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"CONÔRO", A FLAVOR ENHANCER WITH GOOD NUTRITIONAL POTENTIAL DISCOVERED IN CÔTE D'IVOIRE
Adayé Kouakou Yao*, Betty Meuwiah Faulet, Ghislaine Chepo Dan and Häagen Marie-Lauren Cybell Loko
Biochemical, mineral and anti-nutritional compounds of "Conôro", fermented condiments formulated with powders from seeds of baobab, kapok tree and okra were assessed. Indeed, biochemical analyses carried out on these condiments showed an interesting high value of energy (389.20 - 414.46 Kcal/100g), proteins (28.07 - 31.99%), lipids (30.01 - 33.72%), fibres (12.01 - 16.35%), dry matter (77.88 - 86.56%) and ash (6.87 - 7.82%). In addition, the values of pH (5.31 - 6.51) recorded make "Conôro" the weakly acid condiments. For minerals, high levels of macro elements were found with calcium (106.32 - 473.58 mg/100 g), magnesium (584.38 - 670.59 mg/100g), phosphorus (1661.23 mg/100g) and potassium (1639.88 - 1897.82 mg/100g). As for trace elements, the relatively high levels in the "Conôro" were found with iron (11.73 - 17.96 mg/100g), iodine (6.12 - 12.36 mg/100g), zinc (5.52 - 15.87 mg/100g) and manganese (4.48 to 9.21 mg/100g). In terms of anti-nutritional factors, analyses revealed low levels of oxalates (6.67 - 10.73 mg/100g) and phytates (0.90 - 7.70 mg/100g). In short; biochemical and mineral properties assessed make "Conôro" good quality condiments to be incorporated into foods in order to enhance their nutritional values.[Full Text Article]