Volume 48, Issue 2, May 2020, Pages 146–153
Ahou Leticia LOUKOU1, Raissa Sandy ASSI2, Louise ATCHIBRI-ANIN3, and Kouakou BROU4
1 Food Science and Technology Department, Nangui Abrogoua University, Abidjan 02 BP 801 Abidjan 02, Côte d’Ivoire
2 Food Science and Technology Department, Nangui Abrogoua University, Abidjan 02 BP 801 Abidjan 02, Côte d’Ivoire
3 Food Science and Technology Department, Nangui Abrogoua University, Abidjan 02 BP 801 Abidjan 02, Côte d’Ivoire
4 Food Science and Technology Department, Nangui Abrogoua University, Abidjan 02 BP 801 Abidjan 02, Côte d’Ivoire
Original language: English
Copyright © 2020 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
This study aimed at determining the effect of cooking time on nutritive characteristics of Justicia galeopsis leaves. J. galeopsis leaves were collected from cultivated farmlands located at Abobo, commune of Abidjan (Côte d’Ivoire) and boiled at 100 °C respectively during 30, 45 and 60 min. Then, nutrients and antinutrients compositions were investigated using standard methods. Some molar ratios between antinutrients and mineral were also calculated to predict the implications for mineral bioavailability. The results revealed that longer time of cooking (higher than 30 min) led to 5-14% drop in protein level, 21-36% in ash, 95-97% in vitamin C, 4-42% in polyphenol, 19-63% in flavonoids, 18-59% in tannin, 10-46% in oxalate and 12-34% reduction in phytate content in J. galeopsis leaves. However, cooking also improved lipids contents to 12-13%, carbohydrate 6-11%, fiber 13-44%, and the mineral bioavailability with iron, zinc, calcium and magnesium molar ratio respectively [Phytate]/[Fe] (0.04-0.06), [Phytate]/[Zn] (0.17-0.22), [Phytate]/[Ca] (0.00), and [Oxalate]/[(Ca + Mg)] (0.11-0.13). Furthermore, J. galeopsis leaves boiled during 30 min had the highest residual contents in proteins (13.33%), lipids (2.24%), ashes (12.33%), carbohydrates (72.09 %), phosphorus (16.83 g/kg), potassium (314.75 g/kg ), calcium (30.66 g/kg ), magnesium (5.20 g/kg), sodium (10.58 mg/kg), iron (458.98 mg/kg), polyphenols (79.91 mg EAG/100 g), flavonoids 13.39 mg EQ/100 g), tannins (54.44 mg EC/100 g). These results suggest that the recommended cooking time of J. galeopsis leaves must be less than 30 min in order to contribute efficiently to cover the deficit of nutrients of Ivorian population.
Author Keywords: Justicia galeopsis leaves, cooking time, nutritional composition, antinutritional factors, mineral bioavailability.
Ahou Leticia LOUKOU1, Raissa Sandy ASSI2, Louise ATCHIBRI-ANIN3, and Kouakou BROU4
1 Food Science and Technology Department, Nangui Abrogoua University, Abidjan 02 BP 801 Abidjan 02, Côte d’Ivoire
2 Food Science and Technology Department, Nangui Abrogoua University, Abidjan 02 BP 801 Abidjan 02, Côte d’Ivoire
3 Food Science and Technology Department, Nangui Abrogoua University, Abidjan 02 BP 801 Abidjan 02, Côte d’Ivoire
4 Food Science and Technology Department, Nangui Abrogoua University, Abidjan 02 BP 801 Abidjan 02, Côte d’Ivoire
Original language: English
Copyright © 2020 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
This study aimed at determining the effect of cooking time on nutritive characteristics of Justicia galeopsis leaves. J. galeopsis leaves were collected from cultivated farmlands located at Abobo, commune of Abidjan (Côte d’Ivoire) and boiled at 100 °C respectively during 30, 45 and 60 min. Then, nutrients and antinutrients compositions were investigated using standard methods. Some molar ratios between antinutrients and mineral were also calculated to predict the implications for mineral bioavailability. The results revealed that longer time of cooking (higher than 30 min) led to 5-14% drop in protein level, 21-36% in ash, 95-97% in vitamin C, 4-42% in polyphenol, 19-63% in flavonoids, 18-59% in tannin, 10-46% in oxalate and 12-34% reduction in phytate content in J. galeopsis leaves. However, cooking also improved lipids contents to 12-13%, carbohydrate 6-11%, fiber 13-44%, and the mineral bioavailability with iron, zinc, calcium and magnesium molar ratio respectively [Phytate]/[Fe] (0.04-0.06), [Phytate]/[Zn] (0.17-0.22), [Phytate]/[Ca] (0.00), and [Oxalate]/[(Ca + Mg)] (0.11-0.13). Furthermore, J. galeopsis leaves boiled during 30 min had the highest residual contents in proteins (13.33%), lipids (2.24%), ashes (12.33%), carbohydrates (72.09 %), phosphorus (16.83 g/kg), potassium (314.75 g/kg ), calcium (30.66 g/kg ), magnesium (5.20 g/kg), sodium (10.58 mg/kg), iron (458.98 mg/kg), polyphenols (79.91 mg EAG/100 g), flavonoids 13.39 mg EQ/100 g), tannins (54.44 mg EC/100 g). These results suggest that the recommended cooking time of J. galeopsis leaves must be less than 30 min in order to contribute efficiently to cover the deficit of nutrients of Ivorian population.
Author Keywords: Justicia galeopsis leaves, cooking time, nutritional composition, antinutritional factors, mineral bioavailability.
How to Cite this Article
Ahou Leticia LOUKOU, Raissa Sandy ASSI, Louise ATCHIBRI-ANIN, and Kouakou BROU, “IMPACT OF COOKING TIME ON NUTRITIVE CHARACTERISTICS OF JUSTICIA GALEOPSIS LEAVES CONSUMED IN CÔTE D’IVOIRE,” International Journal of Innovation and Scientific Research, vol. 48, no. 2, pp. 146–153, May 2020.
