Assessment of Chemical Composition and Nutritional Value of Some Varieties of Okra Available in the Market of Daloa (Côte d’Ivoire)
DOI:
https://doi.org/10.24203/ajafs.v8i3.6155Keywords:
Okra, proximate composition, nutrients constituents, Côte d’IvoireAbstract
Six okra varieties (F1 Yodana, Kirikou, Volta, Yeleen, Kousko and Local) sold and consumed in Daloa (Côte d’Ivoire) were evaluated with regards to the nutritional, antioxidant and mineral contents. The result of the study revealed that the proximate composition in dry weight basis was significantly (P < 0.05) varied and ranged: dry matter 87.83-92.33%, crude protein 13.65-22.63%, crude fat 2.78-3.94%, crude fiber 21.08-26.70%, crude ash 7.16-10.59%, carbohydrate 39.28-54.25%, and energy value 274.78-297.97 kcal/100 g. Volta had the highest content in both protein and fat. Yeleen had the highest ash content, Local had the highest fiber content, while Kirikou presented the highest content in both carbohydrate and energy values. The phenolic content ranges from 111.42 to 156.00 mg/100 g while the vitamin C ranges from 25.30 to 49.60 mg/100 g in dry weight basis. Volta had the highest content in both phenolic and vitamin C. The mineral contents (mg/100 g) in dry weight basis were also significantly (P < 0.05) varied. Potassium was the most abundant macro-element (1642.71-2519.84) followed by calcium (460.80-767.72), magnesium (345.46-432.70) and Iron (0.42-3.18) in all the varieties. Interrelationships between the parameters analysed and the different okra varieties were investigated by principal component analysis (PCA). PCA revealed differences between the okra varieties and classified them into three groups on the basis of the measured parameters: Group 1 (F1 Yodana, Volta and Local), Group 2 (Kirikou and Kousko) and Group 3 (Yeleen). This study provided important information about the nutritional composition of okra from Daloa, which can help to increase production and consumption of these nutrient-rich vegetables and will help reduce the nutrition-related disorders in Africa.
References
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[44] Ndangui, C.B., Kimbonguila, A., Nzikou, J.M., Matos, L., Pambou-Tobi, N.P.G., Abena, A.A., Silou, T., Scher, J., Desobry, S., “Nutritive Composition and Properties Physico-chemical of gumbo (Abelmoschus esculentus L.) Seed and Oilâ€, Research Journal of Environmental and Earth Sciences, vol. 2, no. 1, pp. 49-54, 2010.
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[2] Nesamvuni, C., Steyn, N.P., Potgieter, M.J., “Nutritional value of wild, leafy plants consumed by the Vhavendaâ€, South African Journal of Science, vol. 97, no. 1-2, pp. 51-54, 2001.
[3] Hilou, A., Nacoulma, O. G., Guiguemde, T. R., “In vivo antimalarial activities of extract from Amaranthus spinosus L., and Boerhaavia erecta Lâ€, Journal of. Ethnopharmacology, Vol. 103, no. 2, pp. 236-240, 2006.
[4] Yang, R.Y. Keding, G.B., Nutritional contributions of important African indigenous vegetables. In C. M. Shackleton, M. W. Pasquini and A. W. Drescher, eds. African indigenous vegetables in urban agriculture, Earthscan, London, 2009.
[5] Saifullah, M., Rabbani, M.G., “Evaluation and characterization of okra (Abelmoschus esculentus L. Moench.) genotypesâ€, SAARC Journal of Agriculture, Vol. 7, no. 1, pp. 92-99, 2009.
[6] Adetuyi F.O., Osagie A.U., Adekunle A.T., “Nutrient, antinutrient, mineral and zinc bioavailability of okra Abelmoschus esculentus (L) Moench Varietyâ€, America Journal of Food Nutrition, vol. 1, no. 2, pp. 49-54, 2011.
[7] Ray, T.J., Ricky, J.P., Mobarak, B., Pacalna, O., Sotero, O., Malayao J.R., “Exploratory investigation on the hypoglycemic effect of Abelmoschus esculentus in miceâ€, International Journal of Scientific and Technology Research, vol. 2, no. 11, pp. 249-253, 2013.
[8] Gemede, H F., Haki, G D., Beyene, F., Woldegiorgis, A Z., Rakshit, S K., “Proximate, mineral, and antinutrient compositions of indigenous Okra (Abelmoschus esculentus) pod accessions: implications for mineral bioavailabilityâ€, Food Science & Nutrition, vol. 4, no. 2, pp. 223-233, 2016.
[9] Arapitsas, P., “Identification and quantification of polyphenolic compounds from okra seeds and skinsâ€, Food Chemistry, vol. 110, no. 4, pp. 1041-1045, 2008.
