Survey on the consumption and study of physicochemical characteristics of irvingia wombolu vermoesen seeds in ivory coast
Résumé
In Ivory Coast, the seeds of Irvingia wombolu are widely consumed.
For valorizing their important potential, a survey and a
physicochemical study of the mature seeds were performed. The survey
targeting the consumption of these seeds by the populations revealed
that they hold a staple place in their food habits, as 96.6% of
participants eat them. The reasons that justify such a level of
consumption were cultural attachment and adoption of eating habit.
Seeds are used as an additive for thickening of sauces and are very
appreciated because of the pleasant flavor and slimy consistency. A
small proportion (15.2%) of participants used them also for medical
and cosmetic purposes. The main selection criteria for their purchase
were the good sanitary quality and good smell (not fermented). Their
price at the urban market was 110 CFA francs (15 seeds) during the
harvest time and 145 CFA francs (12 seeds) off season, despite the
lower quality. However, the percentage of participants eating the seeds
off season remains high (80.1%). The physicochemical analysis of the
seeds of I. wombolu collected from the region of «Lagunes» revealed
that they contained 69.44%, 19.05%, 12.37%, 4.10%, and 2.65% of
crude fat, total carbohydrates, protein, ash, and moisture respectively,
while those from the region of «Fromager» consist of 70.56% (crude
fat), 17.06% (total carbohydrates), 13.7% (protein), 4.23% (ash) and
2.66% (moisture). In-depth studies of the exact nature of fatty acids,
protein and ash in seeds would better guide its use for the benefit of
consumers.
Domaines
Alimentation et Nutrition
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