Nutritional Quality of « Tchonron », a Cultural Sauce Made from Adenia cissampeloïdes and Hibiscus asper Leaves Cooked with and without Potash
Djénéba Baba Tapily Diallo
Department of Food Science and Technology, University Nangui ABROGOUA, 02 BP 801 Abidjan 02, Côte d’Ivoire.
Fankroma Martial Thierry Koné
Department of Food Science and Technology, University Nangui ABROGOUA, 02 BP 801 Abidjan 02, Côte d’Ivoire.
Blétro Patrick Gérard Djédjé *
Department of Food Science and Technology, University Nangui ABROGOUA, 02 BP 801 Abidjan 02, Côte d’Ivoire.
Ohouo Régina Antoinette Don
Department of Food Science and Technology, University Nangui ABROGOUA, 02 BP 801 Abidjan 02, Côte d’Ivoire.
Lucien Patrice Kouamé
Department of Food Science and Technology, University Nangui ABROGOUA, 02 BP 801 Abidjan 02, Côte d’Ivoire.
*Author to whom correspondence should be addressed.
Abstract
Leafy vegetables are an essential component of food and health security in many African countries. The Senoufo people of northern Côte d'Ivoire are well known for their high consumption of leafy vegetables, especially in « Tchonron » sauce, a traditional and cultural food prized by the Senoufo for its nutritional and therapeutic value. Unfortunately, it remains little known and little consumed by the Ivorian population. Although databases on the composition of raw foods (leafy vegetables) are available, data on cooked foods in Côte d'Ivoire are still lacking. The aim of this study was to evaluate the nutritional potential of « Tchonron » sauce prepared from Adenia cissampeloïdes (STAC) and Hibiscus asper (STHA) leaves. To prepare the « Tchonron » sauce, the leafy vegetables were pre-cooked for 20 min with or without potash and then ground. Peanut powder was then added to the crushed leaves and cooked for 10 min. The resulting sauces were dried and the powders obtained were used for analysis according to standard dietary recommendations. The results showed an increase in ash content from STHA (10.64 ± 1.25%) to STHAP (12.32 ± 1.39%) and STAC (15.70 ± 0.20%) to STACP (16.67 ± 1.02%), in fiber STHA (32.66 ± 1.29%) to STHAP (41.58 ± 1.41%) and STAC (29.85 ± 1.6%) to STACP (38.53 ± 1.62%) and in minerals in sauces prepared with potash. The content of other nutrients decreased, especially vitamin C STHA (33.51 ± 0.8%) to STHAP (17.29 ± 1.08%) and STAC (38.53%) to STACP (29.85%), unsaturated STHA (1047.03 ± 0.65%) and STHAP (898.53 ± 4.5%) and STAC (221.76 ± 4.5) to STACP (168.61 ± 0.7%). In addition, all samples had a SAIN score > 5 and a LIM score < 7.5, which is a recommended profile for health. These results showed that « Tchonron » sauce is an important source of nutrients. However, cooking « Tchonron » sauce with potash resulted in more nutrient losses than cooking without potash. An increase in the LIM score of sauces cooked with potash was also observed, so these potash-based sauces should be limited. On the other hand, sauces based on H. asper showed the best nutritional profiles.
Keywords: Tchonron, Senoufo, fatty acids, SAIN and LIM system, Adenia cissampeloïdes, Hibiscus asper