[10] Gemede, H.F., Ratta, N., Haki, G.D., Woldegiorgis, A.Z., Beyene, F., “Nutritional quality and health benefits of Okra (Abelmoschus esculentus): A reviewâ€, International Journal of Nutrition and Food Sciences, vol. 4, no. 2, pp. 208-215, 2015.
[11] Dubey, P., Mishra, S., “A review on: Diabetes and okra (Abelmoschus esculentus)â€, Journal of Medicinal Plants Studies, vol. 5, no. 3, pp. 23-26, 2017.
[12] Yézoumi, A., Atsou, A., Komi, O., Akossiwa, M.Q. “Micro-propagation in vitro de deux espèces de gombo: Abelmoshus esculentus et Abelmoshus cannabinusâ€, Cahiers Agricultures, vol. 5, no.2, pp. 109-111, 1996.
[13] DSDI., Annuaire des Statistiques Agricoles. Les Séries Stat’Agri. Direction des Statistiques et de la Documentation (DSDI). Ministère d’Etat, Ministère de l’Agriculture, Abidjan, RCI, 2005.
[14] Siemonsma, J.S., “Culture of okra Legume, a tropical fruit with special reference to the Ivory Coast (Abelmoschus spp.)â€, Thesis, University of Wageningen (Netherlands), 1982.
[15] AOAC. Official methods of analysis, VA: Association of Official Analytical Chemists, Arlington, Washington D.C, 1995.
[16] Razon, L.F., Bacani, R.L., Evangelista, R.L., Knothe G., “Fatty acid profile of kenaf seed oilâ€, Journal of the American Oil Chemists Society, vol. 90, no.6, pp. 835-840, 2013.
[17] AOAC. Official methods of analysis 15th Edition, Association of Official Analytical Chemists, Arlington, Washington D.C, 1990.
[18] BIPEA., Bureau Interprofessionnel d’Etudes Analytiques: Recueil de méthodes d’analyses des communautés européennes, Gennevilliers, France, 1976.
[19] Wolf, J.P., Manuel d’analyses des corps gras. Azoulay; Paris, France, 1968.
[20] Boakye, A. A., Wireko-Manu, F. D., Oduro, I., Ellis, W. O., Gudjónsdóttir, M., Chronakis, I. S., “Utilizing cocoyam (Xanthosoma sagittifolium) for food and nutrition security: a reviewâ€, Food Science & Nutrition, vol. 6, no. 4, pp. 703-713, 2018.
[21] FAO, Food energy - methods of analysis and conversion factors, Food and Agriculture Organization of United Nations, Rome, 2003.
[22] Kouassi, J.B., Massara, C.C., Sess, D.E., Tiahou, G.G., Monde, A.A., Djohan, F.Y., “Détermination des teneurs en magnésium, potassium, manganèse et sodium de deux variétés de gomboâ€, Journal of Applied Biosciences, vol. 67, pp. 5219-5227, 2013a.
[23] Singleton, V.L., Orthofer, R., Lamuela-Raventos, R.M., “Analysis of total phenols and other oxidant substrates and antioxidands by means of Folin-ciocalteu reagentâ€, Methods in enzymology, vol. 299, pp. 152-178, 1999.
[24] Pongracz, G., Weiser, H., Matzinger, D., “Tocopherols-antioxydantâ€, Fat Science Technology, vol. 97, no.3, pp. 90-104, 1971.
[25] Nair, B.R., Fahsa, K.S., “Isolation and characterization of mucilage from some selected species of Abelmoschus medik. (Malvaceae) and their application in pharmaceutical suspension preparationâ€, International Journal of Pharmacy and Pharmaceutical Sciences, vol. 5, no 1, pp. 398-402, 2013.
[26] Ewa, C., Agnieszka, G., Adametal, F., “The content of protein and of amino acids in Jerusalem artichoke tubers (Helianthus tuberosus L.) of red variety Rote Zonenkugelâ€, Acta Scientiarum Polonorum. Technologia Alimentaria, vol. 10, no. 4, pp.433-441, 2011.
[27] Sami, R., Lianzhou, J., Yang, L., Ma, Y., Jing, J., “Evaluation of fatty acid and amino acid compositions in okra (Abelmoschus esculentus) grown in different geographical Locationsâ€, BioMed Research International, vol. 2013, no. 4 pp. 1-6, 2013.
[28] Mensan, J. K., Okoli, R. I., Ohaju-Obodo, J. O., Eifediyi, K., “Phytochemical, nutritional and medicinal properties of some leafy vegetables consumed by Edo People of Nigeriaâ€, African Journal of Biotechnology, vol. 7, , no. 14 pp. 2304-2309, 2008.
[29] Ngoc, T.H., Ngoc, Q.N., Tran, V.A., Phung, N.V., “Hypolipidemic effect of extracts from Abelmoschus esculentus L. (Malvaceae) on Tyloxapol-induced hyperlipidemia in miceâ€, Pharmaceutical Sciences Asia, vol. 35, no. 1-4, pp. 42-46, 2008.
