Virtual Conference
Nutrition 2022

Fagbohoun Jean Bedel

Peleforo Gon Coulibaly University, Côte d’Ivoire

Title: Studies of the functional properties of the cortex and pulp of ripe and unripe berries of Solanum aethiopicum variety striped toga

Abstract

The African eggplant Solanum aethiopicum var. striped toga is a vegetable-fruit widely consumed in Côte d'Ivoire. However, observations have shown that the cortex was removed from the pulp during culinary preparations for various reasons. The objective of this study is to contribute to the valorization of this eggplant by showing the nutritional interest of the cortex and the pulp. The samples used in this study were collected in a market garden located in the south of the city of Abidjan. After separating the cortex from the pulp, they were ground into powder and used for physicochemical and functional analysis. The results concerning physicochemical parameters showed that the ripe pulp (Pm) compared to the ripe cortex (Cm) contained more total sugars (165±0.7 versus 107±0.70 mg/100g DM). Whereas, the unripe pulp Pnm contained significant amounts of polyphenols and tannins compared to the unripe cortex (636±0.25 versus 328±0.04 mg/100g DM for total polyphenols; 577±0.09 versus 171±0.21 mg/100g DM for tannins). Oxalate contents decreased in ripe parts of the fruit (Pnm: 332±2.52 and Cnm: 131±1.00 mg/100g DM in unripe eggplant versus Pm: 157.75±1.52 and Cm: 55±0 .00 mg/100g DM in ripe eggplant). Regarding functional properties, bulk density was between 0.25 and 0.35g/mL with higher values in cortex than in pulp. Cortex powders had higher water absorption capacities than pulp in both ripening levels (Cnm: 657.51% vs. Pnm: 622.12% and Cm: 600.33% vs. Pm: 486.26%). The oil absorption capacity of pulps was lower than that of cortexes in both unrefined and refined oil. In the end, all the results obtained revealed that the cortex had the same biochemical characteristics as the pulp. The determination of the functional properties also indicated that the different powders can be used in food industry.

Biography

FAGBOHOUN Jean Bedel defended his PhD on December 17, 2014 in biochemistry at the University Nangui Abrogoua (Abidjan, Ivory Coast). Recruited as a teacher-researcher at Peleforo GON COULIBALY University (Korhogo, Ivory Coast), I have been practicing there since July 22, 2016. I am the author of 26 publications in the themes of: Research, purification, characterization and biotechnological exploitation of enzymatic proteins from animal and plant sources, Prevention, conservation and processing of local agricultural products and Biochemical and nutritional characterization of local agricultural resources.
In addition, I hold a Master's degree in educational technology, pedagogy of higher education from Laval University (Quebec, Canada), and I am a member of the techno-pedagogical cell of Peleforo GON COULIBALY University.