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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(10): 1969-1979
DOI: https://doi.org/10.20546/ijcmas.2020.910.240


Impact of Water Cooking on Nutritive Characteristics of Justicia galeopsis Leaves Consumed in Côte d’Ivoire
Ahou Leticia Loukou*, Raissa Sandy Assi, Koutoua Yves Blanchard Anvoh,
Kouakou Brou and Louise Atchibri-Anin
Food Science and Technology Department, Nangui Abrogoua University, Abidjan 02 BP 801 Abidjan 02, Côte d’Ivoire
*Corresponding author
Abstract:

This study aimed at determining the effect of cooking time on nutritive characteristics of Justicia galeopsis leaves. J. galeopsis leaves were collected from cultivated farmlands located at Abobo and boiled at 100 °C respectively during 30, 45 and 60 min. Then, nutrients and antinutrients compositions were investigated using standard methods. Some molar ratios between antinutrients and mineral were also calculated and mineral bioavailability predicted. The results revealed that longer time of cooking (higher than 30 min) led to 5-14 % drop in protein level, 21-36 % in ash, 95-97 % in Vitamin C, 4-42 % in polyphenol, 19-63 % in flavonoids, 18-59 % in tannin, 10-46 % in oxalate and 12-34 % reduction in phytate content in J. galeopsis leaves. However, cooking improved lipids contents to 12-13 %, carbohydrate 6-11 %, fiber 13-44 %, and the mineral bioavailability with iron, zinc, calcium and magnesium. Further more, J. galeopsis leaves boiled during 30 min had the highest residual contents in proteins (13,33 %), lipids (2.24 %), ashes (12.33 %), carbohydrates (72.09 %), phosphorus (16.83 g/kg), potassium (314.75 g/kg), calcium (30.66 g/kg), magnesium (5.20 g/kg), sodium (10.58 mg/kg), iron (458.98 mg/kg), polyphénols (79.91 mg EAG/100 g), flavonoïds13.39 mg EQ/100 g), tannins (54.44 mg EC/100 g). The recommended cooking time of J. galeopsis leaves must be less than 30 min in order to contribute efficiently to the recovery of anemic patients and the food security of Ivorian population.


Keywords: Justicia galeopsis leaves, Water cooking, Nutritional composition, Antinutritional factors, Mineral bioavailability
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How to cite this article:

Ahou Leticia Loukou, Raissa Sandy Assi, Koutoua Yves Blanchard Anvoh, Kouakou Brou and Louise Atchibri-Anin. 2020. Impact of Water Cooking on Nutritive Characteristics of Justicia galeopsis Leaves Consumed in Côte d’Ivoire.Int.J.Curr.Microbiol.App.Sci. 9(10): 1969-1979. doi: https://doi.org/10.20546/ijcmas.2020.910.240