[ Evaluation de la composition nutritive du garba : Aliment de rue prisé à Abidjan ]
Volume 26, Issue 3, June 2019, Pages 802–811
KOFFI Kouadio Frédéric1, MONIN Amandé Justin2, KOUAKOU N’Goran David Vincent3, N’CHO Amalachy Jaqueline4, and Amoikon Kouakou Ernest5
1 Laboratoire de Nutrition et Pharmacologie, UFR Biosciences, Université Félix Houphouët-Boigny, BP 582 Abidjan 22, Côte d'Ivoire
2 Centre de Recherche Océanologique, Département Ressources Aquatiques, BP V 18 Abidjan, Côte d'Ivoire
3 Laboratoire de Zootechnie et de Productions Animales, DFR Agriculture et Ressources Animales, Institut National Polytechnique Félix Houphouët-Boigny, BP 1313 Yamoussoukro, Côte d'Ivoire
4 Centre de Recherche Océanologique, Département Ressources Aquatiques, BP V 18 Abidjan, Côte d'Ivoire
5 Laboratoire de Nutrition et Pharmacologie, UFR Biosciences, Université Félix Houphouet-Boigny, BP 582 Abidjan 22, Côte d'Ivoire
Original language: French
Copyright © 2019 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 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.
Author Keywords: Nutrition, Health, Street food, Fatty acid.
Volume 26, Issue 3, June 2019, Pages 802–811
KOFFI Kouadio Frédéric1, MONIN Amandé Justin2, KOUAKOU N’Goran David Vincent3, N’CHO Amalachy Jaqueline4, and Amoikon Kouakou Ernest5
1 Laboratoire de Nutrition et Pharmacologie, UFR Biosciences, Université Félix Houphouët-Boigny, BP 582 Abidjan 22, Côte d'Ivoire
2 Centre de Recherche Océanologique, Département Ressources Aquatiques, BP V 18 Abidjan, Côte d'Ivoire
3 Laboratoire de Zootechnie et de Productions Animales, DFR Agriculture et Ressources Animales, Institut National Polytechnique Félix Houphouët-Boigny, BP 1313 Yamoussoukro, Côte d'Ivoire
4 Centre de Recherche Océanologique, Département Ressources Aquatiques, BP V 18 Abidjan, Côte d'Ivoire
5 Laboratoire de Nutrition et Pharmacologie, UFR Biosciences, Université Félix Houphouet-Boigny, BP 582 Abidjan 22, Côte d'Ivoire
Original language: French
Copyright © 2019 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 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.
Author Keywords: Nutrition, Health, Street food, Fatty acid.
Abstract: (french)
L’étude avait pour objectif de déterminer la qualité nutritive du garba (aliment de rue prisé à Abidjan). Au total, 10 échantillons de plat de garba et de ses composants majeurs (attiéké et thon), ont été collectés dans 10 points de vente différents dans les communes d’Abobo et Yopougon. Les résultats ont montré que le plat de garba contenait 9,82±0,23 % de protéines, 7,27±0,64 % de lipides, 1,73±0,12 % de fibres, 1,57±0,15 % de cendres et 30,92±1,44 % de glucides. Sa teneur en acide cyanhydrique (HCN) était de 0,14±0,02 mg/100 g et l’énergie totale était 228,39±8,13 kcal/100g. La composition en minéraux a révélé que le plat de garba est riche en calcium, sodium et potassium. L’analyse du profil en acide gras du plat de garba a montré que ce mets est pauvre en acide gras polyinsaturés (AGPI). La somme des AGPI contenus dans le plat était de 7,77±1,21 % des acides gras totaux identifiés dans l’huile du plat dont 0,12±0,25 % d’oméga-3 et 7,64±1,35 % d’oméga-6. Enfin, les résultats ont révélé que le processus de préparation de ce mets (friture du poisson), l’ajout de certains ingrédients (sel, huile de friture), altérait sa qualité nutritive.
Author Keywords: Nutrition, Santé, Aliment de rue, Acide gras.
How to Cite this Article
KOFFI Kouadio Frédéric, MONIN Amandé Justin, KOUAKOU N’Goran David Vincent, N’CHO Amalachy Jaqueline, and Amoikon Kouakou Ernest, “Evaluation of the nutritive composition of the garba : Street food more appreciated in Abidjan,” International Journal of Innovation and Applied Studies, vol. 26, no. 3, pp. 802–811, June 2019.
