Nutritive Contents of Cakes Enriched with Almonds Powder of Terminalia catappa of Côte d’Ivoire
Journal Title: Asian Research Journal of Agriculture - Year 2017, Vol 7, Issue 1
Abstract
Aims: To assess the nutrients of cakes enriched with the almonds powders of Terminalia catappa cultivated in Côte d’Ivoire and their daily contributions in adult people’s diet. Study Design: Six groups of cakes, 5 enriched with almonds powders from Terminalia catappa (cake1, cake2, cake3, cake4 and cake5) and 1 non-enriched (control) were obtained using the composite central plane and prepared. Then, their nutrient composition was determined. Place and Duration of Study: Laboratory of Biochemistry and Food Sciences, Biochemistry department of Biosciences Unit, Félix Houphouet-Boigny University, between January and June 2017. Methodology: The analysis of the 6 cakes consisted of the determination of their nutritive content (moisture content, protein, lipids, total sugars, reducing sugars, carbohydrates, fiber and ash) and phenolic compounds (polyphenols and flavonoids). Also their energy value and daily intake were estimated. Results: The analysis of the results indicates that the protein contents are between 9.13 ± 0.02 and 10.37 ± 0.02 g / 100 g, those of the lipids vary between 24.03 ± 0.01 - 26.23 ± 0.01 g / 100 g. when the ash fluctuates between 6.08 ± 0.02 and 8.03 ± 0.03 g / 100 g. The moisture levels revealed ranged between 6.20 ± 0.01 and 7.91 ± 0.02 g / 100 g. The total sugars show contents between 0.01 ± 0.01 and 0.051 ± 0.01 g / 100 g. However, the reducing sugars have a constant content (0.01 g / 100 g). As for the fibres, they have contents which vary between 4.88 ± 0.02 and 5.08 ± 0.01 g / 100 g. Total carbohydrates have levels ranging from 55.16 ± 0.07 to 55.32 ± 0.21 g / 100 g. The energy values indicate contents of 473.43 ± 0.02 and 498.83 ± 0.01 Kcal. The total polyphenols have levels ranging from 280 ± 0.01 to 352.8 ± 0.01 mg EAG / 100 g, whereas the total flavonoids have levels between 10 ± 0.01 and 15 ± 0.01 mg EQ / 100 g. The oxalate levels revealed ranged between 4.5±0.01 and 5.40 ±0.01 mg / 100 g Ms, whereas the phytate have levels ranging between 3.8±0.01 and 4±0.01 mg / 100 g Ms. Conclusion: The valorisation of cakes enriched with almond powders from T. catappa, particularly cake 4, could help to combat malnutrition and increase the economic resources of populations.
Authors and Affiliations
Douati Togba Etienne, Mahan Makado Romuald, Konan N’Guessan Ysidor, Sidibe Daouda, Coulibaly Adama, Biego Godi Henri Marius
Keywords
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- EP ID EP338068
- DOI 10.9734/ARJA/2017/36697
- Views 101
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