Study of the nutritional value of Coula edulis kernels from Sembé (Republic of Congo)
1 Laboratoire de Contrôle et Qualité des Aliments (ENSAF, Université Marien NGOUABI).
2 Institut National de Recherche en Sciences de l’Ingénieur, Innovation et Technologie.
3 Université Dénis SASSOU NGUESSO.
Research Article
International Journal of Frontline Research in Science and Technology, 2024, 03(01), 001–007.
Article DOI: 10.56355/ijfrst.2024.3.1.0042
Publication history:
Received on 01 April 2024; revised on 19 May 2024; accepted on 22 May 2024
Abstract:
Coula edulis Baill., is a non-timber forest product of great importance from a food, cultural and economic point of view for the African countries where this species grows. It belongs to the order Olacales and the family Olacaceae. Almonds extracted from Coula edulis nuts are consumed thanks to the nutrients they contain. Thus, the present study, which has the general objective of promoting Coula edulis almonds with a view to contributing to their better knowledge, could play a capital role in the fight against malnutrition. We therefore used the standards established by the AOAC to determine the nutritional value of these almonds, namely: the oven to determine the water content, the Soxhlet method to extract the fat, the Kjedahl method to determine the total protein content, the muffle furnace to know the ash rate and finally we deducted the carbohydrate content. Thus the characterization of these macronutrients led to the following results: a humidity level of 9.21%; the lipid content of 25.91%; protein content of 8.67%; the ash content of 1.55%, the fiber content of 3.5% and finally the carbohydrate content of 54.66%; which allowed us to find from these results, an energy value of 486.51 Kcal/100g. Compared to the results obtained in this study, we can say that these almonds have a very appreciable richness. Thus, Coula edulis almonds can be used as an excellent raw material in the production of fats or as a good source of carbohydrates in the agri-food sector. The consumption of its almonds by the Congolese population should be encouraged.
Keywords:
Nuts; Sembé; Biochemical Composition; Congo.
Full text article in PDF:
Copyright information:
Copyright © 2024 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0