Journal of Applied Biosciences (J. Appl. Biosci.) [ISSN 1997 - 5902]
Volume 32: 1989 - 1994. Published August 9, 2010.
Nutritional composition studies of sun dried Blighia sapida (k. koenig) aril from Côte d’Ivoire
Ouattara Howélé1*, Niamké Bobelé2, Dally Théodor1 and Kati-Coulibaly Séraphin1
1 Laboratoire de Nutrition Pharmacologie, UFR, Biosciences, Université de Cocody-Abidjan (Côte d’Ivoire).
2Département Génie Chimique et Agro-Alimentaire à l’Institut Polytechnique Félix Houphouët Boigny BP 1313 Yamoussoukro (Côte d’Ivoire).
*Author for correspondence email: ouattara_howele@yahoo.fr
ABSTRACT
Objective: To determine the nutritional composition of Blighia sapida (ackee) aril dried on the sun and the physico-chemical characteristics of the oil extracted from this aril.
Methodology and Result: 1 Kg of Blighia sapida fresh aril collected in Côte d’Ivoire (Northern Côte d’Ivoire) was used. The aril was exposed to the sunlight for 2 weeks, 6 hours a day. The dry aril was ground and samples were used to determine the proportions of nutriments and the physico-chemical properties of oil extracted from this dry aril. G-test (Log likelihood ratio) was used to make comparison. The proximate composition showed crude fat to be (45.32%), the highest followed by carbohydrate (24.43%). Protein content (11.99%) was important but was less than that recommended for human diet. They were several kinds of minerals in the ash of the aril. Iodine value was less than 100. Saponification value was comparable to saponification value of some oils used to make soap.
Conclusions and application of findings: The result of this study showed that Blighia sapida aril dried on the sun is rich nutritiously. Its high oil and carbohydrate content indicated that it could serve as food. But the protein content which is lower than what has been recommended by the Food and Agriculture Organisation showed that it could be better to add another source of protein in a diet based on aril. The physico-chemical properties of oil extracted from this dried aril indicated that, it contains low unsaturated fatty acid, it has a low deteriorating rate and can therefore be store for a relatively long time. It is a non drying oil, edible and may be suitable for soap making. It can also serve to make margarine.
Key word:Blighia sapida, aril, nutritional value, oil, physico-chemical properties.
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