Publications Scientifiques

[ Article ] Investigation on nutritional potential of soursop (Annona mu r i c ata L.) from Benin for its use as food supplement against protein-energy deficiency

Date de soumission: 11-01-2017
Année de Publication: 2013
Entité/Laboratoire Laboratoire d'Etude et de Recherche en Chimie Appliquée (LERCA)
Document type : Article
Discipline(s) : Sciences des Denrées Alimentaires
Titre Investigation on nutritional potential of soursop (Annona mu r i c ata L.) from Benin for its use as food supplement against protein-energy deficiency
Auteurs DEGNON GNIMABOU RENÉ [1], ADJOU Sènan Euloge [2], NOUDOGBESSI JEAN PIERRE AKODOGBO [3], DAHOUENON-AHOUSSI Edwige [4], SOUMANOU MANSOUROU MOHAMED [5], SOHOUNHLOUE KOKO CODJO DOMINIQUE [6],
Journal: International Journal of Biosciences
Catégorie Journal: Internationale
Impact factor: 0
Volume Journal: 3
DOI:
Resume The microbiological and nutritional characterization of Soursop pulp (Annona muricata L.) was investigated. The moisture content was ranged from 18.33 to 24.53%. The pH was between 4.1 and 4.8 with a mean acidity of 1.75%. The soursop pulps are rich in nutrients such as carbohydrates (23.05%), proteins (7.41%), ash (2.22%) and fiber (24.73%). All samples analyzed were rich in minerals such as phosphorus, calcium, magnesium, potassium and sodium, with a higher content of potassium (1.29 to 1.35%). Anti-nutritional factors such as oxalate and phytate were detected in samples, and values were lower than established toxic level. The total flora count of samples from markets ranged from 2 × 101 to 7 × 101. The enumeration of total coliforms and fecal coliforms was less than 10 cfu/g with an absence of pathogens. The results of physicochemical parameters of soursop puree during storage shown that moisture content, pH and acidity were 21.53±0.14%, 4.1±0.03 and 0.22±0.01%. These physicochemical parameters were significantly (p < 0.05) influenced by the storage time in unpasteurized puree. However, in pasteurized puree, the stability of physicochemical parameters is observed for 15 days of storage at 25°C. However, due to the fact that the soursop fruit is rich in nutrient and have high moisture content, which would encourage microbial growth and so deterioration, more attention should be paid to its microbial quality.
Mots clés Annona muricata, microbiological and nutritional characterization, Benin.
Pages 135 - 144
Fichier

Publications par entité

  • Centre de Formation et de Recherche en matière de Population (CEFORP) (15)
  • Centre Interfacultaire de Formation et de Recherche en Environnement pour le Développement Durable (CIFRED) (18)
  • Chaire Internationale en Physique Mathématique et Applications (CIPMA-Chaire UNESCO) (16)
  • Ecole Nationale d'Administration et de Magistrature (ENAM) (46)
  • Ecole Nationle d'Economie Appliquée et de Management (73)
  • Ecole Normale Supérieure (23)
  • Ecole Polytechnique d'Abomey-Calavi (EPAC) (860)
  • Faculté de droit et de Science Politique (FADESP) (47)
  • Faculté des Lettres et Sciences Humaines (FLASH) (835)
  • Faculté des Sciences Agronomiques (1400)
  • Faculté des Sciences de la Santé (FSS) (1696)
  • Faculté des Sciences Economiques et de Gestion (FASEG) (138)
  • Faculté des Sciences et Techniques (FAST) (766)
  • Faculté des Sciences Humaines et Sociales (FASHS) (18)
  • Institut de Formation et de Recherche en Informatique (IFRI) (69)
  • Institut de Mathématiques et de Sciences Physiques (IMSP) (69)
  • Institut National de l'Eau (INE) (13)
  • INSTITUT NATIONAL DE LA JEUNESSE DE L’EDUCATION PHYSIQUE ET SPORT(INJEPS) (191)
  • Institut National des Métiers d'Art d'Archéologie et de la Culture (INMAAC) (4)
  • Institut Régional de Santé Publique (IRSP) (51)

Publications par sexe

  • Femme( 953 )
  • Homme (