Biochemical Charateristic, Amino and Fatty Acids Contents of Pistachio Citrullus mucosopermus Fursa Seeds from Abidjan (Côte d’Ivoire)

Mankambou Jacques Gnanwa^{1, 2,} , Lêniféré Chantal Soro³, Constant Jocelyn Yapi¹, Hortense Sika Blei¹ and Lucien Patrice Kouame²

¹Laboratoire d’Agrovalorisation de l’UFR Agroforesterie, Université Jean Lorougnon Guédé, BP 150 Daloa, Côte d’Ivoire

²Laboratoire de Biocatalyse et de Bioprocédés, Université Nangui Abrogoua 02 BP 801Abidjan 02, Côte d’Ivoire

³Unité de Formation et de Recherche en Ingénierie Agronomique, Forestière et Environnementale, Université Polytechnique de Man, BP 20 Man, Côte d’Ivoire

Cite this paper

Mankambou Jacques Gnanwa, Lêniféré Chantal Soro, Constant Jocelyn Yapi, Hortense Sika Blei and Lucien Patrice Kouame. Biochemical Charateristic, Amino and Fatty Acids Contents of Pistachio Citrullus mucosopermus Fursa Seeds from Abidjan (Côte d’Ivoire). American Journal of Food Science and Technology. 2021; 9(4):149-154. doi: 10.12691/AJFST-9-4-6

Abstract

The seeds of pistachio Citrullus mucosopermus Fursa much used in the diet in Côte d’Ivoire, were studied to determine their chemical composition and their nutritional potential. The biochemical parameters of the seeds of Citrullus mucosopermus Fursa characterized are dry matter, ash content, moisture content, carbohydrates, fiber, protein, amino and fatty acids. The proximate analysis of the seeds showed dry matter contents 93.6 ± 2.82 %, moisture 6.40 ± 0.14 %, ash 5.18 ± 0.06 %, carbohydrates 24.94 ± 0.18 % , fibre 9.93 ± % and crude protein 28.46 ± 0.04 %. These proteins have two of the essential amino acids with a high level of lysine whereas serine was the limiting essential amino acid. The extraction yield of the lipids (crude fat) of the seeds was 31.49 ± 0.62 %. Unsaturated fatty acids: oleic acid (1.041 ± 0.002 %), linoleic acid (0.998 ± 0.001 %) and arachidonic acid (0.881 ± 0.001) were measured. Results revealed the seeds of pistachio Citrullus mucosopermus to have great nutritional potentials with regard to their chemical composition therefore, their consumption could contribute to fulfill some food deficiencies in Côte d’Ivoire.

Keywords

nutritional value, amino acid, fatty acid, pistachio seeds, Citrullus mucosopermus, Côte d’ivoire

Copyright

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

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