Nutritive and Antioxidant Characteristics of Roasted Leafy Vegetables Consumed in Western Côte d’Ivoire (Ivory Coast)

Armel Zoro; Lessoy Zoué; Rose-Monde Megnanou; Gisèle Koua; Sébastien Niamké

doi:doi:10.11648/j.ajbio.20140206.12

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Nutritive and Antioxidant Characteristics of Roasted Leafy Vegetables Consumed in Western Côte d’Ivoire (Ivory Coast)

Armel Zoro, Lessoy Zoué, Rose-Monde Megnanou, Gisèle Koua, Sébastien Niamké

Published in American Journal of BioScience (Volume 2, Issue 6)

Received: 19 October 2014 Accepted: 4 November 2014 Published: 10 November 2014

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Abstract

African Leafy Vegetables (ALVs) have long been recognized as the cheapest and the most abundant potential sources of vitamins and minerals using for fighting against malnutrition. Five leafy vegetables (Abelmoschus esculentus, Celosia argentea, Ipomea batatas, Manihot esculenta and Myrianthus arboreus) that are used for sauce preparation in Western Côte d’Ivoire (Ivory Coast) were subjected to roasting in order to evaluate the effect of this non conventional processing method on their nutritive and antioxidant properties. This study showed that longer time (higher than 2 min) of roasting at 180-200°C caused negative impact with nutrient losses but positive impact by reducing anti-nutrients such as oxalates and phytates. The registered losses at 2 min of roasting were as follow: ash (7.47 – 36.65 %), proteins (3.04 – 32.66%), vitamin C (75 – 92.14%), carotenoids (27.34 – 81.94%), oxalates (3.84 – 10.89%) and phytates (0.45 – 15.72%). Roasting processing of the studied leafy vegetables highlighted a significant increase (2.63 to 13.83%) of polyphenols contents coupled with increasing of antioxidant activity. Moreover, after 2 min of roasting processing, the residual contents of minerals were: calcium (202.45 – 542.06 mg/100g), magnesium (123.73 – 467.43 mg/100g), potassium (1209.85 – 3796.16 mg/100g), iron (44.72 – 128.47 mg/100g) and zinc (6.35 – 40.13 mg/100g). All these results suggest that roasting processing (less than 2 min at 200°C) may be used as valuable cooking method of leafy vegetables in order to minimize nutrient losses and to contribute efficiently to the food security of Ivorian population.

Published in	American Journal of BioScience (Volume 2, Issue 6)
DOI	10.11648/j.ajbio.20140206.12
Page(s)	196-202
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2014. Published by Science Publishing Group

Keywords

Antioxidant Properties, Roasting Processing, Leafy Vegetables, Nutritive Value

References

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Armel Zoro, Lessoy Zoué, Rose-Monde Megnanou, Gisèle Koua, Sébastien Niamké. (2014). Nutritive and Antioxidant Characteristics of Roasted Leafy Vegetables Consumed in Western Côte d’Ivoire (Ivory Coast). American Journal of BioScience, 2(6), 196-202. https://doi.org/10.11648/j.ajbio.20140206.12

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ACS Style

Armel Zoro; Lessoy Zoué; Rose-Monde Megnanou; Gisèle Koua; Sébastien Niamké. Nutritive and Antioxidant Characteristics of Roasted Leafy Vegetables Consumed in Western Côte d’Ivoire (Ivory Coast). Am. J. BioScience 2014, 2(6), 196-202. doi: 10.11648/j.ajbio.20140206.12

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AMA Style

Armel Zoro, Lessoy Zoué, Rose-Monde Megnanou, Gisèle Koua, Sébastien Niamké. Nutritive and Antioxidant Characteristics of Roasted Leafy Vegetables Consumed in Western Côte d’Ivoire (Ivory Coast). Am J BioScience. 2014;2(6):196-202. doi: 10.11648/j.ajbio.20140206.12

