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Open AccessArticle

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

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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
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Food Biochemistry and Tropical Products Technology Laboratory, Nutrition Section, Department of Food Science and Technology, University Nangui Abrogoua, P.O. Box 801 Abidjan 02, Cote d’Ivoire
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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
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Author to whom correspondence should be addressed.
Technologies 2018, 6(2), 37; https://doi.org/10.3390/technologies6020037
Received: 7 February 2018 / Revised: 8 March 2018 / Accepted: 13 March 2018 / Published: 22 March 2018
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. View Full-Text
Keywords: Akpi; antioxidant compounds; food analysis; food composition; multidimensional scaling; mineral and trace elements; Ricinodendron heudelotti; traditional extraction method Akpi; antioxidant compounds; food analysis; food composition; multidimensional scaling; mineral and trace elements; Ricinodendron heudelotti; traditional extraction method
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MDPI and ACS Style

Coulibaly, M.; Kouamé, C.A.; N’dri, D.Y.; Kouassi, N.K.; Pereko, K.K.A.; Amani, G.N. 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. https://doi.org/10.3390/technologies6020037

AMA Style

Coulibaly M, Kouamé CA, N’dri DY, Kouassi NK, Pereko KKA, Amani GN. 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. https://doi.org/10.3390/technologies6020037

Chicago/Turabian Style

Coulibaly, Mamadou; Kouamé, Camille A.; N’dri, Denis Y.; Kouassi, Nestor K.; Pereko, Kingsley K.A.; Amani, Georges N. 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. https://doi.org/10.3390/technologies6020037

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