[30] Dawczynski, C., Schubert, R., Jahreis, G., “Amino acids, fatty acids, and dietary fiber in edible seaweed productsâ€, Food Chemistry, vol. 103, no. 3, pp. 891-899, 2007.
[31] Olaofe, O., Okiribiti, B.Y., Aremu, M.O., “Chemical evaluation of the nutritive value of smooth Luffa cylindrica seed’s kernelâ€, Electronic Journal of Environmental, Agricultural and Food Chemistry, vol. 7, no.10, pp. 3444-3452, 2008.
[32] Ogungbenle, H.N., Omosola S.M., “The comparative assessment of nutritive values of dry Nigerian okra (Abelmoschus esculentus) fruit and oilâ€, International Journal of Food Science and Nutrition Engineering, vol. 5, no. 1, pp. 8-14, 2015.
[33] Messing, J., Thöle, C., Niehues, M., Shevtsova, A., Glocker, E., Hensel, A., “Antiadhesive properties of Abelmoschus esculentus (okra) immature fruit extract against Helicobacter pylori adhesionâ€, PLoS One, vol. 9, no. 1, pp. 84836, 2014.
[34] Marinova, D., Ribarova, F., Atanassova, M., “Total phenolics and total flavonoids in bulgarian fruits and vegetablesâ€, Journal of the University of Chemical Technology and Metallurgy, vol. 40, no. 3, pp. 255-260, 2005.
[35] Saeed, N., Khan, M.R., Shabbir, M., “Antioxidant activity, total phenolic and total flavonoid contents of whole plant extracts Torilis leptophylla Lâ€, BMC Complementary and Alternative Medicine, vol. 12, no. 1, pp. 221, 2012.
[36] Arkoub-djermoune, L., Boulekbache-makhlouf, L., Zeghichi-hamri, S., Bellili, S., Boukhalfa, F., Madani, K., “Influence of the thermal processing on the physicochemical propreties and the antioxidant activity of a solanaceae vegetable: eggplantâ€, Journal of Food Quality, vol. 39, no. 3, pp. 181-191, 2016.
[37] Eze, J., Akubor, P., “Effect of drying methods and storage on the physicochemical properties of okraâ€, Journal of Food Processing and Technology, vol. 3, no. 8, pp. 172-177, 2012.
[38] Chuah, A.M., Lee, Y.C., Yamaguchi, T., Takamura, H., Yin, L.J., Matoba, T., “Effect of cooking on the antioxidant properties of coloured peppersâ€, Food Chemistry, Vol. 111, no. 1, pp. 20-28, 2008.
[39] Ibanga, O.I., Okon, D.E., “Minerals and antinutrients in two varieties of African pear (Dacryodes edulis)â€, Journal of Food Technology, vol. 7, no. 4, pp. 106-110, 2009.
[40] Sen, S., Mukherji, S., “Season-dependent mineral accumulation in fruits of okra (Abelmoschus esculentus) and tomato (Lycopersicon esculentum)â€, Journal of Environmental Biology, vol. 23, no.1, pp. 47-50, 2002.
[41] Elinge, C M., Muhammad, A., Atiku, F A., Itodo, A U., Peni, I J., Sanni, O M., “Proximate, mineral and anti- nutrient composition of pumpkin (Cucurbitapepo L) seeds extractâ€, International Journal of Plant Research, vol. 2 , no. 5, pp. 146-150, 2012.
[42] Arinathan, V., Mohan, V. R., De Britto, A. J., “Chemical composition of certain tribal pulses in South Indiaâ€, International Journal of Food Sciences and Nutrition. Vol. 54, no. 3, pp. 209-217, 2003.
[43] Kouassi, J.B., Massara, C.C., Sess, D.E., Tiahou, G.G., Monde, A.A., Djohan, F.Y., “Détermination des teneurs en fer, en calcium, en cuivre et en zinc de deux variétés de gomboâ€, Bulletin de la Société Royale des Sciences de Liège, vol. 82 pp. 22-32, 2013b.
[44] Ndangui, C.B., Kimbonguila, A., Nzikou, J.M., Matos, L., Pambou-Tobi, N.P.G., Abena, A.A., Silou, T., Scher, J., Desobry, S., “Nutritive Composition and Properties Physico-chemical of gumbo (Abelmoschus esculentus L.) Seed and Oilâ€, Research Journal of Environmental and Earth Sciences, vol. 2, no. 1, pp. 49-54, 2010.
[45] Whitney, E.N., Hamilton, E.M.N., Rolfes, R., “Understanding nutritionâ€, New York: West Publishing Company, 1990.
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How to Cite
Assessment of Chemical Composition and Nutritional Value of Some Varieties of Okra Available in the Market of Daloa (Côte d’Ivoire). (2020). Asian Journal of Agriculture and Food Sciences, 8(3). https://doi.org/10.24203/ajafs.v8i3.6155
