1 Department of Nutrition and food Technology Group (GNTA), Laboratory of Industrial Processes of Synthesis and environment (LAPISEN) Felix Houphouët-Boigny National Polytechnic Institute, Yamoussoukro, Côte d’Ivoire.
2 Laboratory of Medical Biochemistry, Unit of Training and Medical Research, Alassane Ouattara University (UAO), Bouaké, Côte d’Ivoire.
Research Article
World Journal of Advanced Research and Reviews, 2024, 24(03), 675-687
Article DOI: 10.30574/wjarr.2024.24.3.3691
Received on 26 October 2024; revised on 04 December 2024; accepted on 06 December 2024
In this study, we evaluate the chemical quality of fresh and dried pepper grown in Côte d'Ivoire. Sampling was carried out on the basis of pedological data provided by the Association of Côte d'Ivoire Pepper Producers. Samples were then collected over a period of two (2) years. The results show that the fresh and dried pepper samples with the highest water content came from Niablé (69.55%) and Assouba (14.32%) respectively. The highest total sugar values for fresh pepper samples were found in Guibéroua (6.44 mg). Dried pepper samples with the highest total sugar content came from Guibéroua (7 mg). The highest reducing sugar contents in fresh and dried peppers were found in samples collected successively in Niablé (2.86 mg) and Danané (3.20 mg). Fresh pepper samples collected in Lopou (5.58%) showed the highest ash content. Dried pepper samples with the highest ash content were recorded from PK 103 (5.63%). Fresh pepper samples from Maféré (14.33 g) and Azaguié (14.33 g) contained the highest values. The highest protein contents were found in dried pepper samples from Niablé (14.55 g) and Maféré (14.33 g/100g). The highest piperine values were found in fresh pepper samples from Maféré (7.05 g). Dried pepper samples from Maféré (7.36 g) showed the highest piperine content. Fresh pepper samples with the highest essential oil content were from Maféré (1.93 mL). Dried pepper samples from Maféré (7.36 g) had the highest piperine content.
Finally, the chemical parameters analyzed are very important for the development of the organism.
Piper nigrum; chemical parameters; Fresh peppers; Dried peppers
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Moussa Coulibaly, Antoinette Béhibolo Yoboue, Doudjo Soro and Emmanuel Nogbou Assidjo. Evaluation of the chemical composition of fresh and dried pepper (Piper nigrum) produced in Côte D’Ivoire. World Journal of Advanced Research and Reviews, 2024, 24(3), 675-687. Article DOI: https://doi.org/10.30574/wjarr.2024.24.3.3691