[ Caractérisation minérale, vitaminique et facteurs antinutritionnels de trois variétés de patates douces séchées au soleil et à l’étuve (Daloa, Côte d’Ivoire) ]
Volume 39, Issue 1, March 2023, Pages 68–79
Fakana Drissa Traore1, Massé DIOMANDE2, Koba Fatou Traore3, Kan Binjamin Kouame4, and Songuimondenin Soro5
1 Department of Biochemistry-Microbiology, Agrovalorisation Laboratory, Jean Lorougnon Guédé University of Daloa, BP 150 Daloa, Côte d’Ivoire
2 Département de Biochimie et Microbiologie, Université Jean Lorougnon Guédé, BP 150 Daloa, Côte d’Ivoire
3 Department of Biochemistry-Microbiology, Agrovalorisation Laboratory, Jean Lorougnon Guédé University of Daloa, BP 150 Daloa, Côte d’Ivoire
4 Department of Biochemistry-Microbiology, Agrovalorisation Laboratory, Jean Lorougnon Guédé University of Daloa, BP 150 Daloa, Côte d’Ivoire
5 Departement of Food Sciences and Technology, Biocatalysis and Bioprocesses Laboratory, Nangui Abrogoua University, 02 BP 801 Abidjan 02, Côte d’Ivoire
Original language: French
Copyright © 2023 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
The objective of this work is to highlight the nutritional potential of flour from three varieties of sweet potatoes in Daloa. The study focused on the impact of the drying method on the levels of minerals, vitamins and antinutritional factors in flours made from sweet potatoes. The three sweet potato varieties studied were those with white skin, white flesh (BB); those with purple skin, white flesh (VB) and those with yellow skin, yellow flesh) (JO). They were cleaned, cut and then dried in the sun for a week or in an oven at 45°C for two days. Their flours were characterized by conventional methods. The results show that drying in the oven at 45°C best preserves the minerals in the sweet potato. Oven drying at 45°C better preserves the vitamins in sweet potato flour. As for the results related to antinutritional compounds, sun drying decreases the antinutritional compounds the most in sweetpotato flour. From this study, we deduce that the flours of the three varieties from drying in an oven at 45°C have the most interesting mineral, vitamin and antinutritional properties for the food formulation.
Author Keywords: Sweet potato, Ipomoea batatas, sun drying, oven, minerals, vitamins.
Volume 39, Issue 1, March 2023, Pages 68–79
Fakana Drissa Traore1, Massé DIOMANDE2, Koba Fatou Traore3, Kan Binjamin Kouame4, and Songuimondenin Soro5
1 Department of Biochemistry-Microbiology, Agrovalorisation Laboratory, Jean Lorougnon Guédé University of Daloa, BP 150 Daloa, Côte d’Ivoire
2 Département de Biochimie et Microbiologie, Université Jean Lorougnon Guédé, BP 150 Daloa, Côte d’Ivoire
3 Department of Biochemistry-Microbiology, Agrovalorisation Laboratory, Jean Lorougnon Guédé University of Daloa, BP 150 Daloa, Côte d’Ivoire
4 Department of Biochemistry-Microbiology, Agrovalorisation Laboratory, Jean Lorougnon Guédé University of Daloa, BP 150 Daloa, Côte d’Ivoire
5 Departement of Food Sciences and Technology, Biocatalysis and Bioprocesses Laboratory, Nangui Abrogoua University, 02 BP 801 Abidjan 02, Côte d’Ivoire
Original language: French
Copyright © 2023 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
The objective of this work is to highlight the nutritional potential of flour from three varieties of sweet potatoes in Daloa. The study focused on the impact of the drying method on the levels of minerals, vitamins and antinutritional factors in flours made from sweet potatoes. The three sweet potato varieties studied were those with white skin, white flesh (BB); those with purple skin, white flesh (VB) and those with yellow skin, yellow flesh) (JO). They were cleaned, cut and then dried in the sun for a week or in an oven at 45°C for two days. Their flours were characterized by conventional methods. The results show that drying in the oven at 45°C best preserves the minerals in the sweet potato. Oven drying at 45°C better preserves the vitamins in sweet potato flour. As for the results related to antinutritional compounds, sun drying decreases the antinutritional compounds the most in sweetpotato flour. From this study, we deduce that the flours of the three varieties from drying in an oven at 45°C have the most interesting mineral, vitamin and antinutritional properties for the food formulation.
Author Keywords: Sweet potato, Ipomoea batatas, sun drying, oven, minerals, vitamins.
Abstract: (french)
L’objectif de ce travail est de mettre en évidence les potentialités nutritionnelles de farines de trois variétés de patates douces à Daloa. L’étude a porté sur l’impact du mode de séchage sur les teneurs en minéraux, vitamines et facteurs antinutritionnels des farines issues de patates douces. Les trois variétés de patates douces étudiées étaient celles à peau blanche, chair blanche (BB); celles à peau violette, chair blanche (VB) et celles à peau jaune, chair jaunes) (JO). Elles ont été nettoyées, découpées puis séchées au soleil pendant une semaine ou à l’étuve à 45°C pendant deux jours. Leurs farines ont été caractérisées par des méthodes conventionnelles. Les résultats montrent que Le séchage à l’étuve à 45°C conserve le mieux les minéraux dans la patate douce. Le séchage à l’étuve à 45°C conserve mieux les vitamines dans la farine de patate douce. Quant aux résultats relatifs aux composés antinutritionnels, le séchage solaire diminue le plus les composés antinutritionnels dans la farine de patate douce. De cette étude, on déduit que les farines des trois variétés provenant de séchage à l’étuve à 45°C possèdent les propriétés minérales, vitaminiques et les facteurs antinutritionnels les plus intéressantes pour la formulation alimentaire.
Author Keywords: Patate douce, Ipomoea batatas, séchage solaire, étuve, minéraux, vitamines.
How to Cite this Article
Fakana Drissa Traore, Massé DIOMANDE, Koba Fatou Traore, Kan Binjamin Kouame, and Songuimondenin Soro, “Mineral, vitamin and antinutritional characterization of three varieties of sun-dried and oven-dried sweet potatoes (Daloa, Côte d’Ivoire),” International Journal of Innovation and Applied Studies, vol. 39, no. 1, pp. 68–79, March 2023.
