Journal of Food Technology

Year: 2011
Volume: 9
Issue: 2
Page No. 57 - 60

Physicochemical Properties of Some Traditional Vegetablesin Cote d’Ivoire: Seeds of Beilschmiedia mannii (Lauraceae), Seeds of Irvingia gabonensis (Irvingiaceae) and Mushroom Volvariella volvaceae

Authors : Sahore Drogba Alexis, Kouame Marie and Nemlin Gnopo

Abstract: Samples of fresh mushrooms Volvariella volvaceae, dry seeds of Irvingia gabonensis (Irvingiaceae) and dry seeds of Beilschmiedia mannii (Lauraceae), three traditional vegetables found on the market in Abidjan were studied in relation to their nutrients compositions (water, ash, protein, fat, carbohydrates, energy value) and minerals (Ca, Na, K, Mg, Fe). The results show that the mushroom Volvariella volvaceae is characterized by a high water content (81±0.53%), high carbohydrate content (79.44±0.24% dm) and protein content (17±0.04% dm) very significant. Mineral composition contains more Na (1.880±0.02% dm) and K (1.260±0.12% dm). Seed of Irvingia gabonensis is rich in lipid (63.61±0.70% ms) but it also contains appreciable levels of carbohydrates (23.25±0.17% ms), protein (7.23±0.80% DM) and mineral matter (5.91±0.30% dm). These seeds of Irvingia gabonensis contain more K (0.678±0.01% ms) and Ca (0.452±0.09% ms). Seed of Beilschmiedia mannii isrich in carbohydrates (92.08±1.20% ms) and has a significant protein content (7.16±0.11% ms), its mineral composition contains more than K (0.872±0.05% ms).

How to cite this article:

Sahore Drogba Alexis, Kouame Marie and Nemlin Gnopo, 2011. Physicochemical Properties of Some Traditional Vegetablesin Cote d’Ivoire: Seeds of Beilschmiedia mannii (Lauraceae), Seeds of Irvingia gabonensis (Irvingiaceae) and Mushroom Volvariella volvaceae. Journal of Food Technology, 9: 57-60.

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