Physicochemical Characterization of African Aubergine Solanum Aethiopicum Anguivi (Solanaceae) from Northern Cote d’Ivoire
Abstract
Solanum aethiopicum anguivi (Solanaceae) is a common vegetable widely used for food by population in Korhogo, northern Côte d'Ivoire. But this aubergine is not yet soundly utilized. The current study focuses the physico-chemical traits of this aubergine to fit more valorization. From the investigation, the aubergine showed higher moisture (90.73% to 92.71%). Oppositely, lower contents are recorded for crude proteins (1.44% to 1.64%), fats (0.12% to 0.16%), total carbohydrates (5.38% to 6.71%), and so for caloric energy value (28. 36 Kcal/100 g to 34.84 Kcal/100g). Besides, the aubergine is provided with significant fiber content (2.43% to 3.31%) and displayed antioxidants components such as vitamin C (6.25 mg/100 g to 6.74 mg/100g) and polyphenols (55.94 mg/100 g to 66.34 mg/100g). It also presents 0.36% to 0.76% of ash mainly constituted of potassium (4.52% to 5.42% DM), phosphorus (0.82% to 0.97% DM) and other oligoelements as iron (1.42 to 4.81 ppm), manganese (2. 06 to 2.33 ppm), zinc (0.22 to 0.32 ppm), and copper (0.01 to 0.02 ppm). Still, this vegetable records phytate (20.91 to 22.44 mg/100 g)and oxalate (28.69 to 38.83 mg/100 g)as main antinutrients components. Processed before consumption, Solanum aethiopicum anguivi constitutes a significant source of food fibre, natural antioxidant, and mineral elements for local population.
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Introduction
African aubergine is one of the most commonly grown and consumed fruit vegetables in tropical Africa. It’sthe third largely consumed vegetable after tomato, onion and okra. The annual production of the fruit is 60 000t in Côte d’Ivoire [1]. The aubergine Solanum aethiopicum anguivi is a vegetable plant of the Solanaceae family grown for its fruit, which are borne 3 to 5 months over planting [2], and consumed as vegetable. The interest of vegetable plants in food for populations is very widely recognized in the world [3, 4]. In Côte d’Ivoire, the aubergine fruits and leaves are eaten. In Korhogo, northern Côte d'Ivoire, the species Solanum aethiopicum anguivi is grown in several areas like villages and usually sold on the markets. This aubergine is used by populations for feeding, for the preparation of sauces and consumed with rice and pounded meals such as local foufou or foutou.
Nevertheless, the aubergine Solanum aethiopicum anguivi is under-exploited and the incomes recovered by stakeholders, namely farmers and sellers from markets, are meager. Yet, significant amounts of aubergine still rot during the distribution channel before being purchased by the consumers. Conservation problems prevail at the level of the distribution chain, abetter control of the physico-chemical and nutritive parameters could contribute to ensure abetter profitability of the aubergine. In addition, the populations are not soundly aware of the nutrients provided by the aubergine. This work is a valorization of the species Solanum aethiopicum anguivi by the determination of its physicochemical properties.
Conclusion
From the study, the aubergine Solanum aethiopicum anguivi could be accounted as a vegetable which consumption is very beneficial for the population in Northern Côte d’Ivoire since it’swidely produced by local farmers. It is alow calory food and can be promoted in balanced diets. It also regulates the appetite thanks to the significant fiber density. S. aethiopicum anguivi contains minerals and antioxidants namely vitamin C and polyphenols, and its consumption has important roles in the prevention of cancer and other cardiovascular diseases.
