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Mamadou Coulibaly; Camille Adam Kouamé; Denis Yao N’Dri; Nestor Kouakou Kouassi; Kingsley Kwadwo Asare Pereko; Georges N’Guessan Amani. Effect of Post-Harvest Traditional Technologies on the Nutrient Content and Antioxidant Compounds of Defatted Flours from Ricinodendron heudelotti (Baill. Pierre ex Pax) Seed Kernels. Technologies 2018, 6, 37 .

AMA Style

Mamadou Coulibaly, Camille Adam Kouamé, Denis Yao N’Dri, Nestor Kouakou Kouassi, Kingsley Kwadwo Asare Pereko, Georges N’Guessan Amani. Effect of Post-Harvest Traditional Technologies on the Nutrient Content and Antioxidant Compounds of Defatted Flours from Ricinodendron heudelotti (Baill. Pierre ex Pax) Seed Kernels. Technologies. 2018; 6 (2):37.

Chicago/Turabian Style

Mamadou Coulibaly; Camille Adam Kouamé; Denis Yao N’Dri; Nestor Kouakou Kouassi; Kingsley Kwadwo Asare Pereko; Georges N’Guessan Amani. 2018. "Effect of Post-Harvest Traditional Technologies on the Nutrient Content and Antioxidant Compounds of Defatted Flours from Ricinodendron heudelotti (Baill. Pierre ex Pax) Seed Kernels." Technologies 6, no. 2: 37.

Effect of Post-Harvest Traditional Technologies on the Nutrient Content and Antioxidant Compounds of Defatted Flours from Ricinodendron heudelotti (Baill. Pierre ex Pax) Seed Kernels

1  Food Biochemistry and Tropical Products Technology Laboratory, Biochemistry and Food Technology Section, Department of Food Science and Technology, University Nangui Abrogoua, P.O. Box 801 Abidjan 02, Cote D’Ivoire
2  Department of Community Medicine, School of Medical Sciences, PMB University of Cape Coast, Cape Coast, University Post Office, University Avenue Central Region, Ghana 00233; Ghana

Abstract: Akpi (Ricinodendron heudelotii) is a semi-deciduous plant species indigenous to the coastal nations of West Africa. Its kernels are rich in nutrients and bioactive compounds. In this article, we performed a nutritional characterization and a phytochemical composition of defatted kernel flours from Ricinodendron heudelotti that were grown in six different regions of Cote d’Ivoire. Classical analytic methods were used to determine the chemical composition. There were significant differences between the samples for all the parameters studied; in addition, both the locality of production and the Ricinodendron heudelotii seed kernels extraction systems showed a noteworthy influence on the mineral and element composition of the defatted flours. The samples were also rich in protein (47.0–61.3%) and energy (330.4‒339.2 kcal/100 g). Magnesium (12.0–40.0%) was found to be the predominant mineral. Polyphenols (216.6–403.9 mg/100 g) and oxalates (714.7–972.9 mg/100 g) were the main phytochemical compounds identified. The consumption of defatted kernel flours from Ricinodendron heudelotti may contribute relatively high intake levels of protein, carbohydrate, and mineral macro- and micronutrient (K, Mg, Ca, Mn, and Fe). By performing principal coordinate analysis, the multidimensional scaling plot classified the defatted flours according to the kernel extraction into four main extraction systems: Bondoukou-Lakota-Vavoua diagram, Agboville1 diagram, Divo diagram, and Agboville2 diagram.

Keywords: food analysis, multidimensional scaling, food composition, antioxidant compounds, Mineral and Trace Elements, Ricinodendron Heudelotti, Akpi, traditional extraction method

Published: 22 March 2018 in Technologies

https://doi.org/10.3390/technologies6020037

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