Physico-Chemical and Nutritional Properties of a Food Broth Based on Nere (Parkia biglobosa)  

作　　者：Lassana Bamba Gervais Melaine M’Boh N’Gbésso Amos Ekissi Kipré Laurent Séri Gnogbo Alexis Bahi Koffi Pierre Valery Niaba Allico Joseph Djaman Grah Avit Maxwell Beugre Lassana Bamba;Gervais Melaine M’Boh;N’Gbésso Amos Ekissi;Kipré Laurent Séri;Gnogbo Alexis Bahi;Koffi Pierre Valery Niaba;Allico Joseph Djaman;Grah Avit Maxwell Beugre(Laboratory of Agro-Valorization, Department of Agroforesterie, Jean Lorougnon Gué,dé, University, Daloa, Cô,te d’,Ivoire;Medical and Fundamental Biochemistry Department, Institut Pasteur of Cô,te d’,Ivoire, Abidjan, Cô,te d’,Ivoire;Laboratory of Biotechnology Agriculture and Valorization of Biological Resources, Department of Biosciences, Felix Houphouet-Boigny University, Abidjan, Cote d’,Ivoire;Biology and Health Laboratory, Department of Biosciences, Felix Houphouet-Boigny University, Abidjan, Cô,te d’,Ivoire)

机构地区：[1]Laboratory of Agro-Valorization, Department of Agroforesterie, Jean Lorougnon Gué,dé, University, Daloa, Cô,te d’,Ivoire [2]Medical and Fundamental Biochemistry Department, Institut Pasteur of Cô,te d’,Ivoire, Abidjan, Cô,te d’,Ivoire [3]Laboratory of Biotechnology Agriculture and Valorization of Biological Resources, Department of Biosciences, Felix Houphouet-Boigny University, Abidjan, Cote d’,Ivoire [4]Biology and Health Laboratory, Department of Biosciences, Felix Houphouet-Boigny University, Abidjan, Cô,te d’,Ivoire

出　　处：《Food and Nutrition Sciences》2024年第5期377-389,共13页食品与营养科学（英文）

摘　　要：Purpose: Diet and eating habits are major risk factors for the health and the development of disease, such as, for example, metabolic disorder leading to cardiovascular pathology and cancer, decreased immunity exposing to infections. This study of the physico-chemical and nutritional properties of a soumara-based food broth was carried out with the aim of promoting the consumption of organic broth made from nere seeds (soumara). That is to alleviate certain metabolic diseases, which is a matter of food safety, and also to limit the risk for the health about the consumption of some cooking stocks on the market. Methods: Several natural ingredients such as nere seeds (soumara), ginger, black pepper, parsley and garlic were used to create a nere-based stock. All these ingredients were freeze-dried and the powder obtained was used to make the broth, regarding their physical and chemical properties. Results: The broth had a good protein content of 17.41 ± 0.367 g/100g, a lipid content of 16.80 ± 0.08 g/100g and a fiber content of 8.66 ± 0.04 g/100g. In terms of nutritional values, the broth showed good levels of calcium 184.21 ± 0.09 mg/100g, potassium 50.04 ± 1.45 mg/100g and iron and zinc. In terms of antioxidant activity, the broth also showed good antioxidant activity. Conclusion: Regarding the properties of our food broth, whose composition is based on natural ingredients, could be recommended for consumption and, its properties, could play an important role in preventing and combating certain metabolic diseases.Purpose: Diet and eating habits are major risk factors for the health and the development of disease, such as, for example, metabolic disorder leading to cardiovascular pathology and cancer, decreased immunity exposing to infections. This study of the physico-chemical and nutritional properties of a soumara-based food broth was carried out with the aim of promoting the consumption of organic broth made from nere seeds (soumara). That is to alleviate certain metabolic diseases, which is a matter of food safety, and also to limit the risk for the health about the consumption of some cooking stocks on the market. Methods: Several natural ingredients such as nere seeds (soumara), ginger, black pepper, parsley and garlic were used to create a nere-based stock. All these ingredients were freeze-dried and the powder obtained was used to make the broth, regarding their physical and chemical properties. Results: The broth had a good protein content of 17.41 ± 0.367 g/100g, a lipid content of 16.80 ± 0.08 g/100g and a fiber content of 8.66 ± 0.04 g/100g. In terms of nutritional values, the broth showed good levels of calcium 184.21 ± 0.09 mg/100g, potassium 50.04 ± 1.45 mg/100g and iron and zinc. In terms of antioxidant activity, the broth also showed good antioxidant activity. Conclusion: Regarding the properties of our food broth, whose composition is based on natural ingredients, could be recommended for consumption and, its properties, could play an important role in preventing and combating certain metabolic diseases.

关 键 词：Food Broth Nere Physico-Chemical Properties NUTRITION Food Safety 

分 类 号：Q94[生物学—植物学]