Characterization of the physicochemical properties of sweet pepper (Capsicum annuum) cultivated in Korhogo in the North of Côte d’Ivoire

Michel Arthur  Niamke; Soronikpoho  Soro; Bernard Tehi  Sea; Jaures Elidje  Atchowo; Joseph Allico  Djaman

doi:10.30574/gscarr.2021.8.3.0204

Authors

Michel Arthur Niamke Department of Biochemistry- Genetics, Biological Sciences Training and Research Unit, Peleforo Gon Coulibaly University, PO Box 1328, Korhogo, Côte d’Ivoire.
Soronikpoho Soro Department of Biochemistry, Biosciences Training and Research Unit, Félix Houphouët-Boigny University, 22 PO Box 582, Abidjan, Côte d’Ivoire.
Bernard Tehi Sea Department of Biochemistry, Biosciences Training and Research Unit, Félix Houphouët-Boigny University, 22 PO Box 582, Abidjan, Côte d’Ivoire.
Jaures Elidje Atchowo Department of Biochemistry- Genetics, Biological Sciences Training and Research Unit, Peleforo Gon Coulibaly University, PO Box 1328, Korhogo, Côte d’Ivoire.
Joseph Allico Djaman Department of Biochemistry- Genetics, Biological Sciences Training and Research Unit, Peleforo Gon Coulibaly University, PO Box 1328, Korhogo, Côte d’Ivoire.

DOI:

https://doi.org/10.30574/gscarr.2021.8.3.0204

Keywords:

Sweet pepper, Capsicum annum, Physicochemical properties, Korhogo

Abstract

Sweet peppers are consumed less in Korhogo, in the north of Côte d'Ivoire, than other hotter peppers. In addition, the sweet pepper is underexploited, it encounters problems of conservation, distribution. This study is a valorization of the sweet pepper. The physical properties are: 5.8-6.93 cm for length, 14.21-15.03 cm for circumference, 34.28-42.65 g for weight, 91.19-91.80 % for humidity, 0.49-0.61 % for ash content. The contents of biochemical elements are: 5.42-5.54 for the pH, 2.92 meq / 100 g on average for the titratable acidity, 177.45-254.57 mg / 100g for reducing sugars, 3,42-4.29 % for total sugars, 0.36 % on average for lipids, 0.73-1 % for proteins, 2.03-3 % for fibers, 6.62-6.93 % for total carbohydrates, 32.64-34.7 Kcal / 100 g for energy value.

The amounts of vitamin C, polyphenols, flavonoids, tannins are respectively: 26.67-51.25 mg / 100 g; 116.16-131.28 mg / 100 g; 1.97-4.43 mg / 100 g; 14.74-19.12 mg / 100 g. The contents of anti-nutritional compounds are 363-388.67 mg / 100 g for oxalates, 20.08-22.20 mg / 100 g for phytates. Sweet pepper contains 0.14 % DM on average phosphorus, 0.33-0.37 % DM for potassium, 0.30-0.31 % DM for calcium, 0.167-0.174 % DM for magnesium, 2.76 -3.80 ppm copper, 7.5-7.92 ppm iron, 0.59-0.69 ppm manganese, 16.24-16.34 ppm zinc, 6.46-20.15 ppm sodium. Processed before consumption, Sweet pepper constitutes a significant source of food fibre, natural antioxidant, and mineral elements for local population.

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