The aim of this study was to investigate the phenolic compounds content, HPLC-profiles of phenolic compounds and organic acids, and also antioxidant activities via the ability to scavenge DPPH radical of three wild edible mushrooms belonging to Russula genus and being collected in center of Côte d'Ivoire. Total phenolic compounds, flavonoids and tannins contents of methanolic extracts were assessed by colorimetric assays. So, the obtained values of these chemical parameters ranged from 394.05 to 513.50 mg/100 g DW, 94.50 to 139.95 mg/100 g DW and from 124.20 to 165 ± 0.54 mg/100 g DW, respectively. Otherwise, HPLC-profiles of the methanolic extracts revealed that quercetin, salicylic acid and tannin ol were the main phenolic compounds in R. delica whereas R. lepida contained gallic acid, catechin and protocatechuic acid as main phenolic compounds. Besides, it showed that the phenolic compounds such as salicylic acid, tannin ol and catechin were observed in R. mustelina. As for HPLC-profiles of organic acid, the fumaric and malic acid were recorded as the main organic acids in the three species of wild edible mushrooms. However, citric acid content was found to be highest in R. lepida. The methanolic extracts of the three mushrooms exhibited high DPPH radical scavenging activities ranging from 74.92% to 58.92%. These wild edible mushrooms could be considered a potential supply source of adequate natural antioxidant for local population.

Aims: The study aimed to evaluate the nutritional and anti-nutritional factors composition of the Solanum torvum fruit. Place and Duration of Study: Department of Food Sciences and Technology, Biocatalysis and Bioprocessing laboratory of Nangui Abrogoua University (Côte d’Ivoire), between June 2019 and March 2020. Methodology: Proximate composition, mineral element profile and phytochemical composition of fresh and boiled S torvum berries were investigated. The S torvum fruit were harvested fresh. One part was cooked in boiling water for 25 min while the other part did not undergo any treatment. These two samples were dried in an oven at 45°C for 72 hours, ground and analyzed according to official analytical method. Results: The results indicated that the boiling caused the loss of nutrients except moisture, fibers and lipids. It was noted a significant reduction of nutrient and anti-nutrients content of berries after boiling. Boiled berries showed a higher energy value (57.07 Kcal) than fresh ones (53.12 Kcal). Despite the boiling, S torvum berries showed high levels of polyphenols (142.54 mg GAE/100g DW (dry weight)), carotenoids (12.96 mg βCE/100g DW), vitamin C (12.03 mg/100 g FW), fibers (6.88%) and ash (7.23%). Minerals analysis of S torvum berries indicated that it is rich in potassium (2046.77 mg/100 g DW), calcium (340.92 mg/100g DW), phosphorus (238.71 mg/100g DW) and magnesium (234.97 mg/100g DW) with high predicted bioavailability for calcium, magnesium and zinc. S torvum fruit contains also iron (7.97 mg/100g DW) and zinc (8.10 mg/100g DW) which are essential for organism. Conclusion: These data indicated that this Solanum torvum fruit consumed in East of Côte d’Ivoire could constitute a potential good source of nutrients for local population.

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Mango almond and peel flours are a potential source of nutriment. In this study, the proximate composition and mineral element profile of four varieties of mango flour that are grown and processing in north of Cote d’Ivoire investigated. The data can be used as a reference when these flours are used for further processing in a variety of products. The peels and almonds were harvested fresh, dried in an oven at 50°C for 72 hours, ground and analysed according to standard procedures. Results showed carbohydrate, crude protein, total lipid, crude fibre, ash contents and vitamin C of the couple “peel – almond” flours were found to be 83.83-76.16%, 2.48-6.54%, 2.79-13.45%, 9.97-7.67%, 4.25-3.10% and a considerable amount of vitamin C of 307.67–304.85 mg/100g, respectively. They also contained important minerals such as calcium at 1204.45-1064.82 mg/100g, magnesium at 257.46-243.81 mg/100g, and potassium was the major at 1883.65-1617.66 mg/100g, regarding peels and almonds flours, respectively. Mangoes varieties such as Amelie, Kent, Keitt and Brooks have the potential to be a good source of nutrition for humans and animals. Mangoes varieties, peels, almonds, biochemical parameters, minerals.

The present study was aimed at investigating some biochemical properties, mineral contents and amino acid composition in seeds of Mucuna pruriens as a function of ripening stage. These seeds were harvested at different stages of maturation in a field carried out in the center of Côte d'Ivoire (Gbèkê Region). Seeds and pod were separated, and they were oven dried and ground to obtain the crude flour and analyzed according to standard procedures. Results showed that levels of dry matter (85.229-94.025 g.100g-1 dw), lipids (1.503-2.973 g.100g-1 dw), proteins (17.810-28.617 ± 0.296 g.100g-1 dw), fiber (6.483-7.477 g.100g-1 dw), ash (3.922 -9.231 g.100g-1 dw) and total sugars (10.338 -26.210 g.100g-1 dw) , increase significantly with the stage of maturity, while those of carbohydrates (70.282-51.703 g.100g-1 dw) and the energy value (365.893-348.037 Kcal.100g-1) decreases. Mineral analysis revealed that seeds are rich in essential minerals. Potassium (915.54- 20065.73 ug.100g-1) were the most abundant mineral, followed by magnesium (1335.33-16546.66 ug.100g-1), calcium (808.66-7739.39 ug.100g-1) and phosphorus (732.33-7440.00 ug.100g-1). The least abundant minerals were sodium (0.00-60.22 ug.100g-1), zinc (20.25-56.33 ug.100g-1), iron (41.63-475.52 ug.100g-1), copper (9.76-37.99 ug.100g-1) and manganese (0.00-5.94 ug.100g-1). For all assayed minerals, highest levels were founded in the seeds harvested 45 days after fertilization. Amino-acids profile has showed nutritionally useful amounts of essential amino acids such as histidine (18.32-40.81 mg.g-1 protein), isoleucine (30.76-66.35 mg.g-1 protein), leucine (72.47-103.51 mg.g-1 protein), lysine (27.22-57.28 mg.g-1 protein), methionine (25.51-51.74 mg.g-1 protein), threonine (10.91-37.40 mg.g-1 protein), tryptophan (29.22 -61.62 mg.g-1 protein) and valine (35.71-72.74 mg.g-1 protein). The study revealed M. pruriens seeds are rich in energetic and nutritional compounds. However, to optimize their nutritional qualities they may be harvest 35 days after the fertilization of the flowers.