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@article{10.11648/j.ajbio.20140206.12,
  author = {Armel Zoro and Lessoy Zoué and Rose-Monde Megnanou and Gisèle Koua and Sébastien Niamké},
  title = {Nutritive and Antioxidant Characteristics of Roasted Leafy Vegetables Consumed in Western Côte d’Ivoire (Ivory Coast)},
  journal = {American Journal of BioScience},
  volume = {2},
  number = {6},
  pages = {196-202},
  doi = {10.11648/j.ajbio.20140206.12},
  url = {https://doi.org/10.11648/j.ajbio.20140206.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajbio.20140206.12},
  abstract = {African Leafy Vegetables (ALVs) have long been recognized as the cheapest and the most abundant potential sources of vitamins and minerals using for fighting against malnutrition. Five leafy vegetables (Abelmoschus esculentus, Celosia argentea, Ipomea batatas, Manihot esculenta and Myrianthus arboreus) that are used for sauce preparation in Western Côte d’Ivoire (Ivory Coast) were subjected to roasting in order to evaluate the effect of this non conventional processing method on their nutritive and antioxidant properties. This study showed that longer time (higher than 2 min) of roasting at 180-200°C caused negative impact with nutrient losses but positive impact by reducing anti-nutrients such as oxalates and phytates. The registered losses at 2 min of roasting were as follow: ash (7.47 – 36.65 %), proteins (3.04 – 32.66%), vitamin C (75 – 92.14%), carotenoids (27.34 – 81.94%), oxalates (3.84 – 10.89%) and phytates (0.45 – 15.72%). Roasting processing of the studied leafy vegetables highlighted a significant increase (2.63 to 13.83%) of polyphenols contents coupled with increasing of antioxidant activity. Moreover, after 2 min of roasting processing, the residual contents of minerals were: calcium (202.45 – 542.06 mg/100g), magnesium (123.73 – 467.43 mg/100g), potassium (1209.85 – 3796.16 mg/100g), iron (44.72 – 128.47 mg/100g) and zinc (6.35 – 40.13 mg/100g). All these results suggest that roasting processing (less than 2 min at 200°C) may be used as valuable cooking method of leafy vegetables in order to minimize nutrient losses and to contribute efficiently to the food security of Ivorian population.},
 year = {2014}
}

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TY  - JOUR
T1  - Nutritive and Antioxidant Characteristics of Roasted Leafy Vegetables Consumed in Western Côte d’Ivoire (Ivory Coast)
AU  - Armel Zoro
AU  - Lessoy Zoué
AU  - Rose-Monde Megnanou
AU  - Gisèle Koua
AU  - Sébastien Niamké
Y1  - 2014/11/10
PY  - 2014
N1  - https://doi.org/10.11648/j.ajbio.20140206.12
DO  - 10.11648/j.ajbio.20140206.12
T2  - American Journal of BioScience
JF  - American Journal of BioScience
JO  - American Journal of BioScience
SP  - 196
EP  - 202
PB  - Science Publishing Group
SN  - 2330-0167
UR  - https://doi.org/10.11648/j.ajbio.20140206.12
AB  - African Leafy Vegetables (ALVs) have long been recognized as the cheapest and the most abundant potential sources of vitamins and minerals using for fighting against malnutrition. Five leafy vegetables (Abelmoschus esculentus, Celosia argentea, Ipomea batatas, Manihot esculenta and Myrianthus arboreus) that are used for sauce preparation in Western Côte d’Ivoire (Ivory Coast) were subjected to roasting in order to evaluate the effect of this non conventional processing method on their nutritive and antioxidant properties. This study showed that longer time (higher than 2 min) of roasting at 180-200°C caused negative impact with nutrient losses but positive impact by reducing anti-nutrients such as oxalates and phytates. The registered losses at 2 min of roasting were as follow: ash (7.47 – 36.65 %), proteins (3.04 – 32.66%), vitamin C (75 – 92.14%), carotenoids (27.34 – 81.94%), oxalates (3.84 – 10.89%) and phytates (0.45 – 15.72%). Roasting processing of the studied leafy vegetables highlighted a significant increase (2.63 to 13.83%) of polyphenols contents coupled with increasing of antioxidant activity. Moreover, after 2 min of roasting processing, the residual contents of minerals were: calcium (202.45 – 542.06 mg/100g), magnesium (123.73 – 467.43 mg/100g), potassium (1209.85 – 3796.16 mg/100g), iron (44.72 – 128.47 mg/100g) and zinc (6.35 – 40.13 mg/100g). All these results suggest that roasting processing (less than 2 min at 200°C) may be used as valuable cooking method of leafy vegetables in order to minimize nutrient losses and to contribute efficiently to the food security of Ivorian population.
VL  - 2
IS  - 6
ER  -

