Sciences, Felix Houphouët-Boigny University, 22 BP 582 Abidjan 22, Côte d’Ivoire
Coulibaly Adama
Training and Research Unit of Biological Sciences, Peleforo Gon Coulibaly University, BP 1328, Korhogo, Côte d’Ivoire
Assi Yapo Olivier
Training and Research Unit of Biosciences, Laboratory of Biochemistry and Food Sciences, Felix Houphouët-Boigny University, 22 BP 582 Abidjan 22, Côte d’Ivoire
Sidibé Daouda
Training and Research Unit of Biosciences, Laboratory of Biochemistry and Food Sciences, Felix Houphouët-Boigny University, 22 BP 582 Abidjan 22, Côte d’Ivoire
Biego Godi Henri Marius
Training and Research Unit of Biosciences, Laboratory of Biochemistry and Food Sciences, Felix Houphouët-Boigny University, 22 BP 582 Abidjan 22, Côte d’Ivoire and Training and Research Unit of Pharmaceutical and Biological Sciences, Department of Public Health, Hydrology and Toxicology, Felix Houphouët-Boigny University, BP 34 Abidjan, Côte d’Ivoire
*Author to whom correspondence should be addressed.
Abstract
Aims: To assess the vitamin contents in the flour processed from new shoot tubers of Palmyra (B. aethiopum), and the powders of Moringa (M. oleifera) leaflets and Cowpea (V. unguiculata) beans for improving their valorization.
Study Design: Each vegetable was processed into meal and vitamin parameters analysed.
Place and Duration of Study: Laboratory of Biochemistry and Food Sciences, Department of Biochemistry, Biosciences Unit, between June 2015 and February 2016.
Methodology: The samples were collected between August and December 2015 from three localities, in Dimbokro, Toumodi and Didiévi, in the center of Côte d’Ivoire. Once acquired, from the samples, 250 Kg, 75 Kg and 75 Kg of Palmyra new shoot tubers, cowpea beans and moringa leaves respectively, were sorted, washed dried and processed into flour. HPLC techniques were used for the separation and quantification of β-carotene and vitamin E and the water-soluble vitamins (vitamins B1, B2, B6 and B9). Vitamin C contained in analyzed samples was determined by titration.
Results: There was wide variation in the vitamin concentration depending on the plant source. Except the vitamins C and B1, the moringa powder has significantly (p˂.001) more β-carotene (14.7 mg / 100 g), vitamin E (83.94 mg / 100 g), vitamin B2 (2.77 mg / 100 g), vitamin B6 (2.02 mg / 100 g) and vitamin B9 (0.55 mg / 100 g) than the other samples. On the other hand, the meal of Palmyra had the greatest vitamin C content (26.71 mg / 100 g) and B1 (0.34 mg / 100 g). The moringa powder contributed 4.92% of the daily requirement of vitamin E while the powder of Cowpea had a high contribution of 0.09% to 25% of the daily requirement of water-soluble vitamins and 8.54% of β-carotene.
Conclusion: Moringa leaves and Cowpea beans are significant raw sources of vitamin nutrients and could allow fortification of food recipes from Palmyra tubers resulting in alternatives of food valorization and to address poverty and desert hazards in tropical countries.
Keywords: Palmyra new shoots tubers, Moringa, cowpea, flour, vitamins content