Laboratoire de Zootechnie et de Productions Animales, DFR Agriculture et Ressources Animales, Institut National Polytechnique Félix Houphouët-Boigny, BP 1313 Yamoussoukro, Côte d'Ivoire
The study aimed to determine the food value of the garba (street food more appreciated in Abidjan). On the whole, 10 samples of dish of garba and its major components (attiéké and tuna), were collected in 10 different areas of sale in the neighborhood of Abobo and Yopougon. The results showed that the dish of garba contained 9.82±0.23 % of proteins, 7.27±0.64 % of lipids, 1.73±0.12 % of fibers, 1.57±0.15 % of ash and 30.92±1.44 % of carbohydrates. Its hydrocyanic acid (HCN) content was 0.14±0.02 mg/100g and total energy was 228.39±8.13 kcal/100g. The composition of minerals revealed that the dish of garba is rich in calcium, sodium and potassium. The analysis of the profile in fatty acid of the dish of garba showed that, this dish is low in polyunsaturated fatty acid (PUFA). The sum of the PUFA contained in the garba was of 7.77±1.21 % of the total fatty acids, including, 0.12±0.25 % of omega-3 and 7.64±1.35 % of omega-6. Finally, the results revealed that the procedure processing of this dish (fish frying), the addition of some ingredients (salt, frying oil), affect negatively food value.
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