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Author Information

Armel Zoro

Biotechnology Laboratory, Biosciences Faculty, Félix Houphouet-Boigny University, PO Box 582, Abidjan 22, Ivory Coast
Lessoy Zoué

Biotechnology Laboratory, Biosciences Faculty, Félix Houphouet-Boigny University, PO Box 582, Abidjan 22, Ivory Coast
Rose-Monde Megnanou

Biotechnology Laboratory, Biosciences Faculty, Félix Houphouet-Boigny University, PO Box 582, Abidjan 22, Ivory Coast
Gisèle Koua

Biotechnology Laboratory, Biosciences Faculty, Félix Houphouet-Boigny University, PO Box 582, Abidjan 22, Ivory Coast
Sébastien Niamké

Biotechnology Laboratory, Biosciences Faculty, Félix Houphouet-Boigny University, PO Box 582, Abidjan 22, Ivory Coast

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APA Style

Armel Zoro, Lessoy Zoué, Rose-Monde Megnanou, Gisèle Koua, Sébastien Niamké. (2014). Nutritive and Antioxidant Characteristics of Roasted Leafy Vegetables Consumed in Western Côte d’Ivoire (Ivory Coast). American Journal of BioScience, 2(6), 196-202. https://doi.org/10.11648/j.ajbio.20140206.12

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ACS Style

Armel Zoro; Lessoy Zoué; Rose-Monde Megnanou; Gisèle Koua; Sébastien Niamké. Nutritive and Antioxidant Characteristics of Roasted Leafy Vegetables Consumed in Western Côte d’Ivoire (Ivory Coast). Am. J. BioScience 2014, 2(6), 196-202. doi: 10.11648/j.ajbio.20140206.12

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AMA Style

Armel Zoro, Lessoy Zoué, Rose-Monde Megnanou, Gisèle Koua, Sébastien Niamké. Nutritive and Antioxidant Characteristics of Roasted Leafy Vegetables Consumed in Western Côte d’Ivoire (Ivory Coast). Am J BioScience. 2014;2(6):196-202. doi: 10.11648/j.ajbio.20140206.12

