Physicochemical and nutritional characterization of flours from cashew apple, Kent mango peelings and kernel almonds collected in Korhogo city (Northern Ivory Coast
1 Laboratory of Biotechnology and Valorization of Agroresources and Natural Substances, Training and Research Unit of Biological Sciences, Peleforo GON COULIBALY University, Po.Box. 1328 Korhogo, Ivory Coast.
2 Laboratory of Constitution and Reaction of Matter, Training and Research Unit of Sciences of Structure, Matter and Technology, Félix HOUPHOUËT-BOIGNY University, Po.Box. 582 Abidjan 22, Ivory Coast.
3 Laboratory of Biochemical Pharmacodymy, Training and Research Unit of Sciences of Structure, Matter and Technology, Félix HOUPHOUËT-BOIGNY University, Po.Box. 582 Abidjan 22, Ivory Coast.
4 Laboratory of Biocatalysis and Bioprocess, Training and Research Unit of Food Science and Technology, Nangui Abrogoua University, Po.Box. 801 Abidjan 02, Ivory Coast.
Research Article
GSC Biological and Pharmaceutical Sciences, 2023, 22(01), 048-055.
Article DOI: 10.30574/gscbps.2023.22.1.0502
Publication history:
Received on 20 November 2022; revised on 01 January 2023; accepted on 03 January 2023
Abstract:
Present study aims to valorize agricultural by-products which are cashew apple, Kent mango peelings and kernel almonds from Korhogo (Northern Côte d’Ivoire). After sampling, sun-drying and milling of these by-products, the physicochemical and nutritional parameters of flours obtained were determined with focused on food use. For physicochemical properties, moisture contents are respectively 25.33±0.33%, 5.44±0.19% and 14.55±0.19% with dried cashew apple, mango almonds and peelings. pH values are respectively 5.00±0.00, 3.39±0.24 and 3.94±0.00 while ash contents are 2.41±0.14%, 2.41±0.14% and 5.41±0.14%. As for nutritional proprieties of dried cashew apple, mango almonds and peelings contents are respectively 14.86±0.08%, 4.85±0.12% and 3.54±0.02% (protein), 5.18±0.18%, 19.46±0.14% and 3.92±0.06% (lipids), 52.20±0.24%, 67.83±0.44% and 72.38±0.23% (total carbohydrates). These mineral contents are respectively 192±0.00 mg/100g, 361.9±0.04 mg/100g and 203.4±0.02 mg/100g (calcium), 321.5±0.01 mg/100g, 214.5±0.02 mg/100g and 263.4±0.01 mg/100g (magnesium), 7.7±0.00 mg/100g, 3±0.00 mg/100g and 8.8±0.02mg/100g (iron). The respective amino acid and vitamin contents of dried cashew apple, mango almonds and peelings are 4165.25±5.10 mg/100g, 1907.5±2.85 mg/100g and 1561.84±1.52 mg/100g (lysine), 159±0.00 mg/100g, 323.01 mg/100g and 16.63±0.01 mg/100g (arginine), 335.74 mg, 434.52 mg and 310.8 mg (vitamin A), 707.13 mg, 790.88 mg and 299.54 mg (vitamin B2). These interesting physicochemical and nutritional characteristics of flours from cashew apple, mango almonds and peelings give these potentialities use in food and dietary fields.
Keywords:
Mango; Cashew apple; By-products; Characterization; Korhogo; Ivory Coast
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Copyright © 2023 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0
