Mineral content of three spontaneous plants and study of the frequency of consumption of three sauces made from these plants
1 UFR – Agronomic Forestry and Environmental Engineering at the University of Man (Côte d’Ivoire), BP 20 Man-Côte d’Ivoire.
2 Food Sciences and Technologies (UFR/STA) at Nangui Abrogoua University (Côte d'Ivoire), 02 BP 801 Abidjan 02- Côte d'Ivoire.
Research Article
World Journal of Advanced Research and Reviews, 2022, 15(01), 089–098
Article DOI: 10.30574/wjarr.2022.15.1.0595
Publication history:
Received on 17 May 2022; revised on 28 June 2022; accepted on 30 June 2022
Abstract:
The aim of this study was to determine the mineral content of three spontaneous plants from the western part of Côte d'Ivoire. This work was carried out on these three spontaneous plants Beilschmiedia mannii (Sran sauce), Sesamum radiatum (Guile sauce), Byttneria catalpifolia (Zanhan sauce), and on their consumption frequencies in two rural and urban areas in the Tonkpi region. The experiments focused on analyzing the mineral content of the edible organs of these plants and determining the frequency of consumption of the sauces from which they derive.The results showed that these plants were relatively rich in mineral salts of high nutritional value. Beilschmiedia mannii, Iron (49.19 mg/10 g), Potassium (311.98 mg/100 g), Zinc (1.46 mg/100 g), Phosphorus (82.15 mg/100 g), Calcium (209.02 mg/ 100 g). Sesamum radiatum Iron (70, 17mg/100g), Potassium (149 mg/100g), Zinc (2.08 mg), Phosphorus (29.63 mg/100 g), Calcium (391.81 mg/100 g). Byttneria catalpifolia. Iron (15.09 mg/100 g), Potassium (35.90 mg/100 g), Zinc (0.016 mg/100g), Phosphorus (44.43 mg/100 g), Calcium (0.057 mg/100 g).
For consumption frequency, a cohort of 250 households divided into two rural and urban areas were carried out. The results showed a significant difference between the two areas. It appears from this study that the frequency of consumption of the three sauces made from these spontaneous plants was higher in rural areas than in urban areas. The highest consumption in both areas is the 42% Zanhan sauce, then comes the 34% Sran sauce and finally the 24% Guilé sauce.
Keywords:
Minerals; Spontaneous Plants; Consumption Frequency; Tonkpi Region
Full text article in PDF:
Copyright information:
Copyright © 2022 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0