Copy | Download

@article{10.11648/j.ajbio.20140206.12,
  author = {Armel Zoro and Lessoy Zoué and Rose-Monde Megnanou and Gisèle Koua and Sébastien Niamké},
  title = {Nutritive and Antioxidant Characteristics of Roasted Leafy Vegetables Consumed in Western Côte d’Ivoire (Ivory Coast)},
  journal = {American Journal of BioScience},
  volume = {2},
  number = {6},
  pages = {196-202},
  doi = {10.11648/j.ajbio.20140206.12},
  url = {https://doi.org/10.11648/j.ajbio.20140206.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajbio.20140206.12},
  abstract = {African Leafy Vegetables (ALVs) have long been recognized as the cheapest and the most abundant potential sources of vitamins and minerals using for fighting against malnutrition. Five leafy vegetables (Abelmoschus esculentus, Celosia argentea, Ipomea batatas, Manihot esculenta and Myrianthus arboreus) that are used for sauce preparation in Western Côte d’Ivoire (Ivory Coast) were subjected to roasting in order to evaluate the effect of this non conventional processing method on their nutritive and antioxidant properties. This study showed that longer time (higher than 2 min) of roasting at 180-200°C caused negative impact with nutrient losses but positive impact by reducing anti-nutrients such as oxalates and phytates. The registered losses at 2 min of roasting were as follow: ash (7.47 – 36.65 %), proteins (3.04 – 32.66%), vitamin C (75 – 92.14%), carotenoids (27.34 – 81.94%), oxalates (3.84 – 10.89%) and phytates (0.45 – 15.72%). Roasting processing of the studied leafy vegetables highlighted a significant increase (2.63 to 13.83%) of polyphenols contents coupled with increasing of antioxidant activity. Moreover, after 2 min of roasting processing, the residual contents of minerals were: calcium (202.45 – 542.06 mg/100g), magnesium (123.73 – 467.43 mg/100g), potassium (1209.85 – 3796.16 mg/100g), iron (44.72 – 128.47 mg/100g) and zinc (6.35 – 40.13 mg/100g). All these results suggest that roasting processing (less than 2 min at 200°C) may be used as valuable cooking method of leafy vegetables in order to minimize nutrient losses and to contribute efficiently to the food security of Ivorian population.},
 year = {2014}
}

Copy | Download

TY  - JOUR
T1  - Nutritive and Antioxidant Characteristics of Roasted Leafy Vegetables Consumed in Western Côte d’Ivoire (Ivory Coast)
AU  - Armel Zoro
AU  - Lessoy Zoué
AU  - Rose-Monde Megnanou
AU  - Gisèle Koua
AU  - Sébastien Niamké
Y1  - 2014/11/10
PY  - 2014
N1  - https://doi.org/10.11648/j.ajbio.20140206.12
DO  - 10.11648/j.ajbio.20140206.12
T2  - American Journal of BioScience
JF  - American Journal of BioScience
JO  - American Journal of BioScience
SP  - 196
EP  - 202
PB  - Science Publishing Group
SN  - 2330-0167
UR  - https://doi.org/10.11648/j.ajbio.20140206.12
AB  - African Leafy Vegetables (ALVs) have long been recognized as the cheapest and the most abundant potential sources of vitamins and minerals using for fighting against malnutrition. Five leafy vegetables (Abelmoschus esculentus, Celosia argentea, Ipomea batatas, Manihot esculenta and Myrianthus arboreus) that are used for sauce preparation in Western Côte d’Ivoire (Ivory Coast) were subjected to roasting in order to evaluate the effect of this non conventional processing method on their nutritive and antioxidant properties. This study showed that longer time (higher than 2 min) of roasting at 180-200°C caused negative impact with nutrient losses but positive impact by reducing anti-nutrients such as oxalates and phytates. The registered losses at 2 min of roasting were as follow: ash (7.47 – 36.65 %), proteins (3.04 – 32.66%), vitamin C (75 – 92.14%), carotenoids (27.34 – 81.94%), oxalates (3.84 – 10.89%) and phytates (0.45 – 15.72%). Roasting processing of the studied leafy vegetables highlighted a significant increase (2.63 to 13.83%) of polyphenols contents coupled with increasing of antioxidant activity. Moreover, after 2 min of roasting processing, the residual contents of minerals were: calcium (202.45 – 542.06 mg/100g), magnesium (123.73 – 467.43 mg/100g), potassium (1209.85 – 3796.16 mg/100g), iron (44.72 – 128.47 mg/100g) and zinc (6.35 – 40.13 mg/100g). All these results suggest that roasting processing (less than 2 min at 200°C) may be used as valuable cooking method of leafy vegetables in order to minimize nutrient losses and to contribute efficiently to the food security of Ivorian population.
VL  - 2
IS  - 6
ER  -

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