WORLD JOURNAL OF ADVANCE
HEALTHCARE RESEARCH

( An ISO 9001:2015 Certified International Journal )

An International Peer Review Journal for Medical Science and Pharma Professionals

An Official Publication of Society for Advance Healthcare Research (Reg. No. : 01/01/01/31674/16)

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  • Google Scholar
  • Index Copernicus
  • SOCOLAR, China
  • Research Bible, Fuchu, Tokyo. JAPAN
  • Cosmos Impact Factor
  • Scientific Indexing Services (SIS)
  • UDLedge Science Citation Index
  • International Impact Factor Services
  • International Society for Research Activity (ISRA) Journal Impact Factor (JIF)
  • IFSIJ Measure of Journal Quality
  • Scientific Journal Impact Factor (SJIF)
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  • International Impact Factor Services (IIFS)
  • Web of Science Group (Under Process)
  • Directory of Research Journals Indexing
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Abstract

BIOCHEMICAL AND NUTRITIONAL CHARACTERISTICS OF MYRIANTHUS ARBOREUS PULP AND ALMONDS FLOURS FROM COTE D'IVOIRE

Eudoxie Manou Tia, Achille Fabrice Tetchi, Martin Tanoh Kouadio, Edmond Ahipo Dué* and Lucien Patrice Kouamé

ABSTRACT

The aim of this study was the determination of the biochemical and nutritional characteristics of Myrianthus arboreus pulp and almonds. Results showed that the fruits of Myrianthus aboreus, possessed enormous nutritional and energetic potential due to its biochemical composition. In fact, they contain satisfactory proportions of carbohydrates, fat and protein, both in the pulp and in almonds. In addition, phosphorus, potassium, calcium and magnesium, essential for the body were encountered. The most important amino acids were aspartic acid (0.66 ±0.01 to 17.26 ±0.05 mg/100g), cysteine (3.42 ±0.02 to 5.62 ±0.03mg/100g), isoleucine (1.12 ±0.1 to 6.3 ±0.05 mg/100g), methionine (0.2 ±0.01 to 2.58 ±0.06 mg/100g) and serine (5,15 ±0,05 to 5,59 ±0,03mg/100g). These nutrients would therefore give them advantages for their application in the food industry. Finally, taking into account their lipid content, the almonds of Myrianthus aboreus would constitute a good source of exploitable lipid.

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