EFFECT OF RIPENING ON NUTRITIONAL VALUES OF SOLANUM ANGUIVI LAM BERRIES "GNAGNAN"

Abstract

The purpose of this paper is to evaluate the effect of ripening at different stages on nutrient properties in Solanum anguivi Lam berries at different stages. Fresh berries were collected at Agboville (100 km from Abidjan). Nutritional values were investigated using standard methods, while minerals profiles were performed by using an Atomic Absorption Spectrophotometer. Results showed that green berries had the highest content in ash (06.90 ± 0.01 %) and in fiber (21.67 ± 0.02 %) while red berries had the highest content in protein (14.02 ± 0.03 %). Ash and protein content decreased during boiling, but the fiber content increased. The losses registered after 15 min of boiling were the following: protein (10.35 – 10.41 %) and ash (1.62 – 3.04 %). During ripening, calcium, potassium, phosphorus and zinc amount increased whereas magnesium, manganese and iron quantity decreased. Generally, all minerals decreased during boiling times. In this view, these berries constitute good source of nutrients and could contribute efficiently to the nutritional requirement and food security of Ivorian populations.

Keywords

• solanum anguivi lam
• boiling
• proximate composition
• minerals