Physico-Chemical and Nutritional Properties of a Food Broth Based on Nere (Parkia biglobosa)

Purpose: Diet and eating habits are major risk factors for the health and the development of disease, such as, for example, metabolic disorder leading to cardiovascular pathology and cancer, decreased immunity exposing to infections. This study of the physico-chemical and nutritional properties of a soumara-based food broth was carried out with the aim of promoting the consumption of organic broth made from nere seeds (soumara). That is to alleviate certain metabolic diseases, which is a matter of food safety, and also to limit the risk for the health about the consumption of some cooking stocks on the market. Methods: Several natural ingredients such as nere seeds (soumara), ginger, black pepper, parsley and garlic were used to create a nere-based stock. All these ingredients were freeze-dried and the powder obtained was used to make the broth, regarding their physical and chemical properties. Results: The broth had a good protein content of 17.41 ± 0.367 g/100g, a lipid content of 16.80 ± 0.08 g/100g and a fiber content of 8.66 ± 0.04 g/100g. In terms of nutritional values, the broth showed good levels of calcium 184.21 ± 0.09 mg/100g, potassium 50.04 ± 1.45 mg/100g and iron and zinc. In terms of antioxidant activity, the broth also showed good antioxidant activity. Conclusion: Regarding the properties of our food broth, whose composition is based on natural ingredients, could be recommended for consumption and, its properties, could play an important role in preventing and combating certain metabolic diseases.

Physicochemical Characterization of Two Species of Wild Edible Mushrooms: <i>Lentinus brunneofloccosus pegler</i>and <i>Auricularia auricularia judae</i>

In tropical Africa, mushrooms play an important role for people in rural areas as a source of food, medicine and income. In order to promote the mycology sector in Côte d’Ivoire, a study was carried out on the determination of the biochemical parameters of the mushroom Lentinus brunneofloccosus pegler and Auricularia auricularia judae found in the localities of Daloa and Yamoussoukro. The samples were purchased in the markets of Daloa and Yamoussoukro. The dry matter, ash and lipid contents were determined by the AOAC method. Those of proteins, total sugars, reducing sugars were carried out respectively by the methods of Kjeldahl, Bernfeld and Dubois, and six minerals (potassium, phosphorus, calcium, magnesium, iron and sodium) were quantified by atomic absorption spectrophotometry (AAS). The results showed that the ash (3.46 - 7.74%) and protein (6.10 - 12.40%) levels were high, but the lipid contents (4% to 6.60%), total sugars (1.34 - 5.16%) and reducing sugars (0.01 to 0.27%) are low. The major minerals are calcium (898 to 1006 mg/100g), potassium (1182 to 2433 mg/100g) and phosphorus (2091 - 4375 mg/100g). Magnesium (270 - 433 mg/100g) is represented in average proportion. Iron (2.83 to 46.17 mg/100g) and sodium (4.87 to 5.99 mg/100g) are in low amounts. The mushrooms Lentinus brunneofloccosus pegler and Auricularia auricularia judae are low in fat, high in ash, and are good sources of protein and minerals.